The picture is different from the actual cooking effect
material
Chicken breast 70 g, cold rice 160 g, carrot 50 g, potato 100 g, red pepper 35 g, green pepper 30 g, tomato 120 g, onion 60 g, tomato sauce 25 g, cheese powder to taste, salt 3 g, chicken powder 2 g, cooking wine 3 ml, light soy sauce 4 ml, water starch, edible oil to taste.
tool
1 wok, 1 sheet of tin foil, 1 brush, 1 oven
method
1: Wash and peel the potatoes and dice them.
2: Wash and remove the seeds and cut the red peppers and fine strips; wash and cut the onions into strips.
3: Wash and cut the chicken breast into strips.
4: Put the shredded chicken into a bowl, add a little salt, chicken powder and pour in the cooking wine.
5: Pour in the water starch, inject an appropriate amount of cooking oil, mix well, marinate for a while, and set aside.
6: Use oil to fry, pour in the marinated shredded chicken, fry until it turns color, add diced potatoes, stir-fry well, pour in the diced carrots, and fry thoroughly.
7: Add tomato sauce and stir-fry until fragrant, pour in the tomatoes and stir-fry well.
8: Pour in the shredded onion, sauté, drizzle with soy sauce and sauté until fragrant.
9: Pour an appropriate amount of water, stir well, add salt, chicken powder, stir-fry well to taste, turn off the heat and set aside.
10: Spread the tin foil in the baking dish, brush with the appropriate amount of oil, pour in the cold rice, spread out and spread out.
11: Put the ingredients in the pot, sprinkle with cheese powder, add green pepper and red pepper shreds, and set up a good shape.
12: Push into a preheated oven.
13: Close the door, adjust the upper and lower temperatures to 200 degrees Celsius, and bake for about 15 minutes until the ingredients are cooked thoroughly.
14. After the power is cut off, open the box door, take out the baking sheet, and put the rice into the plate.
