raw material

10 chicken wings, 150g red wine asparagus, 50g Thai chicken sauce, 100g white chocolate rack, 10 crispy box, appropriate amount of crispy sauce and juice.

working methods

1. Make a fruit paste with crispy 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.

Description of innovation

Western cooking methods and Chinese cooking skills are perfectly combined, and western condiments are used reasonably, which has a unique taste.

(The specific amount of raw materials depends on the individual's actual situation)

Braised tripe with red wine

Raw materials:

Tripe1250g, celery10g, carrot120g, 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.

Exercise:

1. Blanch 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.

Braised pear with red wine

Grape flavone contained in 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 blood circulation and reducing thrombosis.

Materials:

500 ml of red wine

Pear 1

Cinnamomum cassia 1 root

Clove 2 petals

Rock sugar 50g

Exercise:

1. Wash the pear, peel off the whole skin, and then slide out the flower knife on 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 think the wine I made tonight is the essence. Oh, much better than pears. )

Braised Oxtail in Red Wine

Ingredients: oxtail 1 treaty 1 kg half-cut, red wine 120ML, carrots, celery, onions, fragrant leaves, cinnamon 1 slice, ginger 1 slice.

Exercise:

1. Boil oxtail in boiling water with ginger and wine, take it out, put it in a pot, add fragrant leaves, cinnamon and ginger, add water and boil for about 1.5 hours until the meat is soaked and drained.

2. Stir-fry onion and oxtail until they are soaked, add carrots, season with tomato juice, oyster sauce, soy sauce and monosodium glutamate, and simmer on low heat until the juice is thick.

3. Add red wine and celery, simmer for 10 minute, and finally thicken with appropriate amount of corn starch water.

Features:

As the saying goes, "You can't judge a book by its cover", so can oxtail. It looks unremarkable, but the cooking is absolutely first-class. 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 pears

Ingredients: 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 (forgot to take pictures).

Peel the pear, cut it in half, and core it with a spoon.

Add appropriate amount of water to all materials (subject to soaking pear noodles), slow fire 1.5 ~ 2 hours, turn off the fire according to the ripe soft color of pears, and soak in the refrigerator for 5 hours.

Spiral slices of red wine

Ingredients: 200 grams of dried rattlesnake.

Seasoning: refined salt 100g, monosodium glutamate 50g, sugar 10g, and sour plum sauce 20g.

Marinade: 500 grams of red wine.

working methods

1. Wash the dried rattlesnake, soak it in water until soft, then cook it in a hot water pot, and take out the slices 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.

Encyclopedia of cooking

1. This snail, whose scientific name is Changxin snail, is rich in nutrition. It is an expensive seafood at banquets and is 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, onion 100g, 3 bowls of broth, half a bowl of red wine, butter 1/4, and half a carrot.

[production process]

1. Dice garlic, onion, carrot and onion for later use.

2. Put chopped garlic, carrots, onions and shallots into the pot and stir-fry with butter.

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.