Mantou Pizza

Name: Mantou Pizza
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs steamed bread; 2 pcs egg; 2 pieces Ham; 2g salt; 3g Black sesame; 15ml Peanut oil; 30g celery; 1g Cumin powder

by Short and long

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Chinese people are familiar with the staple food of steamed buns. Local customs are different, and the dialects are also different. In some places, steamed buns are called "mo", "mo" or "steamed steamed bread". It is one of the traditional Chinese pasta that is fermented and steamed with wheat flour as the main raw material. China has a vast land with abundant resources and many ethnic groups. People from different places have different tastes, and the steamed buns are also different in shape. Housewives can match different food colorings according to their own preferences and steam them into favorite shapes or colors. Among them, the most common white steamed bun has a soft taste, rich wheat aroma and rich nutrition. It is one of the most common staple foods on the table of every household.
Steamed buns are also the most intimate staple food in my family, and the leftover steamed buns are not willing to waste. In the morning, the time for work and school is too tight, and there is no time to make too many tricks for breakfast. I turned out my own steamed leftover buns in the refrigerator, paired with ham, celery, and eggs. The ingredients are cheap and delicious. Steamed buns can also have a sense of ritual of Western food at home.

Ingredients

2 pcs Steamed Bread
2 pcs Egg
2 pieces Ham
2g Salt
3g Black Sesame
15ml Peanut Oil
30g Celery
1g Cumin Powder

Mantou Pizza

1. First of all, we need to prepare the ingredients needed to make this new Chinese-style steamed bun pizza: two steamed buns and two eggs. Under normal circumstances, as long as the steamed buns are not very big, on average, one steamed bun with one egg is enough; the ingredients at home are limited. Ham and celery are purely for color matching. They can also be replaced with carrots, onions, garlic moss and the like; black sesame seeds and cumin powder are put out of the pot.

2. 2. Next, you need to cut the steamed buns into thick slices. This step does not seem to have any technical content, but there are actually hidden tricks. Put the knife under the faucet before cutting. When cutting the steamed buns, there will be no residue, because the steamed buns are left with moisture. Evaporation is relatively dry.

3. 3. After the steamed buns are cut into slices, use a cross knife to cut into slices of equal-sized steamed buns for later use.

4. 4. Knock the two eggs in a bowl, use a whisk or chopsticks to quickly stir evenly to foam; ham and celery are cut into dice like steamed buns.

5. 5. Heat the wok or pan on medium heat until the palm feels burning, pour a small amount of peanut oil to heat, and fry the steamed buns in the pan when the pan slightly smokes.

6. 6. Fry the steamed buns on a low fire when the oil pan is hot. Use a spatula to gently stir fry to make sure that each section of the steamed buns is evenly heated and fry until the six sides are golden.

7. 7. After the steamed buns are fried until golden, put the celery and ham into the pot and gather the three primary colors of red, green and yellow. Isn't it a little bit of a stir to appetite?

8. 8. Continue to stir-fry the celery and ham steamed buns over medium-low heat, and let the ingredients and hot oil fully contact and fry for a few minutes. Don't worry about this part. Fry slowly over medium and small heat to avoid muddy bottom, otherwise it will affect both the taste and the appearance of the dishes. Don't forget to sprinkle in the right amount of salt to taste according to your and your family's taste.

9. 9. If the ham is cooked, the celery should be slightly discolored. During the frying process, you can lift the pot and shake it gently. Hearing the crispy sound of the steamed buns at the bottom indicates that the first step is cooked. At this time, pour the stirred egg liquid evenly into the pot by drawing a circular arc.

10. 10. The egg mixture gently wraps the steamed buns ham and celery at the bottom of the pot, and the loose steamed buns are solidified into a big round cake.

11. 11. Just like an egg pancake, wait for the egg liquid to solidify on a low fire. Sprinkle an appropriate amount of cumin powder and black sesame seeds before it is out of the pan. There is no butter and cheese, so it is not sweet and not greasy. It is completely Chinese-style steamed bun pizza.

12. 12. Take the pizza out of the pan and cut it into triangles on a clean chopping board. Place it on a plate and serve. The pizza is golden in color and attractive, the steamed buns are crispy on the mouth, and the omelette at the bottom is fragrant and soft. With milk and soy milk or a bowl of porridge, it is a breakfast full of ritual. How simple is it? As smart as you, you will see it at a glance! If you have steamed buns at home, try it tomorrow too!

Tips:
Tips:
1. When cutting the steamed buns, it is best to dip the knife in a little water first. When cutting the steamed buns, it is not easy to scum off.
2. Fried steamed bun slices don't need to put a lot of oil, a small amount of frying is more crispy than fried, and it is healthier to reduce the intake of fat.
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