So far, there have been three dishes.

Chen Er thought about it and decided to make another traditional Spanish staple food, so he didn't do it and ate it directly.

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

Hornazo is a specialty snack in and around Salamanca, Spain, with scones filled with Iberian sausage and spicy marinated pork loin.

Dating back to the time of Philip II in the 16th century, the first Monday after Easter is known as the Monday Water Festival, which is brought by students and citizens of the University of Salamanca to bring their families to the river for picnics, cruises and dances.

While the traditional hornazo stuffing consists only of fresh spicy marinade and Iberian sausage, the modern hornazo method has changed slightly and added many new ingredients.

Hornazo requires a lot of ingredients, except for flour and water, which are the main ones.

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

There is also lard, yeast powder, white sugar, salt, yellow edible dyes, Iberian sausage, pork tenderloin and a raw egg.

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

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

Once the ingredients are ready, it's time to start making hornazo.

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

Chen Er made the big dough first.

Mix the flour, water, white wine, yeast powder, sugar and edible dye and stir well, knead into a dough, seal the bag and put it in the refrigerator for 2 hours. Wait for fermentation.

Then make the small dough.

Mix the remaining flour with olive oil, lard, 1 whole egg mixture, salt, mix well, knead into a smooth dough, seal it in a plastic bag, and put it in the refrigerator overnight.

Because I was afraid that I would not be able to make time, these two doughs were ready-made dough bought from a neighbor's house.

With the dough, making hornazo is quick.

Chen Er takes out the marinated tenderloin, sprinkles a little olive oil in the pan, and when the oil is hot, you can put the tenderloin in and fry it one by one. The tenderloin is baked in the oven with the bread later, so it is necessary to prevent the tenderloin from getting old and affecting the taste. You only need to fry it a little.

The tenderloin changed color slightly on both sides, so Chen Er took the slices of meat out of the pan and put them on a plate.

Once the tenderloin is all fried, it's time to prepare the toast.

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

Then add the ingredients to the dough one by one.

Spread the fried tenderloin slices first, then slice the sausages and spread a layer on top of the pork tenderloin.

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

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

The two layers of skin are put together and gently pressed to ensure a snug fit. Chen Er then used his hands to pinch out the wavy decoration on the edge of the dough.

Brush the surface of the dough with a layer of whipped egg and put it in the oven to bake.

Bake in the oven for 30 minutes until the dough is golden brown.

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

Therefore, Chen Er simply made Hornazo the last dish to eat, so that Hornazo had plenty of time to cool down.

The baked bread is crispy on the outside, thick on the inside, and full of meat, such a real "material", Chen Er likes it very much. As a person who doesn't like meat, it's a surprise to be able to eat a double layer of meat in bread.

Although it may seem a bit like a hamburger, this hornazo is definitely a completely different food from a hamburger.

Chen Er thought that the hornazo should be crispier than ordinary bread when it is cold, and the dough will become firmer after cooling, and it should be chewy.

"Okay, now all four dishes are ready."

Chen Er introduced a few dishes on the table one by one.

He pointed to a bowl of red gooey miso in front of him and said, "This is Spain's favorite cold soup - Gazpacho." ”

The finished Gazpacho has a perfect ketchup color, red and looks very appetizing, and when you take a deep breath, it is full of the aroma of fresh tomatoes, which is unmatched by any ketchup.

Also, this bowl of Gazpacho is different from the traditional Gazpacho.

Chen added another ingredient from gazpacho.

The surface of the gazpacho lies shredded slices of ham, boiled eggs cut into pieces, and garnished with pepper and green coriander.

Looks more appetizing than a regular Gazpacho.

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

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

At the very least, it looks like it's delicious.

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

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

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

As long as it is a delicious food, Chen Er does not care about its appearance and ingredients.

So, naturally, Chen Er took the lead in scooping up a spoonful of Gazpacho.

The main ingredients of Gazpacho are fresh tomatoes and croutons.

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

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

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

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

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

Chen Er felt that he liked this taste quite a bit, and it did taste unique.

And Chen Er also ate a piece of boiled egg and a small slice of ham meat in his mouth.

The meat was fragrant, which reminded Chen Er of the ham meat in his hometown for a moment.

Although the taste of the two ham meats is not the same, they are just as delicious, and they both have a sense of home.

It's like the smell of ham meat hanging in your own house for a winter.

Chen Er nodded and looked at Shen Yinian opposite.

"It's really good, you taste it."