Roast chicken leg raw materials: New Orleans chicken leg barbecue marinated garlic and onion practice: 1 First, gently pat the chicken leg twice with a flower knife, stick some small holes with a wooden stick, add appropriate barbecue ingredients, grab them evenly by hand, and then put them in the refrigerator for one night. The next day, add the right amount of garlic and coriander and catch well. Cover the baking tray evenly. After a small oven, put it into an electric oven and bake at 200 degrees 15 minutes.

Scrambled eggs with tomato and garlic seedlings: garlic seedlings, raw eggs, tomato cooking oil, salt and green pepper. Practice: 1 Wash and slice tomatoes, wash and slice green peppers, wash and slice garlic seedlings, and marinate with a little salt 10min. Break up eggs. Put 2 eggs in a hot pot and fry them in cold oil and egg liquid to small pieces. 3. Leave the bottom oil in the pot and fry the garlic seedlings.

Spicy Shrimp Material Shrimp Potato Celery Chili Dried Ginger Slices Onion Garlic Cooked Sesame Chili Soy Sauce Fragrant Fuel Wine Sugar monosodium glutamate A little salt Appropriate amount of vegetable oil Chili oil Practice 1, potatoes peeled and cut into strips, washed with warm water, green peppers seeded and cut into strips, celery cut into strips, dried peppers cut into sections. Remove the shrimp line and marinate with a little salt for a while. 2. Put the shrimp oil in the pot and cook for 7 minutes (slightly smoked). Add the shrimp, fry until both sides are golden, and drain the oil. 3. Fry the potato chips until golden on both sides, and remove the oil control. Leave the bottom oil in the pan and cook for 7 minutes. Add garlic, dried pepper, ginger slices and pepper and stir-fry until fragrant. 4. Add celery and pepper and mix well. Add fried shrimp and potato chips and stir well. Add soy sauce, sugar, monosodium glutamate, salt and shallots and stir well. Add white sesame seeds, pour in sesame oil and oil pepper, and take out.

Fish sauce should be sliced with Sichuan fragrant fungus: put appropriate amount of chopped green onion, mashed garlic and ginger foam, 1 tablespoon rice wine, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon glutinous rice flour and appropriate amount of salt into a bowl and mix well. Cut the meat into small pieces, stir-fry the meat with salt, soy sauce and water starch in a hot wok, put in oil, stir-fry the small pieces until the color fades, that is, turn off the fire, raise the fire to 50%, add Jiang Mo Chili powder, stir-fry the fungus gradually, then stir-fry the fungus until it is broken, put down the mixed fish juice and small pieces of meat, and stir-fry until the juice in the wok is thick and transparent.