Making ingredients: mustard greens (commonly known as pickled cabbage leaves), olives, cooking oil, soy sauce, salt.

Minced meat olive dishes production process:

1, the olives cleaned, rinsed with water maceration, filtered sour water.

2, and then select the salted ` sour pickles, chopped with a knife, the olives and mustard leaves into the iron pot, add peanut oil and the right amount of salt, to the fire to nearly cooked when the chopped red pepper, garlic, a little sesame, peanut kernels and other accessories to join the mix, and then cook for five minutes after that. It is made through eight procedures: firstly, fresh green olives are chosen to remove their bitterness, then they are repeatedly fried with fragrant peanut oil and salt to get the flavor of the aroma and leave the precious olive oil, then they are added with selected mustard leaves and controlled by different fires, slowly stirring them together, and the olive juice and sesame oil are gradually infiltrated into them to make them gradually black and shiny. After more than ten hours of frying over a gentle fire, with spices, to make a smooth and refreshing olive dish.

Practice 2

Production process: 1, knife beans cut grain, fried in oil.

2, chopped olive groceries, mixed with minced meat, fried in oil.

3, pour into the beans, seasoning and stir fry can be.

Preparation:

1, knife beans deep-fried until the skin wrinkled, not much oil consumption, both fast cooked and keep the color green

2, olive groceries savory, pay attention to the amount of seasoning. The best olive groceries are those produced in Shantou.

Method three

Preparation of ingredients: 300 grams of olive heart. 4 grams of refined salt, 4 grams of monosodium glutamate, 0.5 grams of sugar, 15 grams of sesame oil. Production process olive heart root trimmed into an olive shape, into the pot of boiling water blanch a little, plate drying, add salt, monosodium glutamate, sesame oil, mix a little, after cooling, change the knife, neatly packed pots.

Practice 4

The olives pressed and broken, soak away the astringent juice or boiled before immersed in water for two days, so that the astringent juice drained, in the pot with oil and salt repeatedly stir-fried, and then added to the middle of the savory leaves (to be better than the old savory leaves), simmering over a slow fire for a few hours, it will be as black as the ink of the black olive dish. Cooled into the altar. This kind of vegetable oil to be under much, very help digestion, very appetizing, only take some on the plate with meals, the altar water can not be mixed with raw water, so as not to mold, can be preserved for several months.