Mix and sniff the oven and seal the original flavor

The wife of PAUL said that if you don’t cook without an oven, it’s like if you don’t cook without a Chinese fried pork. My oven is not often used, so I bake it overnight and dry it, three layers of meat and other single ingredients. I also cut several types of vegetable crumbs with a large piece, drizzle it with olive oil and cream, sprinkle it with herbs and salt to taste, and mix it with the oven as soon as possible, and then the original flavor is sealed under the slightly burnt surface layer, and the ingredients are all colorful; then the meat is added to add flavor, and PIZZA and Apple Pie are also roasted. The household oven with roasted spring chicken

is turned on and baked on top and bottom heat, and has not been rotated. Choose the right size and size of whole chicken (about 850g) and put it in the oven and rotate it slowly to bake. Then, mix the existing cold vegetable buns with fresh vegetables and spices, place it in a baking pan below to serve the dripping chicken juice.

After roasting for two hours, the chicken bones were all soft and tasty. The roasted chicken, paired with a variety of colored vegetables, is delicious just by looking at it.

Ingredients: Whole chicken (half chicken or chicken legs are also possible)

Taste: olive oil, salt, garlic, vegetables: tangerine, tomato, cauliflower, green and cauliflower, yellow, tangerine, melon, sweet potato, etc.

Herbs: black pepper, thyme, rosemary, mint, etc.

Method:

1. Spread the chicken with olive oil, sprinkle with salt, black pepper, thyme, rosemary, and rub it to make it taste good.

2. Dice the diced veggies, slice or slice the vegetables, drizzle with olive oil, sprinkle with salt and spices and mix, and put into a baking pan.

3. Grind the garlic into a paste, mix it with olive oil and salt to make "garlic oil".

4. String the whole chicken, set the oven to rotate and bake at 210℃ (not preheated) and place the vegetable pan below to serve the dripping chicken oil.

5. Brush "garlic oil" on the surface of the chicken regularly, and flip the vegetables on the baking plate to make the heat evenly.

6. Bake for 2 hours until the surface of the chicken is slightly burnt.

● It’s OK to use a normal oven. Put the chicken on the vegetables and roast them together, and turn them over regularly to keep the flavor unabsorbed.

● Vegetables and spices are free to create your own home-style roasted chicken.

● The size and firepower of each oven are different, and the baking time is also different.

Baked baked

Bake sausages are fresh and delicious when they come with stew, garlic, salt, stir-fry on high heat, or add rice wine to "sauce". Take it and bake it to change the style. Don’t waste the underfoot and shell. Use it to cook miso soup or soup to enhance the flavor of the soup.

Ingredients: 营, Pamason cheese (omitted), garlic, red pepper, coriander (9-layer tower, Roller), olive oil, cream, salt, black pepper,

Method:

1. Preheat the oven to 210 degrees, cut the garlic, red pepper, and coriander, and prepare.

2. Take the shell and remove the head.

3. Put the minced garlic, minced garlic, minced red pepper and half of minced coriander on a baking pan, drizzle with olive oil and cream and stir.

4. Sprinkle with parmason cheese before putting it in the oven.

5. After about 8 to 10 minutes, the sausages will be cooked in pink and opaque colors. Bake for one or two more minutes and bake the parmason cheese until slightly burnt.

6. Before the boiling, sprinkle the other half of the minced coriander and bake for about half a minute before the boiling.

Roasted vegetable Escalivada (salad)

comes from traditional dishes in Catalonia and other regions. The vegetables are not divided or tasted, and they are roasted directly on charcoal and made into smoked vegetables. The method is bold and rough. The cooking technique is to bake vegetables on the charcoal (oven) with confidence and not use "careful".

This dish must be roasted until it is charcoal-fired, and the gas oven is the best. Vegetables baked and caramelized "reduced" the original sweetness. Remove the charred skin and eat it directly to taste the slightly burnt charcoal flavor and a heavy texture. Drizzle with vinegar (Vinagreta) or with bread, which is the local way to eat it.

Ingredients: 2 colorful peppers, 1 eggplant (can be added), tangerine, half pear, olive oil, red wine vinegar, salt, garlic,

Method:

1. Preheat the oven at 220℃, cut the garlic and prepare.

2. Cut the colored pepper and sausage in half, and cut the eggplant in two large sections (it's okay if you don't cut), cut the pear in four parts and leave the skin, and bake in the oven for 45-60 minutes, roast thoroughly and charred.

3. Take it out and put it on, remove the skin, and put it on a plate.

4. Olive oil: red wine vinegar = about 8:1, mix in minced garlic and salt to make vinegar (Vinagreta).

5. Drizzle vegetables with vinegar or serve with bread.

● The amount of roasted vegetables should also be "Haomi". After roasting, remove the scorched skin, only half of the colored peppers are left, and even less eggplant is left.

● The ideal is to burn it on charcoal fire. I use a gas oven and a regular oven instead.