Olive vegetable is a unique dish with Han flavor in Chaoshan area of Guangdong Province, belonging to Cantonese cuisine. Take the taste of olive glycol and fry the plump leaves of mustard. Taste it, your tongue and intestines are fragrant, chew it carefully, and leave a fragrance on your teeth and cheeks, which has a unique charm; Eating is appetizing and digestion-promoting, which helps digestion and increases appetite. The production technology of olive vegetables can be traced back to the Song and Ming Dynasties. After processing, it has the characteristics of "clear, fresh, cool, tender and smooth", which can be said to be a wonderful flower in the well-known Chaozhou cuisine. Olive vegetable is colorful, fragrant and delicious, so it has become a side dish in Chaoshan people's daily home.

Practice

Practice 1

Making ingredients

Mustard (commonly known as pickles), olives, cooking oil, soy sauce and salt.

Production process of minced meat and olive vegetables

1. Clean the olives, soak them in clear water and rinse them, and filter off the sour water.

2. Select salted pickles, chop them with a knife, put olives and mustard leaves in an iron pan, add peanut oil and proper amount of salt, cook them with slow fire until they are almost cooked, add chopped red pepper, garlic, a little sesame seeds, peanut kernels and other auxiliary materials, mix them evenly, and cook for five minutes.

There are eight procedures to pay attention to the preparation method

: firstly, green and rich fresh olives are selected to remove their bitterness, and then they are repeatedly fried with mellow peanut oil and salt to get the fragrant flavor, leaving their precious olive oil components, adding selected mustard leaves, controlling different heat, slowly stirring them, and gradually infiltrating olive juice and sesame oil into them to make them dark and shiny. After more than ten hours of slow fire, with spices, the smooth and refreshing olive dish is made.

Method 2

Production process

1. Dice the kidney beans and fry them until cooked.

2. Chop the olive vegetables, mix in the minced meat and stir-fry them in oil.

3. Pour in the diced beans, season and stir well.

Production essentials

1. The sword bean is fried until the skin is wrinkled, which consumes little oil, and it can be cooked quickly and keep the color green

2. The olive vegetable is salty and fresh, so pay attention to the seasoning dosage; It is better to choose olive vegetables produced in Shantou.

Method 3

Making ingredients

3g of olive cabbage. 4 grams of refined salt, 4 grams of monosodium glutamate, .5 grams of sugar and 15 grams of sesame oil.

Production process

Trim the root of the olive vegetable into an olive shape, blanch it in a boiling pot, put it on a plate to dry, add salt, monosodium glutamate and sesame oil, mix it, cool it, change the knife and put it in a pot neatly.

Method 4

Crush olives, soak them in water for two days after the astringent juice is removed or cooked. After the astringent juice is drained, stir-fry them repeatedly with oil and salt in the pot, add pickles leaves in the middle (preferably old pickles leaves), and cook them for a few hours with slow fire, and they will become black as ink. After cooling, put it into the altar. This dish is much more oily, which is very helpful for digestion and appetizing. Just take some and put it on a plate to accompany the meal. The water in the jar can't be mixed with raw water, so it won't be moldy and can be kept for several months.

nutritional value

olive oil is rich in precious nutrients, vitamins, calcium and iodine necessary for human body, and also contains many trace elements such as iron, zinc and magnesium.

Nutritionists believe that olives are both vegetables and fruits with high nutritional value. Olive contains 67% water, 23% oil, 5% protein and 1% minerals such as calcium, iron and phosphorus, and also contains vitamins such as vitamin A, vitamin D, vitamin K and vitamin E.. Vitamin E contained in olive oil is a vascular protective agent, which can reduce cholesterol and triglycerides.

The latest research proves that the incidence of colon cancer is related to the amount of fat and grease eaten, and it is easy to get colon cancer if you eat too much animal oil. However, animal experiments have proved that eating the same amount of olive oil does not produce any colon tumors. Another research report shows that the risk of breast cancer is reduced by 45% by insisting on eating olive oil more than once a day. Olive oil can also be used for adjuvant treatment of gastric ulcer, which can prevent gallstones and treat back pain. Eating 2 spoonfuls of olive oil before breakfast every day helps to relieve back pain and reduce harmful cholesterol in the blood. Vitamin E in olive oil and substances that prevent fatty acid oxidation can also reduce the risk of vascular sclerosis. Therefore, many research reports emphasize that olive oil can prevent heart disease. Because people in Mediterranean countries eat olive oil rich in unsaturated fatty acids and antioxidants, there are far fewer heart disease patients in this region than in other regions.

In Greek restaurants and restaurants, olive oil is put in all foods such as meat, vegetables and even cheese. A research report shows that compared with other oils, cooking food with olive oil can retain all the nutrients in the food. Because the fat content of olive oil is much lower than other fats, eating olive oil can reduce the risk of arteriosclerosis, hypertension, angina pectoris and various obesity due to excessive fat intake.

Olive oil can also be used as a sedative and a good medicine for constipation, jaundice and gallstones. Olive oil also has the function of lowering blood pressure, and can be used for treating rheumatism, neuritis, eliminating facial wrinkles, caring skin, protecting hair and preventing chapped hands and feet. Olive oil can also treat liver diseases, because it has antiviral effect, so it can improve the function of liver detoxification. Eating olive oil can also strengthen the body, promote blood circulation and make people energetic. Nutrition experts regard olive oil as a tonic for young people and a tonic for the elderly. Dermatologists suggest that people apply olive oil to their bodies in summer to protect their skin and prevent the damage of high humidity and ultraviolet rays, so it is also a protective agent against skin cancer. Now, some cosmetics factories begin to use olive oil in their products, because olive oil contains many ingredients that are beneficial to the skin without any side effects.

If you start to eat a spoonful of olive oil every day, or moisturize your skin with olive oil, or eat four olives, or take a spoonful of dried olive leaves, you will never regret your choice. Old people in Morocco, Tunisia, Libya and other countries are physically strong, energetic and aging is delayed because of eating olive oil. The groom in Greece ate five olives every day in order to maintain vigorous energy during their honeymoon. Besides, olives can also make people feel calm, clear-headed and focused.