Add mustard leaves, preferably old leaves, cook with slow fire and stir slowly. Olive juice and sesame oil will slowly discolor the mustard leaves and finally become black and shiny.

After more than ten hours of slow fire, add spices and the olive vegetable is made.

After the harvest, the pickled and delicious women in Chenghai used the local olive and pickled mustard to cook the olive dish, which was appetizing and digestion-promoting. In the middle of Qing Dynasty, there were workshops such as Ganheng Cuisine Gallery, Tiansheng Cuisine Gallery and Shunchang Thai Cuisine Gallery in Waisha Township, Chenghai County, which showed the popularity of olive vegetable production.

Olive vegetable is a flavor dish belonging to Chaoshan area in Guangdong Province. Olive vegetables and preserved vegetables are both classic side dishes that are very popular in Chaoshan area. A bowl of porridge in the morning, plus a little olive vegetables, can make being relaxed and free have an appetite. Sometimes, after eating too much greasy food during the Spring Festival, I suddenly want to have a bite with rice congee.

300 grams of olive vegetable heart. 4 g of refined salt, 4 g of monosodium glutamate, 0.5 g of sugar and 0/5 g of sesame oil/kloc-.

Production process

Trim the root of olive vegetable into olive shape, blanch it in a boiling water pot, put it on a plate to dry, add salt, monosodium glutamate and sesame oil, mix it, cool it, change the knife and put it in a pot neatly.

Trim the root of olive vegetable into olive shape, blanch it in a boiling water pot, put it on a plate to dry, add salt, monosodium glutamate and sesame oil, mix it, cool it, change the knife and put it in a pot neatly.

Step 1: Wash and dry the pickled vegetables to ensure that there is no moisture.

Step 2, cut the dish into what you want, and be willful.

Step 3, put all the vegetables into a container, add salt, garlic slices and pepper, and marinate for half an hour.

500 grams of olive vegetable heart. 6 grams of refined salt, 6 grams of monosodium glutamate, sugar 10 and 20 grams of sesame oil.

Modify the knife of the olive vegetable, boil the water for one minute at most, and take it out to dry. Add salt, monosodium glutamate, sesame oil, mix, and finally put it in a container!

Trim the root of olive vegetable into olive shape, blanch it in a boiling water pot, put it on a plate to dry, add salt, monosodium glutamate and sesame oil, mix it, cool it, change the knife and put it in a pot neatly.