Materials:
Chicken breast 3 small strips (preferably with a small chicken breast), bacon 2 slices (no bacon in the house, I changed the ham slices), 2 eggs, toast a number of slices of lettuce, lettuce three or four slices (preferably with the U.S. lettuce, that is, the ball of lettuce, there is no ordinary lettuce instead of can be), tomatoes, 1, the right amount of mayonnaise (we can make their own mayonnaise, the back of the practice, to save time, can be replaced by ordinary salad dressing) If you want to save time, you can use regular salad dressing instead), french fries (because this is a bento version, so there is no french fries, if you eat at home, you can put the sandwiches around the plate, and in the center of a small pile of french fries), 1 tsp of minced garlic, 1 tbsp of olive oil, a pinch of black pepper, a pinch of salt, and a moderate amount of cream.
Methods:
1. Wash the chicken breasts and pat them with the back of a knife for a few minutes to make them more flavorful. Put the patted chicken breasts in a container and add 1 tsp of minced garlic, 1 tbsp of olive oil, a pinch of black pepper, and a pinch of salt, and rub these seasonings evenly over the chicken. If you want the chicken to be more flavorful, you can extend the marinade time and refrigerate it for 12 hours to make it more flavorful.
2. Heat a pan, add a little oil, or no oil at all, and fry the marinated chicken on both sides for light color to make a delicious spiced chicken cutlet. If you don't mind the hassle, fry the chicken for 1 minute on each side, then remove from the pan and bake in the oven at 180 degrees for 8 minutes.
3. Eggs can be hard-boiled and sliced, or cracked and fried. Tomato slices; bacon will be bacon fried, no ham instead of ham, the ham will be sliced; lettuce control the water; toast baked until golden brown, taking into account the lunchtime sandwiches, I did not toast bread, toasted pieces of toast is more suitable for ready-to-eat ~ So far all the ingredients have been prepared.
4, the last combination of sandwiches on the good, toast smeared with butter, first set on the lettuce leaves (be sure to drain), and then set on the tomato slices, smeared with the right amount of mayonnaise, put a piece of toast, and then set on the egg, bacon, chicken, and finally put on a piece of toast, with a toothpick to the four corners of the fixed with a knife trimming the edge of the knife, and then cut two cuts into four pieces. Remove the toothpicks and place the fries in the center to complete the dish. For bento, you can make substitutions and adjustments according to the situation and your own needs.
Mayonnaise Sauce DIY
Ingredients:
A, 25g of sugar, 3g of salt, 3g of yellow mustard, a pinch of pepper, and 1 egg
B, 320g of oil, 15g of vinegar
C, 15g of lemon juice
Methods:
A, 320g of oil, 15g of vinegar
C, 15g of lemon juice
Methods:
1. Stir ingredients A well and whisk to emulsify.
2. Pour about 1/3 of the salad oil into Method 1, keep stirring with the other hand, add 1/3 of the vinegar and keep whisking, then slowly add the salad oil and keep whisking. Keep adding the vinegar and salad oil and whisking, then add the lemon juice and whisk to finish.
Mayonnaise contains egg yolks, which are highly perishable. It is best to keep homemade mayonnaise in the refrigerator for no more than 2 or 3 days, and if there is a slight flavor problem, it is best to discard it.
When making bento, if you want to put some cut fruits in the lunch box, you need to soak the cut fruits in lightly salted water for a while, and then drain the water and then put it into the lunch box to bring it outside to eat, so that the fruits are not easy to oxidize and turn black.