Spanish food
AdalineSchamberger
Paella is a specialty of Spain and Italy and is representative. This delicious food is delicious and not complicated to make. It is similar to China's braised rice, except that it is different in the operating methods, materials and condiments. As long as you can understand a little about its making process, you can make authentic paella at home. <br />There are several types of paella, including paella made of pure seafood, paella made of fungi and vegetables, paella made of cuttlefish sauce, chicken paella, etc. Each has its own characteristics and tastes very delicious. <br />"Crocus" is an important condiment in making paella, also known as "saffron". It was originally an imported product. It was introduced from Europe to the Middle East more than a thousand years ago, then from the Middle East to India, and later from India to China. Saffron, formerly known as crocus or crocus, grows in plateau areas above 3,000 meters above sea level. The climate and humidity must be appropriate. The flowers are blue or colorful, and the so-called saffron is just the stamen part. Because the picking comes from the stamen part, the yield will naturally be low, and the price will become expensive! <br />Saffron is regarded as a precious medicinal material in China, while in Spain and Italy it is regarded as a seasoning and used to make rice noodles or soups. At present, the country with the highest production of saffron is not China but Iran. Buying it there is equivalent to RMB 20 per gram. In China, it costs more than 80 yuan. The longer the stamens, the more expensive the price. <br />You only need to use very little saffron to make paella. Generally, 500 grams of rice are used to make paella, and only 0.5 grams of saffron is enough.
ElveraYost
Today, let's continue to review that unforgettable trip to Europe. During the journey of my life, life abroad is my eternal memory! It gave me knowledge, gave me the ability to make a living, and made me understand the true meaning and content of hard work. <br />In the experience, there is sadness and joy, the sense of fulfillment and satisfaction that arises deep in the heart after gaining knowledge, and the moment when I received the first reward with my own hands after experiencing hard work. Instant joy! In short, that period of life is the beginning of experiencing the value of life after entering society, and it is also an attempt to taste the most unforgettable flavor of life. After tasting it, that taste has not disappeared in my taste yet. It may stay with me forever. Let this taste remain forever. It is also the accumulation of wealth in my life! <br />Here, we only talk about delicious food and no longer talk about the experience when seeking knowledge. Today, I am making my favorite delicacy "Spanish pot noodles". <br />Some time ago, I introduced a method of making "Spanish seafood pot rice", but today I introduce "Spanish pot rice".
OmariFadel
During the Middle Ages, Spanish gypsies liked to gather to live together, cooking delicious food on a bonfire while playing and dancing. The atmosphere was bold and warm, which laid the foundation for the later world-renowned Spanish dance. At the bonfire dinner, there was a cooked paella. Seafood rice is Spain's "national dish" and almost every family can cook it. It originated in Valencia Province, Spain. When fishermen returned from fishing, the women in the family washed the various miscellaneous seafood they picked out and added rice and spices. Cooking together, this popular seafood can be easily made. It is delicious and the rice grains are shiny and oily. The earliest creators of it were not fishermen, but sailors who went out to sea from Valencia. Spain was an old imperialist. Before Britain, Spain's maritime industry was very developed and dominated the world for more than a century. Later, it fell before Britain, and now it is replaced by the United States. What sailors often ate at that time was this kind of stewed seafood rice. Of course, at that time, they used a big pot of rice that could be eaten by dozens of people at a time. Later, it was designated as the essence of a state banquet by the country, and it gradually evolved into more and more refined.
MaynardHettinger
Among my friends, several like Western food, and they often come to compete with me. First, I have seen more, and secondly, I have come into contact with and produced earlier. These friends all gradually fell in love with Western food later. <br />Western food is the same as Chinese food. Some are delicious, but some are not acceptable to us. In particular, there are some dishes that taste salty and sweet. For example, some salty aged cheese is difficult for many Chinese to accept, but people feel very delicious when they are used to it. Therefore, when we make western food, we should try our best to choose acceptable flavors to do. The following is a Spanish style of "Baked Black Pepper Pork" for friends who love Western food. <br />Because this dish is easy to obtain materials, easy to make, moderate in taste, and can approach the flavor of China food, it is better to use it to demonstrate.
FrankJohnston
In the past few weeks, I learned from Sister Lili to make the traditional Spanish dish "Spanish omelets"("Tortillladepatas" in Spanish), which is an omelet with potatoes added. There are many theories about the origin of the Spanish omelet. One of them is that in the early 19th century, the Spanish economy was not rich. At that time, the price of eggs was very expensive. The idea of "using 2-3 eggs to make food that can be eaten by 5 or 6 people" prompted some housewives to add potatoes to the omelet, so that they did not consume too many eggs, but they also made delicious food that everyone could eat. As a result, Tortillladepatatas spread and gradually became a traditional food in Spain. <br /><br />LG likes traditional Spanish foods, such as paella and potato omelettes, which are his favorites. Of course, he never expected me to make a decent Spanish dish, so he surprised him two weeks ago, and it got out of control. He ate it three times in a week and still enjoyed it. In addition, I would like to thank Lili specially for sharing the delicious food.
