My friend gave me a 50-degree osmanthus wine, but the little girl couldn't swallow it. I would like to ask which dishes are suitable for cooking with osmanthus wine and give a specific menu. Thank you. Recommend some dishes I have eaten, which are delicious.

1. Braised chicken wings with osmanthus wine;

Seasoning: osmanthus wine, white sesame, soy sauce, soy sauce, pepper, dried pepper, star anise, garlic, ginger, a little salt, blended oil and hot water.

(1) Pickling: Cut a few small mouths on both sides of the chicken wings with a knife, and marinate them with two spoonfuls of soy sauce, one spoonful of soy sauce and one spoonful of osmanthus wine for half an hour to make them tasty.

(2) Stir-fry: Add garlic and Jiang Mo into the hot oil pan. Stir-fry until fragrant, add chicken wings and stir-fry for about 2-3 minutes until both sides of chicken wings are golden yellow.

(3) Coloring: add a spoonful of soy sauce, a spoonful of soy sauce, star anise, pepper, dried pepper, white sesame and two spoonfuls of osmanthus wine into the pot, and pour the juice of pickled chicken wings. Then heat the water and cover with chicken wings. (Adah's tip: Make sure to heat the water when cooking braised pork. If cold water is added, the meat will shrink and not be soft enough. )

(4) Stewing: After the fire is boiled, simmer for 10 minute with medium and small fire. Taste the juice when it is about to tighten, and add salt if it is not salty enough.

2. Dry pot cauliflower practice:

Seasoning: cauliflower, dried pepper, garlic, ginger, osmanthus wine, a little salt and blending oil.

Soak the worms in cauliflower, break them into small petals by hand, and drain them for later use.

(1) Stir-fry: Heat the oil pan, add garlic and Jiang Mo, stir-fry until fragrant, then add cauliflower, add a spoonful of osmanthus wine and stir-fry for about five minutes. (Adah's tip: Add more oil during frying, because cauliflower is very oil-absorbing. If you are afraid of sticking to the pot, you can turn down the heat and dry it slowly. )

(2) Coloring: Add chopped dried Chili peppers and a spoonful of soy sauce into the pot to color the cauliflower, and then stir-fry until each cauliflower is evenly colored.

(3) Taste determination: After tasting cauliflower, decide whether to add salt. (Adah's tip: Even the best chef should try it. ) add salt and stir fry.

(4) Dryer: In the last two or three minutes, you can turn the fire to a minimum, which is equivalent to the effect of a dry cooker.

Then, if you can drink a small glass of wine, it is recommended to go with seafood.

Complement of cold and warm: osmanthus wine and seafood

Among seafood products, except fish, shrimp and abalone, a few are warm and most are cold, such as crabs, clams and oysters. Therefore, seafood such as crabs should not be eaten.

Paired with osmanthus wine: osmanthus is warm, whether it is decoction, tea or wine, it has the effect of warming the stomach and dispelling cold, which helps to dispel the cold in the stomach and achieve the effect of relieving pain. Traditional Chinese medicine often uses it to treat stomach cold and abdominal pain, so a cup of warm osmanthus wine after eating seafood is a good choice. In addition, when the weather is cold in winter, women with cold constitution will feel stomach discomfort, especially those with spleen and stomach deficiency. They can buy osmanthus from the drugstore and make it into osmanthus tea to drink.