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Still Red Wine

Still Red Wine
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Nutrition Facts

Bawat serving na 75g

% Daily Value batay sa 2000 kcal na diyeta

Calories 64 kcal
3% DV
Kabuuang Taba 0.0g
0% DV
Kabuuang Carbohydrate 2.0g
1% DV
Asukal0.5g
Protina 0.1g
0% DV
Protina ng Halaman0.1g

Tungkol dito

Isang maliit na buhos ng red wine na may katamtamang calories, kaunting carbohydrates, at halos walang protina o taba.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Choline4.0mg1%
Folate (B9)1.0mcg0%
Niacin (B3)0.2mg1%
Bitamina K0.3mcg0%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum6.0mg1%
Tanso8.0mcg1%
Bakal0.4mg2%
Magnesiyo9.0mg2%
Posporus16.0mg2%
Potasyo95.0mg2%
Selenium0.2mcg0%
Sodyum4.0mg0%
Sink0.1mg1%

Pulang Alak na Hindi Pinalamig nang Husto

Paunang tala



Ang isang baso ng pulang alak sa pinakamainam nitong anyo ay hindi aksesorya kundi ang mismong putahe: buo ang komposisyon, malinaw, at ganap. Kapag inihain nang may pagpipigil, inilalantad nito ang prutas, estruktura, at haba nang walang panggagambala. Ang tanging gawain ay panatilihin ang balanse at ihain ito sa tamang temperatura.

Mahahalagang detalye ng resipe



  • Kategorya ng putahe: Inumin

  • Lutuin o pinagmulan: Klasikal

  • Uri ng kurso: Aperitif o kasabay na inumin

  • Ani: 1 serving

  • Laki ng serving: 75 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



    Pangunahing sangkap


  • Pulang alak, 75 g


  • Paraan



  • 1. Palamigin sandali ang baso ng alak, kung maaari, upang manatiling maayos ang alak sa baso at hindi agad uminit pagdikit pa lamang.

  • 2. Ibuhos ang 75 g ng pulang alak sa baso sa isang tuloy-tuloy at banayad na galaw.

  • 3. Hayaang humimpil ang alak sa loob ng 30 segundo. Dapat ay hindi gumagalaw ang ibabaw, bukas ang aroma, at napuno ang baso sa antas na nagbibigay-daan sa malinis na pag-ikot nang walang panganib na matapon.


  • Pagplating at paghahain



    Ihain agad sa baso ng alak, hawak ang kopita sa tangkay. Ipresenta ang alak na malinaw at hindi nagalaw, sa temperaturang nagpapanatili ng kasariwaan at estruktura.

    Mga propesyonal na tala



    Gumamit ng malinis na baso na walang natitirang tubig o amoy ng detergent. Dapat ihain ang alak nang tahimik, sa tamang temperatura, na walang garnish o palamuti.
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