Stewed pork with grapes
Stewed pork with white grapes
Materials:
1)600g pork (lean pork or pork belly is ok)
2) A bunch of white grapes
3) 200g onion
4) salt and pepper, olive oil
5) A bottle of white wine
Exercise:
1) cut the pork into large pieces, which are easier to cook, or cut it into pieces of medium size of 5CM and stew for a while. Put the chopped onions in the saucepan and stir-fry the pork for a few minutes. Friends who like spicy taste can add some meat and pepper, and those who think the taste is too light can add some thick soup treasure and pour some white wine (subject to the height of the freshly covered meat).
2) Pour the washed white grapes into a saucepan and cook them together. If you think the grape skin is not clean, you can peel it off first. Then it's best to put the peeled grapes ten minutes before taking them out of the pot, otherwise they will all be stewed and shapeless. Grape skins can be cooked together at the beginning, or they can be put in 10 minutes before cooking, depending on whether you want crisp taste or soft taste.
3) After cooking, the soup can be paired with noodles or rice, and the taste should not be too beautiful.
Many friends are worried that the dishes cooked with wine will have a strong smell of wine. In fact, they have been stewed for a long time, and the smell of wine is really not that strong. If there are older children or old people at home to eat together, add half of the wine and half of the water to stew. The function of using less white wine is to adjust the taste.
The taste of this vegetable field is salty and sweet. Good chefs may wish to collect it and make your cooking soar instantly. The white wine used in this dish is the white wine left over from cooking.
Scallop meat with saffron sauce.
Materials:
1) 12 big fresh shellfish meat.
2) Two spoonfuls of saffron powder
3) Two onions
4) 10cl white wine
5) 20cl of liquid cream for cooking (this must be bought in supermarkets such as Carrefour) for seasoning.
6) Salt, pepper and onion
Exercise:
1) Chop up the shallots and shallots first, and put them in a pot for simple stir-frying. Then add white wine and saffron, and if you like sauce, add 20 ml of cream. Then stir-fry the onion until it is soft, fully blend with the sauce, and shovel it out for use.
2) Put scallop meat into the pot and fry on both sides for 30 seconds. French people like to eat half-baked porcelain. If you want to fry well, you should fry at least two sides 1 minute.
3) Put the onion, white wine and saffron sauce into the pot, mix them together and continue to cook for one minute.
This dish is a luxury in France, because scallop meat and saffron spices are valuable ingredients. The sauce of saffron white wine and cream is really strong and mouth-watering.
Dessert: musk, white wine and strawberries.
Materials:
1) strawberries (all strawberries are out of season now)
2) Muscat white wine, preferably Muscat wine.
3) Two fresh oranges
4)60 grams of sugar
5) cinnamon powder
Exercise:
1) Squeeze the orange juice, then add musk sweet white wine, cinnamon powder, sugar and a little orange peel and cook for 5 minutes. Let the flavors fully blend together.
2) Wash the strawberries, cut them into four pieces, soak them in warm white wine seasoning, and put them in the refrigerator for one hour to enjoy.
Most French desserts are sweet and greasy. This dessert is a little fresh and simple to make, which is more suitable for China people's taste.
Cooks who have done it may wish to take pictures!