Ingredients: chicken legs

Seasoning: Orleans marinade, rattan pepper marinade, honey.

1 Wash the chicken legs, dry them, and remove the bones.

2 Add marinade, honey and a little water, grab it evenly, and put it in a sealed bag for pickling overnight. 3 Take out the marinated chicken leg and cut it a few times where the meat is thick. Be careful not to cut it off.

3 Preheat the air fryer to 200 degrees, brush a little tin foil, add the chicken legs, and bake them face down 15 minutes.

Turn it over, brush it with honey water and bake for 5 minutes. It is recommended not to roast too many chicken legs at a time and not to put them too tightly.

Sauté ed vegetables with sausage

Ingredients: sausage, carrots, corn shoots.

Seasoning: chopped green onion, minced garlic and salted chicken essence.

1 Slice sausages, vegetables, peeled carrots and corn shoots.

Boil vegetables in two pots with hot water and salt and edible oil, blanch corn shoots for 3 minutes, blanch children's vegetables for 2 minutes, and blanch carrots for 20-30 seconds, and then take out and control the dry water for later use. Pour chopped green onion and garlic into 3 pots, stir-fry until fragrant, pour sausage into low heat, stir-fry slowly, stir-fry until fragrant, and stir-fry until oil.

4 Turn to medium heat and pour in all vegetables. Stir-fry salt and chicken essence. Stir fry evenly. Some sausages are salty. Pay attention to the amount of salt and chicken essence. When frying sausages, it is recommended to use medium and small fire. It burns easily.

Fried rape

Main ingredients: rape

Seasoning: chopped green onion salt chicken essence

1 Wash rapeseed and cut it into appropriate sizes. It is suggested that the stems and leaves should be separated.

2. Pour the oil and chopped green onion into the pot and stir-fry until fragrant. Add rape stalks and stir fry.

Stir-fry for a while, add rape leaves and stir-fry.

4. The stems and leaves become soft. Add salt chicken essence to taste and stir well.