1. Cut old noodle buns into slices about one centimeter thick
2. Prepare a bowl of water, and dip the sliced steamed buns here before putting them in the pan, to reduce the oil absorption of the steamed buns (it should be good if you replace them with milk)
3. Add some salt to the beaten egg liquid to enhance the flavor, and let the steamed bun slices dipped in water roll again.
4. The steamed buns wrapped in egg liquid are slowly fried in a hot oil pan to dry the water. Generally, the two sides are golden and fried.
5. It is also a good nutritious breakfast if you control the dry oil and serve it on the plate. The oil and the remaining egg liquid in the fried steamed buns were not wasted, so I made a tomato and egg soup^_^
