：葡萄酒的烹调应用 Cooking with Wine

第四节：葡萄酒的烹调应用 Cooking with Wine

在很多菜式的烹调中，都需要加入不同种类的酒，以使其香味融于菜式之中。

西餐中使用最多的是白葡萄酒，它是做鱼、海鲜、牛仔肉及鸡菜式时不可缺的。除了能有效去除海鲜的腥味，还能带出其原有的鲜味；做西餐时使用较便宜的白葡萄酒便可，因用几千元和几百元的白葡萄酒做了同样的菜式，得出的结果并不易辨别出。选购时应挑选干性的白葡萄酒，太甜的白葡萄酒会影响菜式的原味。

馥郁的红酒是牛肉的绝佳配搭，用作浸渍或烹煮均十分理想；红酒多用于肉类料理，也适用于一些特殊的海鲜烹调。

Many different kinds of wines are used during cooking so that fragrance of wine can be penetrated into foods.

White wine is mostly used in making western dishes. It is essential in cooking fish, seafood, veal and chicken.It cannot only remove unpleasant odor of seafood, but also release the freshmess and original taste. It is good enough to use inexpensive white wine to cook as cuisine cooked with expensive wine and relatively cheap wine cannot be distinguished easily. Choose dry white wine, if the white wine is too sweet, original tasted of dishes will be destroyed.

Perfumed red wine is a perfect partner of beef, it is ideal for both soaking and boiling. Red wine is usually used in cooking red meat , but it can also be used to cook some special seafood.

葡萄酒的用法一般分为以下几种：

1. 将酒煮熟后加入汤汁之中，或直接把酒加入汤汁之中。

2. 用作浸渍食肉。

3. 将已煎或烤好的海鲜或肉类淋上葡萄酒。

4. 用于正在煮制的菜肴之中。

Grape wines are generally used in the following cases：

1. Bring wine to the boil, add in sauce or add directly into sauce.

2. Soak meat in wine for use.

3. Sprinkle wine over fried or roasted seafood or meat.

4. Add in wine during cooking.