Steamed buns and eggs

Overview

There was a leftover steamed bun in the refrigerator. It was a bit too little to heat it up for breakfast, so I suddenly decided to use it to make an egg pancake, which would be more nutritious. Paired with a bowl of vegetable soup, the breakfast would be even more perfect.

Tags

• staple food
• home cooking
• chive leaves
• egg
• light soy sauce
• oil
• steamed buns
• pepper
• salt

Ingredients

Steps

1. 1 Cut the steamed buns into 1 cm cubes and set aside.

   

2. 2 Wash the green onion leaves and cut into small pieces.

   

3. 3 Beat the eggs in a bowl, add a little salt and light soy sauce and mix well.

   

4. 4 Turn on the heat in the wok, pour a little to heat, add the diced steamed buns and stir-fry until slightly brown.

   

5. 5 Add chopped green onions and stir-fry until fragrant. Dish out.

   

6. 6 Heat oil in another pan and pour in egg liquid.

   

7. 7 While the egg liquid has not solidified, add the fried diced steamed buns and fry until cooked. When the egg liquid and the diced steamed buns solidify together, flip over and fry the other side briefly. Fry the egg liquid on both sides and serve.