This content comes from @WHAT IS WORTH BUYING APP, and the opinions only represent the author’s own. Author: Ailu Ailu

The air fryer non-idle guide is in its fourth installment!

Recently I saw a report saying that most Chinese people have the problem of "excessive fat intake". This is actually related to the steps of making Chinese food. There are many dishes in Chinese food that require high-temperature frying or oiling to add flavor. Although if the dishes are cooked well, the greasiness will be reduced a lot, but the intake of fat is still a big problem.

Master Wang is famous for often using "wide oil" when cooking.

In the traditional concept, many dishes must be "fired thickly". The amount of fat directly determines whether a dish is delicious. There are many small things we can do in the home kitchen. In order to be healthier while maintaining the delicious taste, such as frying instead of frying, and if we are pursuing lower oil, we can also use air frying to help us. Finished "frying".

Today’s recipe is generally Chinese-style, and Ai Lu is here to show you some “air-fried low-oil versions” of common dishes on our dining tables. The kitchenware used this time is the Haishi K7 food machine! Its innovative light wave rapid heating technology can quickly heat up, and can effectively force out the grease and lock in the juice when air-frying meat. Next, Ailu will use several dishes to fully demonstrate this light-eating machine~

I believe no one can resist the crispy fried pork ribs! Even though Ailu sells Amway beef all day long and offers beef at a good price, in fact, the amount of pork I eat on a daily basis is no less than beef. I remember that Ailu wrote a guide to making roasted pork ribs in the second article of the No Idle Strategy. Let’s make a garlic bone next time!

Everyone should be familiar with the evergreen garlic bones and tangerine skin bones in Cantonese restaurants, right? The fried crispy outer shell is filled with soft, glutinous and plump pork ribs. The aroma of the marinade penetrates into the meat, and it can be easily removed from the bones by gently pulling it. Generally, more oil is used to make fried ribs. Today I used K7 Use the air frying function of the food machine to make it. Let’s take a look at this air fried version of garlic bones~

Ingredients: ribs, garlic

Seasonings: barbecued pork sauce, oyster sauce , fermented bean curd, light soy sauce, corn starch, glutinous rice flour

1. If the ribs are bought in the market, wash them and soak them in blood water, then put a little baking soda in the water and soak them for half an hour. What I use here is the ribs of Iberian black pig. I have absolute confidence in its tenderness ~ so I marinated it directly;

2. Make garlic into minced garlic and mix it with barbecued pork sauce, Marinate with oyster sauce, fermented bean curd (Southern fermented bean curd is better), and light soy sauce to add flavor (can be left overnight). Add cornstarch and glutinous rice flour at a ratio of 1:1, mix well with a little water;

Garlic tends to burn and become bitter at high temperatures, so here we use garlic paste for pickling. When placing the meat in the pot, wipe off the minced garlic and sauce to effectively maintain the appearance and taste.

3. Line with greaseproof paper, place on the baking sheet, air fry mode at 150 degrees for 20 minutes;

Because air frying uses the fat of the ingredients themselves, so this time I chose Made with relatively fatter ribs. Fatty ingredients can not only make the finished product crispier, but also force out the fat during the frying process, making low-fat and healthier.

Thanks to the advantages of K7 light-eating machine’s light wave speed and penetration, we can easily achieve the effect of crispy on the outside and tender on the inside when making meat, and it will not become dry easily. For parts with thicker meat like ribs, the appearance can be crispy in just 20 minutes in the oven, and the meat can easily fall off the bone and become tender.

Eating pork ribs makes Ah Hua so greedy~

When people cook eggplant, they always say, "This thing is too oily!" The porous and fluffy structure of eggplant is destined to eat a lot of oil, so when making various eggplant dishes, we always find ways to pre-process it so that it eats less oil when it is put into the pan~

I believe everyone has eaten the eggplant box. This is a dish that Ailu liked very much when he was in college. After cutting the eggplant into thick slices that do not break, stuff the meat inside, then wrap it in a coat and fry it. It is crispy on the outside and tender on the inside. It is very delicious. . It’s delicious. Because of eggplant’s “oil-eating” nature, it’s not easy to replicate this dish at home, and it consumes a lot of oil. So I thought of using air frying instead of deep-frying to make a simple dish. The oil-less version of the eggplant box is also used to test the effectiveness of the K7 food machine in air-frying vegetables.

Ingredients: eggplant, minced meat, garlic, water chestnuts, eggs, flour

Seasonings: soy sauce, oyster sauce, pepper, sugar, chicken powder, cooking wine, cornstarch

< p> 1. Choose thick purple eggplants for eggplants, wash them and cut them into thick, unbreakable slices, which are needed to wrap the meat;

2. Pre-marine the minced meat, add the above seasonings, Beat a little minced water chestnuts, minced garlic and an egg white until it becomes gelatinous, and stuff it into the eggplant box;

3. Prepare the batter for hanging. Beat an egg, flour and starch 1:1, then add a small amount of oil and mix well. Be careful not to make the batter too thin to facilitate sizing the eggplant box;

4. Brush the frying net with a layer of oil to prevent it from sticking. Sizing the eggplant evenly, you can use a brush to spread evenly on all sides;

5. Air fry mode, fry at 160 degrees for 20 minutes, the air fried eggplant is crispy on the outside and tender on the inside!

Will the meat be uncooked if it is so thick? The answer is: absolutely not. K7's light wave tube + large fan design can heat in 360 cycles, which not only eliminates the need to turn over midway, but also allows food to be heated evenly.

Compared to deep-fried eggplants, air-fried eggplants are extremely oil-free. The battered outer skin is slightly crispy, while the inside is super soft, tender and juicy. Once you bite into it, you will be instantly hooked. It's juicy and tastes great~ Friends who like eggplant but are afraid of greasiness must try it!

Tofu can be said to be a very widely used ingredient in Chinese food. It is delicious no matter how it is made. Among the many ways to make tofu, deep-frying is definitely my favorite. , the very famous "Phoenix Fried Tofu" and "Puning Fried Tofu" in my hometown are daily snacks that we buy at home every now and then.

In addition to eating it directly, it is also a great idea to use fried tofu in cooking, such as tofu braised pork, pork belly tofu, etc.

The pork belly and tofu stew that Ai Lu made last time is usually sold as a rice dish in various fast food restaurants in Guangdong, and it is very popular

So the food machine Can you make fried tofu? The answer is yes! The taste of the finished product is not inferior to the fried one.

Ingredients: Lao Tofu

1. Cut the Lao Tofu into pieces, wash and soak in water for about 5-10 minutes. This step is to remove the beany smell and brine smell from the tofu. Due to the production process, the taste of old tofu will be heavier than that of soft tofu. If it is not soaked or soaked in water, it will easily taste bitter;

2. Dry the tofu cubes and place them on the frying basket to dry. If you are in a hurry, you can use paper towels to dry the water, or put it in front of a fan to blow it;

3. Brush with a thin layer of oil, put the tofu in the food camera, and it will be done at 180 degrees for 20 minutes.

This tofu is more "meaty" when made, and does not taste "soaked/raw". We did not turn it over during this period, and you can see that the coloring effect on the reverse side of the tofu is also good.

Front

Back

When freshly baked, the outside is as crispy as deep-fried food, while the inside is juicier and firmer, making it not greasy to eat. However, it is recommended to eat air-fried tofu while it is hot. Unlike deep-fried tofu, it will harden when cold, and the crispy skin will become dry when it is freshly baked, affecting the taste.

Let’s make another tofu vinegar commonly used in Chaozhou hometown ~ you need to use minced garlic, white rice vinegar, chili powder, a little sugar and salt to neutralize the sourness.

This vinegar is great for dipping fried tofu. It can be used whether it is deep-fried or air-fried. It would be better if you have some mint seedlings (unfortunately, the mint I planted died early. ……).

Whether making a fragrant pot or dry pot, cauliflower will always be my number one side dish! The crispy and slightly sweet vegetable stalks, the fine flowers can absorb enough juice, and are salty and delicious~ However, the dry pot is often heavy with oil and spicy. If it is not heavy, it is not only difficult to make but also difficult to eat, so I suddenly Just curious, why not try an air-fried version of griddle cauliflower? This satisfies the taste of people who want to lose weight!

Traditional stove-made dry pot

Air-fried version of dry pot cauliflower

The production and ingredients are also very simple ~ here we need to make the first step before using it The method of making potato wedges in this guide - put it in a fresh-keeping bag and shake it~

Ingredients: cauliflower, coriander, garlic, oil residue

Seasoning: chili powder, Pixian bean paste , soy sauce, cooking wine, oyster sauce, cumin

1. Cut the cauliflower into small pieces, wash them, and soak them in light salt water for 5-10 minutes. This step can remove any bugs that may be hiding on the cauliflower flowers;

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2. Drain the cauliflower and put it into a fresh-keeping bag. Add the above seasonings in order according to taste. Sprinkle a little cooking wine to enhance the aroma;

3. Add coriander segments and garlic. mince and lard residue. If you like spicy food, you can put more millet chili, pour a small circle of oil, tie the bag tightly and shake well;

4. Evenly place the cauliflower on the frying basket and let it finish. Machine, air fry function 120 degrees for 10 minutes. Note that the temperature here cannot be too high. Our purpose is to use the hot air of air frying to dry the cauliflower to achieve an effect similar to that of a dry pan. Too high a fire will not only cause it to burn, but will also make the cauliflower overcooked and reduce its crispiness.

It’s ready to be cooked after 10 minutes! The actual light wave firepower of the food fryer is still very powerful. If you are not sure about the firepower of your own air fryer, I suggest you try to increase the temperature a little bit, and try it several times for a short period of time until the texture and taste are satisfactory. . At this time, it is very important to choose an air fryer with a visual glass window ~ This is what I prefer about the food fryer. You can observe the status of the food in real time, and the thickened door can also prevent burns and ensure safety.

In the finished product, you can see that the water in the cauliflower has been dried well. Now it tastes a little tough and crispy. The sauce is well wrapped in the cauliflower, and it is salty and delicious; the taste of coriander comes through. The air frying blends nicely into the cauliflower...

What? Say no to cilantro? Watch me do a lethal dose of cuckold~

Finally, here is my favorite cheese beef patty~

I often make this dish for breakfast on weekends. Eating it with milk will keep you full of energy all morning! Of course, there is no problem in making the dinner. It is a first-class meal and the children will also like it. The main ingredients are beef and onions. If you like it, you can fine-tune the ingredients and formula according to your own taste and ideas, such as adding corn, carrots and other vegetable pellets. , for example, adding more types of cheese, adding bacon, etc., there is a lot of room for imagination.

Ingredients: Beef, onions, garlic, mozzarella cheese, cheese slices

Seasonings: salt, black pepper, chili powder, soy sauce, white wine (no other substitutions) < /p>

1. Choose a piece of beef that is evenly fat and lean, mince it into minced meat and set aside. It is recommended to make it directly with beef patties, with a fat-to-lean ratio of 37 points;

2. Chop the onions into mince, fry them in a frying pan over low heat until they become crispy. If you are pursuing lower fat and health, choose no oil or simply fry the onions until fragrant;

3. Add the above seasonings to the ground beef and onion crisps, stir slowly until they are gelatinous, and sprinkle some Mozzarella cheese;

4. Line a baking sheet with oiled paper, roll the beef into a ball and gently press it into a cake, spread it flat on the oiled paper;

Air fry mode 180 degrees 15 Bake for 1 minute;

5. Cover with a small piece of cheese slice and return to the oven for 1 minute. If you are looking for a more beautiful appearance, you can use a spray gun to slightly bake the scorched spots.

The beef patty made by Ailu is inspired by the Japanese hamburger steak. Compared with the thick body of the hamburger steak, this beef patty is lighter and easier to make. It can be cooked quickly. Of course It’s delicious~ I like to eat beef, but I’m still thinking about how to handle beef at home, so hurry up and learn!

Usually if you have a hamburger bun on hand, you can put it into a hamburger~