Sauce-flavored Steamed Buns with Scrambled Eggs

by Xiancao'er

5.0 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Every time there are leftover steamed buns at home, I basically fry them and eat them. This time is no exception, but steamed buns have become a supporting role, and the combination of vegetables and vegetables is the highlight of this dish. The meat of kidney beans is really tender, and the fungus is rich in nutrition, so the nutrition of the egg need not be mentioned. Such a colorful bowl is placed in front of you, and the dishes can be the staple food. Because of the different ingredients, the taste varies. I eat with a spoon, count the pieces one by one, while still staring at the TV series on the screen, eating and busy, I feel so unhappy.

Sauce-flavored Steamed Buns with Scrambled Eggs

1. Prepare green beans, fungus, carrots, and eggs.

2. Knock the eggs into a bowl, add salt and mix well; wash the kidney beans, fungus, and carrots, and cut into small pieces for later use.

3. Prepare the leftover buns.

4. Cut the steamed buns into fine cubes.

5. Heat the pot and pour the steamed buns.

6. Stir dry the water, the steamed buns will be slightly yellow and set aside.

7. Boil the water in a pot, blanch the kidney beans, fungus, and carrots thoroughly. Pick up and set aside.

8. Heat the oil in the pan, pour the eggs into the pan, and set aside.

9. Pour the remaining oil into the green beans and stir well.

10. Pour the fungus and stir well.

11. Add appropriate amount of salt and stir well.

12. Pour in the eggs and stir-fry well.

13. Pour in carrot diced and stir-fry well.

14. Pour in the dried steamed buns.

15. Mix well and stir well.

16. Add Pixian bean paste.

17. Stir fry evenly.

18. Stir fried steamed buns and eggs, adjust the flavor, and put them in a bowl.

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