Family BBQ: First, eat the food neatly, replace chicken legs and Pleurotus eryngii with flower knives, roll bacon into Pleurotus eryngii, cut pork belly into pieces, replace flower knives with sausages, slice potatoes or make ear potatoes, and then prepare some favorite foods, such as amaranth, prawns, corn, thousand pages of tofu and fungi.
Wrap the baking tray with a layer of tin foil. When finished, put all the food in the baking tray. This is the sauce. Put garlic paste, millet pepper, cumin powder, Chili powder, sesame seeds, edible salt and sugar into a bowl for later use. In another bowl, add 3 tablespoons of soy sauce, 3 tablespoons of oil consumption and 2 tablespoons of rice wine, pour into the garlic bowl and stir well for later use. Brush the prepared barbecue sauce evenly on the food, put it in the home oven, bake at 180 degrees for 25 minutes, and then take it out to eat. Plus a little beer sprinkling, it really feels like summer vacation, super happy.
Baked tin foil shrimp in oven: Ingredients: appropriate amount of garlic paste, sesame seeds, Chili powder, cumin powder, millet spicy, onion, soy sauce, prawn 250, one gram of oil wheat flour and a small bundle of vermicelli. Practice: Soak the vermicelli in water, marinate the shrimps with cooking wine and ginger for a while, put the first six dishes into a bowl, put the onion millet spicy hob blocks (leave some onion non-hob blocks for the bottom), mince the garlic, and pour a spoonful of boiling oil. Add three spoonfuls of soy sauce, two spoonfuls of oil consumption (the actual amount is according to your own hobbies), add a little cold water and stir evenly for later use. Heat it in a home oven at 200℃, and the remaining onion rings? Soft fans? Oil-wheat vegetable? Shrimp, just pour the sauce on it. Bake in a home oven at 200℃ for 30 minutes and sprinkle with onions.