God of Cookery Live Room

Chapter 422 Tapas
In Spain, there are too many types of cold soups, so Chen Er does not cook them all.He only chose the most representative cold soup among them, and when he eats it, he will add some other cold soups, which will taste more flavorful.

Moreover, although there are many types of cold soups in Spain, the ingredients they use are basically the same, except for the fixed main ingredients, tomatoes, olive oil, onions, and garlic.

The only difference is that bread is not added, and nuts are not added.Then the practice is actually very similar.

When it comes to Spanish food, we have to mention one dish-Tapas.

Tapas is a food that all Spaniards love, no matter the region. Tapas can be said to be the quintessence of Spanish food.Tapas are served in almost all large restaurants and small restaurants in Spain.

Tapas means lid in Spanish. The origin of Tapas is said to be related to the stomach problem of the last emperor of Spain, Alfonso XIII. His doctor advised him to eat small meals, so his chef put a small amount of food on the table for convenience. In the saucer, it is served with small wine, and then the small plate is simply covered on the wine glass. Tapas, a small wine and side dish, has been spread in this way.

Tapas in different regions are very different. Pinchos snacks in the north are all skewered with bread slices without name tags and are displayed on the bar plates. Tapas in southern Andalusia are more generous and generous because of their tradition and portion. Combining the characteristics of the two, innovating in the tradition, you can eat new tapas that cannot be tasted in other parts of Spain.

In modern Spain, the collocation of Tapas is even more distinctive.

In Spain, whether a bar is popular or not usually means whether the tapas they serve are good or not.Spaniards like to go to three or four bars in their spare time or break time, and they only order a glass of wine and a tapas.

Plus, play in a few different bars.

Therefore, Tapas in Spain is not just a kind of food, but also represents the living habits of Spain.

There are many types of raw materials for Tapas, but the matching method is single.

When modern Spaniards eat Tapas, they usually sort the required ingredients on a plate and then use a long toothpick to string together the favorite food like a skewer.Then it's ready to eat.

In Spain, many restaurants and bars make Tapas in this way, and serve them to guests after they are done.So there has been such a phenomenon for a long time, the same tapas, but in different places, the ingredients are different, and the taste is also very different.

There are many kinds of ingredients for Tapas. Usually, the bottom piece of Tapas strung with long toothpicks is bread, which can be fresh soft bread, fried bread cubes, or cut baguettes...you can choose Variety of bread types.

Then you can put a lot of ingredients on the bread, such as fried seafood, roasted vegetables, or fruits, cheese, ham, and bacon.

It can be finished with a sprinkle of pepper and a variety of sauces.

Therefore, whether Tapas is delicious or not depends on the combination of ingredients.

Chen Er specially prepared a lot of ingredients to make Tapas today.

Several plates were placed in front of him, filled with various ingredients.

Chen Er took out a long toothpick and put it aside, and then took out a few baguettes.

"In Spain, the most essential ingredient for making tapas is bread."

"The bread I chose for the host today is baguette, because the texture of baguette is a little harder than other breads, and it can hold food better."

In order to make the baguette more delicious, Chen Er needs to fry the baguette first.

Cut the baguette obliquely into slices about five centimeters thick, then put a piece of butter in a pan, and melt the butter over medium heat.

Put the sliced ​​baguettes into the pan piece by piece, and slowly fry them until both sides are golden, then you can take them out and put them on a plate for later use.

After the bread is ready, you still need to prepare the other ingredients in the tapas.

The ingredients Chen Er prepared were cherry tomatoes, grilled shrimp, Spanish Iberian ham, fried potato chips, grilled eggplant slices, and fresh-cut cucumber slices.

Chen Er used long toothpicks to string up the ingredients one by one, and finally sprinkled with chopped coriander and pepper for seasoning.

Shen Yinian exclaimed beside him, "It looks really good, it looks a bit like a skewer! But it doesn't have the greasy smell of skewers!"

"The color is also very bright, which makes people very appetizing!"

Chen Er put all the prepared tapas on the plate, and then began to prepare for the next dish.

Albondigas are Spanish classic meatballs.

Often paired with tapas, it has since evolved into a specific meatball in a variety of traditional Spanish dishes.

Albondigas means meatballs in Spanish.

The method of making meatballs in Spain is very different from that in China. The biggest difference is that in Spanish meatballs, the main ingredients are minced meat and bread crumbs.

Huaxia's meatballs, on the other hand, never put bread crumbs.

The first step in making Spanish Meatballs Albondigas is to mix all the ingredients together in a large bowl.

Chen Er took out a large bowl and added ingredients into it one by one.

The first ingredient, of course, is the broken bread crumbs.

Then take out two pieces of lean pork and beef from the fresh-keeping cabinet, chop them into minced pieces, and put them into a large bowl.

Add the chopped onion, minced garlic, and oregano leaves, too.

Finally, beat a fresh egg, sprinkle with a little pepper, and you can start stirring.

After mixing evenly, Chen Er put on disposable gloves and kneaded the mixed ingredients into small balls. The size of the balls should be one bite at a time.

"Okay, you can start frying meatballs."

The process of frying Albondigas is almost the same as that of Chinese fried meatballs.

Take out a pan and pour olive oil into it. When the oil is hot, add the meatballs and deep fry until golden. Drain the oil and place on a plate.

Chen Er brought up the fried meatballs for everyone to see.

"It looks similar to Huaxia's meatballs, but its eating method is very different from ours."

In Spain, Albondigas is usually eaten as a soup.

The method of making is very simple. Take out a tomato, break it into a sauce with a blender, and then put it in a pot and add water to heat it.Bring to a boil and add the meatballs, cook for another 2 minutes, then turn off the heat and season with salt and pepper.

Ready to serve.

　There will be an update at night (*?▽?*)
　　
　
(End of this chapter)