recommend some dishes I have eaten, which are delicious.

1. Method of braised chicken wings with osmanthus wine:

Seasonings: osmanthus wine, white sesame, soy sauce, soy sauce, pepper, dried Chili, star anise, garlic, ginger, a little salt, blended oil and hot water.

(1) salting: cut several small slits on both sides of the chicken midrib with a knife, and marinate for half an hour with two spoonfuls of soy sauce, one spoonful of soy sauce and one spoonful of osmanthus wine to make it tasty.

(2) Saute: Add garlic and Jiang Mo into a hot oil pan. After saute, add chicken wings and stir-fry for about 2-3 minutes until both sides of chicken wings are golden yellow.

(3) coloring: add a spoonful of light soy sauce, a spoonful of dark soy sauce, star anise, pepper, dried Chili, white sesame and two spoonfuls of osmanthus wine into the pot, and pour the juice of pickled chicken wings. Then heat the water and cover it with chicken wings. (Adah's tips: You must heat the water when cooking braised pork. If you add cold water, the meat will shrink and not be soft enough. )

(4) stew: after the fire boils, simmer for 1 minutes with medium and small fire. Taste the juice when it is about to tighten, and add salt if it is not salty enough.

2. Dry cauliflower:

Seasonings: cauliflower, dried Chili, garlic, ginger, osmanthus wine, a little salt, and blended oil.

after the bugs in cauliflower are soaked in water, break them into small petals by hand and drain the water for later use.

(1) stir-fry: heat an oil pan, add garlic and Jiang Mo, stir-fry until fragrant, then pour cauliflower, add a spoonful of osmanthus wine and stir-fry for about five minutes. (Adah's tips: Add more oil in the process of frying, because cauliflower is very oil-absorbing. If you are afraid of sticking to the pan, you can turn down the heat and dry it slowly. )

(2) Coloring: Add chopped dried Chili peppers and a spoonful of soy sauce to the pot, color the cauliflower, and then stir-fry until each cauliflower is evenly colored.

(3) taste determination: after tasting cauliflower, decide whether to add salt. (Adah's tips: No matter how good a chef is, he must taste it. ) Add salt and stir fry.

(4) dry pot: in the last two or three minutes, the fire can be adjusted to the minimum, which is equivalent to the effect of dry pot.

then, if you can drink a small glass of wine, it is recommended to go with seafood.

Complement of cold and warm: seafood with osmanthus wine

In seafood products, except fish, shrimp and abalone, a few of them are warm, and most of them are cold, like crabs, clams and oysters. Therefore, seafood like crabs should not be eaten too much.

With osmanthus wine: Osmanthus fragrans is warm. Whether it is decocted in soup, brewed in tea or soaked in wine, it has the effect of warming the stomach and dispelling cold, which can help dispel the cold in the stomach and achieve the effect of relieving pain. Traditional Chinese medicine often uses it to treat stomach cold and abdominal pain, so it is a good choice to have a cup of warm osmanthus wine after eating seafood. In addition, when the weather is cold in winter, women with cold constitution will feel stomach discomfort, especially those with deficiency of spleen and stomach. They can buy osmanthus flowers from pharmacies and make them into osmanthus tea for drinking.