The air fryer is not idle. The tour guide is going to play the fourth bomb!
Recently, I read a report that most people in China have the problem of "excessive fat intake", which is actually related to the preparation steps of Chinese food. There are many dishes in Chinese food that need to be fried at high temperature or seasoned with oil. Although the greasy feeling of the dishes will be reduced a lot, the intake of oil is still a big problem.
Master Wang is famous for using "wide oil" in cooking.
In the traditional concept, many dishes should be "thick and thin", and the amount of oil directly determines whether a dish is delicious. In the family kitchen, we can do a lot of small moves. In order to keep food delicious and healthier on weekdays, such as frying instead of frying, and if we pursue lower oil, we can also use air frying to help us finish "frying".
Today's menus are generally Chinese, so Aria will show you some "air-fried low-oil versions" of common dishes on our table. The kitchen utensils used this time are Hayes K7 food machines! Its innovative light wave rapid heating technology can quickly heat up, and when frying meat in the air, it can well force out the oil and lock the juice. Next, Ai Lu will use several dishes to show you this gourmet machine comprehensively ~
I believe no one can refuse fried ribs! Although Ai Lu Cheng Tian Amway beef still has a good price, in fact, I eat no less pork than beef every day ~ I remember that Ai Lu once wrote a guide to making grilled ribs in the second chapter of "The Strategy of Not Idling", and this time I will make a garlic bone!
Everyone should be familiar with the garlic bones and dried tangerine peel bones of evergreen trees in Cantonese restaurants, right? The crispy shell is filled with soft and full ribs, and the aroma of gravy permeates into the meat, so it can be easily boned with a gentle pull ~ generally, more oil is needed to make fried ribs. Today, it is made with the air-frying function of K7 food machine. Let's take a look at this fried garlic bone ~
Ingredients: ribs, garlic
Seasoning: barbecued pork sauce, oyster sauce, fermented bean curd, soy sauce, raw flour and glutinous rice flour.
1. If the ribs are bought in the market, wash them and soak them in water for half an hour. I use the ribs of Iberian black pig here, and I have absolute confidence in his tenderness ~ so I marinate them directly;
2. Garlic is made into mashed garlic, mixed with barbecued pork sauce, oyster sauce and fermented bean curd (Nannai will be better), and marinated with soy sauce (overnight). Add 1: 1 raw flour and glutinous rice flour, add a little water and mix well;
Garlic is easy to burn and bitter at high temperature, so we pickle it with garlic paste here. Wipe off the garlic paste and sauce on the meat when you put it in the pot, which can effectively maintain the appearance and taste.
3. Pad with oiled paper, code it on the baking tray, and blast mode 150 degrees for 20 minutes;
Because air frying uses the oil of the ingredients themselves, this time I chose the fatter ribs. The fat component can not only make the finished product more crisp, but also force the oil out during frying, which is healthier with low fat.
Thanks to the advantages of light wave speed and penetration of K7 food machine, it is easy for us to achieve the effect of crispy outside and tender inside when cooking meat, and it is not easy to dry. Pork-thick parts like ribs can be crispy outside and tender inside in 20 minutes, and the meat is soft and tender, and it is easy to remove bones.
Eating ribs makes ahua greedy ~
When making eggplant, there will always be "this thing is too oily!" This kind of exclamation. Eggplant is doomed to eat oil because of its porous and fluffy structure, so we always try to do a good job of pretreatment when cooking all kinds of eggplant dishes, so that it can eat less oil when cooking in an oil pan ~
I believe everyone has eaten eggplant box, which was a favorite dish in Ailu University. Cut the eggplant into thick slices, stuff it with meat, then wrap it in a coat and fry it. It's crisp outside and tender inside, which is very delicious. Delicious is delicious, because eggplant "eats oil", it is not easy to reproduce this dish at home, and it takes a lot of effort to consume oil, so I thought of using air frying instead of frying, and made a simple tomato box with less oil to test the effect of K7 vegetable machine frying vegetables in air.
Ingredients: eggplant, minced meat, garlic, horseshoe, eggs, flour.
Seasoning: soy sauce, oyster sauce, pepper, sugar, chicken powder, cooking wine, raw powder.
1. Eggplant Choose thick purple eggplant, wash it and cut it into thick pieces that keep opening to cover the meat;
2. Pre-curing the meat foam, adding the above seasoning, a little chopped water chestnut, minced garlic and an egg white, stirring until gelatinized, and putting it into a tomato box;
3. Prepare the batter. Beat an egg, flour starch 1: 1, then add a little oil and mix well. Be careful not to make the batter too thin, so as to facilitate the sizing of tomato boxes.
4. Brush a layer of oil on the fried net to prevent the net from sticking. The size of the tomato box is even, and it can be wiped around evenly with a brush;
5. Air-fried mode, 160 degrees for 20 minutes, and the air-fried tomato box with crisp outside and tender inside will be baked!
Will the meat be thick enough to be raw? The answer is: not at all. K7' s light wave tube+large fan design can be used for 360-degree cycle heating, which not only eliminates the need to turn over halfway, but also makes the food heated evenly.
Compared with the fried tomato box, the air-fried tomato box is absolutely oil-free, the sticky skin is crisp, and the inside is super soft and juicy, and it will explode immediately after a bite, and the taste is very good ~ Friends who like tomato boxes but are afraid of greasy must try it!
Tofu can be said to be a very widely used ingredient in Chinese food. No matter what it is cooked, it is very delicious. Among so many methods of tofu, frying is definitely my favorite. The famous "Phoenix Fried Dried Tofu" and "Puning Fried Dried Tofu" in my hometown are all daily snacks we buy at home from time to time.
Besides eating directly, it is also a great idea to cook with fried tofu, such as braised pork with tofu, baked tofu and so on.
Aria made a tofu pot last time. This dish is usually sold as a dish in fast food restaurants in Guangdong and is very popular.
Then you can't make fried tofu just by eating ~ the answer is yes! The taste of the finished product is no less than that of frying.
Material: old tofu
1. Cut the old tofu, wash it and soak it in clear water for about 5- 10 minutes. This step is to remove the beany smell and salty taste from tofu. Because of the production process, the taste of old tofu will be heavier than that of tender tofu, and it will be bitter without soaking in water or soaking in water.
2. Dry the tofu blocks and put them on the frying basket to dry. When you are in a hurry, you can dry the water with a paper towel or blow it on the fan;
3. Brush with a thin layer of oil, and put the tofu into a food grinder 180 degrees for 20 minutes.
This kind of tofu is "fleshy" and will not feel "soaked in water/raw" when eaten. During this period, we didn't turn it over, so we can see that the reverse side of tofu has a good coloring effect.
front
reverse side
When you come out of the oven, it can be as crisp as fried, and there is more juice in it that is not greasy. However, air-fried tofu is recommended to be eaten while it is hot. Unlike fried tofu, it will harden when it is cold, and the crispy skin just baked will dry, which will affect the taste.
Another tofu vinegar commonly used in Chaozhou hometown needs garlic paste, white rice vinegar, Chili powder, a little sugar and salt to neutralize the sour taste.
This vinegar is used to dip fried tofu. Whether it's fried or air fried, it's ok. It would be better if there were some mint seedlings (unfortunately, the mint I planted died early ...).
Whether making a fragrant pot or a dry pot, cauliflower will always be a side dish in my mind.1! Crispy, slightly sweet stems, fine flowers can eat enough juice, salty and delicious ~ but the dry pot is often heavy oil and spicy, which is not only difficult to cook but also delicious, so I thought of trying a refined version of the dry pot cauliflower. Only in this way can we satisfy the appetite of people who lose weight!
A frying pan made of traditional stoves.
Air frying plate griddle cauliflower
The production and materials are also very simple ~ here we need to use the first method of making soil beans in the raiders-shake them well in the fresh-keeping bag ~
Ingredients: cauliflower, coriander, garlic, oil residue.
Seasoning: Chili powder, Pixian bean paste, soy sauce, cooking wine, oyster sauce and cumin.
1. Cut cauliflower into small pieces, wash and soak in light salt water for 5- 10 minutes. This step can remove bugs that may be hidden on cauliflower;
2. Drain the cauliflower, put it in a fresh-keeping bag, add the above seasonings in turn according to the taste, and sprinkle a little cooking wine to enhance the fragrance;
3. Add coriander segments, minced garlic and lard residue. If you like spicy food, you can put more millet spicy food, pour a small circle of oil, tie the bag tightly and shake it well;
4. Put the cauliflower evenly on the cooking basket and send it to the feeder. Air explosion function 120 degrees 10 minutes. Be careful that the temperature here should not be too high. Our aim is to dry cauliflower with hot air from the air, and achieve the effect similar to that of a dry pot. Too much fire will not only scorch cauliflower, but also overcook cauliflower and reduce its brittleness.
/kloc-you can cook in 0/0 minutes! The measured light wave firepower of the vegetable machine is still very fierce. If you have no idea about the firepower of your own air fryer, I suggest you try to raise the temperature a little and try it for a short time until the taste and taste are satisfactory. At this time, it is very important to choose an air fryer with a visible glass window. This is also what I like about food machines. The food state can be observed in real time, and the thickened door body can also prevent scalding and ensure safety.
The finished product can be seen that the moisture of cauliflower has been dried, and now it tastes a little tough and crisp, and the juice is well wrapped in cauliflower, which is salty and delicious; Through air frying, the flavor of coriander is well integrated into cauliflower. ...
What? Reject coriander? Look at me, a little green hat with a lethal dose ~
Finally, I want a cheeseburger that I like very much ~
This dish is often used for breakfast on weekends, and it will be full of energy in the morning with milk! Of course, there is no problem in cooking dinner. The next meal is first-rate, and the children will like it very much. The main ingredients are beef and onions. If you like, you can fine-tune the materials and formula according to your own tastes and ideas, such as adding vegetables such as corn and carrots. For example, add more kinds of cheese and bacon. There is a lot of room for imagination.
Ingredients: beef, onion, garlic, mozzarella cheese and cheese slices.
Seasoning: salt, black pepper, Chili powder, soy sauce, white wine (there is no other substitute)
1. Choose a fat cow and chop it into meat foam for later use. It is recommended to make beef patties directly, and the ratio of fat to thin is 37.
2. Chop the onion into powder, fry it in a small oil pan and fry it into onion crisp. If you pursue low-fat health, onions can be oil-free or simply fried.
3. Add the above seasoning into minced beef and onion crisp, slowly stir until it is gelatinous, and sprinkle with some mozzarella cheese;
4. Pad the baking tray with oiled paper, knead the beef into a ball and gently press it into a cake, laying it flat on the oiled paper;
Air frying mode 180 degrees 15 minutes;
5. Cover with a small piece of cheese and return to the furnace 1 min. If you are looking for a more beautiful state, you can bake a little focal spot with a spray gun.
Aria's beef patties were inspired by Japanese hamburger steaks. Compared with the thick body of hamburger steak, this kind of beef patty is lighter, more convenient to make and faster to cook. Of course it's delicious ~ I like beef, and I'm still thinking about how to deal with it at home. Hurry up and learn!
Usually you have hamburger bread on hand, put it in and it's a hamburger ~