Sevilla in southern Spain is my first sight of the city, near the 8th century by the Moorish domination, their Andalusian cuisine deeply affected North Africa and Arabia, cumin, coriander, fennel, rosemary, cardamom and cinnamon to Their main spices, resulting today in southern Spain (Andalusia) dishes full of deep Arab flavor, and thus also affect the famous Spanish salted pork.
Honestly, I have not eaten in Spain, their meatballs! I'm not even sure they tavern in the end there is no meatballs dish. But I miss those eating strong spices spicy Spanish sausage with a pot of red wine or a cold beer sitting in wine chatting with locals joking night.
So .... Here it is! ! Spanish spices combined practice with the Swedish meatballs meatballs sauce thus produced.
A package for two, about 100g pasta
Ingredients: pork, all kinds of spices, fresh cream (each pack has 12 meatballs)
Good for: wide flat surface, rough surface
Practice:
1. First on tap flushing under two minutes to allow the sauce and zipper bags separated into the pot
2. pasta into the boiling water and add the salt cooked, 1 liter of water need to add 10 grams of salt
3. The sauce is heated slowly to boil over medium heat (with a small ball of fire in order to ensure internal heating)
4. Place the sauce into the cooked surface adsorption sauce can be eaten
This package can also be heated by microwave or boiled.
Microwave heating, please tear a small corner, food and air bags to avoid excessive Peng expansion.
SGS test can be boiled for 30 minutes. (Water, acetic acid and alcohol up to 100 ℃ / 30 min)
Can be minus 40 ℃ frozen.
Note: This product does not contain noodles
