Pan-fried Fancy Steamed Buns

Name: Pan-fried Fancy Steamed Buns
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs steamed bread; 1 piece egg; Some oil; Some salt; Some Cooked Sesame

by Autumn to Maple Leaf Red

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

How to eat the leftover steamed buns is one of the most common ways to eat them. They are wrapped in egg liquid and fried until golden, charred and crispy.
Changing the method will produce a different feeling, as if the taste has also changed.
It was originally intended to be made with reference to Sister Lan’s "Fried Sesame Egg Heart Steamed Buns", but the inner part of the steamed bun slices was not evenly poured into the egg liquid, and the frying was not ideal. The dug out steamed bun heart should not be wasted, so I wrapped it in egg liquid and fried it and put it on top of the steamed bun slices, sprinkled some sesame seeds (my husband and son did not like sesame seeds as much as I do) for decoration. It feels good, although the appearance is not very neat, but the taste is the best Main.

Ingredients

Pan-fried Fancy Steamed Buns

1. Prepare steamed buns, eggs and sesame seeds.

2. The egg smashed into the bowl

3. Add some salt

4. Stir well and set aside

5. Steamed buns cut into slices

6. Use a mold to cut the steamed buns into plum blossoms

7. Cut the heart into a heart shape with a small peach heart

8. Heat the pot and pour in the right amount of oil

9. Add slices of steamed bread and fry until golden on both sides.

10.

11. Pour the egg liquid into the heart-shaped part in the middle of the steamed bun.

12. When one side is solidified, turn over and fry the other side

13. Put the cut small-shaped steamed buns on top of the egg mixture and fry them for golden brown on both sides

14. Put the fried steamed bun slices on a plate, put the small peach heart on the steamed bun slices, sprinkle a little cooked sesame on top, and serve.

Tips:
The shape of the steamed buns can be arbitrarily selected according to the respective molds.
The steamed bun slices can be directly immersed in egg liquid and fried to make it easier to color.
Slowly fry with a slow fire to prevent the egg liquid from foaming and affecting the appearance.