Two flavors of golden steamed bun slices

Overview

There are two versions of fried steamed buns - wrapped in eggs and fried until golden and brilliant, fragrant with eggs, soft and nutritious; fried directly, or fried until golden and brilliant, fragrant with burnt oil, crispy steamed buns and crispy in the mouth - no cooking skills or skills required, but full of the taste of home; and a plate of pickles and a bowl of porridge, simple, homely, ordinary and full of energy.

Tags

• staple food
• pasta
• home cooking
• children
• afternoon tea
• steamed bun hanamaki
• edible oil
• egg
• steamed buns
• salt
• salt and pepper

Ingredients

Steps

1. 1 Cut the steamed buns into large pieces about 1cm thick;

   

2. 2 Beat the eggs with a little salt, try not to make them foamy, just beat them evenly;

   

3. 3 Dip some of the steamed bun slices into the egg liquid one by one, and put it into the pot while dipping it in the egg liquid;

   

4. 4 Pour cold oil into a hot pan, add egg-coated steamed bun slices one by one, fry one side until golden brown, then flip over, and fry again until golden brown.

   

5. 5 The other part of the steamed bun slices are put directly into the pot (the original pot, basically no need to add oil);

   

6. 6 Fry one side until golden brown, then flip over, sprinkle with appropriate amount of pepper and salt (or other seasonings you like, such as five-spice powder, chili powder, etc.), wait until the other side is golden brown, and then remove from the pan.