Chicken breast with vanilla
Introduction:
Production steps:
Step 1: parsley. Bread flour. A little olive oil. A little salt into the blender to beat.
Step 2: Sheng Chu.. Moist feeling and slightly salty taste are right
Step 3: peel the sweet potato and boil it thoroughly in boiling water.
Step 4: let ruyoupan fry until golden.
Step 5: marinate both sides of chicken breast with pepper and salt. Western mustard
Step 6: add oil to pan. Put in the marinated chicken breast. Fry garlic and pine branches below until the smell is released..
Step 7: fry chicken breast in 2 noodles until brown..
Step 8: serve with Western mustard.
Step 9: cover the vanilla bread powder evenly
Step 10: put in the oven.. 180 ℃ for 10 minutes
Step 11: just fry the oil in the frying pan with a little water and heat it up. spare
Step 12: wash and heat the pan. Put in the butter. Heat up. Deep fried sweet potatoes into the pot.. Fry slightly.
Step 13: slice lotus root. Fry in oil to dry. After it's served. Sprinkle with a little salt and pepper. Shake to taste.
Step 14: load the plate as you like.. Pour on the juice of the frying pan and basil grass. It's OK to have a light and original food.
Materials required:
Chicken breast: 2 pieces
Parsley: 1 tree
Lotus root: small pieces
Garlic: 2 pieces
Pine branch: a little
Sweet potato: 4-6
Bread flour: 300g
Basil grass: 1 bundle
Salt: right amount
Black pepper: moderate
Sugar: right amount
Olive oil: right amount
Butter: moderate
Western mustard: 30g
Note: in fact, there is another set of side dishes in this dish. But considering the difficulty of getting started. I decided not to put it on.
Production difficulty: ordinary
Process: Baking
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Xiang Cao Mian Bao Fen Ji Xiong Rou
Chicken breast with vanilla
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