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当归炖排骨

排骨200g(用盐抹,冲洗干净,沥干)

当归片4-5片

淮山3片

红枣8颗

桂圆/龙眼干5颗

北芪3片

玉竹5片

枸杞子1汤匙

调味料A:

绍兴酒2汤匙

酱青/生抽1汤匙

蚝油1汤匙

木薯粉½汤匙

清水1小碗

调匀!

调味料B:

清水½小碗

酱青/生抽1汤匙

绍兴酒2汤匙

调匀!

1)把所以材料连排骨加入调味料A拌匀,腌制3小时备用!

2)再把腌制好的排骨料用铝箔纸获烘焙纸包裹起来!

3)多功能营养锅放入蒸架,再加入700ml的热水,把包腌好包在铝箔纸/烘焙纸放在蒸架上面!

4)选择(炖煮STEW)键,红灯亮起,自动烹调!

5)等差不多1小时左右,打开铝箔纸加入调味料B,继续炖!

6)等到(炖煮STEW)键亮起(差不多1½小时)就可以按ON/OFF键,关掉电源!即可享用!

备注:如果用煤气炉煮,一样可以,不过,要注意的是,水份会干哦!要不时加入热水。防止干掉!而且,药材香气比较没有那么香,因为一直打开盖子看水份干掉了吗?香气会流失的!用(多功能营养锅)煮出来!具有炭火的感觉!肉汁软嫩而香甜!就像外面卖的炖品是一样的哦!香气锁在锅里!药材很香! 

版主:
【Milestone多功能营养锅】是新开发的智能电锅共有八大功能,非常适合华人的传统烹煮方式。

【多功能营养锅】的8大按键功能,分别是 “Rice 煮饭”,“Porridge煮粥”,“Steam蒸”,“Stew炖”,“Tendons焖蹄筋”,“Soup煲汤”, “Bean煮豆类糖水”和 “Grill 烤“”。不管你食用那个功能,煮出的食物具有传统炭炉风味。

想知道更多关于【Milestone多功能营养锅】和进一步的询问可以 PM inbox (message 发消息) 或者直接留言
https://www.facebook.com/MilestoneXiaoJiaDianShiPu?ref=hl
或者来电:6011-1331 9828

想购买:

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Lees Braised Chicken Wings

Bright color and tender chicken

Lees (fermentation)Braised Chicken Wings

Lees (fermentation) wine gravy is a traditional Fujian dish. The fermented lees is the fragrant fermented lees extracted from the aged distiller’s lees, and then mixed with the spicy sauce. The refined fragrant fermented fermented lees has a moderately salty taste. It can be dipped in meat and vegetables. It is steamed and steamed. It is suitable for steaming, soup preservation and stir-frying.

Now there are fewer and fewer local elders who know how to make red lees marinade. Almost every family in the 1960s made this red lees. In its production process, the glutinous rice is washed, soaked in water and steamed, and finally fermented with wine koji. Adding distillers grains to seafood or meat for cooking not only makes the dishes appear red, which is quite pleasing, but also removes the fishy smell and adds a rich and mellow flavor.

1. 500g middle section of chicken wings

2. 2 tablespoons red lees, green onion, ginger, minced garlic,

3. a little rock sugar

4. One cup of water

5. A little seasoning and salt

1)  Mix the red lees and chicken wings and marinate for half an   hour.

2) Put the marinated chicken wings and all the ingredients (except salt) into the MILESTONE Smart  Cooker and stir evenly.

 3) Press (Rice) button to 70c and stir 2 to 3 times ) After boiling until the light flashes, add salt and stir, turn off the power to complete this braised chicken wings

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Tian Qi Stewed Chicken

*Tian Qi is radix notoginseng

To replenish qi and blood, nourish essence and viscera, remove blood stasis and relieve pain, nourish blood and improve eyesight

20g Tianqi slices

Moderate wolfberry

10 red dates

1 whole chicken leg

3 bowls of water

A pinch of salt

Tianqi stewed chicken is a medicated diet and health soup. Mainly stewed with chicken and Tianqi, it has high nutritional value, good health care effect, beneficial to nourishing qi and blood, nourishing essence and viscera, removing blood stasis and relieving pain, nourishing blood and improving eyesight

1) Wash the chicken

2) Wash all other ingredients.

3) Put the chicken and all ingredients into the MILESTONE Smart Cooker and add water.

4) Cover the cooker , turn on the power and press Stew.

*The above portions are for 1-2 people

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Belgian Waffle

Test garjet baru…Resepi dah lama peram nasib belum berkulat?? hari ni tercapai la hajat nak buat waffle sendiri..sel…lagiRozita ZuitaAisyahTerengganu

Ramuan

  1. 1 cwn tepung*
  2. 3 sdb gula*
  3. 1/2 sdk garam*
  4. 2 sdk baking powder*
  5. 1/2 sdk baking soda*
  6. 1 biji kuning telur
  7. 2 sdb butter cair
  8. 1 cwn air/susu segar
  9. 1 sdk esen vanila
  10. 1 biji putih telur

Langkah

  1. Sediakan bahan²
Resipi Belgian Waffle foto langkah 1

2. Dlm bekas yg sesuai masukkan bahan yang bertanda* kacau rata…

Resipi Belgian Waffle foto langkah 2

3. Masukkan separuh air/susu segar & kuning telur, esen vanila kacau rata…

Resipi Belgian Waffle foto langkah 3
Resipi Belgian Waffle foto langkah 3

4. Tambahkan baki air sebatikan…masukkan butter cair kacau rata..KETEPIKAN

Resipi Belgian Waffle foto langkah 4
Resipi Belgian Waffle foto langkah 4

5. Putih telur tadi putar jadikan meringue…

Resipi Belgian Waffle foto langkah 5
Resipi Belgian Waffle foto langkah 5

6. Kaup balik bagi bercampur rata…

Resipi Belgian Waffle foto langkah 6

7. ?panaskan waffle maker sekejap & tuang 1 senduk lebih sedikit adunan kedlm maker waffle tersebut…

Resipi Belgian Waffle foto langkah 7

8. Dah masak angkat & ulang sehingga habis tepung..

Resipi Belgian Waffle foto langkah 8

Boleh dihidang dengan ape saje bahan sampingan contoh makan dengan whipcream putar @ makan dengan aiskrim pun sedap???

Resipi Belgian Waffle foto langkah 9
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WAFFLE

Waffle

Ramuan

  1. ?Bahan A? ~~~~~~~~~~~~~
  2. 8 biji putih telur
  3. 4 sudu gula castor
  4. ?Bahan B?
  5. 8 biji kuning telur
  6. 2 kotak susu segar (1liter×2)
  7. ?Bahan C?(ayak)
  8. 1 kg tepung gandum
  9. 1 tsp soda bikarbonat
  10. 1 tsp baking powder
  11. ?Bahan D?
  12. 500 gm majerin (cairkan)

Langkah

  1. ?cara-cara?
    ~~~~~~~~~~~~~~
    -Pukul putih telur dan gula hingga menjadi merigue. kemudian ketepikan.
  2. Pukul susu dan kuning menggunakan wish sehingga rata
  3. Masukkan bahan A dan B dan gaul sehingga rata
  4. Masukkan tepung,soda bikarbonat,baking powder gaul sehingga rata.
  5. Akhir sekali masukkan majerin yang dicair ke dlm aduan dan kacau sehingga rata
  6. Panaskan acuan waffle. sapu sedikit butter. masukkan adunan dan masak hingga waffle masak.
  7. Kemudian angkat dan bubuh filling yang kita suka.
  8. *aznie perap dulu dalam 1 jam…
    ***adunan memang banyak.. Boleh buatt separuh adunan dulu kalau nak cuba ye..
Aznie Khasri

Diterbitkan olehAznie Khasripada 5 Julai 2020

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Waffle of Insane Greatness

  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 servings

Ingredients

3/4 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup whole milk or buttermilk

1/3 cup vegetable oil

1 egg

1 1/2 teaspoons sugar

3/4 teaspoon vanilla extract

Butter and syrup, for serving

Directions:

  1. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
  1. Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Light and Crispy Waffles

Light and Crispy Waffles

  • PREP 25mins
  • COOK 10mins
  • TOTAL 35mins

These light and crispy waffles come together quickly. Cornstarch is the secret for crispy waffles. Mixed with flour, cornstarch guarantees that your waffles will be perfectly crisp on the outside and tender on the inside.Makes approximately 4 to 5 waffles, depending on waffle iron

YOU WILL NEED

3/4 cup (100 grams) all-purpose flour

1/4 cup (30 grams) cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon sugar

1/2 teaspoon kosher salt

1 cup (235 ml) milk, whole or 2% reduced fat milk are best

1/3 cup (80 ml) vegetable or lightly flavored oil

1 large egg

1 teaspoon vanilla extract

Butter, syrup and/or berries, for serving

DIRECTIONS

  • PREPARE BATTER
  • MAKE WAFFLES

ADAM AND JOANNE’S TIPS

  • Buttermilk Waffles: To make buttermilk waffles, simply replace the milk with 1 cup of buttermilk. Or, use a combination of milk and buttermilk.
  • Extra Light Waffles: For even lighter waffles you can separate the egg. Mix the yolk into the wet ingredients. Then, whip the egg white until stiff peaks form. Once you’ve blended the dry and wet ingredients, fold in the beaten egg white.
  • About the Salt: We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
  • Recipe inspired and adapted from Aretha Frankensteins Recipe
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 5 waffles. The calculations below are for 1 of 5 waffles.

NUTRITION PER SERVING: Calories 262 / Protein 5 g / Carbohydrate 25 g / Dietary Fiber 1 g / Total Sugars 5 g / Total Fat 16 g / Saturated Fat 3 g / Cholesterol 41 mg

AUTHOR: Adam and Joanne Gallagher

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How To Make Light And Crispy Waffles

I love these light and crispy waffles. Our waffle recipe is quick and simple to make and produces the best light and crispy homemade waffles.

If you are looking for light and crispy waffles then you are most certainly in the right place. I love my waffles to be on the thinner side. Our recipe makes four to five thin waffles (maybe 1/2-inch thick). If you are looking to make Belgian waffles or are using a deep waffle iron, you will probably get around three waffles from our recipe below.

Waffle Batter Ingredients

Let me walk you through what you will need so you can say goodbye to flavorless, floppy waffles and hello to waffles that are light and crispy on the outside and chewy in the middle.

All-purpose flour is my go-to flour for these waffles. You can try whole wheat flour if you’d like, just expect the texture to be a little heavier.

Cornstarch is our “secret ingredient” for making the crispiest waffles. Mixed with flour, cornstarch guarantees that your waffles will be perfectly crisp on the outside and tender on the inside.

Baking powder and baking soda help the waffles rise and brown. For the lightest waffles, I recommend using both.

Sugar, salt, and vanilla extract provide lots of flavor. I keep the sugar amount low since I love pouring maple syrup on top, but for sweeter waffles, you can increase the sugar. I call for 1 tablespoon, but adding an additional tablespoon wouldn’t hurt.

Milk and oil are the liquid components to the recipe. You can use regular milk or non-dairy milk. As for the oil, I stick with something that tastes neutral like grape seed or safflower oil. For a coconut flavor, you could try melted coconut oil. If you are wondering about butter, you can use it, but the oil will produce a more light and airy waffle.

Egg adds tenderness and provides structure. Just one egg does the trick. If you want waffles without eggs, you can substitute with a flax egg.

How To Make Buttermilk Waffles

Since sharing our waffle recipe, many of our readers have asked if our waffles recipe can be made using buttermilk. The answer is 100% yes! Since we rarely have buttermilk in the fridge when waffle cravings hit, we thought it was important to share how to make them without buttermilk, but the great thing about this recipe is that you can use regular milk, non-dairy milk, and even buttermilk.

Step By Step Method For Making Waffles

The process for making these waffles could not be simpler. Let me walk you through how I do it:

  1. Whisk the dry ingredients together. That’s the flour, cornstarch, baking powder, baking soda, and a touch of salt.
  2. Whisk the wet ingredients together in another bowl or do what I do and whisk them right in a measuring jug. Hooray for less dishes!
  3. Combine the wet and dry ingredients. I whisk until I no longer see streaks of flour. If there are a few small lumps of flour left, that’s okay.
  4. Set the batter aside for 10 minutes. In this time, you can preheat your oven (I talk about why below) as well as your waffle iron. The 10 minutes of rest time allows the baking powder to activate.
  5. Cook the waffles. I use about 1/2 cup of batter for each waffle, but the amount of batter will depend on your waffle iron.
  6. Transfer cooked waffles to a warm (200°F) oven so they stay warm and crisp
The combination of flour and cornstarch guarantees light and crispy waffles.

The combination of flour and cornstarch guarantees light and crispy waffles.

For light and airy waffles mix the batter until just combined, there's no need to over whisk the batter.

For light and airy waffles mix the batter until just combined, there’s no need to over whisk the batter.

We love my waffles on the thinner side and find a regular waffle iron is perfect for this recipe.

I love my waffles on the thinner side and find a regular waffle iron is perfect for this recipe.

To prevent floppy waffles, keep the cooked waffles in a warm oven while you finish cooking the rest of the batch.

As waffles sit, they loose their crispness. To prevent floppy waffles, keep the cooked waffles in a warm oven while you finish cooking the rest of the batch.

More Of My Waffle Tips

Don’t overwork the batter. Just like pancakes or muffins, you want to be gentle when mixing the wet and dry ingredients together. Only whisk or stir until just mixed — no need for beating here.

Be prepared to throw away the first waffle. Unless you know your waffle iron like the back of your hand, you’ll probably need the first waffle to test out temperature and cooking time. After the first waffle you should have a better understanding of the amount of batter to add (ours takes a 1/2 cup of batter), the best heat setting and timing.

Before you start making your waffles, heat the oven to 200° F. Once each waffle is done, set the cooked waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (try not to stack them). The extra few minutes in the oven adds even more crispiness to the outside of the waffle and keeps them warm for serving.

For extra light and crispy waffles, separate the eggs. Mix the yolk into the wet ingredients. Then, whip the egg white until stiff peaks form. Once you’ve combined the dry and wet ingredients, fold in the beaten egg whites. Separating the egg and beating the white adds airiness to the waffles and makes them extra light.

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用最松脆的黄金华夫饼,开启元气满满的一天!

自从在double tree酒店吃过一次很松脆的自助华夫饼,就不可收拾地爱上了它!原来以前不爱吃华夫饼,不是华夫饼不好吃,而是没找到好吃的华夫饼!

回家后各种找华夫饼方子,欧式、美式,改良版、经典版,锲而不舍地尝试。做出来十次有八次不是不脆,就是太硬!还有几次烤糊的!我都快放弃了,准备直接去打听那家double tree当时的华夫饼厨师,问TA要个方子。

但是,就在多次试错后,终于找到最接近那次在double tree吃的口感的方子!

按照这个方子和步骤做出来的华夫饼很香脆,甜度刚刚好,很符合亚洲人的口味,不再次加热的同等条件下,香脆度保持时间相对长一些。

作为一个吃货,实在按捺不住碰见好吃的要向全世界宣告的激动心情,下面把方子和详细做法分享给大家。

✨原料✨

删除注释photo by 欧阳外婆

做烘焙的我建议一定要买个秤,家用的小小的就好,要精确到克的gram scale。西点的料配精准了很重要!直接影响到成败。 Walmart Ozeri Pro Digital Kitchen Food Scale, 0.05 oz to 12 lbs (1 gram to 5.4 kg) – Walmart.com $11.85 购买 删除编辑

请按照这个配料来,这个配料分量刚刚好做三大张完整的华夫饼,每张四小块,如果每天吃两小块,正好够一个人六天的分量。如果想多做,按照你想要的分量,乘以倍数就好了,比如准备烘六大张,就把各种原料×2配齐。为方便大家找齐原料,各种原料都用中英文列出。

※原料(三张饼份)※

低筋面粉 light baking flour 160g

玉米淀粉 corn starch 40g

鸡蛋 egg 2个

白糖 sugar 60g

黄油 butter 60g

牛奶 whole milk 100g

泡打粉 baking powder 4g

☆白糖也可以换成同等量的糖粉,牛奶一定要用whole milk,才能出来那个香浓味儿,减脂的牛奶做出来赶不上这个香。

☆面粉我用的这个,很便宜,不到3刀一大袋,Walmart就买得到。想吃松脆的,就一定要用低筋面粉,light的,记住了!

☆黄油用的是类似这样的,包装和下面的有细微区别,我的是一盒里面8个小长方条的,每条56g,这次用量是一条+4g。

☆很多人跟我说不知道在美国超市怎么买到玉米粉,它叫corn starch,也附个链接吧!

☆泡打粉,搜baking powder,很多地方有卖的,品牌也很多,我一直用的这个。

✨怎么做,一步一步告诉你✨

☞面粉轻轻抖动过筛,这样可以筛除大颗粒面粉,我的经验,基本筛过以后还是那些面粉,重量变化很小,可能是美国面粉磨得细。如果你嫌麻烦,省略这步完全没问题。删除注释Photo by 欧阳外婆

☞黄油放入碗内,微波炉5档叮1分半钟(我家微波炉是大功率的,功率小的,适当延长时间),不要太大火,这个火力和时间刚刚好。我这个拿出来晚了点,叮得稍稍过头了点。删除注释Photo by 欧阳外婆

☞面粉、玉米粉、牛奶、黄油、白糖、泡打粉、鸡蛋……统统混合到一起,先手动搅拌到看不见干粉。为什么要手动搅拌一会儿?是为了下一步没有干粉飞溅出来~

☞现代生活总得讲究点效率不是?上电动的!我家这个是简易版,5档速率开到3档,搅拌4分钟左右。

为什么还要搅拌?当然是为了材料更好地融合,饼浆更细腻啊!比如我用的是粗白砂糖,这个速度一搅,它就变成了跟细绵白糖一样一样的,都化了;我前面说面粉过筛不过筛差别不大,也是因为有它啊!

☆电动搅拌机怎么买?看这里!它的英文名是electric mixer,搜一搜很多选择,各种价位,丰俭由人。

☞现在,它变成这样。这个方子配出来的饼浆,浓稠度很高,如果液体和固体之间分10个度,它要达到6.5-7之间。

☞电动搅拌的同时,可以预热☆华夫饼机,waffle maker。

简易型,分成10档的话,7档的位置合适,在light和dark之间偏dark的位置。预热1分半钟就差不多了。我买了这款简易无定时但是带翻转功能的,对我来说,足够了。

*很多教程里会有浇浆之前在模具刷上黄油的步骤,而且重点强调不能省。我的经验,完全没必要,至少我用的这款华夫饼机是这样,它本身表面就相当腻滑,像是刷过油一样,饼轻轻一提一扯就完整脱模出来了,相当顺畅,用过多次还是如此。如果再刷一遍黄油,简直是人为增加清洗难度。刷油?没必要,真的没必要!*

☞倒入饼浆,有点稠,需要耐心。舀浆的勺子不够大的,第一格都成型了,第三格还没浇完,这很正常,不用担心,到最后烤出来,只要不是间隔时间太离谱,整张饼每格的熟度上色度差别不大;偶尔有浇到模具外的,也不用担心,要规规矩矩的形状,切整齐就是。

☞全部四格浇满后,盖上,耐心等待吧!

☞中途打开看下,浅着色的时候,把机器翻一下,让底部翻上来。也就是大概盖上盖以后3分钟的时候翻转一次。

☞烤好的总时长是6分钟,对的,7档6分钟,再次翻回来,刚刚好。不会太软,也绝不会黑不会糊,就是这种带点焦黄的金黄色,最初的底部会比最初的顶部颜色深一些,这是对的√。

☞用夹子或者筷子把华夫饼从模具里起出来,不要直接用手,容易烫到。

续按上面程序做两张。

好啦!趁热吃又香又脆,味道最佳!如果一次性做得比较多,建议冷却后放在带盖的盒子或者罐子里储存哦⊙∀⊙!

要吃的时候,拿出来微波炉转30秒,就又变回松脆啦!

吃的时候,搭配水果和酸奶,风味更佳。按照常理,我应该放个草莓?上去搭配下,可是手边只有这种黄金奇异果,切两片,维E也有了✌。


尊重原创版权!
作者:欧阳外婆
链接:https://www.dealmoon.com/guide/771441
来源:北美省钱快报
著作权归作者和北美省钱快报,转载请联系北美省钱快报获得授权。

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华夫饼

用料

主料

辅料

调料

华夫饼的做法

       华夫饼,又叫窝夫、格子饼、格仔饼、压花蛋饼,是一种烤饼,源于比利时,用专用的烤盘烤制。华夫饼是很多咖啡厅的经典下午茶,最近去的这几家都有尝,总结下来有几种经典吃法。华夫饼+奶酪+水果,比如加猕猴桃,将奶酪涂于华夫方格,猕猴桃切片点缀,即营养又美味。华夫饼+冰激凌,是欧洲美食主义者最喜欢的吃法,冰凉爽口。华夫饼+各种酱,比如炼乳、巧克力酱等。我个人更喜欢加了枫糖的味道。

1.备齐所需原料。我的鸡蛋比较小,所以用了4个

2.鸡蛋+白砂糖混合,用蛋抽打至糖溶解

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3.加入牛奶搅拌均匀

4.低粉+玉米淀粉+泡打粉混合过筛,并加入到蛋液中,搅拌至无干粉颗粒

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5.黄油切小块,微波炉低温加热1分钟至黄油融化

6.在面糊中加入融化的黄油

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7.用蛋抽顺着一个方向搅拌均匀,舀起面糊滴落后缓慢消失状

8.华夫饼机刷上融化的黄油,每个角落都要刷到。我是正反都刷了黄油

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舀适量的面糊,从机器中间倒入适量的面糊

10.盖上模具,小火加热,待约2-3分钟,模具缝隙中没有白烟冒出,且内部声音不明显,可翻面继续小火烘烤1分钟左右即可.

烹饪技巧

1、机器中每个角落都刷上黄油,这样比较容易脱模。

2、我用的是普通天然气炉灶,由于关小火后,中心火一个位置加热,容易出现受热不均的现象,可以自行挪动位置来达到受热均匀。或者买一个导热片即可。

3、一定建议用小火呦,上色速度很快滴,火大了容易糊。