1. osmanthus wine braised chicken wings:
Spices: osmanthus wine, white sesame seeds, soy sauce, old soy sauce, pepper, dried chili peppers, star anise, garlic, ginger, a small amount of salt, blending oil and hot water.
(1) Marinade: Cut a few small slits with a knife on both sides of the middle wing of the chicken, and marinate for half an hour with two tablespoons of light soy sauce, one tablespoon of dark soy sauce and one tablespoon of osmanthus wine to flavor the chicken.
(2) Stir fry: In a hot frying pan, add the garlic and ginger, stir fry for about 2-3 minutes until both sides of the chicken wings are golden brown.
(3) color: add one spoon of soy sauce, one spoon of dark soy sauce, star anise, pepper, dried chili peppers, white sesame seeds and two spoons of osmanthus wine to the pan and pour in the juice of marinated chicken wings. Then heat water to cover the chicken wings. (Adah's tips: Always heat the water to make braised; if you add cold water, the meat will shrink and not be soft enough.)
(4) Stew: Bring to a boil over high heat, then simmer over medium-low heat for 10 minutes. Taste the juice when it is almost tightened, add salt again if it is not salty enough.
2. dry pot cauliflower practice:
Spices: cauliflower, dried chili peppers, garlic granules, ginger, cinnamon wine, a little salt, and seasoning oil.
After soaking the cauliflower with water to get out the bugs inside, break it into small petals with your hands, drain and wait for use.
(1) Stir-fry: Heat a frying pan, add the garlic and ginger, then stir-fry the cauliflower, add a spoonful of osmanthus wine, and keep stir-frying for about five minutes. (Adah's tips: add oil more than once during the dry stir-frying process, because cauliflower is very absorbent of oil. If you're afraid it will stick to the pan, you can turn down the heat to slowly dry stir-fry it.)
(2) Color: Add chopped dried chili peppers and a tablespoon of soy sauce to the pan to color the cauliflower, then stir-fry until each piece of cauliflower is evenly colored.
(3) Taste: Taste the cauliflower and decide if you want to add more salt. (Adah's tip: Even the best cooks need to taste test.) Add salt and toss.
(4) Dry cooker: For the last two or three minutes, you can turn the heat down to the lowest possible level, which is equivalent to a dry cooker.
Then, if you can drink a small glass of wine, it is recommended to pair with seafood.
Warm and cold complement each other: seafood with osmanthus wine
In seafood products, in addition to fish, shrimp, abalone and other very few belong to the nature of warm and hot, most of them are cold, like crabs, clams, oysters and so on. So, you can't eat too much seafood like crabs.
With osmanthus wine: osmanthus is warm, whether it is decoction, tea, or soaked in wine, have the effect of warming the stomach and dispersing the cold, it can help disperse the cold in the stomach, to achieve the effect of pain. It is often used in Chinese medicine to treat stomach cold and abdominal pain, so after eating seafood with a cup of warm osmanthus wine is a good choice. In addition to this in the winter when the weather is cold, cold women will also feel upset stomach, especially the spleen and stomach cold people, buy osmanthus flowers from the pharmacy with hot water can also be made from osmanthus tea to drink.