Ingredients: whole wheat toast, 2 slices of chicken breast 1 egg, 2 shredded potatoes, 50g lettuce, 6 slices of cheese 1 slice of vegetable milk/milk.

Seasoning: butter cooking wine soy sauce honey black pepper salt honey mustard sauce

Practice:

1. Cut the chicken breast from the middle slice, beat it loosely with the back of a knife, add 1 spoon of cooking wine 1 spoon of soy sauce+half a spoon of honey+black pepper+half a spoon of salt, marinate for half an hour, pour a little olive oil and fry on low heat until both sides are golden (fry for about 5 minutes).

2. Beat the eggs, add a little salt and 3 tablespoons of vegetable milk/milk, stir well, add butter to a non-stick pan, pour the egg liquid in three times, pour it into cheese slices for the first time until it solidifies at 8 minutes, slowly roll it up with a shovel and pile it aside, then brush the thin butter and pour it into the egg liquid for 8 minutes, then roll it again, repeat it later and cut it in half.

3. Blanch the potato shreds 1 min, and take out and control the dry water.

4. Assembly: whole wheat toast+honey mustard sauce+shredded potatoes+thick egg roast+chicken breast+lettuce+toast, wrapped tightly with plastic wrap, and cut decisively.