First, fry peanuts.
Although peanuts are common and not very eye-catching at banquets, they are the favorite of drinkers. The taste is crisp and mellow, which is a perfect match with liquor. Especially in our Shandong province, when the banquet started, as long as the host served a plate of fried peanuts, it directly laid the trend of wine. If I don't get you drunk, the party will fail.
Second, sauce beef.
Some people say that pig's head meat is the best dish. As the saying goes, "wine is afraid of beef, rice is afraid of fish", which means that wine is best with beef and rice is best with fish. When Song Wu was fighting tigers, he drank 18 bowls of wine in Jingyanggang, and the appetizer was sauce beef. Sauced beef brings fireworks to the wine bureau. The more you chew the meat, the more fragrant the wine.
Third, duck goods.
Whether it is duck neck, duck wing, duck head, duck paw or duck gizzard, it tastes perfect. It is fragrant and chewy, hemp and spicy, and it is most satisfying with white wine. I'm not afraid of the cold either. I can eat as much as I want. It's still a little cold now. It's better to iron the wine when eating cold dishes with snacks, and it's more comfortable to drink.
Fourth, shoot cucumbers.
Among all cold dishes, patting cucumber is the most popular cold dish, which is more popular than preserved eggs, tofu and pig ears. Whether in winter or summer, a plate of cold cucumber is definitely the first choice for appetizers. Cold and crisp. In addition, the practice is also very simple, which is deeply loved by many drinkers.
The characteristics of snacks should have:
No matter how it is divided, a qualified and palatable appetizer is inseparable from five characteristics, which are summarized by wine lovers as "five virtues of catering"-thick, fragrant, chewy, moderate and warm.
1, thickness
Even a plate of ordinary edamame or cucumber should be seasoned with spices or garlic. Just because the way to eat and drink is reconciliation. Because some wines have complex aroma and heavy taste, appetizers need to be more "tasteful" to increase the drinking experience. If it is accompanied by a light and subtle taste, it will inevitably end up with ulterior motives.
2, fragrant
Most of the flavor of snacks should come from fat. Big wine with big meat, small wine with peanuts. As soon as the most "passionate" part of animals and plants enters, happiness suddenly overflows. European and American countries match cheese with red wine, even the cheese with bad breath is strange and has its own fun.
Chew the head
Most drinkers want to "get excited". The wine is already very energetic, and the food and wine can't be bad. Taste is the most direct experience-bitter, crisp, tough and elastic ... in short, it's hard to get and interesting. Therefore, everything that is hard and crisp is a rare delicacy at the banquet. Even fried shrimps have a "Q bomb" to be shortlisted.
4. Volume
Appetizers are not much better than "hard dishes" You can fill your stomach with three bites. If you can't hold the wine, you are not qualified. The appetizer must be small in size, and the sauce beef should be cut into small pieces and chewed slowly before tasting. Small dishes such as peanuts, duck neck, pig's head meat, cold preserved eggs, etc. Can't get on the table, but it is the "winning general" on the wine table.
5. Temperature
Appetizers should not be too spicy. Unless it's cold beer with mutton kebabs, hot food with spirits is really a hell on earth. Many hot dishes are not bad, just because they are cold after drinking for a long time, and the taste is discounted. It seems a little depressed to eat them again.
Of course, Wude's food and wine are extremely rare, and only one of them can go with wine. If you can get two or three kinds, it is already very rare. In the final analysis, having a good bottle of wine is the last word.