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温热香料红酒浓缩酱汁

温热香料红酒浓缩酱汁
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营养成分表

每份 45 克

% 每日参考值基于 2000 千卡饮食

卡路里 38 kcal
2% DV
总脂肪 0.0g
0% DV
总碳水化合物 1.2g
0% DV
淀粉0.9g
糖0.3g
蛋白质 0.1g
0% DV
植物蛋白0.1g

关于

这款温热香料红酒浓缩酱汁通常少量使用，宏量营养素很低，主要由水分和酒精构成，并含有少量残余碳水化合物。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
胆碱2.0mg0%
叶酸1.0mcg0%
烟酸0.1mg1%
泛酸0.0mg0%
维生素B20.0mg1%
维生素B10.0mg0%
维生素B60.0mg1%

矿物质

营养素含量DV%半衰期
钙4.0mg0%
铜20.0mcg2%
铁0.2mg1%
镁5.0mg1%
磷9.0mg1%
钾57.0mg1%
硒0.1mcg0%
钠2.0mg0%
锌0.0mg0%

温热香料红酒浓缩

前言


这是一款克制的红酒制备方式，旨在集中其香气、结构与口中的余韵。经轻柔收浓后，酒液会呈现光泽分明的质地，单宁的棱角也会被柔化为干净而绵长的收尾。趁温热饮用时，它既可被视作一杯饮品，也可在适当场合中作为一款酱汁。

配方要点


  • 菜品类别：饮品

  • 菜系或来源：欧洲

  • 餐次类型：饮品

  • 产量：1 份

  • 每份分量：45 g

  • 准备时间：2 分钟

  • 烹饪时间：8 分钟

  • 总时间：10 分钟

  • 难度：简单


    • 设备


  • 小号厚底平底锅

  • 细网筛

  • 耐热饮用杯或小杯

  • 电子秤


    • 食材


    主要部分


  • 红酒，45 g


    • 做法


  • 1. 将红酒倒入小号厚底平底锅中，置于小火上加热。

  • 2. 用约 3 分钟将红酒加热至微沸，保持液面仅有轻微颤动。不要让其剧烈沸腾；目标是稳定蒸发，而非猛烈加热。

  • 3. 继续微沸 5 分钟，直至红酒收浓为一份光亮的 45 g 成品，香气更圆润，入口质感也略微更稠。

  • 4. 离火；若有沉淀，可通过细网筛过滤。

  • 5. 立即转入预热好的饮用杯或小杯中，马上上桌，此时香气最为鲜明，质地也最为丝滑。


    • 装盘与上桌


    将红酒温热盛于小巧、素净的器皿中。最终呈现应当简约而精准，不加任何装饰，也不让任何元素分散对酒液本身浓缩特质的注意。

    专业提示


  • 保持低火；过度沸腾会让酒体风味变平，并使收尾更显尖锐。

  • 收浓后的状态应保持流动性，而非糖浆状，表面应干净且有光泽。

  • 收浓完成后应立即上桌，以保留红酒高扬的香气与整体平衡。
    • 生酮饮食低碳水饮食纯素素食无麸质无乳制品均衡饮食
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