Question 1: What dishes should brandy go with? Professional seafood and shellfish go best with champagne and unsweetened white wine. According to your personal taste, you can choose light Muscadet, Sancerre, Pouilly-Fume and Rhone.

Chicken and pork

These two kinds of meat have subtle tastes, but there are also many changes. All the above suggestions are well matched when using light seasoning or quick frying. However, if pork is roasted into barbecued pork, it will be better to match it with a bottle of light to medium consistency red wine. Hainan chicken rice is delicious with champagne, Alsace Riesling, Macon-Villages, Chablis, and even with strong Meursault.

Guangdong dim sum

If it is fried dim sum, with champagne and light, fresh white spirit should preferably include Muscadet, Entre-deux-Mers, Sancerre, Pouilly-Fume, Sylvaner, Pinot Blanc and Riesling from Alsace. If it is steamed shrimp, bean curd skin, chicken or pork, it can be matched with rich white wine in a bosom bottle. If it is taro horn, roast duck and other meat, it is better to match it with red wine, including Bearjolais Crus, Rhone and Bordeaux.

Duck

Duck is quite common in Chinese cuisine, including Sichuan cuisine, Guangdong cuisine, Beijing cuisine and Chaozhou cuisine. If it is smoked duck or roast duck, you can choose light to medium consistency red wine, such as Beaujolais, Rhone, Chinon or Burgundy. If it is gravy (such as Chaozhou sauce duck), it can be paired with rich Bordeaux or Rhone(Chateauneuf-du-Pape, Hermitage, Cote Rotie).

Sichuan cuisine

Sichuan cuisine is usually spicy and oily. If you use white meat or seafood and shellfish, you can choose champagne or fresh and refreshing white wine. If it is other materials, it should be paired with Rhone red wine, including Gigondas, Chateauneuf-du-pape, Cote Rotie and Hermitage.

shark's fin

Champagne is the perfect match, and of course a drop of cognac should be added to the soup.

Noodles

For noodles with seafood and shellfish as the main ingredients, you can choose medium-consistency to rich white wine (please refer to seafood and shellfish). If it is Huimian Noodles, a Guangdong beef that you can't resist, it should be paired with medium-consistency to rich red wine, especially Bordeaux.

shiitake mushrooms

If there are a lot of shiitake mushrooms in the dishes, red wine is the best match, including Burgundy, Bordeaux, Beaujolais Crus and Rhone with medium consistency to richness.

curry and other spicy foods

when there are too many peppers and coconut milk in the dish, avoid wine. If the food is not very spicy, you can choose champagne according to the ingredients in the dish, whether it is seafood, shellfish, white meat or red meat, or some spicy white wine such as Pouilly-Fume or Graves, or simple and cheap Rh? Ne, or Bordeaux wine. Hey hey, although I can't help you, I suggest you have a look!

question 2: brandy should be drunk with beer, seafood and barbecue. (::7: It seems ok to eat barbecue and drink some beer, but beware of gout when beer goes with seafood. View the original post > >

Question 3: I am also a catering worker. lfb2148 students say that red with red and white with white are very good, but that means wine, not brandy. Any strong liquor (above 41 degrees) will paralyze the taste buds of the tongue and can't tell the taste of food, even if it is grape wine, such as bowl wine, such as sherry, because the alcohol content is above 18 degrees. Even if you eat something, it's canape, tapas and so on, not a serious dish.

In restaurants, brandy is undoubtedly the mainstay of after-dinner wine. People (especially gentlemen) will order a glass of brandy after dinner and drink it while chatting-but don't ask the guests if you want ice? It will make people laugh, not only without ice, but also with warm water to heat the cup before pouring wine for the guests.

But now more and more young people are drinking brandy in bars with ice, water and carbonated drinks, which has gradually become a trend. If you are drinking Hennessy Richard or Hennessy Cup, as well as Martell and Louis XIII, it is strongly recommended to drink pure! ! !

question 4: how to drink brandy with it? If you are in a place like ktv Store Bar, you can exchange some cola, juice, coffee, tea and even milk.

if you eat western food, it is recommended to drink it straight or with some ice, but it is best to drink red grapes or champagne instead;

If you are at home or in social occasions, drink it straight or with ice, otherwise it will be too corny.

if you ask what kind of food is good for drinking brandy, I suggest eating meat, hehe.

Question 5: What can brandy be used as a dish? The application of brandy in western cooking is mainly to remove and neutralize the fishy smell in the cooked raw materials.

I used to add butter and brandy at the end of the steak to enhance the flavor.

There are many more ... look at the recipe.

question 6: what does brandy go with? It's very tasteless to mix good wine with drinks. It is very common for those children in KTV to buy fake wine with their parents' money, and then buy drinks to drink. If you think your brain is similar to that kind of person, go ahead. Brandy is so delicious, if you really need to exchange it, please change bars.

Question 7: What can brandy be used for? Yes, Beijing cuisine: Sauté ed fresh mushrooms in sauce. Ingredients:

511g of mushrooms, half of red pepper, half of yellow pepper and half of green pepper

Seasoning:

2 tablespoons of butter (31g), 1 tablespoons of salad oil (15ml), 2 tablespoons of soy sauce (31ml), 1 teaspoon of brandy (5ml) and 1/4 teaspoon of monosodium glutamate (1g)

Practice:

2) Heat the wok, add salad oil and butter, when the butter melts, add the sliced mushrooms, stir fry over medium heat, add soy sauce and stir fry until the mushrooms are slightly soft, then add the green, red and yellow pepper strips and stir fry for half a minute.

3) finally, pour brandy and add monosodium glutamate to serve. Note: * * Butter must be blended with salad oil, and it is easy to zoom when used alone. Keep the whole cooking process in medium heat, and don't add water, otherwise it will affect the smoothness of the dishes.

** Besides mushrooms, you can also add some white Tricholoma to fry together, but don't add mushrooms or vegetables that are easy to get out of water.

question 8: brandy and what is the best dish? I use brandy to make shrimp or fish, which is suitable for making white meat. Because the taste of fish and shrimp is mainly fresh, it is not the mellow fragrance of meat, so the taste of brandy can better show you a very simple way to fry cod with brandy. < P > Cod meat is marinated with salt brandy, fresh lemon juice and a little black pepper onion. At this time, don't put too much wine. After marinating, use paper towels or gauze to absorb the liquid from the fish. Use pan olives. Oil and oil are not easy to be too hot. After fish is put in, adjust the fire to keep the temperature. When it is golden, the temperature when it is cooked in the brandy pot must be ignited. The rest of the wine juice will be evenly cooked on the fish. If you like Chinese western food (with a heavy taste), you can burn some juice in the pot, put some black vinegar with almost the same seasoning, which is more fragrant (but you can't eat the fish), and then pour it on the fish. You can eat it ~ ~ (Look at the photos in my album if you are interested) < p

2. Use a fork to hurt the duck leg/chicken leg several times. It is easy to taste when pickled in this way.

3. Making marinade: onion and ginger aniseed. 4. Adding sugar, salt, cooking wine and soy sauce, the taste is extremely fresh. 5. Adding brandy. 6. Mix duck legs/chicken legs with marinade.

7. put it in the refrigerator for one night.

8. wrap the root of duck leg/chicken leg with tin foil. To avoid burning. The duck leg/chicken leg that has been refrigerated for one night in this way has been fully tasted.

9. Mix honey with white vinegar. Used to brush the skin of duck legs/chicken legs.

11. preheat the oven to 211 degrees. Bake for 31 minutes. Take out and brush a layer of bees. Bake in the oven for 11 minutes.

11. The roasted duck leg/chicken leg can be baked and put on a plate. If you like slicing friends, you can also slice them and eat them. This is more convenient.

I also know a fruitcake, which is made of brandy.

1. The first night, soak the dried vines, mangoes and raisins in brandy.

2. Put the unsalted butter and sugar together, and beat with an egg beater at high speed. Send it to a fluffy state.

3. Mix the eggs and orange juice, and then slowly add them into the whipped butter in four times.

4. Mix the sieved low-gluten flour.

5. Then mix in the soaked dried fruit and brandy.

6. Bake at 351 degrees for 31-41 minutes, until a toothpick is inserted, and it won't stick to it when lifted. Of course, your oven should be very advanced, and it is best to bake it with surface fire 161C and bottom fire 131C c. My oven is not that advanced, so I bake it at 351 degrees. < P > Question 11: What dishes go with what wine, seafood, white wine and sherry when eating soup; Drink dry white wine when eating fish and seafood; When eating fatty or rich beef, mutton and game, drink highly red wine, most commonly brandy; Red grape liqueur can be used when eating cheese. Specific to each wine, but also pay attention to. For example, you should eat some crispy biscuits before tasting scotch whisky. Whiskey can be added with ice, water or soda water, and is generally drunk as an after-dinner wine. Wine is usually decided after ordering. If there is an appetizer in the ordered meal, please ask the guests present if they would like some aperitif to go with it. Pay attention to "wine pair" in Chinese food. It is best to pay attention to "wine pair" in the collocation of wine and dishes-Champion red wine is specially designed for chicken and duck dishes; Bamboo leaf green wine is specially designed for fish and shrimp dishes; Rice wine is specially designed for cold dishes; Drink yellow wine when eating crabs ... Specifically, the wine with light color, fragrance and taste should be matched with dishes with cool color, elegant aroma and pure taste; Liquor with strong color, aroma and taste should be matched with dishes with warm color, fragrant aroma and pure taste; Liquor with strong color, aroma and taste should be matched with dishes with warm color, rich aroma and miscellaneous taste.