The best olive oil comes from the fruits of olive trees rich in calcium and fertile soil. Therefore, the origin has become one of the factors that determine the quality of olive oil. Among many brands, Le Kang gold medal virgin olive oil from the Spanish olive tree "Golden Plantation" in the olive oil kingdom enjoys a high reputation in the international market. At the same time, Hui Yu, a female doctor of Peking University, was hired as the image spokesperson, which was well known to domestic consumers.
In order to ensure the color, fragrance, taste and nutritional health of the dishes, in the recipes in the following chapters, the edible oil used by the author is the gold medal virgin olive oil of Lekangkang series: the highest acid value does not exceed 0. 5, the taste is pure, fragrant and fruity. It is made directly from fresh olive fruit by mechanical cold pressing, and contains up to 89% monounsaturated fatty acids, and is rich in vitamins and minerals. It contains no cholesterol and is a fruit. You must try it if you like it.
I. Mediterranean cuisine
(1) refreshing salad
1, healthy cheese salad
Materials (3 persons)
2 or 3 slices of mango, avocado and kiwi.
Mozzarella cheese100g
Comprehensive nuts 50g
7-8 slices of lettuce
3 tablespoons virgin olive oil, Le Kang gold medal.
A little apple vinegar, yogurt, mustard seeds, salt and pepper (can be mixed according to personal taste)
Method:
Dice mango, cheese, avocado and kiwi fruit for later use.
Le Kang's gold medal virgin olive oil, apple vinegar, yogurt, mustard seeds, salt and pepper are mixed together to make salad dressing. In order to achieve the best taste requirements, you can taste it while stirring and mix it for later use.
Wash lettuce and refrigerate; Take out the salad and shred it before stirring, add the diced fruit, stir well, pour in the salad dressing, and then pour in the mixed nuts.
Before serving, pour a spoonful of Connors' gold medal virgin olive oil, which can't help but make people feel fragrant.
Tips:
ü The essence of salad lies in fusion and creativity. No matter what materials are selected, as long as they are properly matched, they will bring different surprises to the taste.
ü Mazurila cheese, the famous Mazurila cheese, comes from Italy and is a fresh cheese made of water and milk. Although the taste is light, the thick milk flavor and soft and smooth taste make it one of the most classic elements in Italian cuisine. In particular, the tomato and cheese salad (Insalata di Caprese) made of tomatoes and vinegar sauce is available in almost every Italian restaurant. "A necessary appetizer.
2, cucumber olive oil salad
Materials (2 persons)
Cut the cucumber into two pairs, and then cut into pieces suitable for the entrance size.
Fifteen pieces of basil were torn.
A tablespoon of virgin olive oil, Le Kang's gold medal.
250g mozzarella cheese
A little salt
Method:
Stir the above materials in a bowl and serve.
Tips:
This dish is especially suitable for you who have no time to cook. It will be done in three minutes!
It seems simple, but it is satisfying. In fact, the secret lies in the virgin olive oil of Connors Gold Medal, and the fragrant and cold-pressed virgin olive oil of Connors Gold Medal is really qualified to upgrade an ordinary vegetable salad!
Basil is an annual aromatic herb, native to India, and its fresh leaves taste a bit like cloves. It is often used in European dishes, most notably in spaghetti sauce.
3, spice olive oil color vegetable salad
Materials (4 persons)
Unique transparent glass bottle
Le Kang gold medal virgin olive oil, garlic and pepper.
Herbs such as rosemary and basil (the dosage depends on the size of the glass bottle, and spices such as garlic are about 1/4 of the container).
Red, yellow and orange peppers are cut into strips of 1*2cm.
Small tomatoes are cut in half.
Apple Cider Vinegar
Method:
L homemade spice Le Kang's gold medal virgin olive oil
Mash garlic, wash and dry pepper and vanilla.
Wash the glass bottle container with boiling water.
Le Kang's gold medal virgin olive oil mixed spice is marinated in a glass bottle and eaten about a week later.
L salad making
Mix a proper amount of red, yellow and orange peppers with small tomatoes.
The spice Connors Gold Medal virgin olive oil is mixed with apple vinegar (2: 1) and a teaspoon of salt, and then poured on the salad.
Tips:
This dish is colored according to the proportion of spices, and the finished work is not only delicious,
It's also beautiful.
Unique transparent glass bottle filled with golden virgin olive oil, with distinct colors, is an excellent decoration on the table at ordinary times, highlighting the owner's personality and creativity.
4. pineapple chicken salad
Materials (2 persons)
Chicken is about 500g g.
Two potatoes
Pineapple pieces 1 cup
1 one green pepper and one onion each.
2 garlic heads
2 teaspoons of Le Kang Gold Medal virgin olive oil.
1 teaspoon of soy sauce, tomato sauce and sugar.
A little salt and pepper.
A little lemon juice;
Method:
Chop chicken, potatoes, green peppers, onions and garlic.
When the pan is hot, add Le Kang Gold Medal virgin olive oil, add garlic and onion and cook for 5 minutes, then add potatoes and cook for 5 minutes.
Add chicken, green pepper and pineapple and cook for about 3 minutes. Finally, add all the seasonings and mix well.
Tips:
This is a very charming Spanish appetizer. The fruity aroma of pineapple and Connors gold medal virgin olive oil complement each other, and the fresh and refreshing chicken has a unique flavor, although the ingredients are very common.
5. Sweet potato salad:
Materials (2 persons):
1 baked sweet potato
Green vegetable leaves for salad, such as wild chicory, arugula, watercress, lettuce or spinach.
1 Burn the beetroot and cut it.
2 tomatoes, finely cut.
1 avocado, cut.
Chop a handful of basil leaves or coriander leaves.
10 black olive, cut.
A handful of sesame seeds
Le Kang's gold medal virgin olive oil and sesame oil, vinegar and other seasonings.
Exercise:
Mix all the ingredients except sesame seeds and add the salad dressing, but don't stir.
Stir-fry sesame seeds in a dry pan for 2-3 minutes, then add them into the above mixed materials and stir.
Tips:
This is a very easy dish to cook, which not only looks good, but also increases the antioxidant function. This will be a hearty lunch.
2) spaghetti
1 spaghetti bolognese
Le Kang gold medal virgin olive oil 100g (Italian food is the same as Chinese food, so you should put more oil).
A medium-sized onion, chopped;
About 200 grams of minced beef.
2 pieces of chicken liver, chopped.
Canned tomatoes (fresh tomatoes are juicy, but the burnt color is not red, so it is necessary to use melted dried tomatoes to keep the color fresh)
1/2 carrot, celery, a little mushroom, diced.
Canned green beans
Fresh rosemary and basil leaves are appropriate.
Exercise:
Put onion and Connors gold virgin olive oil into a pot, cover it and fry it over medium heat until the fragrance overflows.
Add minced beef and chicken liver, fully disperse the meat and liver, cover the pot and fry for 5 minutes;
Then add celery and carrots, stir-fry for about 1 min, add all tomatoes and stir well.
Then add salt, black pepper, a little sugar (because tomatoes are sour), rosemary and basil according to your own taste.
Bring the fire to a boil, then simmer for 1.5 hours. The longer the better. Stir from time to time to prevent bottoming out.
About 20 minutes before the fire, put a lot of water and salt in another pot to boil, add spaghetti, and make sure the noodles don't stick together.
Drain the noodles, put them on a plate and pour in the meat sauce.
2. spaghetti with garlic and ham
Materials (3 persons)
Pasta 160g
Tomato 1/2
1 ~ 2 spoonfuls of imported ham, with rich aroma and full pot-stewed flavor.
1 tablespoon pickled cucumber
4 garlic heads
Onion 1/4
2 tablespoons white wine
2 tablespoons virgin olive oil, Le Kang gold medal.
Appropriate amount of black pepper
Appropriate amount of spices (basil, thyme, Artemisia capillaris, etc. )
Exercise:
Boil noodles in boiling salt water until they are soft on the outside and hard on the inside, and drain them;
Peel garlic, don't break it, cut it into thin slices; Heat Lekang Gold Medal virgin olive oil in a pot, cook until it is medium-cooked, then turn to low heat, stir-fry onion and garlic, slowly turn to medium heat, stir-fry until golden and slightly transparent, and take out and drain the oil;
Add tomatoes and stir-fry until cooked and soft, then add ham and pickles and stir-fry until the fragrance is distributed.
Sprinkle with white wine and 1/2 cups of water and boil the noodles again.
Sprinkle with black pepper and spices, then pour in the cooked noodles and mix well.
Pour a spoonful of Connors gold virgin olive oil into the pot and sprinkle with fried garlic slices.
3. Cream Shrimp Spaghetti
Materials (2 persons)
2 cloves of garlic
1 tablespoon half cream
Shrimp100g
Cream 1 cup and a half
Tomato paste 1 tablespoon
Appropriate amount of salt and pepper
A little coriander powder
2 tablespoons virgin olive oil, Le Kang gold medal.
Exercise:
Slice garlic cloves. Heat Lekang Gold Medal virgin olive oil in a pan, heat the cream in a wok with low fire, add garlic slices before melting completely, fry until the garlic flavor overflows but the garlic slices don't paste, then take it out and discard it.
Dry the shrimps and fry them in a pan for later use.
Boil the noodles in boiling salt water until they are soft outside and hard inside, and drain.
Heat the whipped cream in the same frying pan with medium heat, add tomato sauce when it is about to boil, stir it slightly, and then turn to low heat to continue cooking. When the juice is slightly thick, add the fried shrimp and a little salt and pepper.
Mix the sauce into the freshly cooked noodles until the noodles crackle. When out of the pan, pour in a spoonful of Connors Gold Medal virgin olive oil and sprinkle with coriander powder.
4. Wide noodles with olive oil and seafood
Materials (3 persons)
4-5 shrimps
10 clam, half cuttlefish.
Onion 1
3 garlic
Salt content
2 tablespoons virgin olive oil, Le Kang gold medal.
Exercise:
First, soak the clams in light salt water for about half a day to spit out the sand inside; Peel off the shell of the shrimp, leaving the head and tail, which will make it more beautiful to cook and the soup more delicious.
Boil in cold water, add salt and Connors gold virgin olive oil. Salt is about 1% of water, and Le Kang Gold Medal virgin olive oil is about 5% to 10%.
Put the noodles into the pot, drain the water when they are 80% ripe, mix them with Le Kang Gold Medal virgin olive oil, and cool for later use.
Cut the flower branches into cubes, boil them in boiling water, and then pick them up for later use.
Blanch peeled shrimps and clams in boiling water and take them out for later use.
Cut onion and garlic into dices of the same size, add 1 tablespoon of Le Kang Gold Medal virgin olive oil in the pot and stir-fry until fragrant.
Pour peeled tomato pulp (about 1 slice) and juice into the pot, stir and cook into soup.
Pour in the processed shrimp, clams and cuttlefish branches, so that the red color can be fully stained on the materials. After scooping up, stir the noodles in the sauce, and the red seafood-flavored wide noodles can be served.
5. Spaghetti with asparagus:
Materials (2 persons)
1 string asparagus (about 150g) (Kempotimel people use top-grade wild asparagus, which can be replaced by tender asparagus, or cut asparagus stems into small pieces).
200 grams of spaghetti
2 tablespoons Connors Gold Medal virgin olive oil
1 cloves of garlic, chopped.
2 tablespoons to 3 tablespoons parmesan cheese.
Salt and freshly ground black pepper
Exercise:
Steam asparagus for a few minutes until it is soft. However, considerable hardness must still be maintained. At the same time, cook the noodles until they are soft and hard.
Heat Connors' gold medal virgin olive oil with garlic, and then mix it with asparagus.
Sprinkle parmesan cheese on it, add a pinch of salt and a little pepper, and enjoy it with pasta.
(3) Soup and soup
1, milk-flavored olive oil and mung bean soup
Materials (1 person)
Sweet pea kernel100g
500 ml of fresh milk
Potato120g
7 Crolle leaves (about 20 pieces)
30 grams of onion (about 2 and a half slices)
Salt 1 teaspoon
Le Kang's gold medal virgin olive oil 1 tablespoon
Proper amount of whipped cream
Exercise:
Peel potatoes and onions, slice them, put Connors gold virgin olive oil in the pot, and stir-fry onions and potatoes until transparent.
Stir-fried onion, potato, sweet bean kernel and milk in a blender, and stir for about 10 second, then add basil leaves and stir into a paste, and turn off the heat after 30 seconds.
Pour the mixed vegetable puree into the pot, bring it to a boil over low heat, and keep stirring to avoid sticking to the bottom. When boiling, add seasoning and turn off the heat.
Put the thick soup into the soup plate and add a little whipped cream to decorate the surface.
2, sweet potato radish soup:
2 or 3 sweet potatoes
4 or 5 big radishes
2 tablespoons Connors Gold Medal virgin olive oil
1 tbsp cumin powder
A pinch of crushed cardamom seeds
850ml chicken soup or vegetable soup.
Exercise:
Peel and cut sweet potatoes and radishes;
Heat Connors' gold virgin olive oil in a pot, and add sweet potato and radish;
Add a spoonful of cumin powder and a pinch of crushed nutmeg seeds, stir and slowly heat for a few minutes;
Add enough soup, submerge all vegetables and cook slowly until the raw materials are soft;
Pour into the blender and stir-if the soup is too strong, you can add some water;
Pour it back into the pot so as to reheat the soup and enjoy it.
Tips:
This soup is rich in beta carotene, especially suitable for drinking in winter. Bama people don't add cardamom and cumin when cooking, but we think we can add some because it tastes more delicious and nutritious. You can also make soup with pumpkin.
3. Fish bone soup:
This soup has a beautiful dark brown color and delicious taste, which is especially suitable for people with a hangover. Serve with Greek salad and homemade bread.
L Fish soup base: Cook with fish head and bones (the head and bones of turbot or halibut are especially delicious)
1.2 liters (2 pints) of water
1 onion
2 celery
1 ~ 2 carrot
Two laurel leaves
6 dried peppers
1 a small piece of broad-leaved parsley
1 teaspoon sea salt
L soup part:
Make soup with 500 grams of fish and cut into pieces (just use fresh sardines-ask the fishmonger for advice)
2 tablespoons pure Connors Gold Medal virgin olive oil
1 onion, chopped.
2 ~ 3 cloves of garlic, chopped.
3 fennel, cut into small pieces
Two glasses of white wine.
2 large tomatoes, chopped.
1 tablespoon ketchup
Juice two lemons.
Sea salt and fresh black pepper
1 pinch of saffron
1 ~ 2 potatoes, peeled and cut into thick slices.
1 branchlet parsley
Exercise:
I make fish soup base.
First, pour all the ingredients into a large pot of water and cook for about 1 hour.
The juice is only half of the original. Then filter, discard the solid residue, leaving only the soup.
I make soup.
First, heat the oil slightly in a saucepan, then add the onion, garlic and fennel.
Keep the fire low, add a spoonful of fish soup base and cover the pot.
Add half the fish and stir-fry with the vegetables.
Add wine and cook over high heat until half of the wine evaporates.
Add tomatoes, tomato sauce and lemon juice and continue to cook for a few minutes.
Add the fish soup base and simmer until the soup inside is reduced by half.
L seasoning
Add salt and pepper; If you like, you can also add lemon juice and continue to cook for a few minutes.
Add a handful of saffron.
Add the chopped potatoes and the remaining fish and continue to cook for about 10 minutes.
Decorate the dishes with celery and enjoy.
Second, China recipes.
(1) light category
1, lily flower branch
material
L main components
Cuttlefish fillets, lilies and celery
Heart-shaped radish (for decoration)
L seasoning
Three tablespoons of virgin olive oil, the gold medal in Le Kang.
Onion, ginger, wine, broth.
Appropriate amount of salt, chicken essence and starch.
Method:
Take out the lily and peel it into petal shape, cut the celery into lily shape, and carve the radish in the heart into flower shape.
Heat the virgin olive oil in the pan (40% to 50% heat), pour in cuttlefish slices, then drain the oil and take out the lily celery in the oil pan.
Stir-fry chives and ginger with bottom oil, then take out, pour in stock, thicken and pour in cuttlefish slices, lilies and celery.
Turn the pan over, pour in a proper amount of Le Kang Gold Medal virgin olive oil, take it out of the pan and put it on a plate. The plate can be decorated with parsley and heart beauty.
Tips:
④ The dishes are beautiful in shape and green. Le Kang gold medal fresh olive oil is fruity and elegant in taste.
2. Emerald white jade
material
L main components
Fresh shellfish, celery, broccoli, heart beauty, green onions.
L seasoning
Three tablespoons of virgin olive oil, the gold medal in Le Kang.
Sichuan pickled pepper, onion ginger, old wine, chicken essence, salt.
Method:
Cut the fresh ribbon into round thick pieces, wash and drain the slurry.
Celery is obliquely cut into strips, broccoli is cut into small flowers, peony is engraved on the heart, and green onions are obliquely cut into pieces.
Heat the fresh olive oil in a pot, and drain the fresh scallops until they are cooked.
Stir-fry onion and ginger, add Sichuan pickled pepper, onion, salt, chicken essence and old wine, then quickly pour in fresh shellfish and serve.
Put broccoli around the plate and peony flowers on it.
Tips:
Le Kang's gold medal virgin olive oil has a Sichuan flavor, fresh, tender and colorful, which makes people appetite.
3. Homesick olives
material
L main components
Olive leaves, 10 eggs, minced shrimp, minced pork and parsley.
L seasoning
Two tablespoons virgin olive oil, soy sauce, broth and aged wine.
Sugar, salt, chicken essence, starch, onion and ginger.
Method:
When the egg is slightly cooked (the yolk is not cooked), take it out, break it, take out the yolk and add the seasoned shrimp paste.
Heat the oil in the pan with virgin olive oil, fry the eggs and shrimps in the pan until they are slightly golden yellow, and take them out.
Stir-fry shallots and ginger, then add stock, soy sauce and sugar, add egg yolk, cover and stew for 5 minutes, then add chicken essence to thicken.
Put it on the burnt olive leaves when it is out of the pot, and put a little floss and coriander around it as an ornament.
Tips:
Olives are the theme of homesickness, while the velvet hidden in eggs is a new feature, indicating homesickness.
4 eggs are soft and tender, and the skin is crisp. Although it is spherical, it is surrounded by green trees and hillsides to show the scene of hometown and mountain village.
4. Cucumber stings flowers
material
L main components
A jellyfish head and a cucumber.
L seasoning
Two spoonfuls of virgin olive oil, soy sauce and vinegar, delicious.
Sugar, salt, chicken essence
Keywords coriander, garlic paste,
Method:
Cut the jellyfish head into long strips and add boiling water to cool it slightly.
Peel the cucumber, remove the pulp, cut it into diamonds and add a little seasoning.
Add sugar, vinegar, salt, chicken essence, coriander, garlic paste, soy sauce and fresh garlic to the flowers with thorns. When it becomes slightly sweet and sour, add it to the cup.
Finally, pour two spoonfuls of Connors Gold Medal virgin olive oil into the main ingredients and serve.
Tips:
④ The combination of thorn flower, crisp cucumber and golden food, together with the unique fruity aroma and flavor of Le Kang Gold Medal virgin olive oil, is a cold dish in summer.
5. Lily mixed with lily
material
L main components
A lily flower
Fresh lily 4 Liang
L seasoning
Le Kang's gold medal virgin olive oil 1 teaspoon
A little salt
Method:
Peel the petals of lily to remove the thick part, and wash the lily to remove the head.
Boil the water, blanch the lily in the water and take it out; Then blanch the lily until it is transparent and take it out.
Mix scalded Jin Baihe and Lily with Le Kang Gold Medal virgin olive oil and salt.
Tips:
This dish is characterized by light conditioning, and the golden needle has the functions of moistening the lungs, calming the heart, nourishing the organs and benefiting the heart; Lily is the top grade in beauty.
The most special thing is the fresh and elegant fragrance, which can immediately save your appetite from burnout.
(2) Home cooking
1, fried hairy tofu
material
L main components
Frozen tofu, minced meat and mushrooms
Red pepper, vegetable core
L seasoning
Three tablespoons of virgin olive oil, the gold medal in Le Kang.
Old wine, broth and hot sauce
Onion, ginger, starch, sugar, salt
Method:
Cut frozen tofu into long strips and fry in hot Connors gold medal virgin olive oil until golden brown; Dice mushrooms and red peppers.
Leave the bottom oil in the wok, add minced meat and stir fry, add mushrooms and diced red pepper, add salt, old wine, sugar, broth and hot sauce and stew for a while.
Put boiling water, salt and a little virgin olive oil in another pot, blanch the cabbage, take it out and put it on one side of the plate.
Put the tofu on one side of the cabbage, thicken the soup, drizzle with Le Kang gold medal virgin olive oil and pour it on the tofu.
Tips:
ü Slightly spicy and fragrant, golden in color, fresh and pleasant, mixed with crisp Chinese cabbage, it's hard not to drool!
2. Assorted sweet potato rice
material
L main components
Rice, sweet potato
Carrots, cooked ham, cooked chicken breast, green beans and onions.
L seasoning
Le Kang's gold medal virgin olive oil 1 tablespoon
Raw wine and cooking wine
Light soy sauce, refined salt, cooking wine and pepper.
Method:
Dice sweet potato, chop ham into powder, dice carrot and chicken breast, and chop chopped green onion.
Put Lekang gold medal virgin olive oil into a pot, heat it, add sweet potato pieces, fry until golden brown, take it out, then add carrots and green beans, stir-fry and take it out.
Put minced ham and chopped green onion in an oil pan, stir-fry with light soy sauce and cooking wine for a few times, add cooked ham and chicken breast, stir-fry evenly, then add rice and fried sweet potato, stir-fry for a few times, and mix with other raw materials.
Boil the broth with salt, cooking wine and pepper and pour in the fried rice.
Tips:
When frying rice, it is best to choose cold rice, or put the rice in the refrigerator for more than an hour before using it, so that the fried rice has distinct particles and is fragrant and refreshing.
Although this dish is fried in many ways, the nutrition of sweet potato is preserved because of the use of Le Kang's gold medal virgin olive oil, so the healthy elements are not lost while enjoying the delicious food.
3. Fish-flavored eggplant
material
L main components
Eggplant, bacon bits and eggs
Green pepper and garlic
L seasoning
Three tablespoons of virgin olive oil, the gold medal in Le Kang.
Salt, pepper, onion, ginger, garlic, sugar.
Soy sauce, starch, chicken soup
Method:
Wash and dice the green pepper, cut the green garlic into sections, mince the onion, ginger and garlic, and beat the eggs into a bowl and stir well.
Peel and wash eggplant, cut into big thick strips, marinate with salt, pat dry starch and dip in egg yolk liquid.
When the oil temperature is 40% hot, add eggplant slices and fry until golden brown, then take them out.
Leave the oil in the pan, add ginger, onion and garlic, stir-fry until fragrant, add diced green and red pepper, chicken soup, eggplant slices, salt, pepper, soy sauce and sugar, stir-fry with wet raw flour until the juice is thick, and finally add green garlic and stir-fry.
Pour a spoonful of Connors Gold Medal virgin olive oil into the pot.
Tips:
This dish is bright and moist, and with all kinds of seasonings, it can taste as delicious as fish.
Eggplant is one of the healthiest foods. However, when cooking, a lot of oil must be used to make it fragrant, so the health of eggplant is greatly reduced under the cooking of traditional edible oil. When cooking with Conrad's gold medal virgin olive oil, it is a double surprise-it adds a little exotic olive fragrance to health.