There are two traditional ways to make olives. One is dried with salt, which is called "salted fruit". The other is to cook licorice with sugar, dry it and sprinkle with spiced powder, which is called "bitter fruit" or spiced olive. Some people like to eat raw olives, or "green olives". The above products are sweet and delicious, and also have pharmacological effects of regulating qi, resolving phlegm, promoting digestion, stimulating appetite, promoting fluid production and quenching thirst.

Hong Kong olive vegetables, cooking wine, raw flour, salt, sugar, chicken essence.

Hong Kong Olive Bottled Hong Kong Olive is a special oily pickle in Chaoshan, Guangdong. It is made by boiling green olive with vegetable oil and salt through a special process, and then adding mustard leaves and spices. Dark color, salty taste, smooth and refreshing. Shantou is the best choice.

Accessories:

Garlic, onion, ginger

Method:

1. Remove both ends and old tendons from fresh kidney beans, wash and dice for later use.

2. Cut garlic with a knife or press it into garlic paste with a tool for later use.

3. Add cooking wine, chopped green onion, Jiang Mo and raw flour into minced meat and mix well with olive vegetables as seasoning; Remove the oil pan and fry until cooked.

4. Take the oil pan, stir-fry the minced garlic until wrinkled, and finally add the minced olives and mix well, seasoning and stir-fry.

Reminder:

Drain the oil after the beans are fried, saving time and oil consumption. Seasoning minced meat with olive vegetables, without salt, but pay attention to the dosage; Fried garlic can make this dish fragrant.

Rotting olives

Ingredients: 2 pieces of white fermented bean curd, 400g of olives, pork tenderloin 150g, fermented bean curd 1 spoon, vegetable oil, pepper, salt, monosodium glutamate and a little starch.

To make 1, first mash the fermented bean curd into mud and stir it evenly with the fermented bean curd; 2. Slice pork, season with salt and monosodium glutamate, and starch size; 3. Wash the olive vegetables, chop off the old roots, cut them into sections, blanch them in a boiling water pot, rinse them with ice water or cold water, and drain the water; 4. Heat the wok, add vegetable oil, the oil temperature is 60%, add the meat slices and stir fry, and then pick them up; 5. Continue to heat the oil pan, add the fermented bean curd material and stir-fry to get the fragrance, then add the olive vegetables and meat slices and stir-fry, sprinkle with a little pepper, and serve.

Tips Olive vegetables should not be cooked for a long time, but can be heated slightly. Cold water cooling can keep their crisp taste; When frying olive vegetables and sliced meat, move quickly and let the fermented milk be evenly wrapped. If the cooking time is too long, the olive vegetables will come out and the meat slices will get old easily.