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College students cook red wine for 1 time.
College students cook red wine for 1 time.

Not recommended

Red wine choice: expensive red wine

Traditional drinking red wine will definitely not be used for heating, because heating will destroy some nutrients in red wine that are not resistant to high temperature. For precious red wine, it will be very wasteful to taste it at traditional room temperature and use it as hot red wine.

Material packaging: pot-stewed material packaging

Once there was no seasoning bag for hot red wine at home, so I took the braised bag in the refrigerator. As a result, the taste is really different after it is made, and it still has some spicy feeling. Spices such as peppers and tsaoko will spoil the taste of hot red wine.

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Red wine selection: ordinary red wine

The wine we use to make hot red wine can be unfinished red wine at home or ordinary red wine in the supermarket within 100. As long as the taste is not too bad, the cooked taste will not be much different, and cooking two bottles at a time will not feel bad.

Packaging: hot wine packaging

The main spices of hot red wine are rosemary, cinnamon, star anise, clove, nutmeg and laurel leaf, so it tastes sweet but not greasy, and the fragrance of spices will not be too heavy, which will add icing on the cake and will not rob the original flavor of red wine.

Not recommended

Boiling time: over 15 minutes.

Because although it is fruit wine, it is still wine in essence. If cooked for too long, the alcohol will evaporate and become like grape juice. At the same time, the sour taste of the fruit will be cooked, and the whole taste will be very heavy and unpleasant.

Fruit choice: lemon

Many strategies for hot red wine say that lemon should be added, but it is not good at all. After adding lemon, the whole red wine has a very strong sour taste, because red wine itself has some sour taste, and adding lemon is really not easy to cook.

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Boiling time: 10 minute.

Be sure to cook it with a small fire and let the wine heat up slowly. Don't boil until big bubbles boil, but there should be small bubbles in the middle of the pot. This cooking method can slowly blend fruit with red wine and spices, and alcohol will not evaporate too quickly.

Fruit choice: orange

Be sure to put oranges, because the sweet and sour taste in oranges really goes well with red wine, and the orange peel also has fragrance. Adding oranges to your whole glass of red wine is especially helpful to improve the fruity taste of the wine, so oranges are necessary.

Not recommended

Fruit choice: small tomato

No small tomatoes. Small tomatoes are not only easy to boil, which affects the taste of wine, but also have low sweetness. They also have a tomato flavor that is quite different from red wine. Snow pig once added small tomatoes, which tasted a little "dish".

Fruit selection: pitaya

Don't put pitaya to make hot red wine. On the one hand, it is easy to melt and affect the taste of red wine. Secondly, pitaya has a natural grass flavor, which will make the taste of hot red wine not smooth enough or even a little astringent.

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Fruit choice: apple

Apples are also fruits that must be put in to make hot red wine. Remember to slice, not cut into pieces, because you should cook slowly and not cut too thick. Apples are a very good choice because they are sweet and fragrant. Remember to pick out the seeds before cooking.

Fruit selection: kiwi fruit

I believe that Snow Pig must try to add kiwi fruit to hot red wine, but choose the kind of hard kiwi fruit, which is not fully cooked, peeled and delicious. Hot red wine with kiwi fruit can directly drink a warm and sweet taste.

Not recommended

Fruit choice: mango

Steamed buns, remember not to put mangoes. Snow pig let it go once. As a result, it tastes strange after cooking, and mango meat is easy to cook. In contrast, if there are oranges as the basis of strong fragrance, don't put too much fruit.

Fruit choice: grapes

Because red wine itself is made of grapes, it is not recommended to add grapes to cook. When the two flavors are combined, its taste has not changed much, and the grape skin will have astringency after being cooked at high temperature, and the grape meat will be cooked directly.

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Fruit selection: longan

Autumn and winter are also the season of longan. You can put some longan, the kind that needs peeling. The unique sweetness and taste of longan will enhance the fragrance of your hot red wine, make it particularly attractive and warm your body and mind.

Fruit selection: carambola

Very, very suitable for boiling hot red wine. Carambola tastes sweet but not greasy, with a little sour taste. Very good, it won't bring complicated taste to the whole pot of hot red wine. It's really good. Try to choose a green one that is not ripe.

Not recommended

Fruit selection: winter jujube

It is not recommended to add winter jujube to cook, because it is difficult to cook winter jujube, so the cooked winter jujube is not delicious, and the taste of jujube skin cooked at high temperature will destroy the original taste of red wine and become unpleasant.

Hot wine tip: spice powder

Remember to put the seasoning in the cloth bag and then put it in for cooking. This way is more convenient to take out, because if you put spices in the cooked red wine, it will only make the original flavor too strong. ...

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Fruit choice: grapefruit

Autumn and winter are also the season of grapefruit, which is more fragrant and sweeter than ordinary grapefruit, and is very suitable for cooking hot red wine. The whole aroma is tangy, which makes your red wine smell like grapefruit for a while, but peeling is a bit troublesome.

Tips for Hot Wine: Take out all the fruits.

After the hot red wine is cooked, everyone should fish out all the fruits inside, because when the temperature is high, the fruits will seep out the juice, and when the temperature of the red wine drops, the pulp of these fruits will start to suck the wine.