Ingredients
Free range eggs ( 3 pcs ) | Lard residue ( 40g ) |
Chili pepper (Half) | Onion (40g ) |
Five-spice powder ( appropriate amount ) | MSG (appropriate amount) |
Doenjang ( 50g ) | Salad oil ( A small amount ) |
Warm water ( About 120 grams ) |
Steamed egg chili sauce How to make
1. Oil residue chili egg Picture of the finished sauce.
2. Prepare the main ingredients: 3 eggs, 40 grams of lard residue, chili pepper 40g, 40g onions and 50g miso.
3.Cut the oil residue, onions, and peppers into small pieces.The blocks can be slightly larger.
4. Crack the eggs into a large bowl.
5.Pour the oil residue, chopped green onion and pepper into a large bowl.
6.Add miso.
7.Add allspice powder.
8.Add a small amount of MSG.
9. Stir evenly with chopsticks.
10.Add about 120 grams of warm water.
11.Add a small amount of salad oil and stir evenly again.
12. Steam over high heat for about 10 minutes, then simmer for 5 minutes.
13.Steamed oily egg chili sauce.
14.Sprinkle with coriander segments and you can eat it, it is very fragrant!
Tips
1.Oil residue is refined lard ester, which is particularly fragrant when added to chili egg sauce;
2.You can add salt appropriately according to personal taste.This sauce does not add salt;
3.If If you like a more tender egg sauce, you can add 10-20 grams more water.I personally like it a bit older.
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