Ingredients
Long eggplant ( One ) | Chicken breast ( 100g ) |
Garlic The end (appropriate amount) | green pepper (half)div> |
Light soy sauce ( one spoonful ) | Chicken essence (appropriate amount) |
Garlic chili sauce ( one spoon ) | Sweet noodle sauce ( a spoonful ) |
Starch ( appropriate amount ) | Cooking wine ( appropriate amount ) |
Cumin powder (appropriate amount) | White sesame seeds ( appropriate amount ) |
Cilantro (appropriate amount ) |
How to make grilled eggplant
1.Wash and wipe the eggplant Dry the water, cover the baking sheet with tin foil, grease the eggplant with oil, put it in the preheated oven, bake at 200 degrees for 20 minutes
2. Chop the chicken breast, marinate it with starch, cooking oil, a little salt and cooking wine for ten minutes, dice the green pepper and set aside, mix the garlic chili sauce and sweet noodle sauce and set aside
3.Pour the bottom oil into the wok, heat the pan with cold oil and stir-fry the chicken breast
4. Stir-fry until the chicken breast changes color, add chopped green onion, green pepper and a spoonful of light soy sauce, stir-fry evenly and turn off the heat, take it out and set aside
5.Use a knife to cut the roasted eggplant from the middle, do not cut it through
6. Spread a layer of prepared sauce, then put the fried chicken breast on top, sprinkle with minced garlic, and continue to bake in the oven for ten minutes Minutes
7.Sprinkle cumin, white sesame seeds, spicy millet and coriander and it's ok
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