As a staple food on the table, steamed buns are indispensable in almost every household. The big warm steamed buns are certainly popular, but the leftover steamed buns that have been left overnight are hard and dry and hard to swallow. ?

Are you also worried that your children don’t like vegetables? This dish solves two problems for you at once. Every time my child eats this fried steamed buns, he unknowingly eats a lot of vegetables that he usually doesn’t eat?

Ingredients?

2 steamed buns

2 eggs

1 ham sausage

1 cucumber

1 carrot

3 shiitake mushrooms

Half a potato

An appropriate amount of green onion, ginger and garlic

An appropriate amount of sesame salt

An appropriate amount of Lao Ganma

How to make fried diced steamed buns?

Cut the steamed buns coated in egg liquid and fried into dices

Cut all ingredients (cucumber, carrots, potatoes, ham, sausage, mushrooms) into dices

Bleach potatoes and mushrooms over high heat (potatoes are not cooked well)

Pour in slightly more oil than usual for cooking, add onion, ginger and garlic and saute until fragrant,

Add carrots and potatoes,

Add mushrooms, cucumbers, ham sausages when they are seven to eight ripe,

Put in an appropriate amount of salt and Laoganma hot sauce,

After the vegetables are cooked, add diced steamed buns and sprinkle with appropriate amount of sesame salt

Turn down the heat and stir-fry

Tips

It is best to use steamed buns overnight. I steam the steamed buns myself. If you buy steamed buns, try to cut them with a knife.

I like the crispy texture of steamed buns. If you want to eat softer ones, you can mix the diced steamed buns in the egg liquid before frying.

You can put whatever vegetables you like. Try not to put vegetables that will produce water, otherwise the fried steamed buns will be wet, soft and unpalatable.