Kaleborecole is a flavor dish in Chaoshan area of Guangdong Province, belonging to Chaozhou cuisine in Cantonese cuisine. The processing technology of olive vegetables can be traced back to the Song and Ming Dynasties. After processing, it has the characteristics of "clear, fresh, cool, tender and smooth". It is rich in precious nutrients of olive oil, vitamins, calcium and iodine necessary for human body, and also contains many trace elements such as iron, zinc and magnesium.
Olive is also a unique pickles variety in Chaoshan area and an important part of Chaoshan food culture. The production technology of olive vegetables in Chaoshan has a long history and is widely spread in longhu district, Chenghai District and surrounding towns. Olive dishes are tasted once and for all, leaving fragrance in the tongue and intestines, chewing carefully and leaving fragrance in the teeth and cheeks, which has a unique charm of "stepping on flowers to remove horseshoe fragrance".
The practice of olive vegetables:
I. Methodology 1
Material preparation: mustard (commonly known as pickle leaves), olives, cooking oil, soy sauce and salt.
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.
Second, the second method
Material preparation: 300g olive Chinese cabbage, 4g refined salt, 4g monosodium glutamate, 0.5g sugar and sesame oil 15g.
1. Trim the roots of olive vegetables into olive shapes, blanch them in boiling water, and then put them on a plate to dry.
2. Add salt, monosodium glutamate and sesame oil and mix well.
3. After cooling, change the knife and put it neatly into the basin.