By Brian St. Pierre, E. J. Armstrong
Are you interested by wine, yet can't inform the adaptation among a Pinot Noir and a Sangiovese? A Chenin Blanc and a Chardonnay? those playing cards describe over forty wine varietals, together with details on
- nutrients pairings
- Key wine terms
- Chilling and storing
- Cooking with wine
- unique with wine
Read or Download The Wine Deck: 50 Ways to Choose, Serve, and Enjoy Great Wines PDF
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Additional resources for The Wine Deck: 50 Ways to Choose, Serve, and Enjoy Great Wines
Keep sauce hot and pour over fish. Serve hot. Fish may be deep-fried in advance. Refry before serving. Fish then becomes more crisp. Any of sauce vegetables may be omitted. N ote: Sweet and Sour Sliced Fish Ingredients : 1lb. fish (carp or any white-meat fish) A 4 tbsps. cornstarch 2 tbsps. wine 1 tsp. ginger juice 2 tbsps. scry sauce Oil for deep-frying Mrs. Ma's Cookbook 46 3 tbsps green peas 1/ 2 cup diced carrots 3 tbsps. oil B Sauce: 5 tbsps. sugar 4 tbsps. soy sauce 4 tbsps. vinegar 1f 2 tsp.
Serve hot. ) Tasty and attractively arranged hors d'oeuvres lend a striking accent to a cocktail party or serve as a pleasant prologue to a dinner party. The photograph shows nine dishes that will delight guests on either of these occasions. Center: Boiled Eggs with Soy Sauce (page 103) Lower center: Smoked Fish (page 48) Upper center: Sliced Cold Beef (page 77) Right center: Chilled Sweet and Sour Cucumbers (page 120) Left center: Sliced Ham Lower right: Sauteed Shrimp Extreme upper right: Braised Mushrooms (page 116) Extreme left: Chicken in Wine (page 30) Top: Sweet and Sour Chinese Cabbage Rolls (page 126) Fried Shrimp Balls Ingredien ts : 1 lb.
Sprinkle chicken first with wine, next with soy sauce, and then with cornstarch from A ingredients. 2. Heat 5 cups oil and deep fry chicken in small amounts until golden brown. Remove chicken to a plate. 3. Heat 5 tbsps. oil; add garlic, ginger, and red peppers. T hen add green peppers and fry for 2 minutes. Do not fry green peppers too soft. 4. Add deep-fried chicken, mix well, and coi_ltinue to fry. Add remaining seasonings from B ingredients. When these boil up, add cornstarch and water mixture.