65,438+00 chicken wings, 65,438+050g red wine asparagus, 50g Thai chicken sauce, 65,438+000g white chocolate rack, 65,438+00 crisp boxes and 65,438+0 crisp sauce juice, respectively, were prepared with crisp sauce and juice. 2. Wash the chicken wings, marinate them with red wine, hang the fruit pulp and fry them in the oil pan. 3. The chicken juice is well seasoned and evenly poured on the fried chicken wings. 4. Squeeze the wonderful sauce on the crispy box with a framed bag, add fried chicken wings, and decorate with asparagus and chocolate racks. Innovation shows that the perfect combination of western cooking methods and China cooking skills, the rational use of western condiments and the unique taste. (the specific amount of raw materials depends on the actual situation of the individual. ) Red wine stewed tripe raw materials: tripe 1250g, celery 10g, carrot 120g, onion 75g and potato 500g. Seasoning: 75g of cooking oil, 200g of red wine, fragrant leaves 1 slice, 25g of garlic, 75g of tomato, 25g of fried noodles, and proper amount of salt and pepper. Practice: 1. Scald the tripe with boiling water for a while, scrape off the mucus and black film, then wash it with warm water and cut it into diamond-shaped pieces; Clean celery and garlic, and cutting into pow; Wash onions, potatoes and carrots and cut them into pieces for later use. 2. Put tripe, fragrant leaves, celery powder, salt, red wine and pepper into the pot, mix well, pour in a proper amount of beef soup, and simmer for 5 times. Heat the pan and pour in cooking oil. When the oil temperature reaches 60%, add onion slices and stir-fry until the oil turns yellow. Add tomato sauce and stir-fry until the oil turns red. Put them in the pot of stewed tripe until it is 5% ripe. When the potatoes are eight ripe, add the potato pieces. When the carrots are cooked until the belly is soft, add the fried garlic powder. Stir-fry the flour in the oil and stir well. Add salt to adjust the taste and bring it to a slight boil. Serve. Grape flavonoids contained in red wine stewed pear red wine is a strong oxidant and a good platelet inhibitor, which can keep the elasticity and patency of blood vessels and has a very important health care effect on the heart. At the same time, red wine can help cholesterol transfer fibrin to dissolve, thus reducing platelet aggregation, promoting smooth blood circulation and reducing thrombosis. Ingredients: 500ml red wine, pear 1 cinnamon 1 clove, 50g rock sugar. Practice: 1. Wash the pear, peel off the whole pear, and then slide the flower knife out of the surface. 2. Pour the red wine into the pot, add cinnamon, clove and rock sugar, and simmer for about 8 minutes on low heat to completely melt the rock sugar. 3. Put the whole pear into the red wine, continue to cook with low fire for 10 minute, and finally cover it from the fire and let it cool. (I made it myself tonight, and I think the wine is the essence, hehe, it is much more delicious than pears.) Materials for stewed oxtail with red wine: oxtail 1 treaty 1 half cut per catty, red wine 120ML, carrots, celery, onions, fragrant leaves, cinnamon 1 slice, and ginger/kloc. Loosening exercise: 1. Cook in water for about 1.5 hours until the meat is soaked and drained. 2. Stir-fry onions and oxtails until they are covered, add water, add carrots, season with tomato juice, oyster sauce, soy sauce, sugar and monosodium glutamate, and simmer on low heat until the juice is thick. 3. Add red wine and celery and simmer for 10 minute. On the menu of western restaurants, we often see classic dishes mainly oxtail: oxtail thick soup, oxtail stewed with red wine and so on. It can be seen that oxtail plays an important role in western dishes. Red wine and honey pear material: two and a half cups of red wine (about 700 ml), two pears (both crystal pears and foreign pears), half a cup of rock sugar (or optional), cinnamon 1 piece (forget to take pictures). Peel the pear, cut it in half, remove the core with a small spoon, add appropriate amount of water (based on soaking the pear surface) and simmer 1.5 ~. Seasoning: refined salt 100g, monosodium glutamate 50g, sugar 10g, and sour plum sauce 20g. Marinade: 500 grams of red wine. Exercise 1. Wash the dried rattlesnake, add water to soften it, cook it in a hot water pot, and take it out and slice it for later use. 2. Put red wine, refined salt, monosodium glutamate and white sugar into a container and mix well to make red wine brine for later use. 3. Put the rattlesnake slices in the red wine marinade, marinate for about 50 minutes, take them out, put them on a plate, and serve them with a plate of sour plum soup. Cooking encyclopedia 1. The scientific name of rattlesnake is Xin Luo, which is rich in nutrition and is a valuable seafood at banquets, mainly used for export. Fishermen often use their shells as their numbers, and their voices are loud and clear, so they are called rattlesnakes. 2. Tips for making dried conch: After soaking the dried conch in water, cook it with slow fire until it is soft, and then soak the cooked conch in alkaline water (according to the ratio of 500 grams of dried conch to 25 grams of alkali) for 6 hours, and the dried conch will swell. Rinse the swollen conch with clear water to remove alkali, and then soak it in clear water. Red wine sauce [raw material/seasoning] garlic 100g, onion 100g, broth 100g, 3 bowls of red wine, 4 pieces of butter 1, and half a carrot [making process]1. Add butter to the onion and stir fry gently. 3. Add 3 bowls of broth and half a bowl of red wine to the fried vegetables, and use a blender to make juice. 4. Pour the beaten juice into the pot and stew for about 30 minutes.