First, red wine chicken wings
Materials:
4 chicken wings, a small bowl of red wine, a little onion, a little salt, sugar and soy sauce;
Exercise:
1. Wash chicken wings and cut them diagonally in the middle;
2. Put the red wine, cooking wine, salt and sugar into a small bowl, stir and marinate the chicken wings for 15 minutes.
3. After the oil pan is 80% hot, add the onion and stir fry; (Don't fry. It's not beautiful when it's dark. )
4. Add chicken wings; Don't pour the sauce left in the small bowl into the pot, it's for later use.
5. Fry the chicken wings on medium fire. When the chicken wings are cooked, pour the sauce of the chicken wings into the pot and turn to low heat for a while, and there will be no soup. (So it is enough to skip the chicken wings with a small bowl when pickling just now. )
Second, stewed pork ribs with red wine
Materials:
3 kg of ribs, half a bowl of red wine, soy sauce, 1 tomato, a little parsley, oil, salt and chicken essence;
Exercise:
1. Wash ribs, blanch and drain, add a little salt and chicken essence and marinate for a while;
2. Heat the oil pan, wipe off the water on the surface of the ribs with kitchen paper, and fry in the oil pan until the surface is golden;
3. Fry one side and then fry the other side;
4. Prepare half a bowl of red wine and soy sauce;
5. Pour red wine separately;
Sprinkle fresh soy sauce in June and June;
7. Stir well, let the ribs be evenly colored and boiled. At this point, the fragrance is already overflowing;
8. Pour it into a container and put it into a pressure cooker/rice cooker/electric pressure cooker/cast iron pot. Add water to the stew pot;
9. In the process of stewing, you can make a tomato flower as an ornament;
10. If you like onions and garlic, you can cut more as a fragrance.
1 1. Enjoy the unique flavor of this red wine stewed ribs after cooking!
Third, braised prawns in red wine.
Materials:
Shrimp, red wine, shallots, ginger, garlic, cooking oil, soy sauce, salt, tomato sauce, sweet and spicy sauce.
Exercise:
1. Remove shrimp intestines and cut shrimp tentacles and feet;
2. Chop onion, ginger and garlic for later use;
3. Put the oil in the hot pot and cool it, then add the onion, ginger and garlic and stir-fry until fragrant, and then add the prawns and stir-fry;
4. Put red wine and hardly put prawns;
5. Add soy sauce to color;
6. Add a spoonful of tomato sauce and a spoonful of sweet and spicy sauce and simmer until the juice is less and less. Stir-fry a few times, sprinkle with onions and serve.
Fourth, roast chicken legs with red wine.
Materials:
Chicken legs, ginger slices, salt, soy sauce, soy sauce, sugar, pepper, red wine.
Exercise:
1. After washing the drumsticks, cut two knives at the place with the most meat to facilitate the taste;
2. Blanch the processed chicken legs, remove the floating foam, clean them, take them out and drain them for later use;
3. Put oil in the pot. When the oil is hot, add ginger slices and stir fry. Add chicken legs and fry on low heat until the surface is golden.
4. Add a proper amount of salt, add soy sauce and soy sauce, add a little water after the sugar is colored, and stir fry evenly;
5. Pour in red wine to drown the chicken legs, and turn to a small fire after the fire is boiled;
6. Cook the chicken legs until they are cooked, collect the juice over high heat and add a little pepper.
5. Stewed beef with tomato and red wine
Materials:
500g beef brisket, tomato 1 serving, half onion, 200ml red wine, water, a little ginger, several cloves of garlic, 3 tablespoons tomato sauce, sugar 1 teaspoon, cooking wine 1 tablespoon, salt and oil.
Exercise:
1. Cut the beef brisket into large pieces, add cold water to the beef, add 2 slices of ginger and 1 tbsp of cooking wine, boil over high fire (do not cover the boiled water all the time), continue cooking for 2 minutes, take out the beef, rinse it with hot water, and drain.
2. Preheat the cast iron pan with medium fire for 5-6 minutes. When the pan is hot, pour a small amount of oil, heat it for 2-3 minutes, then add ginger slices, garlic and chopped green onion and stir-fry until the onion is transparent.
3. Pour in the cooked and drained beef pieces and stir-fry until the surface becomes discolored and dry, then pour in the cut tomatoes and stir-fry until the tomatoes are out of sand.
4. Add red wine, then add enough water (don't pass all the ingredients! ), boil over medium heat, turn to low heat and cover with stew 1 hour.
5. Open the lid, add 3 tablespoons of tomato sauce and 1 teaspoon of sugar, mix well, and continue to simmer for about half an hour until the brisket is crisp and rotten. Turn off the fire, open the lid and season with salt. Sprinkle a handful of fragrant leaves and serve ~