Fried steamed buns are a favorite breakfast dish for many people. Put the leftover steamed buns in the refrigerator at night. It is not worth spending a lot of effort to make a tedious breakfast in the morning. Just cut the steamed buns into thin slices. After a simple frying, it is crispy and delicious. Every time I fry the steamed buns, the taste is very good. However, some people fry the steamed buns dry and hard, and absorb a lot of oil, so they always cook them. I don’t dare to make this delicacy.

It is actually not difficult to solve this problem. When frying steamed buns, most people only know how to wrap them in egg liquid. If you wrap them too much, the eggs on the outside of the fried steamed buns will be very thick and very soft. Not crispy, less wrapped and easy to fry, so it is a very contradictory thing. Today I will teach you a new method. In this way, the steamed bun slices will not be fried, and they will be crispy on the outside and soft on the inside. They are very delicious and also Mixed with a strong egg flavor, let me tell you the specific steps.

Ingredients preparation

Steamed buns, eggs, salt, vegetable oil.

Cooking steps

① It is best to keep the leftover steamed buns in the refrigerator the day before. It will be more convenient to cut them after taking them out the next day, and there will not be a lot of steamed bun residue. Come down, this way the cuts will be more even. Cut the steamed buns into slices about 0.5cm thick. Don't cut them too thick, otherwise they won't taste good enough when fried.

②Add an egg into the bowl and mix it evenly with chopsticks. Then add a spoonful of salt and a spoonful of water to the egg. The purpose of this step is to increase the taste. Adding water can make the steamed buns thicker. The outside becomes very crispy, and it is particularly delicious when fried. If there is no clear water, the steamed bun slices will absorb oil very much, so this step is very important.

③ Then dip the steamed bun slices into the egg liquid, let both sides soak thoroughly, stay in it for about five seconds, and then quickly pinch it out to control the egg liquid on the surface.

④Pour in a little more vegetable oil from the pan. When the oil is 60% hot, put the steamed buns into the pan and start frying. After adding the steamed buns, turn the heat to low and fry them all. Keep the fire on low during cooking.

⑤After frying one side until golden brown, flip it over and fry the other side. Fry both sides until the surface turns yellow, and then take it out to control the oil on the surface. Let cool on the plate and serve.

⑥Don’t eat the steamed buns after they come out of the pan. Let the steam on the surface dry for a while on the plate. Then when you eat them again, they will be very crispy on the outside and very soft on the inside, mixed with rich flavor. The aroma of eggs is very delicious, and children also like it very much. Just make it and try it if you want to eat it!

Cooking Tips

⒈In the process of frying the steamed bun slices, it is wrong to just coat the outside with egg liquid. Be sure to add a little water to the egg liquid, add water The purpose is to make the surface very crispy, and after adding water, the steamed bun slices will not absorb too much oil, and the made steamed bun slices will not be greasy, crispy and delicious.

⒉ When frying the steamed bun slices, the salt is added to the egg liquid, so don’t add too much. Eggs are very easy to absorb flavor. If you add too much salt, the resulting steamed bun slices will be damaged. It's a bit salty, just add a pinch, so that the steamed buns will be very flavorful. For pan-fried steamed bun slices, just coating them in egg liquid is not enough. This way, they will be crispy and not absorb oil, making them delicious and not greasy.