Smoked for 4 days-1 week, and then pickled in a big box full of salt. This time is a little longer, it takes 1-2 months. When finished, hang it in a dry place for storage. After the finished ham is cut, there will be three obvious color differences. The inside of the leg is dark red and dry, the middle is pink and tender, and the outside is naturally glistening fat. The dry part inside has a strong smoky smell, which is very different from the wet Spanish and Italian ham. This is the most special place of Portuguese ham. In most cases, fat meat will be thrown away or used for other purposes, and white and transparent parts are rarely seen in Portuguese raw ham served on the table.
As far as use is concerned, Portuguese people don't seem to pay as much attention to ham as Spanish and Italians do, whether it is eaten raw, in soup or with cheese or bread. Sometimes even when salt is used, such as putting some salt in soup, the meat is fresh and salty, which is extremely convenient. In short, the Portuguese think it's ok to put ham in their mouth. For example, when eaten raw, Portuguese ham does not need to be cut into long slices.
It should be thin, but not too big. Small pieces are easier to eat. For China people, the advantage of this method is to avoid being too salty. Portuguese food snacks introduction Portuguese food likes to be seasoned with olive oil, garlic, herbs, tomatoes and sea salt, but spices are not used much. It is right for people who like seafood to come to Portugal, because seafood dishes are very rich and varied, including cuttlefish (insect fire valley), flounder (Linguado), cod, swordfish (Peixe Espada), octopus (Polvo), eel, shellfish and cuttlefish (Lula), and pork, chicken and beef appear on most menus. Many restaurants also serve rice.
For a cheap meal, you can try local sandwiches and soaps, which are rich and abundant. Vegetarians can also try cheese sandwiches made of the famous Portuguese cheese (queijos). With good food, of course, wine is indispensable. The famous Bordeaux wine and locally brewed wine are the best choices. Remember to save room for Portuguese snacks. Pastry (many desserts are mixed with wine), cheese and fruit in restaurants are all good choices. Or ice cream at a roadside stall is also good. Meal time: The meal time in Portugal is similar to that in Spain.
Lunch is from noon to 14: 00, and dinner is from 9: 00 pm to late at night. Breakfast is usually simple, and lunch is the most important meal of the day. If you are hungry in the afternoon, you can go to the snack bar to order bread and snacks. Cost: The dinner cost is about 65,438+0,000-2,000 Portuguese dollars (escudo). Usually, a tip of 10- 15% is added to the bill. It is also a local custom to tip the waiter 5- 10%. Portuguese Cuisine Portuguese Cuisine In summer, you can taste local delicacies, such as grilled sardines and mixed lettuce. Cod is the national dish of Portugal. It is said that there are 365 kinds of practices, and one can be eaten every day for one year.
Blaj cod is a traditional dish: dried cod, eggs, potato chips and green onions are cooked together in large quantities. Grilled cod is one of the simplest dishes: add a little garlic and roast it in the oven, then add some steamed potatoes and vegetables. You can also add some olive oil for seasoning. Sailfish is a large eel in the deep sea of Madeira Islands in the Atlantic Ocean. This is a famous dish that is almost unknown abroad.
Fresh meat is white and hard, and its smell is much smaller than that of other marine fish. Swordfish is an important traditional dish on the Portuguese table, which is usually baked. There are more kinds of meat than Tok. You are sure to get a well-done steak with eggs, vegetables and sauce. This is an ancient dish, which is now being eaten and cooked. Steak, eaten with blood or cooked. BifedeVazia steak is tender and delicious. Cozido is a Portuguese transliteration of vegetable beef soup.
But when cooking, pork is generally used as the base material, and there are more potatoes than red beans in the soup. Soup green vegetable soup is a kind of cabbage and potato soup, which contains Chinese cabbage slices and a small amount of spicy sausage. It originated in the north and is now a famous soup in Portugal. Once upon a time, it was the only soup for poor farmers in Arento. Now, luxury hotels will add garlic, coriander and olive oil to carefully cooked dishes, accompanied by eggs and sliced bread.
Gaspaho soup (Gaspaho). This is a traditional tomato and vegetable cold soup, which is often eaten in restaurants in southern Portugal. Soup. This is a soup made of coriander, olive oil and fish, and sometimes other seafood is added. It tastes mellow and delicious. Portugal seafood