Production process
1, the olives cleaned, rinsed with water maceration, filtering out the sour water. [3]
2, and then select the salted pickles, chopped with a knife, the olives and mustard leaves into the iron pot, add peanut oil and the right amount of salt, cooked to nearly cooked over moderate heat, will have been chopped red pepper, garlic, sesame seeds, peanut kernels and other auxiliary materials to join the mix evenly, and then cook for five minutes after that.
Specialized method
There are eight procedures: first, choose the green and rich fresh olives, remove their bitterness, and then repeatedly fried with fragrant peanut oil and salt, to get the flavor of the aroma, and leave its precious olive oil, add the selected mustard leaves, and control the fire, slowly stirring with the juice of the olive, sesame oil, gradually infiltrated, so that the gradual black luster. After more than ten hours of simmering, with spices, to make a smooth and refreshing olive dishes.
Practice 2
Production process
1, knife beans cut into pieces, fried in oil.
2. Chop olive groceries, mix with minced meat and saute in oil.
3, pour into the beans, seasoning and frying can be.
Preparation
1, the beans fried until the skin wrinkled, oil consumption is not much, both fast cooked and keep the color green
2, olive groceries savory, pay attention to the amount of seasoning; the use of olive groceries from Shantou is preferred.
Practice three
Making ingredients
Olive cabbage 300 grams. 4 grams of refined salt, 4 grams of monosodium glutamate, 0.5 grams of sugar, 15 grams of sesame oil.
Production process
Olive heart root trimmed into an olive shape, into the pot of boiling water blanch a little bit, plate drying, add salt, monosodium glutamate, sesame oil and mix a little bit, after cooling, change the knife, neatly loaded pots. [4]
Practice four
The olives pressed and broken, soak away the astringent juice or boiled before immersed in water for two days, so that the astringent juice drained, in a pot with oil and salt repeatedly stir-fried, and then add in the middle of the savory leaves (to the old savory leaves are better), simmering over a slow fire for a few hours, it will be black as ink of the black olive dish. Cooled into the altar. This kind of vegetable oil to be under much, very help digestion, very appetizing, only to take some on the plate with meals, altar water can not be mixed with raw water, so as not to mold, can be preserved for several months.