This article is from WeChat official account:Nine lines (ID: jiuxing_neweekly), author: old artists, from head Figure: unsplash
Because of the arrival of the second wave of epidemics, European painting style is a bit sad. Following Germany and France, Belgium also announced the closure of the city.
Argentina, located in the southern hemisphere, is more brave.
In order to save the financial crisis caused by high foreign debts, Argentina slapped its thighs and decided to open its borders to tourists from neighboring countries and engage in tourism in the summer.
△Argentina decided to open its tourism market to neighboring countries/microblog screenshots
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Although it is the furthest country in the world from China, it takes more than 30 hours to fly around most of the earth to reach it, but most people are not unfamiliar with Argentina.
For music fans, it is “Don’t Cry For Me, Argentin” that sings the legendary life of Madame Veron; for dance fans, it is an extremely sexy Argentina that is compatible with teasing and restraint Tango;
Woody aroma.
Of course, modern Argentines no longer sit on the ground. Barbecue is naturally a grill in every household.(Parrilla) on. But the pursuit is still the original taste: the meat is not cut or marinated or skewers, just roughly chopped into large pieces, sprinkled with Malton sea salt, and thrown on the charcoal grill.
It can only be turned once during the period to prevent the gravy from losing.
I don’t want to smoke and burn the kitchen. Today’s Argentine barbecue uses charcoal. But in order to retain the intoxicating fruity scent, they usually put a smoke box containing wet apple wood.
△Smoky barbecue/unsplash
Because the whole roasting process is only seasoned with salt, when eating, Argentines usually put a layer of green sauce called Chimichurri. It is made with garlic, onion, parsley, chili, spice oregano, and olive oil. It looks no different from Italian pesto, but the flavor is much more domineering and hot.
2. Argentina, meat eaters don’t despise
The simple formula of grilling and adding salt can produce deliciousness, because the Argentine beef itself is too good.
After breeding, the Angus calf, whose fat and muscle ratios have approached perfection, spent their free life in the Pampas grassland, which has the right time and place. Pure stocking and long-term grass feeding, how can cattle be happy.
Therefore, the average person in Argentina eats 58 kilograms of beef each year, which is the highest in the world. Among them, domestic sales accounted for 85% of the total output.To the extreme.
Beef is delicious, but the Argentine barbecue is more than a large grilled steak with beef bones. The so-called Asado is more like a family barrel for barbecue, collecting beef, pork, chicken and various grilled sausages in one plate.
The darker ones are Spanish blood sausage named Morcilla and roast alpaca meat.
△Argentine sausages, look a little scary/unsplash
Different from most blood sausages made from pig blood, the blood sausages in Argentine barbecue are made of cattle blood. Boiled beef blood and fatty onions are whipped into a paste and stuffed into the casing, which is the ultimate challenge for meat.
Alpacas can die in a hundred ways in Argentine kitchens. If you can’t eat your mouth due to the original roasting, the restaurant will offer you Milanesa sliced and fried in breadcrumbs, or Carbonada stewed in a pot with sweet potatoes, corn carrots and even raisins.
△Alpaca is a common ingredient in Argentine kitchens/unsplash
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Asado, the absolute main course, is nothing wrong with a large meat platter, but The appetizers of Argentine cuisine are actually all meat.
For example, Matambre Arrollado, which is translated as “Hunger Killer” in Spanish, is made of strips of beef flanks with vegetables, boiled eggs and Chimichurri sauce. Because the meat slices are thin, this meat dish can be eaten with a little roasting, so it is often used as an appetizer to spend the long time waiting for the roast to be cooked.
△Tambre Arrollado/wiki made of flank meat with vegetables, boiled eggs and Chimichurri sauce.
The appetizer is more about encountering giant dumpling-like Empanda, which Argentines call “bread wrapped in stuffing.” Although there are many choices of fillings such as meat, cheese, ham, and corn vegetables, the most popular on the table of the carnivorous people is still the big beef filling with the juice flowing under the crispy skin, and the cumin and herbs. Dumplings.
If you are not addicted to meat, you can think twice before going to Argentina. The recipes over there don’t leave any way for vegetarians, even snacks. For example, Choripán, a national snack that can be seen everywhere in the mobile food cart, is made of sliced baguette sandwiched with Spanish salami.
△Choripán with Spanish salami in the middle of baguette/wiki
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The sausages are often mixed with pork and beef fillings, and the portion is amazing. One is not enough, and one more can be added.
Argentina has the highest number of obese people in Latin America, but it is really the effort of the whole people to eat every bite.
Three, come to Argentina, have a good drink
How can Argentina, who eat meat a lot, lack wine?
△How can I lose wine when eating in Argentina/wiki
A vine brought by Spanish colonists overgrown the foot plains of the Andes in less than five centuries. Argentina has transformed into the largest wine producing region in South America.
Argentina’s unique climate and geographical environment give the wine a very distinctive taste and style. For example, the northern part has high altitude and little rainfall, the climate is relatively warm, and the wine produced is rich in flavor; while the southern part is cold and the grapes have a long growth cycle, so the acidity is high and the taste is fresh.
The production area with the highest yield and quality is the Cuyo Plateau, which is located in central and western Argentina and is called the “land of the desert.”
Sending a sip of hot tea to a stranger is one of the ways for locals to show friendship.
4. The air in Argentina has the smell of caramelized milk
Pampas not only produces beef, but also milk products. And when they meet with Argentines who are Hispanic and Italian, it is hard not to collide with some sweet inspirations.
△Argentine cow/unsplash
If Turkey is pistachio flavored, then Argentina is caramelized milk flavor.
Pampas milk is added with a lot of sugar. After a long time of simmering, the water evaporates and the sucrose browns, finally forming a caramel milk sauce that is thick and dark brown like condensed milk.
△Caramel Milk Sauce Making/wiki
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△Snack made with caramel milk sauce/wiki
For Argentines, there is no dessert that cannot be made with caramel milk sauce. If so, add more sauce.
This article is from WeChat official account:Nine lines (ID: jiuxing_neweekly), author: old artists