Say that your saliva will flow down~
By monbento
<h2>Royalties</h2>
Round eggplant 1 pc
Chicken tenderloin 2 strips
New Orleans Marinade 1 scoop
Diced corn beans and carrots to taste
1 scoop of olive oil
Pizza sauce or tomato sauce 1 scoop
Mozzarella cheese to taste
Blueberries half box
Lettuce leaves to taste
Bacon 2 tablets
1 slice of whole wheat bread
1 egg
2 tablespoons of white vinegar
Crushed black pepper to taste
Cheese to taste
Salad juice to taste
<h2>Practice steps</h2>
1: Prepare all the ingredients, wash the blueberries, smash the whole chicken into a bowl and set aside, chop the bacon into small pieces, cut the bread into cubes, cut the chicken into small cubes and marinate in New Orleans marinade for 15 minutes.
2: Fry the whole wheat rusk until it changes color, heat the whole wheat bread until it is crispy, sprinkle some black pepper when frying.
3, beat the eggs into the bowl in a deep pot with water to boil, add white vinegar, stir the water with chopsticks to form a whirlpool, slowly pour the eggs in the center of the whirlpool, immediately turn off the heat, gently gather the scattered egg whites, use the residual temperature to make the egg protein solidify and form, and fish out the water wave eggs after 2-3 minutes.
4: Put the lettuce leaves into the bento box, sprinkle in blueberries, minced bacon and bread cubes, put on the water waves eggs, and shave some chopped cheese.
5: Preheat the oven at 180°C, cut the eggplant into 5 knives, do not cut off the head, brush a layer of olive oil into the oven and bake for about 10 minutes, bake the eggplant soft, and fry the New Orleans chicken in a pan until it is broken and ready to be set aside.
6: Spread the eggplant to form the shape of a butterfly, brush with a layer of tomato sauce, put on the diced chicken and corn green beans and carrots, and sprinkle with mozzarella cheese.
7: Put in the oven and continue baking for about 15 minutes.
8: Put the roasted eggplant pizza into the bento box.
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