饅頭一定要用冷饅頭，這樣才能炒得酥脆焦香！

用料

饅頭

1-2個(gè)

雞蛋

1個(gè)

青椒

1個(gè)

大蔥/小蔥

適量

豆豉（可不放）

8粒

孜然

適量

適量

油潑辣子/老干媽

適量

深夜食堂：炒饃花（剩饅頭花樣吃）的做法

1. 食材如圖，大蔥小蔥都可以，蔥要多放，炒出來更香。饅頭根據(jù)大小準(zhǔn)備1-2個(gè)。

1. 青椒去籽切丁，蔥切末。

1. 雞蛋打散。饅頭切1cm的丁（約食指指腹大小）。

1. 炒鍋倒油，先炒熟雞蛋，用鏟子切碎盛出。

1. 炒雞蛋的鍋中再加一些油（可稍微多放油），油溫微熱，中小火炒香豆豉和蔥末。

1. 蔥香飄出，就可以放入饅頭丁，中小火翻炒。
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1. 饅頭表面變得焦黃，放入2g鹽，適量孜然粉，炒勻。

1. 放入1勺油潑辣子/老干媽，炒勻。

1. 打入雞蛋塊，轉(zhuǎn)大火快速翻炒幾下，出鍋。

1. 完成，孜然香氣撲鼻。

1. 饅頭脆脆的超好吃。

小貼士

-炒饅頭的油要稍多一些，油少了容易炒糊。
-可以根據(jù)自己口味，放點(diǎn)火腿丁、胡蘿卜丁、綠豆芽一起炒都是可以的。