God of Cookery Live Room

Chapter 423 Really Good
There have been three gourmet dishes so far.

Chen Er thought for a while and decided to make another traditional Spanish staple food. He stopped cooking and started eating it directly.

The name of the last delicacy is Hornazo, which means big stove if directly translated into Chinese.

Hornazo is a typical snack in and around Salamanca, Spain. It is a scone filled with Iberian sausage and spicy cured pork tenderloin.

Its history can be traced back to the time of Philip II in the sixteenth century. The first Monday after Easter is called Water Monday, and students and citizens of the University of Salamanca bring this snack. Bring the family for a picnic by the river, watch the cruise ship dance and join in the festivities.

The traditional hornazo is only filled with fresh spicy cured tenderloin and Iberian sausage. The modern hornazo has changed slightly and added many new ingredients.

Hornazo needs a lot of ingredients, except for the most important flour and water.

Spain also likes to add their white wine and olive oil to it.

Also lard, yeast powder, caster sugar, salt, yellow food dye, iberian sausage, pork tenderloin and a raw egg.

Among them, the pork tenderloin needs to be processed in advance, and then marinated with a special marinade for tenderloin overnight.

The pork tenderloin that Chen Er is using now was provided to Chen Er by this family for free, otherwise Chen Er would have to go to the supermarket to buy it.

Once the ingredients are ready, you can start making the hornazo.

To make hornazo you need two doughs, one large and one small.

Chen Er made the bigger dough first.

Mix the flour, water, white wine, yeast powder, sugar and food coloring agent, knead it into a dough, seal it in a plastic bag and put it in the refrigerator for 2 hours.Wait for fermentation.

Then make the smaller piece of dough.

Mix the remaining flour with olive oil, lard, 1 whole egg liquid, and salt. After mixing well, knead it into a smooth dough, seal it with a fresh-keeping bag, and put it in the refrigerator overnight.

Because of the lack of time, these two doughs are ready-made doughs bought from neighbors' homes.

With the dough, making hornazo is quick.

Chen Er took out the tenderloin that had been marinated, sprinkled a little olive oil in the pan, and waited for the oil to heat up, then he could fry the tenderloin piece by piece.Because the tenderloin will be baked in the oven with the bread later, so in order to prevent the tenderloin from getting old and affecting the taste.It just needs to be fried a little bit.

Both sides of the tenderloin changed color slightly, Chen Er took the meat slices out of the pot, put them on a plate and set them up.

Once the tenderloin is all fried, it's ready to bake.

First spread a piece of tin foil on the baking tray, and brush a layer of butter on the tin foil.Then take out the fermented large dough, roll it into a dough with a rolling pin, and spread it on tin foil.

Then add ingredients and seasonings to the dough one by one.

First spread the fried tenderloin slices, then slice the sausage and spread a layer on the pork tenderloin.

Then crumble the hard-boiled eggs and spread a layer on top of the sausage.

It is best to take out another small piece of fermented dough and roll it into a dough of the same size as this piece of dough.

Bring the two layers of skin together and press lightly to ensure a tight fit.Chen Er started to make wavy decorations on the edge of the dough.

Brush a layer of beaten egg wash on the surface of the dough and put it in the oven to bake.

Bake in the oven for 30 minutes, until golden brown.

Spaniards are used to eating hornazo cold, and I heard that it tastes better this way.

Therefore, Chen Er simply eats the hornazo as the last dish, so that the hornazo has enough time to cool down.

The big baked bread is crispy on the outside, thick and full of meat on the inside, such a solid "ingredient", Chen Er likes it very much.As someone who loves meat, it was a pleasant surprise to be able to eat a double layer of meat in the bread.

Although it sounds a bit like a burger, this hornazo is definitely a completely different food from a burger.

Chen Er was thinking that the hornazo should be crisper than ordinary bread when it is cooled, and the dough will become firmer after cooling, so it should be chewy.

"Okay, now the four dishes are ready."

Chen Er introduced several dishes on the table one by one.

He pointed to a bowl of red viscous sauce soup in front of him and said, "This is Spain's favorite cold soup—Gazpacho."

The finished Gazpacho presents a perfect tomato sauce color, bright red, and looks very appetizing. Take a deep breath, it is full of the aroma of fresh tomatoes, which is incomparable to any tomato sauce.

Moreover, this bowl of Gazpacho is also different from traditional Gazpacho.

Chan added another gazpacho ingredient to it.

On the surface of Gazpacho lay shredded ham slices, sliced ​​hard-boiled eggs, and sprinkle some pepper and green coriander finely for decoration.

Looks more appetizing than regular Gazpacho.

Chen Er and Shen Yinian each placed a bowl in front of them.

Shen Yinian picked up the spoon and stared at Gazpacho in front of her. The soup seemed to be better than she imagined.

At least, it looks delicious.

It's just that this kind of mushy food is really daunting.

Chen Er, who was sitting opposite Shen Yinian, was not so particular and taboo.

In Chen Er's eyes, there are only two kinds of food in this world, one is delicious and the other is not.

As long as it is delicious food, Chen Er doesn't care about its shape and ingredients.

So, Chen Er naturally scooped up a spoonful of Gazpacho first.

The main ingredients of Gazpacho are fresh tomatoes and croutons.

And these two main ingredients are crushed in the blender, so the taste is not obvious.

Chen Er only felt a cool sticky paste slip into his mouth, and then, a strong tomato fragrance slowly spread in his mouth.

It spreads down from the tip of the tongue little by little, as if deliberately following the movement of the soup.

The aroma of this tomato is no worse than that of freshly picked tomatoes, and it is sweeter and softer than fresh tomatoes.

Maybe it's because the bread crumbs play a key role.

Chen Er felt that he quite liked the taste. It tasted really unique.

Moreover, Chen Er ate a piece of boiled egg and a small piece of ham in his mouth.

The rich meat flavor reminds Chen Er of the ham from his hometown for a moment.

Although the taste of the two hams is not the same, they are both delicious and have a feeling of hometown.

It's like hanging ham for a winter in your own home.

Chen Er nodded and looked at Shen Yinian opposite.

"It's really good, try it."

(End of this chapter)