1. To prepare the ingredients, eggs, steamed buns and spring onions are necessary. The side dishes can be according to the mood.
2. Prepare the seasoning. Put the right amount of light soy sauce and thirteen incense in a bowl and stir evenly; put the cumin before it comes out of the pot.
3. Add the salt to the eggs and beat them; the vegetables are cut into cubes, and the steamed buns are cut into quick shapes.
4. Heat the pan with cold oil, add the chopped green onions and vegetables and stir fry.
5. When the oil is warmer, stir-fry the vegetables two or three times and pour in the egg mixture.
6. Push the surrounding vegetables into the eggs, turn the heat down a little, and fry the eggs for a while. (Pay attention to constantly turning the egg liquid on the top to the bottom to prevent the bottom from being fried)
7. When the egg is half-cooked and not completely set, add the bun. (Turn the vegetables and eggs on top, and fry the buns on the bottom for a while)
8. Fry slightly charred, bun flowers.
9. Then, pour the adjusted seasoning along the side of the pot in 2 to 3 times. (Pour into the pot once and turn the pot once to prevent excessive moisture from affecting the crispy feeling of the steamed buns)
10. After the seasoning sauce is completely sautéed, sprinkle an appropriate amount of cumin (add more salt if the flavor is heavy), and stir-fry evenly. Turn off the heat and add Nepeta. (Can be added or not)
11. Cover the pot and let it be stuffy for a while. It's ready to be out of the pot.
12. With fruit and yogurt, it is a delicious and nutritious healthy bento.
Tips:For fried steamed buns, it is best to use steamed buns that are left overnight. The drier the steamed buns, the better. If it is too dry, soak the steamed buns in a little water before frying; if the fresh steamed buns are too soft, you can cut the steamed buns and fry them first.
