Portuguese style red wine boiled chicken wings

Ingredients

10 chicken wings, 150 grams each of red wine and asparagus, 50 grams each of Thai chicken sauce and magic sauce, white 100 grams of chocolate rack, 10 pastry boxes, appropriate amounts of crispy sauce and fruit juice

Method

1. Use crispy sauce and fruit juice to make a fruit paste and set aside.

2. Wash the chicken wings, marinate them in red wine to add flavor, add fruit paste, and fry them in a pan.

3. Season the chicken sauce and pour it evenly over the fried chicken wings.

4. Use a piping bag to squeeze the wonderful sauce onto the pastry box, add the fried chicken wings, and garnish with asparagus and chocolate racks. Serve.

Innovation description

The perfect combination of Western cooking methods and Chinese cooking techniques, reasonable use of Western condiments, and unique taste.

(The specific amount of raw materials depends on the actual situation of the individual)

Red wine braised tripe

Ingredients:

1250 grams of tripe, 10 grams of celery, 120 grams of carrots, 75 grams of onions, and 500 grams of potatoes. Seasoning: 75 grams of cooking oil, 200 grams of red wine, 1 bay leaf, 25 grams of garlic, 75 grams of tomatoes, 25 noodles of flour fried in oil, appropriate amount of refined salt and pepper.

Method:

1. Blanch the tripe in boiling water for a while, scrape off the mucus and black membrane, then wash it with warm water and cut it into diamond-shaped pieces; wash the celery and garlic. Clean and mince; wash and cut onions, potatoes, and carrots into pieces and set aside.

2. Put the tripe, bay leaves, minced celery, refined salt, red wine, and pepper into the stew pot, mix well, pour in an appropriate amount of beef broth, and simmer over low heat until cooked. Heat the pot and pour in the cooking oil. When the oil temperature is 60%, add the onion pieces and stir-fry until slightly yellow. Add the tomato paste and stir-fry until the oil turns red. Put the tripe that has been simmered for 5 years into the pot and simmer until 8 When mature, add potato cubes and carrots and simmer until the tripe is cooked and soft. Add fried yellow minced garlic, stir-fry the flour in oil and mix well. Add salt to adjust the taste and boil slightly before eating.

Pear stewed in red wine

The grape flavonoids contained in red wine are a strong oxidant and a good platelet inhibitor, which can maintain the elasticity and smoothness of blood vessels and are beneficial to the heart. It has a very important health care effect. At the same time, red wine can help cholesterol transfer fibrinolysis, thereby reducing platelet aggregation, promoting smooth blood circulation, and reducing the formation of thrombus.

Ingredients:

500ml red wine

1 pear

1 cinnamon stick

2 cloves

50g rock sugar

Method:

1. Wash the pears, peel off the whole skin, and then slide a flower knife on the surface.

2. Pour red wine into the pot, add cinnamon, cloves and rock sugar, and cook slowly over low heat for about 8 minutes to completely melt the rock sugar.

3. Put the whole pear into the red wine, continue to cook over low heat for 10 minutes, finally remove from the heat, cover and let cool.

(After making this recipe tonight, I feel that wine is the essence, hehe, it tastes much better than pears)

Oxtail braised in red wine

Ingredients: 1 oxtail, about 1 and a half kilograms, cut into sections, 120ML red wine, carrots, celery, onions, cut into pieces, a few bay leaves, 1 piece of cinnamon, and 1 piece of ginger, fluffed

Method:

< p>1. Boil the oxtail in boiling water with ginger and wine, take it out and put it in a pot. Add bay leaves, cinnamon and ginger, add water and simmer for about 1 and a half hours, until the meat is dripping, take out and drain

2. Sauté onions and oxtail until fragrant, add water until covered, add carrots, season with 4 tablespoons each of tomato juice, oyster sauce, 2 tablespoons dark soy sauce, sugar, MSG, and simmer over low heat until the juice is thick

3. Add red wine and celery and simmer for 10 minutes, and finally thicken with appropriate amount of cornstarch water

Features:

As the saying goes: "You cannot tell a person by his appearance." The same goes for oxtail. It looks inconspicuous, but the cooking is absolutely superb. Classic dishes based on oxtail are often seen on the menus of Western restaurants: oxtail soup, red wine braised oxtail, etc., which shows that oxtail occupies an important place in Western cuisine.

Red wine honey pears

Ingredients: two and a half cups of red wine (about 700 ml), 2 pears (either crystal pears or foreign pears), half a cup of rock sugar (or optional), cinnamon 1 piece (forgot to take a photo)

Peel the pear, cut it in half, use a small spoon to scoop out the core

Add an appropriate amount of water to all the ingredients (subject to soaking the pear surface) over low heat Simmer for 1.5 to 2 hours, turn off the heat when the pears are ripe, soft and colored, and soak in the refrigerator for 5 hours

Red wine snail slices

Ingredients: 200 grams of dried snails.

Seasoning: 100g refined salt, 50g MSG, 10g sugar, 20g sour plum sauce.

Brine: 500 grams of red wine.

How to do it

1. Wash the dried snails, soak them in water until soft, put them into a hot water pot and cook them, take them out and cut them into thin slices for later use.

2． Put red wine, refined salt, monosodium glutamate, and white sugar into a container and mix thoroughly to make a red wine marinade for later use.

3． Put the snail slices into the red wine brine, soak in the brine for about 50 minutes, remove and place on a plate, then serve with a plate of sour plum sauce.

Little Encyclopedia of Cooking

1. The scientific name of the rattle snail is Changxin snail. It is rich in nutrients and is a valuable seafood at banquets. It is mainly used for export. Fishermen often use its shell as a trumpet, and the sound is loud and loud, so it is also known as the rattle snail.

2． Tips for making dried conch: Soak the dried conch in water until soft, then cook it over slow fire until the snail body is soft, then put the cooked conch into alkaline water (based on the ratio of 500 grams of dried conch plus 25 grams of alkali), and soak for 6 hours. The dried conch will swell. Rinse the swollen conch with clean water to remove the alkalinity, and then soak it in clean water.

Red wine sauce

[Raw materials/seasonings]

100 grams of garlic, 100 grams of shallots, 100 grams of onions, 3 bowls of stock, half a bowl of red wine, 1/4 piece of butter oil, half a carrot

[Production process]

1. Dice garlic, shallots, carrots and onions and set aside.

2． Place the chopped garlic, carrots, shallots and onions into a pot and lightly fry with butter oil

3. Add 3 bowls of stock and half a bowl of red wine to the fried vegetable ingredients, and stir into juice in a juicer

4. Pour the juice into the pot and simmer for about 30 minutes