Ingredients: olive, licorice (10g), sugar.

Method:

Blanch olives in boiling water first, and then heat them on fire for about 2 minutes, mainly to remove the astringency of olives.

Second, make water again (water will overflow olives). Boil the prepared licorice in a pot for 5 minutes, then put the sugar and olives in licorice water, turn off the fire, pick up the pot, pour it into a container and let the olives soak.

/kloc-After 0/0 hour, try the whole toothpick. It tastes good. Chewing in your mouth is sweet but not astringent, a little sweet and sour, which can greatly increase your appetite.

Stewed olives

Another way for Cantonese people to eat is to make soup. The specific operation is as follows:

1. Material: olive 100g, ribs 500g (material varies from person to person), edible salt.

Second, the steps:

(1) First, clean the ribs, cut into pieces, and drain the water.

(2) Wash and break the olives. (Put the olive on the chopping board and pat it with the back of the knife)

(3) Put the olives and dragon bones into the soup pot, add a proper amount of water and soak the materials.

(4) Boil the soup with high fire, keep boiling for half an hour, then simmer for half an hour, and add salt.

Note: Don't add salt too early, or it will affect the color of the soup. Don't rain too much, or you will lose the taste of olives.

Efficacy: This soup can nourish yin, moisten lung and help digestion. Suitable for all seasons, especially pharyngitis.

Eat sth raw

Raw food is the best. Although bitter, the more you chew it in your mouth, the better it tastes. Finally, the fragrance. Give it a try.

Another way to eat raw is:

Just as raw betel nuts are only found in Hainan, I think this way of eating green olives should have come from Fuzhou.

Squeezed olive, seasoned with soy sauce and pepper, is a delicious and refreshing snack.

Soak green olives in honey and put them in a jar. Green olives absorb the essence of honey and make up for their own shortcomings-neither astringent nor sweet, giving people a sweet, fragrant and moist feeling, which makes people never tire of tasting it. The processed green olive does not have the bitterness and sour taste of fresh green olive, but retains the mellow fragrance of honey.

Chew and eat directly! Green olives are delicious when eaten directly, with rich layers and long aftertaste. First I feel a little sour, then a little astringent, and finally the aftertaste is sweet. Remove fire and moisten throat, promote fluid production and quench thirst.