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喝红酒配什么小吃合适?

2022-06-02 13:55:24 作者:眯眯眼的流沙 来源:眯眯眼的流沙推荐 阅读:载入中…

 喝红酒配什么小吃合适?

  喝红酒配什么小吃合适?

  用红酒吃什么:淡红葡萄酒适合食用清淡的海鲜,鱼子酱,清淡的奶酪,沙拉,蔬菜,甜瓜,蒸贝类,蒸豆腐,生鱼片,牡蛎,寿司,蒸海鲜,煮虾,奶酪,清淡的饼干等。适合搭配食物的中味红酒烤鸭,烤鹅,羊肉,香肠,红烧鱼,广东肉,东坡肉,南京酱鸭,红酒鸡,烤鸽,椒盐虾,干熏肉,牛仔扒,炒腰花,肥猪肉烤,铁板烧鸡肉,中味奶酪等。

  以上是红葡萄酒和食物相结合的建议。您还可以使用一个作为主角,一个作为支持角色。例如,用餐的目的是品尝红葡萄酒,使浓郁的红葡萄酒与一些清淡的食物搭配,使葡萄酒的味道更加明显。与中国菜搭配红酒川菜,烤鸭,烤猪肉,鸡肉,蘑菇,火腿和烟熏食品。白葡萄酒油炸小吃,海鲜和蒸。香槟点心,鱼翅。与西餐搭配红酒奶酪,火腿,鸡蛋,牛肉和羊排,家禽,野兽,野味,内脏。

  白葡萄酒沙拉,奶酪,巧克力,鹅肝,海鲜,蜗牛。香槟茶点,布丁,火鸡。通常,食物和葡萄酒的组合基于适当味道的原理。如果葡萄酒的味道掩盖了食物的味道,反之亦然,则无法匹配。例如,最常食用的牛肉和羊肉味道较重。它们适合浓稠的红色,味道浓厚,味道浓重。葡萄酒的水平不需要太高。 禁忌喝红酒:首先,避免与海鲜忌酒红肉红酒符合烹饪规则,葡萄酒中的单宁与红肉中的蛋白质结合,使消化几乎立即开始。

  虽然新鲜的鲑鱼,箭鱼或金枪鱼含有丰富的天然油脂,可搭配浅红葡萄酒,但红葡萄酒与某些海鲜配对,如多佛油鲑鱼片,高,单宁含量会严重损害海鲜的味道,以及葡萄酒本身甚至可以带来令人不快的金属味道。白葡萄酒配白肉菜肴或海鲜也是一个很好的一般建议。一些白葡萄酒的味道可能被牛肉或羊肉所覆盖,但它们会使鱿鱼,虾,龙虾或烤鸡胸肉的味道达到很高的水平。

  挺好,避免醋伴随着各种沙拉通常不会影响葡萄酒的风格,但如果与醋混合,它会钝化口感,使葡萄酒失去活力,味道变得暗淡无味。柠檬水是一个很好的选择,因为柠檬酸与葡萄酒的特性是一致的。奶酪和葡萄酒是大自然的理想组合,请注意不要将辛辣奶酪与轻质葡萄酒相匹配,反之亦然。第三,选择带有葡萄酒的辛辣刺激性食物辛辣或芳香的食物可能难以搭配,但是辛辣或果味的葡萄酒,你可以找到合适的伴侣。

  What kind of snacks are suitable for drinking red wine?

  What to eat with red wine: light red wine is suitable for eating light seafood, caviar, light cheese, salad, vegetables, melon, steamed shellfish, steamed tofu, sashimi, oysters, sushi, steamed seafood, boiled shrimp, cheese, light biscuits, etc. Chinese red wine roast duck, roast goose, mutton, sausage, braised fish, Guangdong meat, Dongpo meat, Nanjing duck with soy sauce, red wine chicken, roast pigeon, salt and pepper shrimp, dry bacon, cowboy steak, fried kidney flower, fat pig roast, grilled chicken on iron plate, Chinese cheese, etc. are suitable for food matching.

  These are suggestions for combining red wine with food. You can also use one as a lead role and one as a support role. For example, the purpose of the meal is to taste red wine, make the rich red wine match with some light food, and make the taste of the wine more obvious. Match with Chinese food red wine, Sichuan food, roast duck, roast pork, chicken, mushrooms, ham and smoked food. White wine fried snacks, seafood and steamed. Champagne dessert, shark fin. With Western food, red wine cheese, ham, eggs, beef and lamb chops, poultry, wild animals, game, viscera.

  White wine salad, cheese, chocolate, goose liver, seafood, snail. Champagne tea, pudding, Turkey. Usually, the combination of food and wine is based on the principle of appropriate taste. If the taste of wine masks the taste of food, and vice versa, it cannot be matched. For example, the most commonly eaten beef and mutton are more flavorful. They are suitable for thick red, with strong taste and strong taste. The level of wine does not need to be too high. No red wine: first of all, avoid the cooking rules with red meat red wine, a seafood wine. The tannins in the wine combine with the proteins in the red meat, so that digestion begins almost immediately.

  Although fresh salmon, swordfish or tuna are rich in natural oils and can be paired with light red wine, red wine can be paired with some seafood, such as Dover salmon slices. High tannin content will seriously damage the taste of seafood, and the wine itself can even bring unpleasant metal taste. White wine with white meat dishes or seafood is also a good general recommendation. Some white wines may be covered with beef or mutton, but they can bring the taste of squid, shrimp, lobster or roast chicken breast to a high level.

  Very good. Avoiding vinegar with various salads usually does not affect the style of the wine, but if mixed with vinegar, it will passivate the taste, make the wine lose vitality and make the taste dull and tasteless. Lemonade is a good choice because citric acid is consistent with the characteristics of wine. Cheese and wine are the ideal combination of nature. Please be careful not to match spicy cheese with light wine, and vice versa. Third, choose spicy food with wine. Spicy or aromatic food may be difficult to match, but with spicy or fruity wine, you can find the right partner.

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