Multi-grain Toast Sandwich
1.
Clean the chicken breast and use a kitchen paper towel to soak up the moisture.
2.
The chicken breast is slightly thicker, sliced into three pieces. Put it in a bowl.
3.
Add light soy sauce, salt, black pepper, and wheat starch.
4.
Wear gloves and grasp well. Knead for 1-2 minutes. Let the seasoning wrap the chicken breast. Cover with plastic wrap and put it in the refrigerator overnight.
5.
Get up early, add corn oil to the pan, shake well. Medium fire.
6.
After the oil is hot, put it in the pan.
7.
Cover the heat and fry for 2-3 minutes. You can shake the pan halfway through, and don't need to move it too much.
8.
Then turn it over. Look at this color, golden color is alluring.
9.
Continue to cover and continue frying for 2-3 minutes.
10.
You can wash a tomato halfway.
11.
Fry it out, golden on both sides.
12.
Leave the bottom oil in the pan, beat in the eggs, and fry on medium heat.
13.
Turn it over and continue to fry. Both sides are golden brown. I like to fry the eggs almost completely and slowly over medium and small fire. Fry it, turn off the heat and take it out of the pan.
14.
One piece of toast, put the salad dressing in a piping bag, cut the mouth, and squeeze the salad dressing.
15.
Put a slice of chicken breast and fried egg. Squeeze the salad dressing again.
16.
Cover with a slice of toast.
17.
Secure both sides with toothpicks. Use a serrated knife to do everything two.
18.
Tomato has everything two. Plate. Do the same for the other two!
Tips:
1. The chicken breast must be marinated for flavor. Fry it, it tastes juicy, not chai. 2. If you like lettuce, you can add lettuce! 3. Breakfast for three persons, one for each person, very satisfying!
