We cut the leftover steamed bread into thick slices with a kitchen knife, and then gently pat off the steamed bread residue on the surface. Beat an egg into a bowl, add a little water and salt, and break it up thoroughly. Put a spoonful of olive oil in the pan, and when it is 70% hot, pick up the steamed bread slices with chopsticks, rinse them in the egg liquid, and then put them in the pan and fry them with low fire. Until both sides turn slightly caramel, take it out and control the oil, and you can eat it.

Second, stir-fry steamed buns.

Cut the steamed bread into small dices, add the broken eggs and stir well. Each diced steamed bread is evenly stained with egg liquid, diced ham sausage, washed long beans and diced diced diced onion and ginger. Put the oil in the pan, heat it, put the eggs and diced steamed bread in it, fry it for three minutes and then take it out. Use the bottom oil in the pot, add onion and ginger, and stir-fry until fragrant. Add ham and beans, add appropriate oyster sauce and salt, stir-fry for five minutes, then add diced steamed bread and spiced powder, stir well and serve. With milk, it is delicious for breakfast.