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Mainit na Maanghang na Red Wine Reduction

Mainit na Maanghang na Red Wine Reduction
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Nutrition Facts

Bawat serving na 45g

% Daily Value batay sa 2000 kcal na diyeta

Calories 38 kcal
2% DV
Kabuuang Taba 0.0g
0% DV
Kabuuang Carbohydrate 1.2g
0% DV
Almirol0.9g
Asukal0.3g
Protina 0.1g
0% DV
Protina ng Halaman0.1g

Tungkol dito

Maliit na buhos ng red wine na may napakakaunting macronutrients. Karamihan ay tubig at alkohol, na may kaunting natitirang carbohydrates.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Choline2.0mg0%
Folate (B9)1.0mcg0%
Niacin (B3)0.1mg1%
Pantothenic Acid (B5)0.0mg0%
Riboflavin (B2)0.0mg1%
Tiamina (B1)0.0mg0%
Bitamina B60.0mg1%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum4.0mg0%
Tanso20.0mcg2%
Bakal0.2mg1%
Magnesiyo5.0mg1%
Posporus9.0mg1%
Potasyo57.0mg1%
Selenium0.1mcg0%
Sodyum2.0mg0%
Sink0.0mg0%

Mainit na Red Wine Reduction na may Banayad na Pampalasa

Paunang tala


Ito ay isang mahinahong paghahanda ng red wine na idinisenyo upang ituon ang aroma, istruktura, at haba sa panlasa. Kapag marahang pinakuluan hanggang mabawasan, nagiging makintab at tiyak ito, habang ang tannic na talim ay lumalambot tungo sa malinis at nagtatagal na pagtatapos. Inihahain nang mainit, maaari itong basahin bilang kapwa inumin at sarsa, depende sa sandali.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Inumin

  • Lutuin o pinagmulan: European

  • Uri ng kurso: Inumin

  • Dami: 1 serving

  • Laki ng serving: 45 g

  • Oras ng paghahanda: 2 minuto

  • Oras ng pagluluto: 8 minuto

  • Kabuuang oras: 10 minuto

  • Antas ng hirap: Madali


  • Kagamitan


  • Maliit na saucepan na may makapal na ilalim

  • Pinong salaan

  • Heatproof na baso para sa paghahain o maliit na tasa

  • Digital na timbangan


  • Mga Sangkap


    Pangunahing bahagi


  • Red wine, 45 g


  • Paraan


  • 1. Ibuhos ang red wine sa isang maliit na saucepan na may makapal na ilalim at ilagay sa mahinang init.

  • 2. Pakuluin ang wine hanggang sa banayad na simmer sa loob ng 3 minuto, na pinananatiling bahagyang nanginginig lamang ang ibabaw. Huwag hayaang kumulo nang malakas; ang layunin ay tuloy-tuloy na evaporation, hindi agresibong pagkulo.

  • 3. Ipagpatuloy ang banayad na pagpapakulo sa loob ng 5 minuto, hanggang sa ang wine ay mabawasan tungo sa isang makintab na 45 g serving na may mas bilugang aroma at bahagyang mas makapal na mouthfeel.

  • 4. Alisin sa init at salain sa pinong salaan kung may anumang latak.

  • 5. Agad na ilipat sa isang pinainit nang serving glass o maliit na tasa at ihain kaagad, habang matingkad ang aroma at malasutla ang tekstura.


  • Pagplating at paghahain


    Ihain ang wine nang mainit sa isang maliit at payak na sisidlan. Ang huling presentasyon ay dapat minimal at eksakto, na walang garnish at walang anumang nakagagambala sa pinatinding katangian ng wine mismo.

    Mga propesyonal na tala


  • Panatilihing mahina ang init; ang sobrang pagkulo ay magpapaplat sa wine at magpapatalas sa pagtatapos.

  • Ang reduction ay dapat manatiling likido, hindi mala-syrup, na may malinis at pinong ibabaw.

  • Ihain kaagad matapos bawasan upang mapanatili ang nakaangat na aroma at balanse ng wine.
  • KetoMababa sa CarbVeganVegetarianWalang GlutenWalang DairyBalanseng Diyeta
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