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Pulang Alak, Pinalamig at Inihain sa Basong may Tangkay

Pulang Alak, Pinalamig at Inihain sa Basong may Tangkay
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Nutrition Facts

Bawat serving na 20g

% Daily Value batay sa 2000 kcal na diyeta

Calories 17 kcal
1% DV
Kabuuang Taba 0.0g
0% DV
Kabuuang Carbohydrate 0.5g
0% DV
Almirol0.4g
Asukal0.1g
Protina 0.0g
0% DV

Tungkol dito

Napakaliit na buhos ng pulang alak ang makikita sa ilalim ng isang baso ng alak. May kaunting calories ito, na karamihan ay mula sa alkohol at may bakas na carbohydrates.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Choline1.1mg0%
Folate (B9)0.4mcg0%
Niacin (B3)0.0mg0%
Pantothenic Acid (B5)0.0mg0%
Riboflavin (B2)0.0mg0%
Tiamina (B1)0.0mg0%
Bitamina B60.0mg1%
Bitamina K0.1mcg0%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum2.0mg0%
Tanso2.0mcg0%
Bakal0.1mg1%
Magnesiyo2.0mg0%
Posporus4.0mg1%
Potasyo25.0mg1%
Selenium0.0mcg0%
Sodyum1.0mg0%
Sink0.0mg0%

Pulang Alak, Pinalamig at Inihain sa Basong May Tangkay

Paunang tala


Ang pulang alak, kapag inihain nang may katumpakan, ay nangangailangan ng kaunting interbensyon. Ang halaga nito ay nasa temperatura, linaw, at pagpipigil, na hinahayaang magsalita ang likas na estruktura ng alak nang walang distraksiyon. Hindi ito isang komposisyon ng palamuti o pagpapaganda, kundi isang disiplinadong paghahain ng alak sa pinakamatining nitong anyo.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Inumin

  • Lutuin o pinagmulan: Klasikong Europeo

  • Uri ng kurso: Aperitif

  • Dami: 1 serving

  • Laki ng serving: 20 g

  • Oras ng paghahanda: 2 minuto

  • Oras ng pagluluto: 0 minuto

  • Kabuuang oras: 2 minuto

  • Hirap: Madali


  • Kagamitan


  • Basong pang-alak na may tangkay


  • Mga sangkap


  • 20 g pulang alak, pinalamig nang mabuti


  • Paraan


  • 1. Palamigin ang pulang alak sa 12°C hanggang 16°C bago ihain. Dapat itong malamig sa pakiramdam, hindi sobrang lamig, at mapanatili ang pag-angat ng aroma nito.

  • 2. Ibuhos ang 20 g ng alak sa isang basong pang-alak na may tangkay. Ihain kaagad, na malinis ang mangkok ng baso at hindi nagagalaw ang ibabaw.


  • Pagplating at paghahain


    Ihain sa isang malinaw na basong may tangkay, na walang palamuti. Iharap ang alak nang mag-isa, upang ang kulay, aroma, at temperatura nito ang magtakda ng karanasan.

    Mga propesyonal na tala


    Ihain sa sinusukat na dami upang manatiling maayos at nagpapahayag ang alak. Mahalaga ang temperatura: kapag masyadong mainit, nawawala ang linaw ng alak; kapag masyadong malamig, nagiging pipi ito.
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