Q: Can I use different vegetables in this recipe?
A: Yes, you can substitute with vegetables of your choice.
Q: Is it necessary to use the specified brands of soy sauce and chicken juice?
A: No, similar products from other brands can be used as substitutes.
Egg Sauce with Rice and Vegetables
Notes
Ingredients:
- Eggs: 6
- Xiangqi Sauce: 100g
- Tai Tai Le Cooking Wine: 1 tablespoon
- Tai Tai Le Reduced Salt Soy Sauce: 2 tablespoons
- Tai Tai Le Fresh Chicken Juice: 1 circle
- Sugar: 1 spoon
- Pointed Pepper: 1
- Small Bell Peppers: 2
- Rice (for serving): as needed
- Potatoes: 2
- Eggplants: 2
- Egg Sauce: 1 dish
- Chicken Fillets: 2 slices
- Fried Peanuts: as needed
- Lettuce Leaves: as needed
- Deskin and dice the pointed pepper and bell peppers. Beat the eggs and set aside.
- Heat a generous amount of oil in a pan until it smokes, then pour in the beaten eggs. Once cooked, push the eggs to the side of the pan and stir-fry the Xiangqi sauce for about 30 seconds before mixing with the eggs.
- Add the diced peppers and stir-fry until they are cooked through.
- Reduce heat to low and season with Tai Tai Le soy sauce, sugar, Tai Tai Le cooking wine, and Tai Tai Le chicken juice. Increase to high heat and stir-fry everything evenly before removing from heat.
- Steam the potatoes and eggplants until soft, mash, and set aside. Dice and stir-fry the chicken fillets. Add an appropriate amount of rice to the mashed potato and eggplant.
- Mix in the egg sauce, diced chicken fillets, and fried peanuts.
- Wrap the mixture in washed lettuce leaves and serve.
- Enjoy your delicious homemade egg sauce wrap!
- Rich in protein from eggs and chicken.
- Contains vitamins and minerals from vegetables.
- Carbohydrates from rice and potatoes.
