Among the traditional Chinese cuisine, bun is undoubtedly a very representative one. Whether it is the south or the north, people's feelings for buns are not generally deep. However, due to regional differences, different places have their own unique set of bun making methods, and some can also go out of the place to travel the country.
However, I don't think many people have talked about the method of making this kind of bun today. The most peculiar thing is actually its filling, generally the bun filling we eat is either meat or vegetables, but the filling of this bun is a kind of stuffing that no one can imagine, that is, eggs.
In Taiwan, China, there is such a kind of bun with eggs as the filling, how is it made? First, take out a piece of dough and put it on a small bowl, it doesn't look like you want to wrap a bun but more like a dumpling. Then add a pound of chopped green onion to the dough.
A special filling is then added to the dough, oysters, which the locals call oysters. Finally, beat a raw egg inside, pay attention to the raw egg, and then carefully wrap the dough in the way of wrapping the small dumplings.
However, such buns are not steamed in a steamer, but directly fried in the pan. After about ten minutes, the surface of the bun has been fried golden, indicating that it can be out of the pan. I believe that such buns must be tender on the outside and tender on the inside, but it is still relatively rare to use raw eggs and oysters as fillings. Although the appearance is really appetizing, but the taste of eating is not known how many people can accept it?