1. Prepare two pieces of toast. The thickness depends on personal preference, but I recommend cutting it thicker. Just cut it to 3/2 in the middle, don't cut it. The paper tray is tossed by yourself. There are tutorials in the kitchen. If you want, you can search and learn.
2. Add butter and minced garlic, mix well. This amount is actually used and there is leftover. You can keep it in the freezer, and just use it to thaw next time.
3. Spread the toast, remember to wipe the cut in the middle too. The air oven is 160 degrees for 12 minutes, and the golden surface is taken out. The temperature of the individual oven is different, depending on the status.
4. Remove the bones of the chicken legs, add rice wine and Orleans grilled ingredients, and put them in the refrigerator overnight.
5. The wind furnace is 170 degrees for 25 minutes.
6. Put eggs, milk, salt, and black pepper in a bowl to beat. Put a small piece of butter in the pan, melt it, pour in the egg mixture, and fry slowly over low heat.
7. All the ingredients are complete, as well as the salad dressing, forgot to photograph it. 😓
8. combination. How to look good and how to come. 😁
9. Let's have a close-up.
