My family's banquet guests under the wine dish, appetizing and refreshing everyone loves, the ingredients cost less money, only half a day to succeed! "Three dishes and one soup" wine steamed tiger shrimp mellow rhyme, red wine stew beef ribs chewed out a beautiful music! "I'm not drunk, I'm not drunk, I'm not drunk ~ please don't have to sympathize with me~" Hearing such a song, do you feel that the other party is just right, and you are already a little drunk. Or really not drunk, just because the wine into the dish is really delicious, it is inevitable to eat a few more wine steamed tiger shrimp, sweep the whole plate of red wine stewed beef ribs, full of wine aroma, light and comfortable, and want to sing a song.
In addition to giving people an elegant and high-end impression, red wine is also often used in Western cuisine with its sweet and sour nature given by the raw grapes. Beef ribs are solid and chewy, can withstand a long time of stewing, and are not afraid of being too soft and rotten; when stewing beef ribs, first fry with garlic, and then add red wine and beef soup to stew together for 1 and a half hours, the whole pot of beef ribs is fragrant, absorbing the full soup, the wine will also loosen the meat, more soft and tender entrance, chew the beautiful taste of this life, as if you have been on the streets of Paris, listening to the beautiful praises of Piaf to this day.
<h1 class="pgc-h-arrow-right" > red wine stewed beef ribs
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material:
450 g beef ribs, 300cc red wine, 1/2 carrot, 2 whole garlic, 2 tablespoons tomato paste, 500cc beef broth, a pinch of salt, a pinch of black pepper
method:
1. Add salt and black pepper to the beef ribs and marinate the meat for 15 minutes.
2. Cut the garlic in half, peel and slice the carrot.
3. Heat the oil pan and fry the beef ribs over medium heat until golden brown.
4. Fry the garlic with the garlic, add the red wine, turn the heat to boil, then add the beef broth, tomato paste and carrots, then cook until the pot is covered, turn the heat to low and simmer for 1.5 hours.
<h1 class="pgc-h-arrow-right" > crispy salted fish stir-fried cabbage
1 piece of salted fish, 1/2 cabbage, 2 garlic, 4 slices of ginger, a pinch of sugar and a pinch of fish sauce
1. Pat the garlic head flattened and undressed, chop, ginger shredded, cut the salted fish in half, cut in half. Cabbage tear pieces.
2. In a pan of hot oil, cut into half a piece of salted fish and fry until golden brown on both sides, sauté 2 slices of ginger until fragrant, remove and mash.
3. Heat the oil pan, sauté shredded ginger and minced garlic, sauté the salted fish, sauté the cabbage until soft, season with fish sauce and sugar.
4. Sprinkle with crushed salted fish at the end.
Sake brewing is a common magic weapon for Chinese dim sum, fermented with glutinous rice and koji, which breaks down starch into alcohol with a strong aroma and releases sweetness. Tiger shrimp meat is thick, delicious taste, is the favorite of many seafood lovers, steaming can be enjoyed, but when steaming, adding a slightly sweet wine, more can set off the shrimp fresh; sweet wine brewing and salty Jinhua ham, mixed with chicken broth into a sauce, poured on the shrimp steamed on the fire, both fresh and sweet and solid Q bomb shrimp meat, uninhibited taste of this tempting delicacy, even if the cup of wine is not in, you can also be as emotional as the poetry of Li Bai.
<h1 class= "pgc-h-arrow-right" > distilled steamed tiger shrimp
4 tiger shrimp, 2 slices of Jinhua ham, 2 tablespoons of sake brew, 200cc chicken stock
1. Wash the shrimp, cut off the shrimp spout, open the back to remove the intestinal mud.
2. Soak Jinhua ham in water for 5 minutes, drain and cut into strips.
3. Mix sake, chicken broth and Jinhua ham into a sauce.
4. Drizzle the shrimp with sauce, boil in water, steam for 5 to 6 minutes until fully cooked.
<h1 class="pgc-h-arrow-right" > cantaloupe yaozhu stew pork bone broth
1 cantaloupe, 10 yaozhu, 2 pork bones, 1 chicken bone, 2 snail slices, 2 slices of ginger, Shaoxing wine to taste
1. Soak the snail slices in water, slice the ginger, wash the cantaloupe, cut into large pieces of the skin and remove the seeds.
2. Put the ginger slices and Shaoxing wine in boiling water, add the pork bones and blanch them, blanch them, and then blanch the chicken bones and set aside.
3. Boil all the ingredients under the water, turn the heat down and cook for 2.5 hours.