1. The sub-pai clean water soaks out the blood water.
2. Drain the water and put it in a large bowl.
3. Take ginger and garlic seeds.
4. Crush the ginger garlic with a garlic masher.
5. Put it on top of the sub-row.
6. Add 5g sugar.
7. Add your favorite "sauce".
8. Mix evenly and set aside.
9. Asparagus peels off the old roots and becomes "tender" (it's a pity to throw it away).
10. Plan it like this.
11. Cut diagonally into sections (so tasty).
12. Wash the mushrooms and cut into large pieces.
13. Put the processed asparagus and mushrooms in the baking dish.
14. Sprinkle some salt.
15. Sprinkle some chicken essence and mix well.
16. Cover with plastic wrap and put in the refrigerator.
17. The sub-rows are also covered with plastic wrap and placed in the refrigerator.
18. In the early morning of the next day, spread the chops evenly on the asparagus mushrooms and bake in the oven at 210 degrees for 25 minutes (this time you should brush your teeth and wash your face).
19. Baked in 25 minutes.
20. Finished product.
21. Part for breakfast.
22. Breakfast family portrait.
23. Asparagus, mushrooms and grilled zucchini were used as two dishes in the lunch box.
Tips:Because I want to get up early to make a "lunch box 🍱", I prepared it in the refrigerator the day before. If I eat it that day, I can marinate it for half an hour and bake it.
