First, red wine Sydney

How to make red wine Sydney? In addition to being eaten raw as fruit, Sydney can also be stewed with red wine to make a cold dish. The pear color is bright and the wine is crisp, which has the function of moistening the throat, caring skin and protecting the heart.

[ raw materials ]

Sydney, red wine and rock sugar.

[ Practice ]

1. Peel the Sydney first, then cut it in half, dig out the core of the Sydney and cut the pear into pieces.

2. Choose a casserole, add a small amount of mineral water and red wine to boil, then put the sliced Sydney and rock sugar into the casserole and boil for about 15 minutes.

3. After the pear color is boiled to red, let it cool away from the fire.

4. Then put the pear slices and the boiled red wine soup together in a fresh-keeping box, cover them tightly and put them in the refrigerator. When you want to eat, take it out and open the cover plate.

The characteristics of this red wine and Sydney fruity cold dish are: the wine is bright, crisp and moist. It has the health care function of caring skin and protecting the heart.

second, red wine chicken wings

ingredients of red wine chicken wings:

ingredients: chicken wings.

auxiliary materials: red wine and carrots.

seasoning: salt, cooking wine, chicken essence, pepper, soy sauce, ginger, onion, pepper, soup stock, edible oil and water starch.

Method of red wine chicken wings:

1. Remove the tip of the chicken wings, cut them into two sections, wash them, and marinate them with salt, cooking wine, soy sauce, ginger and onion for 2 minutes.

2. Wash, peel and cut carrots into "green fruit shape" and cook them in boiling water for later use;

3. Put the oil in a pan. When the oil temperature reaches 4%, pour in the chicken wings and stir-fry until the color is the highest. Add French red wine, add broth, soy sauce, ginger, onion, pepper, carrots, salt and chicken, and turn to low heat for 3 minutes until the chicken wings are soft and rotten. When the soup is delicious, collect the juice with strong fire, and thicken with starch. Serve.

Third, red wine steak

Ingredients: 3G beef

Ingredients: 2 cloves of garlic, 7ML of red wine (brewed by ourselves), 1/3 of red onion (purple onion), black pepper and salt

Red wine steak method:

1. Wash the beef and cut it into pieces with a thickness of 1cm.

2. Pat the beef with the back of the knife. Don't be afraid to smash it. I took it for about seven or eight minutes.

3. Add black pepper and salt, and add 2ML of red wine to marinate. It is best to marinate for about 1-2 hours. I marinate for a long time, and it is best that the meat is not too tender.

4. Before frying in the pan, wrap a layer of starch, put oil in the pan, and fry on low fire. First fry for five minutes, then turn over and fry for two minutes. What is fried in this way is probably seven ripe;

5, after the pot, wait for ten minutes to adjust the juice. Put a little oil in the pot, add minced garlic and chopped red onion, stir-fry until fragrant, pour in the remaining red wine, add black pepper and a little salt, boil for a few minutes, and pour it on the steak.