Ingredients and Tools
- Mantou (slightly hard if from the day before is better)
- Salt
- Oil
- Cumin powder
- Five-spice powder
- Scallion
- Egg (optional)
Measurements
- Mantou 2 pieces (slightly hard if from the day before is better)
- Salt 3g
- Oil 20ml (peanut oil or sesame oil is better)
- Cumin powder 3g
- Chili powder 3g
- Five-spice powder 3g
- Scallion 2 stalks
- Egg (optional, 2 eggs) Use the above conditions to calculate the planned ingredient ratios.
Steps
- Cut the mantou into small cubes or slices.
- If using eggs, crack them into a bowl and beat well (you can add 1g each of salt and five-spice powder or skip and add during stir-frying).
- Pour the eggs over the mantou and mix evenly; the eggs should not be too much.
- Heat the pan over high heat and add cooking oil (if worried about damaging a stainless-steel pan, you can add oil first and heat until hot, that is also fine).
- Add the mantou cubes and stir-fry, tossing evenly.
- Lower the heat and stir-fry until the mantou cubes turn golden.
- Add salt, pepper powder, and five-spice powder.
- Finally add the scallions and stir-fry a few times.
- Turn off the heat and plate.
Notes
- During stir-frying, control the heat to prevent burning.
- If the heat is too high, lower it; you can add oil along the edge of the pan to lubricate or sprinkle water, but do not pour it all in one spot; spread it out.
- Seasonings can be adjusted to personal preference with other spices (such as Nande seasoning).
- If you like it crispy, keep the heat at the lowest setting, stir-fry a bit longer, then after turning off the heat leave it in the hot pan for a while before taking it out for extra crispness.
- Side ingredients can also be adjusted to personal taste with minced garlic, garlic sprouts, etc.; you can stir-fry them to release aroma before mixing. If you follow this guide and find issues or improvements, please submit an Issue or Pull request.