Diced cumin sausage steamed buns

Overview

How to cook Diced cumin sausage steamed buns at home

All materials are ready.
Peel the steamed buns, cut into dices of about 1 cm, and set aside.
Cut the sausages into dices, about the same size as steamed buns, and set aside.
Crack the eggs into a large bowl and beat them up (be sure to use a large bowl, otherwise you won’t be able to mix well).
Put a little oil in the pan, add diced sausages, fry, and set aside.
Pour the cut diced steamed buns into the egg liquid and stir slowly with chopsticks so that the surface of each diced steamed bun can be evenly coated with the egg liquid. If you are afraid of scattering the diced steamed buns, you can hold the basin with both hands and keep shaking it up and down.
In the pan for frying the sausage, pour the diced steamed buns covered with egg liquid, stir-fry slowly with a spatula, and fry (no need to add any more oil) until each diced steamed bun turns brown.
Fry the diced steamed buns until golden brown and dry and crispy on the outside. At this time, add the diced sausages and stir-fry evenly.
Add half a spoon of salt, 1 spoon of chili powder, 1 spoon of cumin powder, and 1 spoon of cumin seeds, stir-fry quickly and evenly.
Finally add cooked white sesame seeds, stir-fry evenly and serve.