shejizhen 2024-10-26 16:06
饿了吧？下班以后吃顿肉就好了[27P]
[size=4]今天的推送，专门收录了“冬天在家做来吃能幸福到打个激灵”的空气炸锅菜谱，趁最近双11买了空气炸锅的人不少，是时候把这个合辑献出来了。[/size]
[size=4]接下来我要报菜名了，大家注意捂好口水。[/size]
[size=4]蒜香排骨、酥皮炸鸡腿、芝士炸大虾、香辣烤鱿鱼。[/size]
[img]http://x0.ifengimg.com/res/2022/9FF61F1074F56D665CC0480CB8442B1C22AF5A97_size1042_w380_h214.gif[/img][/align]
[size=4]空气炸锅是弥补童年梦想的大人机器，做小时候爱吃的东西是它最大的使命。做蒜香排骨能让香气直冲屋顶，做鸡腿不用油炸也有金黄漂亮的酥皮，趁热咬一口，外酥里爆汁。[/size]
[size=4]感恩科技，让我们能那么简单就吃到幸福的食物。[/size]
[size=4]今天这篇有点烫，请小心慢用。[/size]
[size=4]空气炸锅蒜香排骨[/size]
[size=4]1、500g排骨洗净沥干水分后,加入1勺生抽、1勺料酒、1勺蚝油、40g蒜末、5g姜末、1/3勺白胡椒粉和1/6勺盐，抓匀后腌制半小时。[/size]
[img]https://d.ifengimg.com/w1080_h1079_q90_webp/x0.ifengimg.com/res/2022/DB3B3B9C1246416132E64D8CF4FF28843AD1D6C6_size129_w1080_h1079.jpg[/img][/align]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/39071B541525233CD725A0C74B37BA00727E7C21_size103_w1080_h720.jpg[/img][/align]
[size=4]2、将腌制好的排骨放入预热至180℃的空气炸锅，180℃炸16分钟左右即可。（在此期间5分钟左右翻一次面）[/size]
[img]http://x0.ifengimg.com/res/2022/6A19756F410A756E50BA7EE51A358D62D025B75B_size3749_w380_h214.gif[/img][/align]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/EBFEC831C1F004DA7EB58F3BA4F9484B12ED8214_size115_w1080_h720.jpg[/img][/align]
[img]http://x0.ifengimg.com/res/2022/E6B228E06E63A6866E405EE1A3AEFA3EF0E0ECEA_size3662_w380_h214.gif[/img][/align]
[size=4]脆皮椒盐炸鸡腿[/size]
[size=4]※为了做出脆皮，所以要裹粉 刷油。[/size]
[size=4]1、2个鸡全腿洗净，两面用刀划两条长约6cm的刀口。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/9FCF63F5BBCF82ED7A2DEA05933A48D63E028E50_size59_w1080_h720.jpg[/img][/align]
[size=4]2、取一小碗加入2勺生抽、半勺蚝油、1勺料酒、1勺蒜末、半勺姜末、半勺红椒粉半勺黑胡椒粉、1/4勺盐和50ml牛奶。[/size]
[img]https://d.ifengimg.com/w1080_h1079_q90_webp/x0.ifengimg.com/res/2022/8AB1F2E47637B23D9731FEFCBC35E40253C659CB_size121_w1080_h1079.jpg[/img][/align]
[size=4]3、将两个鸡腿放入密封袋并倒入调料，腌制1小时。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/53A39843BC570153840CFAC02033B4A3BE81960A_size87_w1080_h720.jpg[/img][/align]
[size=4]4、取一大碗，放入腌制好的2个鸡腿，打入2个鸡蛋，再加4勺玉米淀粉，全部抓匀。[/size]
[size=4]*蛋液可有助于更好地裹上炸鸡粉，同时隔绝鸡腿与炸鸡粉。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/FBAC014F234B302D0D83A763BDCDDFE7374B6376_size46_w1080_h720.jpg[/img][/align]
[size=4]5、将鸡腿两面均匀裹上炸鸡粉（炸鸡粉可以买到），再将鸡腿涮水，使得鸡腿两面沾上清水至无干粉状态，最后再裹一次炸鸡粉并拍匀压实。[/size]
[size=4]*炸鸡粉：80g玉米淀粉、80g低筋面粉、1勺黑胡椒粉、1勺红椒粉、5g泡打粉，搅拌均匀。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/CD22F4A15A18AA775647967FCF534DA798EA41B7_size113_w1080_h720.jpg[/img][/align]
[size=4]6、将鸡腿静置五分钟后，两面刷油。[/size]
[size=4]*静置的作用在于让水分返出，增加鸡腿表层干粉的湿润度。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/95D586F2C9C2D5ADF74815F5447ACFD885F38244_size133_w1080_h720.jpg[/img][/align]
[size=4]7、放入预热至180℃的空气炸锅炸20分钟，完成。[/size]
[size=4]*鸡全腿为油炸做法且体积较大，受热均匀无需翻面。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/FFD9A692829C5CB722F9B5DA0626B70724304596_size118_w1080_h720.jpg[/img][/align]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/C5EEEB35270DE25A06BBF7A257CEE06A79469740_size93_w1080_h720.jpg[/img][/align]
[img]http://x0.ifengimg.com/res/2022/9FF61F1074F56D665CC0480CB8442B1C22AF5A97_size1042_w380_h214.gif[/img][/align]
[size=4]空气炸锅版芝士炸虾[/size]
[size=4]1、黑虎虾去头去壳，保留虾尾，将虾背部切开但不要切断，挑出虾线。[/size]
[img]http://x0.ifengimg.com/res/2022/08EE51F68FDE1EAC93DAE80675F1215334C91C1F_size2806_w380_h214.gif[/img][/align]
[size=4]2、虾肉摊平，加入3转黑胡椒碎和1/6勺盐，两面涂抹均匀，腌制十分钟。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/797647A0C21BD4BCBD5E2592579DC20F6381EE46_size108_w1080_h720.jpg[/img][/align]
[size=4]3、一张手抓饼切成四等份的扇形，芝士片切成8等份的小三角（先田字切，再对角切）。取1/4张手抓饼，放入2片1/8的芝士片，5g马苏里拉芝士，淋上色拉酱，放入1只虾。[/size]
[img]https://d.ifengimg.com/w1080_h809_q90_webp/x0.ifengimg.com/res/2022/00D5C1CC1FEE3B36EB5FE5109A71088BB64D9B30_size1302_w1080_h809.png[/img][/align]
[size=4]4、将手抓饼包裹好内部食材，留出虾尾即可。[/size]
[img]http://x0.ifengimg.com/res/2022/C8D5749C9D6717A50D959958C0668DB24A08587D_size4522_w380_h214.gif[/img][/align]
[size=4]5、饼皮表面刷上蛋清，为美观可撒上黑芝麻装饰。放入预热至180℃的空气炸锅，加热20分钟至表面金黄酥脆即可。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/BDD1F246FD9F0ECC87C6C48A302FF58355158A01_size84_w1080_h720.jpg[/img][/align]
[img]http://x0.ifengimg.com/res/2022/EBEE1F132AF7475B92593871BACDD4CC3408E428_size3686_w380_h214.gif[/img][/align]
[img]http://x0.ifengimg.com/res/2022/9A02D51C4D97AB66544866C5B39C981CFE59365A_size2237_w380_h214.gif[/img][/align]
[size=4]空气炸锅烤鱿鱼[/size]
[size=4]1、处理笔管鱿鱼：将鱿鱼头连同内脏拔出；去除内脏；挤出眼睛；去除中间牙齿；冲洗干净鱿鱼头；抽出鱿鱼身体中的透明脊椎骨。[/size]
[size=4]*我用的是个头较小的笔管鱿鱼，无需扒去表面黑皮。[/size]
[img]https://d.ifengimg.com/w1080_h1079_q90_webp/x0.ifengimg.com/res/2022/FDD68D48F71D766808DD8AFAC48E47F425A56D9B_size136_w1080_h1079.jpg[/img][/align]
[size=4]2、用刀在鱿鱼身体表面横向划5刀，深度约至鱿鱼1/3处，不要切断。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/829CD69DD5A96CF499E8FB89E1047263A009CC1F_size106_w1080_h720.jpg[/img][/align]
[size=4]3、碗中放入鱿鱼，加入1勺辣椒面（或者单山蘸水）、1勺糖、1勺生抽、1勺蚝油、1勺柠檬汁、1勺料酒，搅匀腌制15分钟。[/size]
[img]https://d.ifengimg.com/w1080_h1079_q90_webp/x0.ifengimg.com/res/2022/5DA5EE1D46F153FDC8AE7ACEA1CC42F51E0D9667_size146_w1080_h1079.jpg[/img][/align]
[size=4]4、竹签串上鱿鱼身体，插上鱿鱼头。（不串签子也行）[/size]
[size=4]*竹签建议提前浸水半小时，防止烤制过程中变黑。[/size]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/28E3C53F25A0B4BDE08B8ED45D59AF4785109BAF_size149_w1080_h720.jpg[/img][/align]
[size=4]5、鱿鱼串放入预热至200℃的空气炸锅中炸10分钟。[/size]
[img]http://x0.ifengimg.com/res/2022/4DBB953370A96B0DE16FDF4B2303B82C9E670291_size1733_w380_h219.gif[/img][/align]
[size=4]6、取出，两面均匀撒上2g五香粉、2g孜然粉、2g粗辣椒粉、2g孜然粒，翻面，继续炸5分钟即可。[/size]
[img]https://d.ifengimg.com/w1080_h1619_ablur_q90_webp/x0.ifengimg.com/res/2022/BB917913415B78BC30BAB191A2F2486DDE61E6D6_size396_w1080_h1619.jpg[/img][/align]