1
Chinese olive
The youngest yellow-green olive, with a strong taste of bitter orange and walnut, is also one of the most spicy olives.
Spanish pickled olives have various shapes, the most common ones are cyan and black, and some are dark rose, bordeaux, gradient color or ochre yellow, which is completely determined by the maturity and functionality of olives. The youngest green-yellow olive has a strong green taste of bitter oranges and walnuts, and its taste is also the most spicy. The curing time will be relatively long, and the curing materials mainly match its taste, such as lemon and thyme, which will enhance the green taste of green olives, while the equally popular red olives are softer, thicker and longer because of maturity, so is garlic. Oregano is marinated with vinegar, which is particularly rich, soft and smooth. When the supporting role of wine is perfect, the most mature black olives reach the highest level because of their pure taste, so they will only be salted for simple sublimation. Usually, because black olives are not so complicated, they usually appear in kitchens or dishes.
2
Tappas
Iberian ham in Seville, octopus, Spanish fried eggs and stewed tripe in Madrid, shredded tomato bread and fried cuttlefish in Barcelona are basically local recommended dishes.
Spanish snacks are a form in the eyes of Spaniards. Spanish snacks are not a Spanish dish, but a deeply rooted habit and culture. Tapas is actually very similar to the popular tasting menu, which is to reduce the area of some dishes in order to satisfy the concept that diners try more.
Generally speaking, Spanish snacks are a form that best reflects local characteristics and tastes. Iberian ham and octopus in Seville, Spanish fried eggs and stewed tripe in Madrid, shredded tomato bread and fried cuttlefish in Barcelona are basically local recommended dishes. When you go to any local bar or restaurant to eat snacks, first of all, you will see their proudest dishes and the freshest materials in the conspicuous position of bars and restaurants that day. In addition, today's recommended pre-meal snacks will be written on the blackboard, and next to the name of the dish, the menu will indicate large, small and pre-meal snacks. Spaniards will happily eat at their host's house, and then go to the westerners' house to continue eating. This behavior, called "pre-meal snack flies", often occurs in Spain. This primitive wildness and unrestrained character from their hearts is Tappas.
three
roast suckling pig
Roast suckling pig is the characteristic of Segovia, an ancient city not far from Madrid, where the roast suckling pig is the most authentic. If you want to eat the most authentic roast suckling pig in Segovia, you should go to the famous local candido restaurant.
1786 this restaurant has been in business for 222 years. It is famous in Spain for its delicious roast suckling pig made by its unique secret recipe. Guests include Spanish King Carlos and Queen, Jackie Chan and other stars.
It is said that this restaurant used to be a small shed, and Roman officers and men often sat together to drink and eat roast pork. Times have changed, and this hut has evolved into a big hotel.
Spanish roast suckling pig belongs to central Spain. Unlike the crispy suckling pigs in China, the skin of Spanish suckling pigs is soft and tough, and it is difficult to bite, but its meat is extremely juicy and tender. This is a handmade dish. Choose 1.5 kg piglets, coat them with butter, rosemary and garlic, and then bake them in the oven for one and a half hours, during which time, pour wine and sprinkle pepper constantly. The fat in the pig's body has been roasted to a semi-melted state, and it melts in the mouth, which is extremely sweet and has a faint vanilla flavor. It is more plump and tender than Chinese roast suckling pig, but it is easy to get tired after eating a few pieces.
According to an insider, the suckling pig in this hotel is provided by a special pig farm, which features two dishes before and after. The first course is roast pigskin. The skin of suckling pig was baked into orange by charcoal fire, and the taste was crisp. Coupled with the hotel's special spices, guests will often be full of praise after tasting the first bite. The second course is roast pork. The most tender meat of suckling pigs is inside their legs, but because they are piglets, even their thighs have only a small piece of fresh meat.
The restaurant also hangs photos of many celebrities such as former US President George W. Bush, the governor of Texas, and American superstar Schwarzenegger. Whenever celebrities are present, the hotel owner must be present in person to welcome them. But the boss's welcoming ceremony is not just a few words and applause. His welcoming ceremony has a different flavor.
The boss didn't appear before the guests ate, but on the last course of the meal-the famous Spanish roast suckling pig.
The roast suckling pig in Spain has the "three-three laws": the cubs born for three weeks are strictly selected (during this period, they can only drink breast milk) and roasted in the furnace for three hours, and diners spend another three hours enjoying it.
The boss pushed a freshly roasted suckling pig in front of the guests with a delicate trolley, and then cut three knives on the crispy suckling pig with a porcelain plate in his hand, one horizontally and two vertically, and cut the suckling pig into six pieces. After cutting, divide the meat into the guest's plate, then hold the porcelain plate high and fall heavily on the ground. With a bang, the plate was smashed to pieces and the boss turned and left.
The sound of smashing plates replaced the boss's "welcome" voice. The whole process ends in 30 seconds, clean and tidy. This is the boss's unique welcome ceremony. Any tourist who can be welcomed by smashing plates must be a celebrity. Once, the famous China film artists Sun Daolin and Qin Yi who visited Spain enjoyed the reception standard of "smashing dishes".
four
sherry
Without saying a word, the old bartender, who has experienced vicissitudes of life and sharp eyes, picked up a wine extractor made of whale beard and sterling silver, took out a Fino from the black barrel behind him, turned around like a matador, and the golden liquid drew an arc in the air and fell into a special sherry glass.
Sherry is a kind of fortified wine with unique brewing method, which is called "Jerez wine" by Spaniards. According to the law, only the sherry triangle produced in Andalusia in southern Spain can be called sherry. Like flamenco and bullfighting, sherry is an indispensable part of experiencing Spain, and it is also a perfect match for Spanish national dish ham.
According to different brewing methods and sweetness, sherry can be divided into 10. Fino and Manzania are the lightest and lightest flavors, almost as insignificant as the pre-dinner snacks in Spanish pubs. The mellow and slightly sweet Olorosso is an excellent match for Spanish roast suckling pigs and stews, while the sweet and silky cream wine and PX liqueur which can be eaten as dessert are perfect after-dinner wines. Without exception, sherry is above 15 degrees, and the special taste of wheat straw produced by hops makes people who like it flock to it. However, Spain is most proud of its sherry brandy brewed in barrels filled with syrupy PX, which is enough to surpass the imagination of brandy in the past.
The most influential sherry brands in Spain are Tio Pepe(Gonzalez Byass), La Ina(Domecq) and Drysack (Williams &; Humbert), almost everyone knows. If you buy it, high-quality and respected PX(30 years Bedelot? Jimenez), Sibari Tower Orolosso (Oroso in 30 years), Palo Cortado, the capuchin monkey (Palo in 30 years? Cotado is a very classic choice. Of course, you can also buy sherry in China now, such as Rio Viejo Oloroso, the venerable PX(30 years) and LUSTAU.
five
wine
Spanish wine is undoubtedly the most cost-effective wine in the old world. Even the top rioja Rioja Gran Reseva is not too expensive, which is a pragmatic choice.
Spain is a big wine producer in the old world that has been neglected by the world. For many years, Spanish wine has always enjoyed the reputation of French wine. When people talk about old-world wines, they seldom think of Douro, rioja and Kava sparkling wines that Spain is extremely proud of. In fact, Spanish wine production ranks third in the world, and Spanish wine is undoubtedly the most cost-effective wine in the old world under the premise of stipulated price. Even the top Rioja Gran Reseva is not too expensive, which is a pragmatic choice.
Charming kava sparkling wine is the representative product of sparkling wine. Its quality is completely comparable to that of French champagne, but its price is far from that of champagne. Spanish wines are waiting for us with more affordable prices and more stable quality.
Spanish high-end wines can be divided into two grades: wines from Olkin and wines from California, Olkin. Among them, there are 55 DO grades, while the DOC grade is only one producing area in rioja, rioja. In addition, strict distinctions will be marked on the wine label. Better "preservation" requires at least 3 years of aging time, of which at least 1 year should be aged in small oak barrels. For liquor, it takes at least 2 years to age, including at least 6 months in small oak barrels. The best "Grand Reserve" is the grade that can only be brewed in a few excellent years. The brewing of "Grand Reserve" wine requires the permission of the local government and needs to be aged for at least 5 years, including at least 2 years in small oak barrels.
In Spain, there are some widely accepted wineries, such as Torres Winery in Catalonia, Max de Riscar Winery in rioja, Codorniu, the oldest Cava Winery in Spain, and Vega-Sicily Pingus Winery with top quality and price. Becca Cecilia Winery is located in the Duero Valley. Its wine is called Lafite in Spain, and its masterpiece "Unico" is called the best red wine in Spain. Pinggu, known as Bertus in Spain, is the representative of the new winery. In 2004, sommelier Parker gave sommelier sommelier sommelier sommelier sommelier sommelier sommelier sommelier sommelier sommelier gave sommelier sommelier a perfect score of 100, and the price given by sommelier was as high as 600 euros.
six
Madrid braised dishes
Braised vegetables in Madrid are the most representative dishes in Madrid. It is a stew in which peas, potatoes, carrots, celery or cabbage are mixed together, and beef, pork or other miscellaneous meat are stewed together for a long time until vegetables and meat cannot be distinguished and become a viscous broth. Very delicious.
This dish is more convenient to cook, just throw all the dishes into the pot, and it is also one of the "lazy dishes".
seven
Cuttlefish rice
There is also a paella with cuttlefish sauce in the paella series. Spanish locals call it seafood black rice. The reason why the rice turns black is because of the use of black cuttlefish juice.
It is said that hundreds of years ago, when the Spanish Armada was fighting in Central and South America, once the chef ran out of yellow powder and could not buy it for a while, so the chef simply changed the yellow powder he had planned to throw away into cuttlefish juice. After the black meat paella is cooked, even the chef himself can't believe that it tastes so beautiful and fresh. The soldiers who had been hungry for a long time swept away the black rice and the chef was rewarded. Since then, paella with cuttlefish sauce has not only been written into the traditional recipes of Spain, but also improved by chefs all over the world and become more popular.
A professional paella chef told reporters that the black ink of cuttlefish is used by cuttlefish to fight against enemies who want to invade it. Whenever cuttlefish feels that it will be invaded by the enemy, it will spray black ink as a smoke screen to find the time and opportunity to escape for itself.
The chef said that if cuttlefish has no sense of crisis, it will not spray ink, and the ink will not be fresh after a long time. Ink produced by cuttlefish after one ink spray 10 minutes is freshest and tastes best.
Therefore, the factory processing cuttlefish juice makes the captured cuttlefish spray old ink, cut the cuttlefish juice bag after 10 minutes, and then take out the black juice for processing to make seafood raw materials. For hundreds of years, cuttlefish rice has become a beautiful scenery in Spanish recipes.
eight
Hot chocolate fritters
As early as the18th century, the Spanish city of Villarchao Osa became attached to chocolate, when it began to import cocoa beans from Venezuela and Ecuador. Today, the chocolate industry is still prosperous in the local area. This city is the birthplace of Valor, the oldest chocolate brand in Spain (founded in 188 1). Villayosa also boasts a chocolate museum. The museum not only shows the history of chocolate production in Villajoyosa, but also shows how all kinds of chocolates that are very popular in the local area are made.
Chocolate bars dipped in chocolate sauce are a popular food in Spain and are very popular among locals. Spaniards generally like to enjoy this dish during the afternoon snack time. The method of making chocolate fritters is very simple. Put chocolate and milk in a pot and heat it to paste, which can be matched with fried dough sticks. Fried dough sticks are slightly salty and chocolate sauce is slightly sweet, which is a delicious food.
nine
Paella
Paella, which is as famous as French snails and spaghetti, is definitely a simple, convenient and well-known dish. Every grain of rice is mixed with delicious seafood, which requires that the ingredients must be fresh, and even rice has certain requirements and standards.
10
Sausage boiled beans
Boiled beans with sausage is a unique local dish in Barcelona. It is a delicious food made of local unique small white beans and sausages. First, cook the white beans, add various seasonings, and then serve them with roasted sausages. This dish is not only delicious, but also nutritious.
1 1
Liberian ham
Liberian ham is a specialty that Spaniards are proud of. Its taste is salty and fresh, which makes people's lips and teeth fragrant. It is an indispensable ingredient in many Spanish dishes.
Authentic Liberian ham is not easy to make. Its raw material is a specially bred pig with black skin and red meat, and only eats one local fruit. Piglets are slaughtered when they are only two years old, so as to ensure the tenderness of the meat, add some secret seasonings, and then air-dry their legs, and delicious ham is made.