Expired red wine can be used to clean vegetables, wipe the furniture, make condiments, make red wine vinegar, make hot soup, deodorization, skin care, make red wine salad fried beef, soften the meat.

1, cleaning vegetables

Expired wine can be used to clean vegetables and fruits, because there is alcohol in the wine can play a role in disinfection and sterilization and dissolve the role of surface impurities in fruits and vegetables.

2, wipe the furniture

You can also use expired wine to wipe the furniture or floor, can play a role in increasing the gloss of furniture.

3, do seasoning

In cooking can also be used as a seasoning, especially in stews and soups when you put some red wine, can play a role in refreshing.

4, do red wine vinegar

The onion cut into large pieces, and red wine 1:1 way, into a glass bottle marinated for 30 days, you can form red wine vinegar.

5, hot soup to drive cold

In the snowy countries in order to keep warm, will use 2 cinnamon sticks, add red wine boiling 5 minutes when the hot soup to drink can drive cold.

6, deodorization

Shrimp and other seafood ingredients, before cooking with a fruity white wine soak can be deodorized, and increase the sweetness and flavor.

7, skin

In France, many people soak in the bathtub when the skin of the grapes will be used to rub the skin, so that the skin contact more grape polyphenols.

8, with expired red wine salad dressing

To do so is not only delicious and healthy, and the taste is very refreshing. Mix wine, salt, black pepper and olive oil, and pour the red wine sauce over the salad.

9, fried beef

Beef soaked in red wine and then boiled, you can make the beef surface consistent, there will be no blood out, you can add sliced onions, on the health of the effect of extra points. Marinate for 4 minutes, then fry in a frying pan.

10, soften the meat

Red wine contains tannins, which can soften the fat, to go to the meat itself taste. It is recommended that you do not add seasoning when soaking in red wine, and only marinate in red wine first, so as not to make the meat hard.