Olive vegetable name: Olive vegetable ingredients: mustard, olives, edible oil (oily food) ingredients: soy sauce, salt Practice: Wash the raw materials, put them in a large pot and cook for about 10 hour, then add ingredients to make olive vegetables. Features: mellow flavor, delicious taste and nutritional value: rich in chlorophyll, calcium (calcium food) necessary for human body, olive iodine with dark color, rich in oil and delicious taste, so it has become a side dish in Chaoshan people's daily home. Known far and wide. In the Ming Dynasty, Chenghai County Records recorded: "There are olives in the fruit, and the small and sharp ones are better." "Vegetables (vegetable food) have mustard greens, which can be added with salt." Olives and pickled mustard tuber leaves (commonly known as pickled mustard tuber leaves) are carefully cooked into black olive vegetables, which can stimulate appetite, help digestion (digest food) and increase appetite. The traditional production technology of Chenghai olive vegetable is as follows: clean olives, soak them in clear water and rinse them, and filter off acid water; Select pickled pickles, chop them with a knife, put olives and mustard leaves into an iron (iron food) pot, add peanut oil and a 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 five minutes. Olive dish is a unique flavor dish in Chaoshan area. It is made of olive glycol and full mustard leaves. Its exquisite production technology can be traced back to the Song and Ming Dynasties. After processing, it has the characteristics of "clear, fresh, cool, tender and smooth", which can be said to be a wonderful flower in well-known Chaozhou cuisine. The production method of olive vegetables is exquisite, and it must go through eight procedures: first, choose green and rich fresh olives to remove their bitter taste, then stir-fry them repeatedly with mellow peanut oil and salt to make them fragrant, keep their precious olive oil components, add selected mustard leaves, control different heat, and slowly stir together to make olive juice and sesame oil gradually penetrate into them, making them gradually black and shiny. After more than ten hours of slow fire and spices, the smooth and refreshing olive vegetables are ready. Taste it, leave the fragrance in the tongue and intestines, chew it carefully, and leave the fragrance in the teeth and cheeks, which has a unique charm of "stepping on flowers and returning to horseshoe fragrance". Moreover, olive vegetable is rich in precious nutrients of olive oil and various vitamins (vitamin food), which can promote the production of body fluid and strengthen the spleen and promote digestion. It is a natural green and healthy (healthy food) food of Chaoshan pickles. Examples of attached recipes: stir-fried kidney beans with olive vegetables 1, diced kidney beans, and stir-fried; 2. Chop the olive vegetables, mix them with minced meat and stir-fry them with oil; 3. Pour in the sword beans, season and mix well. Main points: 1. Knife beans are fried until the skin is wrinkled, which consumes less oil and keeps the color 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. Boil olive vegetables. 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, and it won't be moldy. If it is well preserved, you can use a few olive vegetables. It is a famous Chaoshan miscellaneous pickles, which is not only liked by Chaoshan people at home and abroad, but also praised by many foreigners after eating it. Not only that, olives are also an important raw material of Chaozhou cuisine, just like pickles and pickles. When frying rice or steaming meat, it can produce an unspeakable oily taste.