Living in the north, steamed bread is one of the daily staple foods, and it is impossible to eat steamed bread once it is steamed, and it is often steamed three or four times at a time. Therefore, in addition to reheating the leftover steamed bread the next day, you can also make various patterns, such as fried steamed bread slices and fried diced steamed bread, but today I want to share with you two different ways of eating, which can be described as a combination of Chinese and western food.

Baked cheese sausage steamed bread

Ingredients: two steamed buns, about 80 grams of mozzarella cheese, two small sausages, two chives and one egg.

Production process:

1. Materials are ready; Small sausages can also be replaced by ham sausages; The practical amount of mozzarella is not as much as the picture;

2.

Cut the flower knife on the surface of steamed bread, and draw it to 1/2; Remind me again, don't use steamed bread taken out of the refrigerator. When the starch is aging, it will break when it is stuffed. Use soft and elastic steamed bread, and you don't mind if you use steamed bread newly cooked.

3. Chop the sausage and mince the chives;

4. mozzarella cheese is shredded, and ordinary cheese can be used without this. The taste is there, but it can't pull the silk like pizza;

5. First, put some cheese shreds in each gap;

6. stuffed with diced sausage;

7. Brush a layer of egg liquid on the surface of steamed bread, then sprinkle cheese on it, and then sprinkle chopped chives; The egg liquid can be brushed more, and it is more fragrant when it penetrates into the steamed bread;

8. Both steamed buns are processed and put in a baking tray; Oven preheating 180 degrees, tube up and down;

9. All the remaining scraps are put into the egg liquid and mixed evenly;

10. Put the steamed bread and the remaining materials into the middle layer of the oven, 16 minutes or so, depending on the size of your steamed bread and the taste you like.

1 1.

The outer layer of steamed bread is crispy, and the cheese is all melted. I originally wanted to stretch the silk, but it may not be used much. In addition, the photo was delayed and I couldn't pull it out, but the taste was still very good. The bottom of the steamed bread is also burnt, and the middle part is relatively thick. With the penetration of egg liquid and sausage oil, it is still delicious, just with the leftover material of that bowl, which is good.

Cooking tips:

1. Don't use steamed bread taken out of the refrigerator, it is not elastic, and it is not suitable to stuff ingredients between steamed bread, which will break and break;

2. Don't use too many ingredients, and you can adjust them according to your own preferences;

3. The baking time depends on the size of steamed bread and the crisp and tender taste you like.