【1mintips】氣炸鍋做十種家常菜！氣炸戰勝油炸，少了油膩多了酥脆，不輸大廚館子菜！

Sticky Rice Balls Ingredients: 10 chicken neck skins (100g) 1 portion of pre-made oily rice (900g) Cornstarch, as needed Marinade: 1/2 tsp white pepper powder 1/4 tsp Chinese five-spice powder 2 tsp soy sauce 1/2 tsp sugar 2 tsp rice wine Instructions: Mix the chicken neck skins and marinade evenly and let them sit for 5 minutes. Stuff the pre-made oily rice into one end of the chicken neck skin and use a toothpick to close the other end. Coat the surface of the rice ball with cornstarch, brush some oil on top, and put it in the air fryer. Set the temperature to 180°C and fry for 12 minutes. Crispy Chicken with Thin Skin Ingredients: 1200g chicken Cornstarch, as needed Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tbsp white wine 1 egg Instructions: Mix the chicken and marinade ingredients together and let it sit for about 4 hours to marinate. Fill a plate with cornstarch and coat the marinated chicken evenly with it. Place the chicken on the air fryer tray and set the temperature to 180°C for 15 minutes. Once the time is up, the chicken is ready to serve. Chicken popcorn Ingredients: 600g chicken 2 tablespoons of low-gluten flour Marinade: 1/2 teaspoon of ginger powder 1 tablespoon of soy sauce 2 teaspoons of sugar 2 tablespoons of rice wine 1/2 teaspoon of white pepper powder 1/4 teaspoon of five-spice powder Instructions: Mix the chicken and marinade evenly and marinate for about 4 hours. Place the low-gluten flour in a plate, coat the marinated chicken evenly with the flour, then use a colander to rinse the chicken with water once, and coat with flour again and lightly pat the surface. Place the coated chicken in the air fryer, set the temperature to 180 degrees Celsius for 15 minutes, and then it's ready to eat. Preserved Radish Omelette Ingredients: 6 eggs 80g preserved radish 15g chopped scallions A pinch of white pepper Instructions: Place the preserved radish in the air fryer and fry at 160°C for 3 minutes to release its aroma. Add chopped scallions and 1 tablespoon of oil to the air fryer and stir-fry until fragrant. Beat the eggs with a pinch of white pepper, and mix with the preserved radish and scallions. Set the air fryer to 180°C and cook for 12 minutes. After 3 minutes, open the air fryer, stir the mixture, and then continue to cook for another 5 minutes. Tomato and Egg Stir Fry Ingredients: 3 eggs 2 tomatoes, diced 1 tbsp tomato sauce 1/2 tsp sugar 1/4 tsp salt Some scallions, chopped 1 tbsp water mixed with 1 tbsp cornstarch 1/4 tsp sesame oil Instructions: Grease a cake pan with 1 tsp oil and preheat it in the air fryer at 180℃ for 3 minutes. Beat 3 eggs with 1 tsp oil and pour it into the preheated cake pan. Air fry at 180℃ for 3 minutes, then take out the pan and stir-fry the egg. Add diced tomatoes, tomato sauce, sugar, scallions, cornstarch water, and sesame oil. Air fry at 180℃ for 3 minutes, stir, then air fry for another 3 minutes. Serve. Fish-flavored Baked Eggs Ingredients: 6 eggs 1 tablespoon of vegetable oil Fish-flavored sauce Instructions: Beat the eggs with the vegetable oil until well combined. Grease a baking mold with 1 teaspoon of oil (not included in the ingredients list), and preheat it in the air fryer at 180℃ for 3 minutes. Pour the egg mixture into the baking mold, and place it into the air fryer. Set the air fryer to 180℃ and bake the eggs for approximately 12 minutes. Once the eggs are done, drizzle fish-flavored sauce over the top and serve. Deep-Fried Braised Pork Belly Ingredients: 1000g pork belly Sweet potato starch, as needed Marinade: 100g red fermented bean curd sauce 1/2 tsp salt 30g minced garlic 1/2 tsp five-spice powder 1 tbsp soy sauce 1 tbsp sugar Instructions: Cut the pork belly into long strips and mix with the marinade ingredients. Rub the marinade all over the pork belly strips and let them marinate for about 12 hours (or overnight in the fridge). Coat the pork belly strips with sweet potato starch and place them in the air fryer. Brush a little oil on the surface of the pork belly strips and set the temperature to 170°C for 10 minutes. Fry squid, pork, and shrimp. Here's a recipe for it: Ingredients: Squid: 600g Pork: 100g Shrimp: 100g Sweet potato starch: appropriate amount Marinade: Garlic paste: 50g Salt: 1/2 tsp White pepper powder: 1 tsp Cornstarch: 2 tbsp Egg yolk: 1 Sugar: 1 tsp Instructions: Cut the squid into about 1cm long strips, and mix it with the marinade ingredients. Marinate for about 5 minutes. Cut the pork and shrimp into small pieces, and mix them with the squid. Put sweet potato starch in a separate bowl, and coat the squid, pork, and shrimp evenly with it. Preheat the air fryer at 200 degrees Celsius for 3 minutes. Put the coated squid, pork, and shrimp into the air fryer, and spray some oil on the surface. Fry at 200 degrees Celsius for 8 minutes, until golden brown. Remove the fried squid, pork, and shrimp from the air fryer and serve hot.