1. Red wine chocolate cake. The first step is to chop the chocolate and set aside; put the chocolate chips together with butter, brown sugar, cocoa powder, and red wine in a small pot, heat over medium-low heat, and stir occasionally to make it a smooth liquid (be sure to stir to allow the sugar to dissolve and the cocoa powder not to clumps), remove from heat and leave for about 5 minutes to cool slightly. In the second step, line the cake mold with baking paper, mix the flour, baking powder, baking soda, and salt evenly and sift and set aside. The third step is to beat the eggs and slowly add them to the slightly cooled chocolate liquid. Stir while adding and mix evenly. The fourth step is to sift in the flour and mix it gently to get a lump-free batter (do not over mix). ), pour into the mold; in the fifth step, preheat the oven to 160 degrees and bake for about 40 minutes. (Adjust the time according to your own oven. Generally speaking, it is better to underheat a little than overbake and become very dry). After baking, take it out, remove from the mold and cool; in the last step, mix the cream, powdered sugar, and rum and beat. Spread on the surface of the cooled cake, sprinkle some chocolate chips to decorate, and it's done.

2. Red wine and blueberry popsicles. The first step is to heat the sugar and water together to form a syrup. In the second step, put the blueberries into a blender and puree them or directly crush them into puree with a spoon. In the last step, mix the wine, puree, and syrup evenly. You can adjust the proportion according to your personal taste. Then pour it into the popsicle mold and freeze it for more than 4 hours.

3. Red wine donuts. The first step is to take 140g of red wine and put it in a small pot to boil over medium-low heat for 5 minutes to evaporate the alcohol. The old noodle ingredients can be mixed and fermented in the refrigerator for 15 hours before use. Mix the old flour and dough ingredients and knead until expanded. In the second step, cover with plastic wrap and ferment at 25-27 degrees until doubled in size, about an hour. Press the hole in the dough with your fingers so that it does not collapse or shrink. The third step is to take out the dough completely (you can use hand flour) and gently flatten it to remove the air. Divide and roll into round balls (do not use a rolling pin). Divide the dough into approximately two equal portions. Cover with plastic wrap and let rest for half an hour. Step 4: Flatten the dough and put the soft cream cheese and raisins. Fold the bottom half and then the top to knead the dough. Knead it into a long shape. Flatten one end and wrap it in the other end. (Be careful not to forcefully roll it out. If it shrinks, let it rest for a few minutes. rub again). Step 5: Place the baking sheet and cover with plastic wrap and let it ferment until it doubles in size at about 35 degrees. It will slowly spring back when poked with your finger, about an hour. In the last step, preheat the oven to 200 degrees Celsius and 180 degrees Celsius (up and down 190 degrees). Sprinkle flour on the surface of the dough. Place in the preheated oven, spray with water and immediately close and bake for 20 minutes.