[recipe for Pregnant Women] Cumin Chicken Breast Toast, Full-bodied Barbecue
1.
Clean the chicken breasts, add appropriate amount of cooking wine, salt and light soy sauce, and marinate for ten minutes;
2.
Wash the edamame, add two tablespoons of salt, boil the water and cook for five minutes;
3.
Dice the marinated chicken breast, add a pinch of salt, 1 tablespoon of oyster sauce, and mix well with cumin powder;
4.
Large collection of ingredients;
5.
Toast bread is evenly cut into pieces;
6.
Dice carrots and peel off edamame;
7.
Beat two eggs;
8.
Pour the diced toast into the egg liquid, so that each diced toast is evenly coated with the egg liquid;
9.
Pour the diced toast covered with egg mixture into an electric baking pan and fry it to make golden brown on both sides;
10.
Fry the marinated chicken until it is eighty mature, and set aside;
11.
Raise the pot and heat oil, pour in the onion and sauté fragrant
12.
Pour in edamame and diced carrots, sprinkle with salt and cumin powder, stir fry for 1 minute;
13.
Pour in the fried chicken breasts;
14.
Pour in the fried toast and stir fry, and it will be out of the pan;
15.
A diced toast with rich barbecue aroma, golden color, and cumin chicken breast is ready.