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Isang Baso ng Pulang Alak

Isang Baso ng Pulang Alak
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Nutrition Facts

Bawat serving na 120g

% Daily Value batay sa 2000 kcal na diyeta

Calories 102 kcal
5% DV
Kabuuang Taba 0.0g
0% DV
Kabuuang Carbohydrate 3.1g
1% DV
Asukal0.7g
Protina 0.1g
0% DV
Protina ng Halaman0.1g

Tungkol dito

Isang maliit na serving ng pulang alak na nagbibigay ng calories mula sa alcohol, may kaunting carbohydrates, at halos walang protina o taba.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Choline6.7mg1%
Folate (B9)1.2mcg0%
Niacin (B3)0.3mg2%
Pantothenic Acid (B5)0.1mg1%
Riboflavin (B2)0.0mg3%
Tiamina (B1)0.0mg1%
Bitamina B60.1mg4%
Bitamina K0.5mcg0%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum10.0mg1%
Tanso12.0mcg1%
Bakal0.6mg3%
Magnesiyo14.0mg3%
Posporus24.0mg3%
Potasyo152.0mg3%
Selenium0.2mcg0%
Sodyum6.0mg0%
Sink0.2mg2%

Isang Baso ng Pulang Alak

Paunang tala


Ang isang baso ng pulang alak ay hindi nangangailangan ng anumang palamuti; ang disiplina nito ay nasa pagpipigil. Kapag inihain sa tamang temperatura, malinaw nitong inilalantad ang prutas, estruktura, at pagtatapos. Hindi ito isang halo, kundi isang maingat na pagbuhos na nagbibigay-galang sa alak ayon sa likas nito.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Inumin

  • Lutuin o pinagmulan: Pandaigdigan

  • Uri ng kurso: Aperitif o kasabay na inumin

  • Dami: 1 baso

  • Laki ng paghahain: 120 g

  • Oras ng paghahanda: 2 minuto

  • Oras ng pagluluto: 0 minuto

  • Kabuuang oras: 2 minuto

  • Antas ng hirap: Madali


  • Kagamitan


  • 1 baso ng alak


  • Mga Sangkap


    Inumin


  • 120 g pulang alak


  • Paraan


  • 1. Palamigin ang alak kung kinakailangan hanggang 16°C. Dapat itong malamig-lamig sa pakiramdam, hindi malamig na malamig, at nananatili ang aroma nito.

  • 2. Ibuhos ang 120 g ng pulang alak sa isang malinis na baso ng alak sa isang tuloy-tuloy na galaw, iwasang maalog ito.

  • 3. Hayaang magpahinga ang alak nang 30 segundo bago ihain upang bahagyang bumuka ang bouquet nito sa baso.


  • Pagplato at paghahain


    Ihain kaagad sa isang malinaw na baso ng alak, na may katamtamang laman upang mapanatili ang aroma. Dapat magpakita ang alak ng makinang na ibabaw, malinis na gilid, at isang mahinahon at hindi pilit na karakter.

    Mga propesyonal na tala


    Gumamit ng basong may sapat na luwang ang mangkok upang masuportahan ang aroma at estruktura. Mahalaga ang temperatura: kapag masyadong malamig, napipigil ang pagpapahayag; kapag masyadong mainit, kumukupas ang katumpakan.
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