Spanish olive tapas
Black olives: Often used in cooking, such as adding flavor to dishes such as pizza and pasta, and also used to make olive oil. Green olives: In addition to being eaten directly, they are also processed into pickled olives, which are an option for hors d’oeuvres and are also used in some Mediterranean specialties. But it’s not that the two can’t be combined, the tapas I introduce to you today are a snack that combines green and black olives, if you like it, come and take a look! Tapas refer to Spanish tapas, with a variety of ingredients including meat, seafood, vegetables, cheese, etc. It can be a simple slice of ham with bread or a complex seafood stew. These snacks are usually small in portion, and you can try many different flavors of tapas.
The practice of Spanish olive tapas
Step 1
Olives, onions, garlic, beef, tomatoes are all chopped,
Step 2
Prepare two slices each of toast and eggplant, sprinkle salt and pepper on the eggplant, and bake in the oven at 120°C for 20 minutes.
Step 3
Stir-fry minced garlic and chopped onion in appropriate oil, add beef and stir-fry evenly, pour in the tomatoes and stir-fry the juice.
Step 4
Add white wine, salt, chopped pepper,
Step 5
sugar, oyster sauce, rosemary to taste,
Step 6
Pour in chopped olives, add an egg and stir well, sprinkle a spoonful (half a spoonful) of lemon juice and remove from the pan.
Step 7
The toast is covered with beef, eggplant is placed on top, and the beef is spread and baked in the oven for 5 minutes.
Step 8
Friends who lose weight and lose fat can also eat it!
Step 9
The taste is unexpectedly bursting, and it goes perfectly with a cup of black sesame paste!
Cooking tips for Spanish olive tapas
1: I use beef residue in my friend’s store, raw beef needs to be marinated in advance. 2: Set the baking time according to the thickness of the eggplant slices.