Steamed tofu with olive vegetables is popular in Chaoshan specialty foods in the north and south of the Yangtze River. In Chaoshan area, there is a traditional habit of drinking porridge and pickles every morning. Olive vegetables are an indispensable dish on the table every day. Olive vegetables often appear in the bags of Chaoshan people who go out for a long trip, just like Sichuanese can't live without hot sauce. I don't know from which era, olive vegetables spread rapidly at home and abroad from their own small workshops to large-scale mass production, and with the careful cooking of new chefs and chefs, olive vegetables can be used as side dishes and seasonings at that time. Olive vegetables, green beans, minced meat, steamed fish, steamed tofu and bibimbap ... Olive vegetables are appetizing in all seasons. Steamed bean curd with olive vegetable is a perfect delicacy, and it can be served as a famous Chaozhou dish to entertain distinguished guests. It is also found in the menus of major restaurants and restaurants. Steamed bean curd with olive vegetable is not only delicious, but also rich in vitamins, protein, calcium and iodine necessary for human body, and also contains many trace elements such as iron, zinc and magnesium.

In fact, the traditional steamed tofu with olive vegetables does not add minced meat, but as we all know, tofu can only achieve the best nutritional effect when eaten with meat, so my steamed tofu with olive vegetables adds minced meat for richer nutrition on the basis of following the traditional taste; Tofu is also a whole piece, sliced but connected at the bottom, like an organ, which is not only more delicious, but also more attractive. Ingredients: 350g of tofu, 40g of olive, 50g of fat and lean meat, 0g of garlic10g, 5g of ginger and two shallots; Practice: cut the tofu into large pieces, and then slice it as shown in the figure, but don't cut it off; Wash the garlic, pat it and put it into a small container, heat the olive oil and pour it on the garlic for later use; Peel ginger and chop it into paste; Wash the fat lean meat and chop it into a paste; Wash shallots and chop them for later use. Stuffed with olive vegetables, drizzled with heated olive oil and garlic, steamed in a steamer for 8 minutes and then taken out. Heat an appropriate amount of oil in the pot, add the minced meat and Jiang Mo, stir-fry until the color changes, add soy sauce and oyster sauce, and pour water on starch to make a marinade. Pour the marinade of minced meat on the tofu and sprinkle with chopped onion.