Steamed bun pizza

Overview

Chinese people are no strangers to steamed buns, a staple food. Different places have different customs and dialects. In some places, steamed buns are called steamed buns, steamed buns, or steamed buns. They are one of the traditional Chinese pastas fermented and steamed with wheat flour as the main raw material. China is a vast country with abundant resources and numerous ethnic groups. People from different places have different tastes, and the steamed buns also come in different shapes. Housewives can mix different food colorings according to their own preferences and steam them into the shape or color they like. Among them, the most common white steamed buns are soft in taste, rich in wheat aroma, and rich in nutrients. They are one of the most common staple foods on every household table. Steamed buns are also the most beloved staple food in my family, and I don’t want to waste leftover steamed buns. In the morning, I have too much time to go to work and go to school, so I don’t have time to make too much variety for breakfast. I dug out the leftover steamed buns that I steamed myself in the refrigerator, and paired them with ham, celery and eggs. They are high-quality and low-cost ingredients. I fry them in a pan and make a fragrant pizza. The leftover steamed buns can also be eaten at home with a sense of ritual like Western food.

Tags

• baking
• breakfast
• afternoon tea
• celery
• cumin powder
• egg
• ham
• peanut oil
• steamed buns
• black sesame
• salt

Ingredients

Steps

1. 1 First of all, we need to prepare the ingredients needed to make this new Chinese steamed bun pizza: two steamed buns and two eggs. Generally speaking, as long as the steamed buns are not too big, one steamed bun with one egg is enough; the ingredients at home are limited, ham and celery are purely for color matching, and you can also replace them with carrots, onions, garlic, etc.; black sesame seeds and cumin powder are added after taking them out of the pot.

   

2. 2 Next, you need to cut the steamed buns into thick slices. This step does not seem to have any technical content, but there is actually a hidden trick. Before cutting, put the knife under the faucet to rinse the steamed buns without leaving any residue when cutting the steamed buns, because the remaining moisture in the steamed buns will evaporate and dry out.

   

3. 3 After the steamed buns are cut into slices, use a cross knife to cut the steamed buns into equal-sized dices and set aside.

   

4. 4 Crack two eggs into a bowl and stir quickly with a whisk or chopsticks to form a foam; cut the ham and celery into the same dices as the steamed buns.

   

5. 5 Heat a wok or frying pan over medium-high heat until it feels hot in the palm of your hand. Pour in a small amount of peanut oil and heat it. When the oil starts to smoke slightly, fry the diced steamed buns until brown.

   

6. 6 When the oil pan is hot, fry the diced steamed buns over low heat. Use a spatula to stir-fry gently to ensure that each cut surface of the diced steamed buns is evenly heated and fry until six sides are golden.

   

7. 7 After frying the diced steamed buns until golden brown, add the celery and ham into the pot. The three primary colors of red, green and yellow are gathered together. Isn’t it a little bit to whet your appetite?

   

8. 8 Continue to stir-fry the celery, ham and steamed bun cubes over medium-low heat until the ingredients fully contact the hot oil and fry for a few minutes. Don't rush this step, fry slowly over medium-low heat to avoid burning the bottom, otherwise it will affect both the taste and the appearance of the dish. Don’t forget to sprinkle in an appropriate amount of salt to taste according to your own and your family’s taste.

   

9. 9 The ham is cooked and the celery has changed color slightly. During the process of frying the diced steamed buns, you can lift the pot and shake it gently. When you hear the diced steamed buns at the bottom making a crispy sound, it means that the first step is done. At this time, pour the stirred egg liquid evenly into the pot by drawing an arc line.

   

10. 10 The egg liquid gently wraps the steamed buns, ham and celery at the bottom of the pot, and the loose diced steamed buns are solidified into a large round cake.

    

11. 11 Just like making an egg pancake, wait for the egg liquid to solidify over low heat. Sprinkle an appropriate amount of cumin powder and black sesame seeds before serving. No butter cheese is added, so it is not sweet or greasy. It is a completely Chinese-style steamed bun pizza.

    

12. 12 Place the pizza on a clean chopping board and cut into triangular pieces. Place on a plate and serve. The pizza is golden in color and attractive, the buns are crispy and fragrant, and the egg pancake at the bottom is rich and soft. Pair it with milk, soy milk or a bowl of porridge to make a ritual breakfast. How about simple enough? As smart as you are, you can figure it out at a glance! If you have steamed buns at home, try them tomorrow!