Name of the dish: olive vegetables

Main ingredients: mustard, olives and cooking oil.

Ingredients: soy sauce, salt

Methods: Wash the raw materials, put them in a large pot and decoct for about 10 hour, then add ingredients to make olive vegetables.

Features: Delicious, mellow and delicious.

Nutritional value: rich in chlorophyll and calcium and iodine necessary for human body.

Olive dishes are colorful, fragrant and delicious, so they have become the side dishes in Chaoshan people's daily lives. 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 have mustard greens, so you can add salt."

Olives and mustard tuber leaves (commonly known as mustard tuber leaves) are carefully cooked into black olive vegetables, which can stimulate appetite and digestion, help digestion 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; Then 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 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 and vitamins of olive oil, which is a natural green and healthy food of Chaoshan pickles.

An example of a recipe: fried kidney beans with olives and vegetables

1. Dice kidney beans and fry them. 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. You can use a few if you save them.

Olive vegetable is a famous Chaoshan miscellaneous pickles, which is not only loved 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. I've always wondered why the green tender olives, cooked with pickles, turn into black olives as bright as ink. Under what circumstances did you invent black food with such a unique flavor?

There is a folklore that created olive vegetables: every summer, after the raging typhoon, olive flowers will always fall all over the olive forest. Olive flowers are immature green olives. At this time, it is still far from the autumn and winter picking period. Olive fruit small color is tender and smooth, and its taste is sticky. A clever daughter-in-law was reluctant to let the olive flowers rot in the ground, so she took a basket home and cooked it. Because in the old society, every household had a pickle jar, and there were always some pickle tails (leaves) piled on the top of the jar. The clever daughter-in-law took out these pickle leftovers, washed them and chopped them up, put them in a raw iron pot (pot) and cooked them with olive flowers. Her original intention was just to use the waste and save it for later consumption. I didn't want a miracle to happen, so the olive vegetable was born!

From a technical point of view, the key link in the invention of black olive vegetables is boiling olive resin. However, the invention and application of this technology was mastered by the ancestors of Chaoshan people-Nanyue people at the latest in the Tang Dynasty. This is because olive is a fruit tree native to South Vietnam. In addition to eating olive fruit, South Vietnamese people are also familiar with the planting techniques of olive trees, and can comprehensively utilize the various values of olive trees.