Spanish potato and egg pancake is a traditional Spanish specialty snack, in the whole of the Liberian Peninsula can be found everywhere, especially in the bar, the locals like to drink in the drink with it. It is a dish that is made in every Spanish home, and the procedure is to cut the potatoes into small pieces, dice the onions and fry them, then pour them into beaten eggs and fry them in a pan. It looks less dark in color, its surface covered with egg liquid baked to form a thin layer of skin, egg aroma, ordinary potatoes interpreted in a different style of magic.

2, Madrid broth

This is a kind of fire will be peas, carrots, celery, potatoes, collard greens and other vegetables and beef, pork and so on together with the simmering into a succulent dish, taste delicious, nutritious. Start by pouring the soup onto a plate that has been prepared with small thin noodles. After the soup, the meat is served, with chickpeas on the bottom, which add to the light flavor of the pork and draw in enough of the meat flavor. As simple as this dish looks, there is nothing sloppy about the preparation process. The chickpeas should be soaked in water the night before. Put the soaked beans in the bottom of a small pot, add the broth made from the ham bone, as well as the bacon, blood sausage, chorizo, and hen, and simmer on low with water for four hours, adding broth from time to time to ensure texture. An hour before it's done, add the potatoes and saute the cabbage in olive oil and garlic to finish it off.

3, Tapas

Tapas is originally a small plate, can refer to any "plate" of food with drinks, is the main meal before the drinks and chatting about small dishes, but also the Spanish food national essence, almost all large restaurants and small museums have Tapas, can be said to be a good representative of the slow life of the local people. Tapas are salty, divided into cold food and hot food, meat, seafood and vegetables, etc., small dishes with a little acid with a little cream cheese flavor, very tasty, and its characteristic is a small portion, a variety, you can taste a variety of flavors. In Madrid, tapas represent more of a lifestyle of indulging in good food and constantly searching and discovering.

4. Roasted suckling pig

Many of Madrid's century-old restaurants serve roasted suckling pig as their signature dish, but the most authentic roasted suckling pig is found in Segovia, an ancient city located 70 kilometers northwest of Madrid. Roasted suckling pig is a specialty of Segovia, and almost all the restaurants have a little pig in front of the door, either lying on its side or on its back, to entice you to eat it. It's a handmade dish in which a 1.5-kilogram piglet is rubbed with butter, rosemary, and garlic and then placed in the oven for an hour and a half, with a constant drizzle of wine and a sprinkling of pepper. The fat of the pig is half-melted and melts in the mouth, with a sweet flavor and a hint of vanilla, making it even more tender than Chinese roasted suckling pig.

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