Eggplant chicken chestballs
By VicentaLakin
Recipe Recommendations
- chicken breast 400g
- tomato of 2
- carrots half a
- oyster sauce 1 scoop
- soy sauce 1 scoop
- white pepper a little
- salt appropriate amount
- cooking wine 1 scoop
- salad oil appropriate amount
- onion appropriate amount
- garlic of 3
- tomato sauce 1 scoop
- salty and fresh
- cook
- ten minutes
- simple
Steps for Eggplant chicken chestballs
1
Chicken chests are cut to last
2
Carrot rubs the silk with a silk scrub and chops it to the end
3
Chicken chests, carrots, even. A spoon of wine, a spoon of stork oil, a spoon of raw smoke, a little white pepper, a spoon of salt
4
Smuggle evenly in one direction. Smuggle upwards
5
Garlic, cut to death
6
Tomatoes with a cross knife. Burn it with water
7
Let's make a pot of oil, get down onions, and the garlic smells
8
Go down to the tomato
9
Join a spoonful of tomato sauce. Keep going
10
Pour a big bowl of water and boil it
11
A little fire. Start the ball. Left-handed tiger's out. Pot. Lee
12
After we're all done, the little flamingo is about two minutes away
13
With onion flowers, rice is good