Name: Olives

Main Ingredients: mustard, olives, cooking oil

Restrictions: soy sauce, salt

Method: Rinse the raw materials, frying in a large pot for about 10 hours, and then add the ingredients, that is, olive dishes.

Features: fragrant, mellow and delicious

Nutritional value: rich in chlorophyll and essential calcium and iodine

Olive vegetables are colorful, rich in oil, delicious and attractive, and they have become the daily home dishes of the Chaoshan people. It is famous all over the world.

Ming Dynasty "Chenghai County Records" in: "Produce, fruits have olives, real small and pointed for the best". "Vegetables have mustard, which can be salted."

Olives and salted mustard leaves (commonly known as pickled mustard leaves), fine cooking made for olive dishes, eaten to appetize and eliminate food, help digestion, enhance appetite.

The traditional production process of Chenghai olive dish is: clean olives, rinsing with water maceration, filtering out the acidic water; and then select the salted pickled vegetables, chopped with a knife, the olives and mustard leaves into the iron pot, add peanut oil and an appropriate amount of salt, to the fire cooking until nearly cooked, will have been chopped up red pepper, garlic, sesame seeds, peanut kernels, and other auxiliary materials to join the mix evenly, and then boil for five minutes after the It will be ready.

The olive groceries are the unique flavors of the Chaoshan region, which are made by taking the sweet taste of olives and frying the rich leaves of mustard greens, and its exquisite production technology can be traced back to the Song and Ming Dynasties, and it has the characteristics of "fresh, clean, fresh, refreshing, tender and slippery" after the processing, so it can be said to be a strange ballet in the famous Chaoshan cuisine.

The olive groceries are made in a delicate way, through eight procedures: first, choose the green and moist fresh olives, remove their bitterness, and then sauté them repeatedly with fragrant peanut oil and salt, to get the flavor of the aroma, and leave its precious olive oil, add selected mustard leaves, and control the different fires, slowly stirring with the olive juice, oil gradually seeped into it, so that it is gradually black and glossy. After more than ten hours of frying over a gentle fire, with spices, the olive dish is made smooth and refreshing. The next carpet to taste, tongue and intestines Fang Yeol, chewing, leaving the fragrance of teeth and cheeks, not to mention some of the "return to the horse's hooves to go back to the flowers," the flavor. And olive groceries are rich in valuable nutrients of olive oil and many kinds of vitamins, which are good for digestion and promote the digestion, which is the natural green health food of Chaoshan pickles.

Annexed recipe for an example: olive groceries fried beans

1, beans cut into grains, fried in oil; 2, chopped olive groceries, mixed into the minced meat, sautéed in oil; 3, poured into the beans, seasoning and stir frying can be.

Essentials: 1., knife beans deep-fried to skin wrinkles, oil consumption is not much, both fast cooked and keep the color green; 2, olive dishes savory, pay attention to the amount of seasoning; selection of Shantou production of olive dishes is good.

Boiled olive dishes. The olives will be broken, soak away the astringent juice or boiled before immersed in water for two days, so that the astringent juice drained, in the pot with oil and salt repeatedly stir-fried, and then added to the middle of the savory leaves (to the old savory leaves are better), with a slow fire for a few hours, it will be black like ink olive dishes. Cooled into the altar. This kind of vegetable oil to be under much, very help digestion, very appetizing, only take some on the plate in the meal, altar water can not be mixed with raw water, not moldy, well kept can be used for several

Olive vegetables is a well-known Chaoshan mixed salty dishes, not only at home and abroad Chaoshan people like, many outsiders eat are also full of praise. Not only that, olive groceries are also an important ingredient of Chaozhou cuisine as well as preserved and salted vegetables. Using it to stir-fry rice or steam meat produces an indescribably oily and delicious flavor. I have always wondered why the young green olives, when boiled with savory leaves, turn into black and shiny black olive greens. And under what circumstances was such a uniquely flavored black food created and invented?

There is a folk legend of the creation of the black olive dish: every summer, after the raging typhoon, the olive grove will always fall on the ground of olive flowers. Olive flowers is not yet ripe green olives, this time from the autumn and winter picking period is still far away, the olive fruit is small, green meat tender kernel child, eat sticky taste astringent. There is a clever daughter-in-law, do not want to let the olive blossom in the ground to rot, picked up a basket home to boil. Because in the old days every family had a pickle urn, urn head (above) always piled up some pickled vegetables tail (leaves), the clever daughter-in-law will be these pickled vegetables scraps also took out to wash and chopped, put into the pig iron tripod (pot) and olive flowers with cooking. Her intention was just to utilize the waste and save it for later consumption. I didn't want the miracle to happen, and the olive dish was born!

From a technical point of view, the key link in the invention of olive groceries is the boiling and frying of olive resin. However, the invention and application of this technology has been mastered by the South Vietnamese, the ancestors of the Chaoshan people, in the Tang Dynasty at the latest. This is because the olive is originally a fruit tree native to South Vietnam, the South Vietnamese people in addition to olive fruit, but also familiar with the cultivation of the olive tree and the ability to comprehensively utilize the value of the olive tree.