Pears, eggs, flour, and red dates are the staple foods of breakfast made in this way

Autumn is dry, and eating more pears has a moisturizing effect. Today, I made a breakfast staple with pears and eggs, flour, and red dates.

Here's how to do it:

1. Peel the pears, remove the cores, and cut them into small pieces.

2. Put the pear pieces and eggs together in the wall breaker to beat into juice and pour them into a basin.

3. Add 5 grams of sugar and 3 grams of yeast to the beaten pear juice and stir well.

Add a small amount of flour in batches, add 10 grams of corn oil, and stir into a paste as shown in the picture.

Placed in an unheated place and fermented overnight, just right.

4. The next morning, put the chopped red dates into the fermented batter and stir with chopsticks to exhaust the air.

5. Take a few small bowls, brush the bottom and all sides with oil, and then put in a little black sesame seeds (while increasing nutrition, it is also easier to demold).

6. Pour in the prepared batter (don't pour too much, leaving room for secondary fermentation), and then add raisins (or your favorite dried fruits).

Cover the pot and let it rise for 10 minutes.

Cook in a pot with cold water, steam the pot for another 25 minutes.

Remove from the pan.

A delicious breakfast staple that doesn't catch up, try it at home if you like it!