I loved my mother ’s craft as a child, because it was always better than the neighbor ’s ~~~~ At that time, my companions were afraid that the leftover buns at home would be used to stir-fry, but my brother and I were really looking forward to stir-fry at home. Steamed bun ~~~~
Material
| Leftover buns | |
| Cabbage leaves (preferably cabbage leaves) cut into small pieces of wide silk | |
| Jiang Si | |
| Garlic slices | |
| Shallot | |
| egg | |
| Chicken essence | |
| salt | |
| Paprika (Mother didn't have it when she made it) |
Cut the buns into small cubes about 1.5 cubic centimeters in size, and gently rub a few times with your hands, there will be a lot of bun residues, I especially like it, then put some salt, paste pepper powder and stir (if the buns are too hard, you can mix Salt is poured with two teaspoons of water and poured)
Beat the eggs evenly, clockwise to the buns, then stir well
Put oil in the pan. After the oil is hot, add ginger shreds, garlic slices, and shallots until fragrant. Then add green shreds and stir fry and add a little salt to taste
Then pour the steamed buns, don't rush to turn it down, you can turn it when you see the egg liquid solidified around a little brown
At this time, put down the spring onions and stir fry until the buns are golden
Add black pepper and salt and stir-fry evenly, just serve