Wild olives, an olive made four products, pickled olives, olive juice, dried olives, olive paste. Olives, the whole body, except for the core, are treasures.

With ingredients ?

Water g

Salt g

Olives

Sugar g

Licorice

High-altitude wine

The way to make the four ways of Dian olives ?

Practice one (soaking olives): salt water to wash, licorice boiled in water on low heat and slowly boiled for half an hour an hour, cooled with salt: sugar = 1:2, a small amount of wine, soak for 3-4 days, soak into soaking olives.

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Practice two (dried Dian olives): salted water to cook the olives, cook until cracked, remove the core, add rock sugar into the pot of dry simmering until the rock sugar melts, stirring until transparent, put into the oven at a low temperature baking for 6 hours.

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Method three (olive paste): boiling olives in salted water to remove the core, olive flesh with warm water, rock sugar juice. Strain the coarse fiber to make olive paste.

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Method four (olive paste): olive juice filtered out of the crude fiber, directly add rock sugar and slow simmer, about half an hour to become olive paste.

The Dian olive, also known as Yu Ganzi, can relieve coughs and produce fluids, eat a lot of ways, salt water soaked is the favorite flavor of the childhood, and now you can not eat too acidic, it is more like this practice.

Ingredients ?

Salt Amount on the high side

Dian olives moderate

Water moderate

Dian olives in brine practice ?

Tian olives clean, pick out the bad and broken skin, into the salt, salt should be a little more, close to the saturated solution state. There's a lot of salt here, but actually there's some on top, not much underneath, and not much that ends up soaking into the olives.

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Add the boiling hot water, not over the olives. Some people prefer to soak them in cold boiling water, which is fine, but they take a little longer to soak, I use boiling water, it's a bit of a quick fix, and they're ready in two days.

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Two days can be opened to eat. There is no sourness, there is saltiness and the characteristic back-sweetness of Dian olives.

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