There are so many types of cold soups in Spain that Chen Er doesn't make them all. He only chose the most representative cold soup, and when he ate it, he added some other cold soups, which is estimated to be more flavorful.

Moreover, although there are many types of cold soups in Spain, they basically use those ingredients, except for the main ingredients, tomatoes, olive oil, onions, and garlic.

The only difference is that bread is added without bread, and nuts are added without nuts. And then in fact, the approach is much the same.

When it comes to Spanish cuisine, one dish has to be mentioned – tapas.

Tapas are a favorite food of all Spaniards and can be said to be the quintessence of Spanish cuisine. Tapas are served in almost all large restaurants and small restaurants in Spain.

Tapas Spanish means lid, Tapas originated from the last emperor of Spain Alfonso XIII stomach problems related, his doctor advised him to eat small and frequent meals, so his chef for convenience, put a small amount of food on the plate, with a small wine, and later simply put a small plate on the wine glass, the small wine dish Tapas was spread.

Tapas vary greatly from region to region, with Pinchos in the north skewered with slices of bread and no name marks on the bar plates, while Andalusian tapas in the south are much more bold and generous because of their tradition and portions, while Barcelona's tapas combine the characteristics of the two and innovate in tradition, allowing you to eat new tapas that cannot be tasted in other parts of Spain.

In modern Spain, the combination of Tapas is even more distinctive.

In Spain, the popularity of a bar usually means that their tapas taste good. Spaniards like to hang out at three or four bars in their leisure time or during breaks, and order only one drink and one tapas, if the meal is not very large, so that after a round, you will almost be full.

Also, you can have fun at several different bars.

Therefore, in Spain, tapas are not only a food, but also a way of life in Spain.

There are many types of ingredients used in tapas, but there is a single way to mix them.

When modern Spaniards eat tapas, they usually sort the ingredients they need on a plate and then use a long toothpick to skewer their favorite foods together like a meat skewer. Then you can eat it.

In Spain, many restaurants and bars make tapas this way and serve them to their customers when they are ready. So this phenomenon has been around for a long time, and it is the same as Tapas, but in different places, the ingredients made are different, and the taste is also very different.

There are many kinds of toppings for tapas, and usually the bottom piece of tapas skewered with toothpicks is bread, which can be fresh soft bread, fried bread cubes, or sliced baguettes...... There are various types of bread to choose from.

Then the bread can be topped with many ingredients, such as fried seafood, grilled vegetables, or fruit, cheese, ham, bacon.

Finally, it can be sprinkled with pepper and drizzled with various sauces.

Therefore, whether Tapas are good or not, the key lies in the combination of ingredients.

Chen Er also prepared a lot of ingredients to make Tapas today.

In front of him lay several plates, piled high with various ingredients.

Chen Er took out a long toothpick and set it aside, and then took out a few baguettes.

"In Spain, bread is the most essential ingredient in tapas."

"The bread I chose for today's anchor is baguette, because baguette is a little harder than other breads and can hold food better."

In order to make the baguette taste more fragrant, Chen Er had to fry the baguette first.

Cut the baguette diagonally into slices about five centimeters thick, then put a piece of butter in a pan and melt the butter over medium heat.

Put the sliced baguette into the pan one by one, slowly fry until golden brown on both sides, and then you can take it out and put it on a plate for later use.

Once the bread is ready, the other ingredients in the tapas need to be prepared.

The ingredients prepared by Chen Er are: baby tomatoes, grilled shrimp, Spanish Iberian ham, fried potato chips, grilled eggplant slices, and fresh-cut cucumber slices.

Chen Er skewered the ingredients with a long toothpick, and finally sprinkled with chopped coriander and pepper to taste.

Shen Yinian exclaimed beside him, "It looks so good, it's a bit like a skewer!" But there is no greasy smell of skewers! ”

"The colors are also bright and appetizing!"

Chen Er put the prepared tapas on his plate and began to prepare for the next dish.

Albondigas are the classic Spanish meatball seeds.

Usually paired with tapas, it has evolved into a specific type of meatball in various traditional Spanish dishes.

Albondigas means meatballs in Spanish.

The biggest difference is that the main ingredients in Spanish meatballs are minced meat and breadcrumbs.

The meatballs in China are never breadcrumbs.

The first step in making Albondigas is to mix all the ingredients together in a large bowl.

Chen Er took out a large bowl and added ingredients to it one by one.

The first thing to put is of course the crumbs of bread.

Then take two pieces of lean pork and beef from the crisper, chop them into minced pieces and put them in a large bowl.

Then add the chopped onion, minced garlic, and minced oregano leaves.

Finally, beat a fresh egg, sprinkle with a little pepper, and start stirring.

After stirring evenly, Chen Er put on disposable gloves and kneaded the mixed ingredients into small balls, the size of which is better than one bite.

"Okay, let's start frying meatballs."

The process of frying Albondigas is not much different from the process of frying meatballs in China.

Take out a frying pan, pour in olive oil, when the oil is hot, add the meatballs, fry until golden brown, scoop up, drain the oil, and serve on a plate.

Chen Er picked up the fried meatballs for everyone to see.

"It looks similar to Huaxia meatballs, but the way it eats is very different from ours."

In Spain, Albondigas are usually eaten in soup.

The recipe is as simple as taking a tomato, breaking it into a sauce with a blender, and then putting it in a pot and heating it with water. Once boiling, add the meatballs and cook for another two minutes, then turn off the heat and add salt and pepper.

It can be served on a plate.