Sprinkle freshly ground black pepper and salt on the chicken leg.
Dry-clean peppers, tomatoes and tofu for later use (this is a weight for my wife and me, coach, don't be nervous).
Measure the spaghetti with a shell for use.
Heat a pot of hot water, add two spoonfuls of salt, and put the spaghetti and tomatoes in the pot.
After three minutes, take out the tomatoes. The skins of the tomatoes should start to fall off. Peel, put in a blender, add hot water to a half cup pot and stir (if there is no blender, crush it with a fork). Pour tomato soup into a small pot.
When the pasta is cooked to a medium level (it is still a little hard in the middle), pick it up and put it in the pot of tomato soup and cook it until the pasta is cooked.
Preheat the baking tray (preferably dry baking for at least five minutes), and put the chicken leg meat on the tray.
Take a pot cover, pour some water on the baking tray next to the chicken leg meat, cover the pot cover and bake for three to four minutes.
Turn it over, add some water to the baking tray, cover it and bake for another three minutes. After that, turn over and bake each side again (the total time is *** 12 to 15 minutes), and put it on the chopping block to rest the chicken legs for three to four minutes.
Slice the chicken leg for later use.
Heat the pan, add dried bean curd and pepper, stir-fry for one minute, add half a cup of water, a spoonful of salt and a little spiced powder, and stir-fry for five minutes.
Slice asparagus and put it directly on the baking tray (or dry it first) for three to four minutes.
Friends who like to eat soft food can add water and cover it like a roast chicken leg.
Put asparagus in a bowl, sprinkle with some salt and black pepper and mix well.
Set the plate. Put the asparagus on the right side of the plate, spoon the spaghetti in the middle (don't pour the juice yet), and then put the dried pepper bean curd on the left. Put the cut chicken leg meat on the spaghetti, and then slowly sprinkle the tomato soup on the spaghetti with a spoon.