Mid-February was the day of the exam, and it happened to be a test of friends to travel. Have spent a rather comfortable day. People usually have amnesia in ease. Yes, I didn’t think about updating until I was bored and flipped through the album! In retrospect, the island owner should remind me once, but I was ruthlessly rejected. If I describe my psychology at the time, it should be: I just did not want to update the life feat! Ask what kind of feats can make a person forget to update such an important thing, and listen to the next decomposition. Anyway, I am sorry, just like this. Today's dish is to satisfy my lonely stomach in the middle of the night. I shot it early, but the taste stayed in my heart. The material is a bit hard to get, but have a chance to give it a try.
The ingredients are ready and the chicken legs are boneless.
Salt and black pepper are spread evenly on the chicken legs.
I like to sprinkle a little chili powder, I use the seven-flavored Tang Xinzi, there will be some other spices mixed in, but it does not matter.
Pour in the black pepper sauce and notice that there is a broken onion in the black pepper sauce. If not, I will speculate myself like in my previous recipes. I will not demonstrate it here. Black pepper juice is as much as possible, and moisture will be inhaled in the meat to make the chicken more juicy.
Place the foil on the cutting board and place the meat on the foil.
Put two onions, a slice of lemon, a proper amount of rosemary, put a small piece of dried tangerine peel on the front and back, and marinate for twenty minutes.
At this time we will deal with asparagus. Hold the roots of the asparagus, don't rub it too hard, the place where the roots are not good will be very crisp.
Sprinkle with olive oil, grapefruit vinegar or rice vinegar, sea salt, black pepper.
They are placed on a baking sheet, and a piece of lemon is placed under the asparagus.
Into the oven, roast for 20 minutes at 230 degrees, remove the meat and bake for forty minutes.
Bake it out, this time the taste has overflowed, open the tin foil, the saliva can not help.
Asparagus on the mat, plated.
The chicken is full-bodied, the juice is full, and the sour and salty roasted asparagus is greasy. Although it took a long time to do it, it really evoked the numbness of the taste buds on weekdays.