Air fryer 180° preheat for 5 minutes, the marinated chicken wings into the frying basket, timing for about 15 minutes, the temperature is adjusted to 180°, the middle only need to turn once, a plate of fried chicken wings inside the tender." Xiao Mei, who can't cook, also practiced cooking skills during the epidemic. Relying on the air fryer, she has eaten French fries, sweet potatoes, chicken wings, mushrooms and other delicacies. "Now the outside restaurant is not open, and it is difficult to eat the basic food." In addition, I like the feeling of eating delicious food by myself, the reason why I chose to buy an air fryer is mainly to watch the food live broadcast and feel good."

With the help of the "house economy", the air fryer has witnessed explosive growth. According to Suning big data, among kitchen appliances, electric ovens increased by 280% and air fryers increased by 659%.

Air fryers against the trend of growth, become a "network red" product, in addition to "simple, convenient" and other product characteristics, consumer demand, live with goods also played a role in boosting. Will air fryers become just-in-demand products? Or is it just a coping product. To explore this question, you have to start with the product itself.

The working principle of the air fryer is mainly through the process of hot air circulating heat flow in the closed pot, so that the hot air takes away the water on the surface of the food, so that the food has a crisp taste. Due to the main "oil-free health" selling point, in line with consumer demand for health products, it has also been a hot consumer market. After all these years, why has it been so lukewarm until recently?

It starts with "oil-free health". Although the name of "oil-free health" label, but the air fryer still needs a small amount of oil when working, such as chicken breast, belt fish and other less oil or oil-free ingredients, production without oil, it is difficult to achieve the effect of "frying". In addition, high temperature work, will cause the loss of food nutrition, more dangerous is that the starch and oil in food at 120 degrees high temperature may produce acrylamide, heterocyclic amines, benzopyrene and other carcinogens, affecting human health.