1. Fritters and shrimp are slippery
1.Cut the fritters into small pieces, squeeze them into the shrimp slippery, air fryer, 170 degrees for 15 minutes, and sprinkle chopped parsley out of the pan.
2. Minced meat and glutinous rice balls
1.Soak glutinous rice overnight in advance, minced meat, chopped green onion, chopped lotus root, chopped carrot, 1 egg, 1 tablespoon of oyster sauce, salt, 1 tablespoon of cornstarch, 2 tablespoons of light soy sauce, pepper, stir well, knead the meat filling into a ball, wrap the skin with glutinous rice, steam for 30 minutes on high heat, and sprinkle chopped green onions out of the pot.
3. Crispy pork belly
1.Prepare a whole piece of pork belly, cut it in half without cutting it, open it like a book, change it shallowly to a mesh flower knife, prepare seasonings, such as chili powder, cumin powder, five-spice powder, garlic, black pepper, salt 3 tablespoons, mix the seasoning powder well.
2.Sprinkle evenly on the pork (except for the pork skin), roll it up, wrap the pork skin tightly, tie it with a thread, tie some small holes in the skin, evenly brush with cooking oil, air fryer 170 degrees for 50 minutes, turn over more, and bake at 200 degrees for 20 minutes.
Fourth, chicken wings wrapped in rice
1.Shave off the bones of the chicken wings, add ginger to remove the smell, add light soy sauce, oyster sauce, honey and Orleans marinade to the cooking wine, and marinate by hand for more than 10 minutes.
2.Add the chopped onion and stir-fry until fragrant, add vegetable cubes, carrots, and ham cubes and fry until broken, add overnight rice, a spoonful of light soy sauce, oyster sauce, salt, stir-fry the rice well, stuff the fried rice into the chicken wings, spray oil, air fryer 180 degrees for 18 minutes, turn over halfway, sprinkle some white sesame seeds before cooking.
5. Orleans chicken thighs with bell peppers
1.Marinate the chicken with Orleans pasta, light soy sauce and oyster sauce for 30 minutes, cut the bell peppers into cubes, cut the onion into cubes, brush with oil, sprinkle cumin grains at 170 degrees for 10 minutes, turn over for another 10 minutes.