You can add eggs and flour into water and stir them into porridge, then cut the buns into slices, soak them for 5-10 minutes, and then fry them until they are slightly brown.

The steamed buns don't taste hard enough, but they taste okay.

If there are 3 steamed buns, you need 3 eggs, 150 grams of flour, and a small amount of salt and five-spice powder. Mix and add water to soak the steamed bun slices.

When frying steamed bun slices, the steamed bun slices wrapped in eggs need to be fried in this step.

Not only are they soft and delicious, they are not greasy at all.

Let's take a look at them together.

Generally speaking, when we fry steamed buns at home, we can directly cut the steamed buns into slices and fry them in a pot of oil, or we can put the steamed buns in the egg liquid for a while and then fry them again.

This often results in the exposed steamed bun slices absorbing a lot of oil, so they taste very greasy.

Therefore, if we want the steamed bun slices to be soft, delicious and not greasy, we need to add a little warm water to the egg liquid, so that the steamed bun slices can be hung with a thin layer of egg liquid, and the fried steamed bun slices are not greasy at all

.

If we are going to fry the steamed bun slices in the morning, it is best to put the remaining steamed buns in the refrigerator overnight to prevent some steamed bun crumbs from appearing during the cutting process.

After cutting off the steamed bun slices, prepare a clean small bowl, crack in four or five eggs, add an appropriate amount of salt and warm water, stir evenly with chopsticks, then add an appropriate amount of cooking oil after the pot is heated, when the oil temperature reaches 50%

, put the steamed bun slices into the egg liquid, then put them into the oil pan and fry until both sides are golden brown.