Late-night canteen: fried steamed buns (leftover steamed buns to eat)

Cooking Instructions

1. The ingredients are as shown in the picture, green onions and shallots can be used, and more green onions should be put to make them more fragrant. Prepare 1-2 steamed buns according to the size.

   

2. Remove the seeds from the green pepper and cut into cubes, and finely chop the green onion.

   

3. Beat the eggs. Cut the steamed bun into 1cm cubes (about the size of the index finger).

   

4. Pour oil into a wok, scramble the eggs first, chop them with a spatula, and serve.

   

5. Add some oil to the pan of the scrambled eggs (you can add a little more oil), the oil is slightly hot, and stir-fry the tempeh and chopped green onions over medium-low heat.

   

6. When the green onion wafts out, you can put in the diced steamed buns and stir-fry over medium-low heat.

   

7. The surface of the steamed bread becomes browned, add 2g of salt, an appropriate amount of cumin powder, and stir well.

   

8. Add 1 tablespoon of oil and pour spicy/old godmother, stir-fry well.

   

9. Crack in the egg cubes, turn to high heat and stir-fry a few times quickly, remove from the pan.

   

10. Finished, cumin aroma.

    

11. The steamed buns are crunchy and super delicious.