That’s a brilliant find: a brunch bao. Steamed buns are topped with a lick of hoisin sauce, crispy fried bacon and a wafer-thin omelet. So Bao for breakfast! That’s how you make them yourself.
For 4 bao:
- 4 bao buns (steamed buns)
- 4 eggs, beaten
- 4 slices of bacon
- Hoisin sauce
- 8 cucumber slices
- Some strips of spring onion
- Possibly sriracha or another hot sauce
Bao for breakfast!
We have known the wildly popular version of steamed buns with pork belly , hoisin and sweet and sour for a while. Super tasty, but a bit of work. The meat needs to marinate for a while. If you’re in the mood for bao and hoisin sauce, these brunch bao are a great option. Super fast and extremely tasty.
Bao buns (buns) can be found in the freezer at Asian supermarkets or wholesalers.
This brilliant find comes from I am a Food Blog. We made them ourselves and adapted the recipe to our own liking.
Making brunch bao
Make sure the bao buns are thawed in time.
First fry the bacon crispy. We are still a fan of baking bacon in the oven (tip: check this foolproof method) , but it is also possible in a frying pan.
Then make the omelets. To do this, grease a non-stick pan well and add the beaten egg. Roll the pan so that the egg mixture runs out well. Wait for the omelet to start to separate from the pan at the edges, then turn it over and cook for a few more seconds.
Slide the omelette out of the pan onto a plate and fold into a square.
A super convenient way to steam the thawed bao is in the microwave (eureka!). Place a few bao on a plate, cover with a damp paper towel and microwave on full power for 30 seconds to a minute.
Brush the bottom of the bao with some hoisin sauce. Place the omelet on top, followed by the bacon, two slices of cucumber and some strips of spring onion.
Source: Culy by culy.nl
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