Make ingredients

Atlas of minced meat and olives

Mustard (commonly known as pickles), olives, cooking oil, soy sauce, salt.

production process

1. Clean the olives, soak them in clear water, rinse them, and filter off the acid water.

2. Choose pickled pickles, chop them with a knife, put olives and mustard leaves in an iron pot, add peanut oil and proper amount of salt, cook them with slow fire until they are 80% cooked, add chopped red pepper, garlic, a little sesame seeds, peanut kernels and other auxiliary materials, mix well and cook for another five minutes.

Pay attention to the legal system

It must go through eight procedures: first, choose green and rich fresh olives to remove their bitter taste, then stir-fry them repeatedly with fragrant peanut oil and salt to make them fragrant, keep their precious olive oil components, add selected mustard leaves, control different heat, slowly stir them together, and gradually infiltrate olive juice and sesame oil into them to make them black and shiny. After more than ten hours of slow fire and spices, the smooth and refreshing olive vegetables are ready.

Exercise 2

production process

1. Dice kidney beans and fry until cooked.

2. Chop the olive vegetables, mix in the minced meat and stir-fry with oil.

3. Pour in the sword beans, season and mix well.

factor of production

1, the sword bean is fried until the skin is wrinkled, which consumes less oil, ripens quickly and keeps green.

2. Olive vegetables are salty and fresh, so pay attention to the amount of seasoning; It is best to choose olive vegetables produced in Shantou.

Exercise 3

Make ingredients

300 grams of olive vegetable heart. 4g of refined salt, 4g of monosodium glutamate, 0.5g of sugar and 0/5g of sesame oil/kloc-.

production process

Trim the roots of olive vegetables into olive shapes, blanch them in a boiling water pot, put them on a plate to dry, add salt, monosodium glutamate and sesame oil, mix well, let them cool, change knives and put them neatly in the pot.

Exercise 4

Crush olives, soak them in astringent juice or cook them, and then soak them in water for two days. After the astringent juice is drained, stir-fry it repeatedly with oil and salt in the pot, add pickles leaves (preferably old pickles leaves) in the middle, and cook for a few hours with slow fire, and it will become dark black. Cool and put into the jar. This dish is rich in oil, which is very helpful for digestion and appetizing. Just take some and put it on a plate to accompany the meal. The water in the jar can't be mixed with raw water, it won't be moldy, and it can be kept for several months.

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