Steamed tofu with olive vegetables is a Chaoshan specialty food popular in the north and south of the river. In Chaoshan area, there is a traditional habit of eating porridge and pickles every morning. Olive vegetables are an essential dish on the table every day. Olive vegetables often appear in the bags of Chaoshan people who travel far away, just as Sichuan people can't live without hot sauce. I don't know from which era, olive vegetables spread rapidly at home and abroad from their own small workshops to large-scale mass production, and with the careful cooking of new chefs and chefs, olive vegetables could be used as side dishes and seasonings at that time. Olive vegetables, green beans, minced meat, steamed fish, steamed tofu and bibimbap ... Olive vegetables are appetizing all year round. Steamed tofu with olives is a perfect food, which can be used as a famous Chaozhou dish to entertain distinguished guests. It is also on the menus of major hotels and restaurants. Steamed tofu with olive vegetables is not only delicious, but also rich in vitamins, protein, calcium and iodine, and also contains many trace elements such as iron, zinc and magnesium.

In fact, the traditional steamed tofu with olive vegetables does not add minced meat, but as we all know, tofu can only achieve the best nutritional effect if it is eaten with meat, so my steamed tofu with olive vegetables adds minced meat for richer nutrition on the basis of following the traditional taste; Tofu is also a whole piece, sliced but connected at the bottom, like an organ, which is not only better to eat, but also more attractive. Ingredients: 350g tofu, 40g olives, 50g lean meat, 50g garlic 10g, 5g ginger and two onions; Practice: cut the tofu into large pieces, and then slice it as shown in the figure, but don't cut it off; Wash garlic, pat it evenly, put it in a small container, heat olive oil and pour it on garlic for later use; Peel ginger and chop it into paste; Wash the fat lean meat and chop it into paste; Wash shallots and chop them for later use. Stuffed with olive vegetables, drizzled with heated olive oil and garlic, steamed in a steamer for 8 minutes and then taken out. Heat a proper amount of oil in the pan, add minced meat and Jiang Mo, stir-fry until it changes color, add soy sauce and oyster sauce, and pour water on starch to make marinade. Pour minced meat marinade on tofu and sprinkle with chopped green onion.