Chapter 1994 Port Wine

If you are lucky enough to walk into a market in Portugal, it will be like walking into a huge maritime museum. All kinds of unnamed fish are lined up in a row, which is very domineering.

Similarly, fish occupies the largest space on every restaurant's menu. If you are a fish lover, you have come to the right place.

Thanks to the "blessing" of the warm Atlantic current, the abundant seafood is a gift from God to the Iberian Peninsula. The top-quality cod, after pickling, becomes "Ma Jiexiu" salted fish, sardines and various shellfish, which were processed by the Portuguese. Delicious food from Cheng Yi Style.

As beloved as these seafood dishes are Portuguese smoked products and unique quality wines.

The rich products on the plains of the Tejo and Douro rivers have made Portuguese cuisine more diverse. Compared with the cuisine of other European countries, Portuguese cuisine has a saltier and heavier taste.

It may be that sailors and fishermen who have been sailing at sea for a long time are more accustomed to pickling to preserve food. This taste is brought back to the land, which indirectly affects their family and friends, and over time affects the taste of the entire country. Among them, salted cod is definitely the best. The leader in Portuguese "salty" cuisine.

Smoked and cured products are also a favorite taste of the Portuguese, and Portuguese smoked ham is one of them. Portuguese cuisine also uses natural ingredients such as olive oil, wine, garlic, tomatoes, and sea salt for seasoning, and uses simple and controlled cooking techniques to cook as much as possible. Presenting the most natural and authentic taste of the ingredients, this is most vividly reflected in the "seafood" dishes.

For example, Chef Ruipaola personally cooks this charcoal-grilled cod with potatoes and fried vegetables.

There is no doubt that the Portuguese are the nation that loves cod the most. In Portugal, there are 365 cooking methods for salted cod alone. This time the chef used a fresh and simple cooking method to try to bring out the original flavor of salted cod. The cod is first cooked in clear water. After soaking for 48 hours to remove excess salt, it is then grilled over charcoal fire and served with grilled small potatoes and vegetables to adjust the balance of taste. Finally, pour hot olive oil to bring out the aroma of the meat. The meat is smooth and has a salty taste.

It tasted good, but it seemed a little lacking as a main course, so the chef specially served exquisite Portuguese roasted suckling pig.

The Portuguese-style roasted suckling pig is very different from the Chinese-style roasted suckling pig. It is first marinated in a sauce made from olive oil, wine, black pepper, thyme, garlic and other ingredients. During the baking process, the skin is coated with olive oil, making the meat tender. Not dry, the skin is fragrant and the meat is tender. When served, it is cut into large chunks and served with crispy potato chips and juicy orange. The taste is more layered, layer by layer, and the fragrant fresh pepper sauce is added to it. Taste enjoyment reaches its peak.

In addition, the dish of grilled sardines with cornbread is definitely a special feature of Portuguese cuisine. The tender sardines are grilled and full of flavor, and are paired with crispy cornbread to complement each other. Colored peppers are used to complement the necessary taste. of moisture and fiber texture of vegetables,

The drizzle of hot olive oil moistens the fish and adds the finishing touch.

To be honest, Yang Cheng, who had not eaten sardines for more than ten years, actually felt that this dish was a bit too good, and he became more and more addicted to it.

Finally, it is paired with a cuttlefish salad, which is refreshing and refreshing. The tender cuttlefish enters the kitchen while still smelling of sea water. The delicate white kidney beans and crisp and juicy tomatoes are seasoned with a little red wine vinegar. Several ingredients are seasoned with different flavors. The taste forms a subtle contrast in taste, and the refreshing and fragrant flavors are simply paired together to reveal a natural taste.

The saltiness and greasiness of the previous dishes were instantly relieved.

It is convenient for you to taste the authentic Portuguese egg tart more perfectly. Most Chinese people’s introduction to egg tarts comes from the Australian egg tarts in Hong Kong-style tea restaurants. They don’t know that this delicious egg tart is actually an authentic Portuguese flavor.

The Portuguese egg tarts eaten in Portugal have a richer milk flavor. They are also served with cinnamon powder and icing sugar powder to make the taste richer. The unique spice smell of cinnamon powder makes the egg tarts more fragrant, while the icing sugar gives the egg tarts an extra layer of sweetness. It feels like this is a taste that cannot be experienced with the improved Australian egg tart.

At the end, the chef personally presented a plate of thin smoked ham, which was provided to allow diners to better appreciate the red wine.

The famous Iberian ham is made from free-range black pork, and Portuguese ham is no exception.

The smoking processing method is first used to give the ham a rich smoky aroma, making Portuguese ham completely different from the purely air-dried hams of Spain and Italy.

Cut open a mature ham. The meat on the inside of the leg is red and firm, the middle is pink and moist, and the outside is plump and fat. However, in the hands of chefs, in order to strive for excellence, they usually only eat the thinnest part of the ham. , the fat meat is used for other purposes, the red lean meat is cut into thin slices, and the food is rich in smoky flavor, dry and salty.

Another sip of authentic port wine, it’s so delicious!

However, because it was noon now, Yang Cheng and the others did not taste the stew that was more representative of Portuguese cuisine. The chef personally promised that if he came to the restaurant in the evening, he would be able to taste the best Portuguese food in his opinion.

Let’s go back to Port wine. This is one of the most famous sweet fortified wines in the world. It is known as the “national wine” of Portugal. The word Port comes from the name of the Portuguese port city “Porto”, which is transliterated in Mandarin as “Port”. , translated into Cantonese as "Port wine or Bo wine", sometimes also called "Port wine".

According to regulations, only fortified wines made from grapes produced in the limited growing areas of Portugal's Douro Valley can be named "Port" or "Porto", and similar wines produced in other regions or countries can only be called fortified wines. Or natural wine.

Fortified wines like Port are also produced outside Portugal, such as Australia, South Africa, Canada, the United States, etc. However, only products from Portugal can be named Port.

Port wine is made from grapes produced in the restricted planting areas of the Douro Valley. It is fortified with neutral grape spirits during the fermentation process. This wine is not brandy, but is a colorless grape distilled wine. It is used to stop fermentation. This keeps residual sugar in the wine and increases the alcohol concentration, usually between 15% and 23%.

After the port wine is fermented, it will be transported to Porto or Vila Nova de Gaia across the river for maturation. Most of the wine is matured in caves in large oak barrels and small oak barrels. The word cave in Portuguese is pronounced "KA- VE", which means "wine cellar", can be called Port after aging.

In the second half of the 17th century, Port wine came from the port city of Porto at the mouth of the Douro River and was exported to other European countries in large quantities, and Port wine began to become famous around the world.

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