Method:
First of all, put olives in boiling water, and the fire will be warm for about 2 minutes after the water is boiled, mainly to remove the astringency of olives;
Second, get water again (the water will overflow the olives), put the prepared licorice into the pot and cook for 5 minutes, then put the sugar and olives into the licorice water, turn off the fire, pour it into the container and let the olives soak. /kloc-After 0/0 hour, try the whole toothpick. It tastes good. Chewing in your mouth is sweet but not astringent, a little sweet and sour, which can greatly increase your appetite.
Stewed olives:
Another way for Cantonese people to eat is to make soup. The specific operation is as follows: materials: olive100g, keel or ribs 500g (materials vary from person to person), and edible salt.
Steps: first clean the keel, cut it into pieces, drain the water, clean the olives and break them. Put the olive on the chopping board and pat it with the back of the knife. Put olives and dragon bones into a soup pot, and add appropriate amount of water to soak the materials. Fire until the soup boils, keep boiling for half an hour, then simmer for half an hour and add salt.
Soak in salt water before eating raw food. Green olives can be used for stewing soup or chopping steamed fish, or they can be "honey-stained" or "salted". The simple method is: first, wash and dry raw olives, tap them slightly, then marinate them with proper amount of sugar and honey, or seal them with salt for ten and a half months before eating.
Storage: Green olives are wet, so they can be stored in a rice jar to keep fresh by using the hygroscopicity of rice.