In daily life, Chaoshan people love to use green olives as side dishes to cook dishes with unique flavor, and also have the effect of nourishing the stomach. In addition, in autumn and winter, eating green olives properly is better than supplementing ginseng. The content of vitamin C in olive is 10 times that of apple, 5 times that of pear and peach, and the content of calcium is also very high, which is especially suitable for women and children.
This green olive stewed pigeon has the effects of nourishing kidney and yin, regulating essence, relieving swelling and sore throat, and clearing away heat and toxic materials.
Prepare materials in advance:
Dove: 400g green olive: 12
Accessories: Qingshui 1500ml.
Steps of Stewing Pigeons with Green Olives
Ingredients: pigeons and green olives.
2. Wash the olive and cut it in half.
3. Pigeons should be washed and ironed.
4. All the ingredients are put into the inner container of the rice cooker.
5. Add1500ml water.
6. The electric pressure cooker is electrified, so you can start stewing.
Question 2: How to make raw olives delicious?
Question 3: Olives. How to stir-fry ingredients: olives, salt and monosodium glutamate.
Processing: Wash olive vegetables and soak them in water 1 hour, then cut them into 4 small pieces for later use.
Operation: Heat the oil in the pot to 60% to 70% heat, stir-fry the olive vegetables, pour in a little water, and season with salt and monosodium glutamate.
Stir-fried raw olive vegetables and bamboo shoots. Material: 400g of bamboo shoots.
Accessories: 40 grams of olives and 20 grams of sweet peppers.
Seasoning: salad oil 30g, salt 3g, monosodium glutamate 3g, soy sauce 2g, onion 10g, garlic (white skin) 10g, sesame oil 10g. Teach you how to make small bamboo shoots with olive vegetables. How to cook small bamboo shoots with olive vegetables? 1. Chopped red pepper; Shred onion; Chop garlic.
2. Put the pot on a big fire, add salad oil, sauté ed minced garlic and sauté ed bamboo shoots, add soy sauce for coloring, add olive vegetables and minced red pepper, add refined salt and monosodium glutamate, stir fry, sprinkle with sesame oil and chopped green onion and serve.
Question 4: How to stir-fry the meat with olives? How to stir-fry the meat with olives? It is a common practice to stir-fry the meat with olives and Chinese cabbage. Actually, rice will do. After all, olives are pickled products, and cooking is not as rich as fresh vegetables.
Question 5: The practice of green olives is finished. How to cook green olives must first be determined. If green olives are cooked, they can only be used as accessories.
Eat raw, which is the most common way to eat. Green olives are very green when eaten, but after eating for a period of time, they will feel sweet in their mouths and fresh.
You can also make soup, stew ribs and the like.
Anyway, there are only a few ways to eat
Question 6: How to do a good job of video frying green olives?
1
Fat and thin pork belly, cut into thin slices
2
Tear green olives by hand, it is best not to cut vegetables by hand, so as not to destroy their own nutrition.
three
Put oil in the pan and stir-fry pork belly.
four
Stir-fry until golden brown and the meat slices are transparent.
five
Add garlic slices and green olives and stir fry.
six
Finally, add steamed fish and soy sauce, consume a little oil, and add salt and chicken essence sesame oil according to your own taste. Take out the pot and put it on the plate.
Question 7: How to eat olives is delicious? There is a folk saying that "a green fruit has two sharp points and its skin is crisp and delicious." It's a little bitter at first, and slowly you will know that the aftertaste is sweet. " The taste characteristics of olives are very appropriate. Fresh olive skin is fresh, tender and delicious, and rich in nutrition. According to analysis, it contains protein, fat, carbohydrates, multivitamins and trace elements such as calcium, phosphorus and iron. Among them, the calcium content of fresh olives is among the best in the fruit family, with 204 mg of calcium per100g pulp, which is more than 20 times that of bananas, apples, persimmons and peaches. The content of vitamin C is also 10 times that of apple and 5 times that of pear and peach. In China, the climate is very dry in the middle of winter and the twelfth month. If you eat olives as usual, you can eat them raw and moisten your throat. Olives can be processed into various candied fruits, such as olive slices, sweet olives and vanilla olives, which are deeply loved by consumers. In addition, the core-shell of olive can be used to extract activated carbon, and nuts can be used to extract oil. Olives are both good fruit and good medicine. Olive is a traditional Chinese medicine and one of the medicinal foods. Chinese medicine has always called olives "fruits of lung and stomach". According to many medical documents, the fruit, root and kernel of olive can be used as medicine. Olive tastes sweet and sour, and its sex is flat. Entering the lung and stomach meridian has the effects of clearing away lung heat, relieving sore throat, promoting fluid production and detoxifying, and is suitable for treating sore throat, polydipsia, hemoptysis and vomiting blood, bacillary dysentery, etc., and relieving tetrodotoxin and alcoholism. Isatis indigotica has the function of clearing away heat and toxic materials, and is suitable for treating sore throat, beriberi, muscle and bone pain, etc. Olive nucleus is suitable for treating stomachache, hernia, blood under intestinal wind and other diseases. Olive kernel has the function of moistening dryness and relieving hangover. Olive dew is the distillate of olive fruit, which has the functions of clearing away lung heat, relieving sore throat, promoting fluid production and quenching thirst. It is suitable for treating sore throat, expectoration with blood, diarrhea, polydipsia, hangover and puffer fish poisoning. In addition, olive core can cure fish accumulation and melt fish; Scientists can cure hematochezia, hematuria and a lot of dripping water by burning the nucleus and taking powder. Chinese medicine prescription "Qinglong Baihu Decoction", that is, take 5 olives and 0/25g white radish/kloc, and boil the soup to drink, which can cure flu, diphtheria and other diseases. In recent years, it has been found that fresh olive juice can also alleviate gas poisoning.
How to eat green olives?
1. Make preserved fruit.
Ingredients: olive, licorice (10g), sugar.
Method:
First blanch the olives in boiling water, and the fire will warm for about 2 minutes after the water is boiled, mainly to remove the astringency of olives;
Second, get water (water will overflow olives), put the prepared licorice into the pot and cook for 5 minutes, then put the sugar and olives into the licorice water, turn off the fire and start the pot, pour it into the vessel and let the olives soak.
/kloc-After 0/0 hour, try the whole toothpick. It tastes good. Chewing in your mouth is sweet but not astringent, a little sweet and sour, which can greatly increase your appetite, haha.
If you find it unpalatable, it may be that your cooking skills and skills are not enough.
Step 2 stew olives
Another way for Cantonese people to eat is to make soup. The specific operation is as follows:
1. material: olive 100g, keel or ribs 500g (material varies from person to person), edible salt.
Second, the steps:
1, clean the keel first, cut it into pieces and drain it.
2. Wash the olive and break it. Put the olive on the chopping board and pat it with the back of the knife. )
3. Put the olives and dragon bones into the soup pot, add appropriate amount of water and soak the materials.
4. Cook on high fire until the soup boils for half an hour, then stew on low fire for half an hour and add salt.
Third, tip: Don't put the salt too early, otherwise it will affect the color of the soup. Don't eat too much, or you will lose the taste of olives.
Efficacy: This soup can nourish yin, moisten lung and help digestion, which is suitable for all seasons, especially for pharyngitis.
eat sth raw
I think raw food is the best. Although it is bitter to eat in your mouth, the more you chew it, the better it tastes. Just try it.
Another way to eat raw is:
Just as raw betel nuts are only found in Hainan, I think this way of eating green olives should come from Fuzhou.
Crushing green olives and seasoning with soy sauce and pepper is an extremely delicious and refreshing snack.
Question 8: How to prepare olive fruit? Hello, landlord.
Green olive, carrot and pig bone soup,
Ingredients: 250g green olives, 2 carrots and 400g ribs.
Features: folk secret recipe has a unique effect on pharyngitis and lung heat cough.
Operation: 1. Peel and cut carrots, and chop green olives.
2, pig fan bone flying water.
3. Put the olive, carrot, sparerib and water into the soup pot, boil it with open fire, turn to low heat for one and a half hours, and season with salt.
Tips:
1, the green olive is cracked, which makes it work better.
2. Carrots can make soup sweeter and wetter.
3, the pig fan bone is the bone below the shoulder on the pig's back. There is a crescent-shaped brittle bone at the front end of pig fan bone, which is called lunate bone. Guangzhou people think that pork vermicelli bones are not greasy and high in calcium.
4. Olive contains a lot of tannic acid, volatile oil and aromatic resin alcohol. It has the functions of moistening throat, anti-inflammatory and detumescence.
5, olives taste sweet and sour, containing a lot of water and a variety of nutrients, which can effectively supplement human body fluids and nutrition, and have the effect of promoting fluid production and quenching thirst.
6. Olives contain a lot of carbohydrates, vitamins, tannic acid, volatile oil and trace elements, which is helpful for relieving hangover and calming the nerves.
Question 9: How to make dried olives delicious? A simpler method:
Cool fruit:
Wash it, then blanch it with boiling water, remove the water and cool it thoroughly, then add honey and put it in the refrigerator.
Soak green olives in honey and put them in a jar. Green olive absorbs the essence of honey and makes up for its own shortcomings-it has no astringency and sweetness, giving people a sweet and throat-moistening feeling, which makes people never tire of tasting it. The processed green olive does not have the bitterness and sour taste of fresh green olive, but retains the mellow fragrance of honey.
aeroplane olive
1, raw material treatment: olive embryo is desalted, because we want to highlight the flavor of licorice, so we can't leave too much salt when desalting, which is generally a little salty. After desalting, drain the water or bake it until it is semi-dry.
2. Preparation of Glycyrrhiza uralensis Fisch: Use 5% Glycyrrhiza uralensis Fisch, that is, use 2.5 kg Glycyrrhiza uralensis Fisch for 50 kg olive embryo, add 50 kg clear water, boil it into 20-25 kg Glycyrrhiza uralensis Fisch, and filter it for later use.
3. Other additives: add 2% sodium cyclamate, 0.5% citric acid and 3% salt to the licorice solution, dissolve and mix evenly, then add the semi-dry olive embryo, heat it together and keep stirring, so that the olive embryo can fully absorb the feed liquid, which takes 2-3 days before and after. Or, the licorice liquid does not add other additives, but only adds salt, and the final product has only licorice and salty taste. This highlights the sweetness of licorice. Some methods are more convenient to wrap licorice powder in desalted semi-finished products.
4, baking: drying at 65℃, first of all, the surface should be dry, before baking, someone mixed a small amount of licorice powder to increase the fragrance of licorice and then sent it to baking. Control the water content at about 20%.
This product is yellow, rich in licorice, salty, sweet and sour. Like pepper olive, it has certain toughness and chewiness. It doesn't require sweetness and crispness, which is different from peeled olives. Because of its good flavor, it also has market consumption prospects.
Question 10: How to make hot green olives and how to make good ingredients?
Hangju
dill pickles
Green olives and fresh broad beans
cherry radish
Lettuce; lettuce
Cherry tomato
black pepper
sensible
olive oil
salt
red wine
vinegar
Preparation of green olive, chrysanthemum and sour cucumber salad
Take out the mungbean chrysanthemum and cool it for later use.
Slice the cherry radish, slice the pickled cucumber, and tear the lettuce into small flowers and cherry tomatoes in half.
Chop olive, add sage and olive oil, chopped black pepper, salt, red wine and vinegar to make vinegar juice.
Mix all the ingredients with vinegar juice and put them in a cup.