Pan-fried buns with carrots and eggs

Overview

I chopped up the leftover carrots and scrambled eggs, added some minced green onions, and transformed them beautifully. Although they were whole leftovers, they tasted wonderful

Tags

• staple food
• home cooking
• children
• breakfast
• chicken essence
• egg
• flour
• oil
• onions
• sesame oil
• carrot
• salt

Ingredients

Steps

1. 1 Chop the carrots and scrambled eggs, add an appropriate amount of chopped green onion, a little chicken essence, sesame oil, and salt and mix thoroughly.

   

2. 2 Add a little salt to the flour and enough boiling water to form a soft and smooth hot dough.

   

3. 3 Divide into small doses.

   

4. 4 Roll it out to be thick in the middle and thin around the edges.

   

5. 5 Wrap in fillings.

   

6. 6 Wrap into round shape.

   

7. 7 Put a little oil in the pot, add the buns, and heat slowly until the bottom becomes yellow.

   

8. 8 Add about one-third of the water.

   

9. 9 Cover the pot, bring to a boil over high heat, and turn off the heat until the water dries up.