Steamed eggs with Spanish green olives
Spanish green olives are sweet, sour, flat, enter the spleen, stomach, lung meridian, have clear heat and detoxify, have a good phlegm effect on the throat, quench thirst, treat throat problems and throat discomfort symptoms, natural no side effects, remove annoyance and sobering up, dissolve thorns and remove the stiffness, children often eat it, which is of great benefit to the development of bones. Egg custard is originally very rich in nutritional value, especially suitable for children to eat, coupled with Spanish green olives, isn’t it twice as nutritious and delicious.
How to steam eggs with green olives in Spain
Step 1
Prepare the ingredients for later use: 3 eggs, 1 shallot, 100 grams of Spanish green olives.
Step 2
Wash the Spanish olives and cut them into slices for later use. It uses pitted Spanish green olives, which is very convenient to cook.
Step 3
1 shallot, wash and chop for later use.
Step 4
Beat the eggs in a bowl, add an appropriate amount of salt and mix into egg liquid.
Step 5
Add an appropriate amount of warm water, about 180 grams and stir apart, if the prepared egg liquid is foamy, skim off the foam with a spoon or filter it.
Step 6
Add a little sesame oil and stir it around, and the steamed egg liquid will be more fragrant and tender.
Step 7
Add the cut Spanish green olives and stir for a nutritional and delicious boost.
Step 8
Mixed Spanish green olives egg liquid.
Step 9
Steam in a pot for about 10 minutes. The tender and smooth steamed eggs of Spanish green olives are ready to be served.
Step 10
Add a little soy sauce and chopped green onions, take a bite, the fragrant and tender egg custard has the unique sweetness of Spanish green olives, delicious.
Cooking tips for steamed eggs with green olives in Spain