Nutritional value: rich in chlorophyll and calcium and iodine necessary for human body.

Olives cross the ocean

Chenghai olive vegetable is colorful, oily and attractive, and has become a side dish in Chaoshan people's daily lives. Known far and wide.

In the Ming Dynasty, Chenghai County Records recorded: "There are olives in the fruit, and the small and sharp ones are better." "Vegetables have mustard greens, so you can add salt." Chenghai, a hometown of overseas Chinese, made full use of local olives and mustard leaves (commonly known as mustard leaves) to cook black olives, which can stimulate appetite, help digestion and increase appetite.

The traditional production technology of black olive vegetables is: cleaning olives, soaking and washing with clear water, and filtering off acid water; Then 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 five minutes.

At present, the pickling technology in Chenghai urban and rural areas has made great progress. Many manufacturers put the refined and fragrant Chenghai olive vegetables into small glass bottles, which become an indispensable and unique side dish in restaurants and banquets, and are favored by diners and sell well in domestic and foreign markets.

It's not good to eat too much, just moderate!