What goes with brandy?

Question 1: What should brandy go with? Professional seafood and shellfish are best matched with champagne and unsweetened white wine. According to personal taste, you can choose the light-flavored Muscaday, Sansell, Pley-Forme and Rona.

Chicken and pork

These two kinds of meat taste subtle, but there are also many changes. All the above suggestions are well matched when using light seasoning or quick frying. However, it would be better to roast pork with a bottle of light to medium-strong red wine. Hainan chicken rice is delicious with champagne, Alsace Riesling, Macon Village, Chablis and even strong beer.

Cantonese dim sum

In the case of fried dim sum, it is served with champagne and light wine. Fresh wine preferably includes muscat wine from Alsace, Entre-deux-Mers, Sancerre, Pouilly-Fume, Sylvaner, Pinot Blanc and Riesling. If it is steamed shrimp, bean curd skin, chicken or pork, it can be paired with a bottle of rich white wine. If it is taro horn, roast duck and other meat, it is best to match it with red wine, including Bearjolais Crus, Rona, Bordeaux and so on.

duck

Duck meat is quite common in China cuisine, including Sichuan cuisine, Guangdong cuisine, Beijing cuisine and Chaozhou cuisine. If it is smoked duck or roast duck, you can choose low to medium consistency red wine, such as beaujolais, Rhone, Chinon or Burgundy. If it is gravy (such as Chaozhou sauce duck), it can be paired with rich Bordeaux or Chateauneuf-du-Pape, Hermitage and Cote Rotie.

Sichuan cuisine

Sichuan food is usually spicy and oily. If you use white meat or seafood and shellfish, you can choose champagne or fresh and refreshing white wine. If it is made of other materials, it should be matched with Rhone red wine, including Gigondas, new castle, Coterotti and Elmy Tashi.

shark's fin

Champagne is a perfect match, and of course a drop of cognac is added to the soup.

face

For noodles with seafood and shellfish as the main ingredients, you can choose medium to strong white wine (please refer to seafood and shellfish). If it's Huimian Noodles, a Cantonese beef you can't resist, match it with medium to rich red wine, especially Bordeaux.

Mushroom

If there are a lot of mushrooms in the dishes, red wine is the best match, including Burgundy, Bordeaux, Beaujolleclu and Rona, with medium to rich consistency.

Curries and other spicy foods

Avoid alcohol when there is too much pepper and coconut milk in the dish. If the food is not very spicy, you can choose champagne according to the ingredients in the dish, whether it is seafood, shellfish, white meat or red meat, or some spicy white wine such as Pouilly-Fume or Graves, or simple and cheap Rh? Ne or bordeaux wine. Hey hey, although I can't help you, I suggest you have a look!

Question 2: What does brandy go with beer and seafood barbecue? (::7: Eating barbecue and drinking beer looks ok, but beware of gout when drinking beer with seafood. View original post >>

Question 3: What should I eat for brandy? I'm also a caterer. Students of lfb2048 said that red with red and white with white are all good, but that means wine, not brandy. Any strong liquor (above 40 degrees) will paralyze the taste buds of the tongue and can't tell the taste of food, even wine, such as a bowl of wine, such as sherry, because the alcohol content is 18.

In the restaurant, brandy is undoubtedly the main force of after-dinner wine. People (especially gentlemen) will order a glass of brandy after dinner and talk over it-but don't ask the guests if they want ice? It will make people laugh, not only without ice, but also with warm water to heat the cup, and then pour the wine for the guests.

But now more and more young people are drinking brandy in bars with ice, water and carbonated drinks, which has gradually become a trend. If you drink Hennessy Richard or Hennessy Cup, as well as Martell and Louis XIII, it is highly recommended to drink pure! ! !

Question 4: How to drink brandy with it? If you are in a ktv bar or something, you can change some cola, juice, coffee, tea and even milk.

If you eat western food, it is recommended to drink pure or add some ice, but it is best to drink red grapes or champagne instead;

If you are at home or in social situations, drink it directly or with ice, otherwise it will be too corny;

If you ask what goes well with brandy, I suggest eating meat, hehe.

Question 5: What can brandy do? The application of brandy in western cooking is mainly to remove and neutralize the fishy smell in cooking materials.

I used to add butter and brandy to the steak to add flavor.

There are many more ... look at the recipe!

Question 6: What does brandy drink with good wine? It is very tasteless. It is very common for those children in KTV to buy fake wine with their parents' money and then buy drinks. If you think your brain is similar to that kind of person, go ahead. Brandy is delicious. If you really need to change it, please change it.

Question 7: What can brandy be used for? Yes, Beijing cuisine: fried mushrooms with sauce. Raw materials:

500 grams of mushrooms, half a yellow pepper and half a green pepper.

Seasoning:

2 tablespoons butter (30g), salad oil 1 tablespoon (15ml), 2 tablespoons soy sauce (30ml), brandy 1 tsp (5ml) and monosodium glutamate 1/4 tsp (1g).

Exercise:

1) Cut the mushroom into thick slices, and cut the green pepper, red pepper and yellow pepper into strips respectively.

2) Heat the wok and add salad oil and butter. After the butter melts, add the mushroom slices and stir-fry over medium heat. When the mushrooms are slightly soft, add soy sauce and stir fry. Then add green, red and yellow pepper strips and stir-fry for half a minute.

3) Finally, pour in brandy and add monosodium glutamate to serve. Note: * * Butter must be mixed with salad oil, which is easy to zoom when used alone. Keep the whole cooking process on medium heat, and don't add water, otherwise it will affect the smoothness of the dishes.

* * In addition to mushrooms, you can add some white-billed mushrooms and fry them together, but don't put mushrooms or vegetables that are easy to get out of water.

Question 8: What's the best brandy and dish? I use brandy to make shrimp or fish, which is suitable for making white meat, because the taste of fish and shrimp is mainly fresh, not mellow meat, so the taste of brandy can be better reflected. Let me teach you a very simple fried cod with brandy.

Cod meat is marinated with salt, brandy, fresh lemon juice and a little black pepper and onion. 15-20 minutes. Don't put too much wine at this time. After marinating, use paper towels or gauze to dry the liquid in the fish. After putting the fish in the pot, the olive oil should not be too hot. Adjust the fire to keep the temperature. When it is golden yellow, the temperature of the brandy pot must be hot. The alcohol content of brandy will be ignited, and the remaining wine will be uniform. If you like Chinese food and western food cooked on fish (with strong taste), you can boil some juice in the pot, add some black vinegar with similar seasoning to make it more fragrant (but you can't taste the taste of fish), and then pour it on the fish to eat ~ ~ (if you are interested, you can see the photos in my photo album)

Question 9: That brand of brandy can be cooked 1. Four duck legs/chicken legs, washed.

2. Hurt the duck leg/chicken leg several times with a fork. Pickled in this way, it is easy to taste.

3. Make marinade: onion, ginger and aniseed. 4. Add sugar, salt, cooking wine and soy sauce, which is very delicious.

Add brandy

6. Mix duck leg/chicken leg with marinade.

7. Put it in the refrigerator for one night.

8. Wrap the root of duck leg/chicken leg with tin foil. To avoid burns. The duck leg/chicken leg that has been refrigerated all night has been completely tasted.

9. Mix honey with white vinegar. Used to brush the skin of duck legs/chicken legs.

10. Preheat the oven to 200 degrees. Bake for 30 minutes. Take it out and brush it with bees. Bake in the oven for 10 minutes.

1 1. Roasted duck legs/chicken legs can be baked and put on a plate. Friends who like slicing can also slice and eat. This is more convenient.

I also know a kind of fruitcake, which is made of brandy.

1. On the first night, soak the dried vines, mangoes and raisins in brandy.

2. Put the unsalted butter and sugar together and stir at high speed with an egg beater. Send it to a fluffy state.

3. Mix the eggs and orange juice, and then slowly add them into the whipped butter in four times.

4. Mix the sieved low-gluten flour.

5. Then add the soaked dried fruit and brandy.

Bake at 6.350 degrees for 30-40 minutes until a toothpick is inserted and lifted without sticking to hands. Of course, your oven should be very advanced, and you'd better bake it with top fire 160C and bottom fire 130C. My oven is not that advanced, so I bake it at 350 degrees.

Question 10: What dishes go with what wine? Eat seafood, drink white wine and drink sherry with soup. Drink dry white wine when eating fish and seafood; When eating fat or rich beef, mutton and game, drink highly red wine, the most common brandy; You can use red grape liqueur when eating cheese. Specific to each wine, but also pay attention to. For example, you should eat some crisp biscuits before tasting scotch whisky. Whiskey can be added with ice, water or soda water, and is usually drunk as an after-dinner wine. Wine is usually decided after ordering. If there is an appetizer in the meal, please ask the guests present if they want some aperitif. Chinese food pays attention to "wine pair". It is best to pay attention to the "wine pair" in the collocation of wine and dishes-the champion red wine is specially designed for chicken and duck dishes; Bamboo leaf green wine is specially designed for fish and shrimp dishes; Rice wine is specially designed for cold dishes; To eat crabs, you should drink yellow wine ... specifically, wine with light color, fragrance and taste should be matched with dishes with cool color, elegant aroma and pure taste; Liquor with rich color, aroma and taste should be accompanied by dishes with warm color, rich aroma and pure taste; Liquor with rich color, aroma and taste should be accompanied by dishes with warm color, rich aroma and mixed tastes.