The leftover steamed buns become delicious in seconds, the skin is golden and does not absorb oil, and it is soft and delicious without waste

Today I would like to share with you the home-cooked practice of fried steamed buns, the leftover steamed buns become delicious in seconds, the skin is golden and does not absorb oil, and it is soft and delicious without waste. The method is simple, time-saving, and suitable for any of the three meals a day on weekdays.

Fried steamed buns:

Ingredients needed: 1 leftover steamed bun, 2 eggs, 1 green onion, appropriate amount of salt, appropriate amount of cooking oil.

Here's how:

First of all, tear off the skin of the leftover steamed bread and cut it into small squares, and it is better to fry the steamed bread with the leftover steamed bread overnight, which is neither as soft as fresh steamed bread nor as hard as steamed bread that has been too long.

1 slice of green onions, preferably with green onions, finely chopped for later use.

Crack the eggs into a bowl, add a pinch of salt and stir well until the egg whites and yolks are well combined.

Pour the steamed buns into a large bowl (if you like, you can sprinkle some spice powder, black pepper powder or cumin powder and other seasonings to bump evenly; If you don't like it, you can leave it alone) pour the egg liquid onto the steamed bread pieces, stir it with chopsticks, so that the surface of the steamed bread is sticky with the egg liquid, and tear off the skin of the steamed bread when cutting the pieces, so the egg liquid sticks very evenly.

Brush a thin layer of oil in a frying pan, pour in the steamed bun pieces, and fry slowly over low heat.

Fry the steamed buns until one side is golden brown, then turn over and continue to fry, patiently frying until several sides turn golden brown.

Pour in chopped green onions and stir-fry evenly, then turn off the heat. You can also pour chopped green onions into the eggs in advance, so that the effect of sticking to the steamed buns is better after scrambling.

Remove from pan and serve.

Serve it with a glass of milk, a cup of soy milk, a cup of oatmeal or a bowl of porridge. It's even more comfortable to eat.