Materials:
Chicken breast 1000g, 3 tablespoons of red wine vinegar, onion 1 root, 5 cloves of garlic, 2 teaspoons of cumin, 2 teaspoons of chopped coriander, nutmeg seeds, cinnamon powder 1 teaspoon, 5 cloves of clove, 20 peppers, and Chili powder/slice.
working methods
1. Wash the chicken breast and cut it into strips 5cm long and 1cm wide.
2, onion peeled, washed and cut into pieces. Cut garlic into minced garlic. Cut ginger into Jiang Mo.
3. Pour all the materials except chicken breast into a food processor, and beat them into a uniform paste to make a marinade.
4. Put the sliced chicken breast into a large bowl, add the marinade and stir evenly, so that each chicken breast is evenly wrapped with the marinade, and let it stand for 4 hours to make the chicken breast strips tasty.
5. Preheat the oven to 180 degrees. Spread tin foil on the baking tray.
6. Spread the marinated chicken breast strips on tin foil and bake for 10 minutes (until light brown spots can be seen on the chicken).
7. Take out the baking tray, turn the chicken over and bake for 10 minutes.
2. Tomato cup with cheese and meat sauce
Materials:
2 tomatoes, 50g onion, 3 cloves garlic, 50g meat stuffing, 3g salt, 1 g freshly ground black pepper, 200g rice and 80g cheese.
Exercise:
1. Tomatoes are cut from the top third, hollowed out into cups, and the top cover and dug tomato meat are chopped for later use.
2. Add a little olive oil to the wok, stir-fry onions and garlic on low heat, and stir-fry minced meat until the onions are transparent.
3. Stir-fry the cut tomatoes until the water is dry, add salt and black pepper and stir well.
4. Stir the rice evenly and turn off the heat.
5. Preheat the oven to 180 degrees.
6. Put the fried rice into the tomato bowl and sprinkle with shredded cheese.
7. Send it into the preheated oven and turn on the hot air function.
8. Bake 15 minutes or so, and the cheese will melt into coke.