1. Cut the white steamed buns into evenly thick slices.
2. Put the eggs in a bowl and beat them up. The two sides of the steamed bun slices are covered with egg liquid.
3. Heat up the pan and pour in a proper amount of oil. After the oil is hot, add the steamed bun slices covered with egg liquid and fry until golden on both sides.
4. It's delicious while it's hot. Reserve a pot of white porridge in the evening, or mix it with soy milk or milk.
Tips:The finished product is original and the egg taste is very fragrant.
I like sweet ones, which can be dipped in condensed milk or honey.
Those who like salty taste can be paired with Lao Gan Ma, Thai chili sauce, tomato sauce and so on.
