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
To replenish qi and blood, nourish essence and viscera, remove blood stasis and relieve pain, nourish blood and improve eyesight
20g Tianqi slices
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.
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.
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.
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
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.
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
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:
Whisk the dry ingredients together. That’s the flour, cornstarch, baking powder, baking soda, and a touch of salt.
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!
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.
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.
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.
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.
For light and airy waffles mix the batter until just combined, there’s no need to over whisk the batter.
I love my waffles on the thinner side and find a regular waffle iron is perfect for this recipe.
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.