Olive vegetable is a unique flavor dish in Chaoshan area, which is made from olive glycol and plump leaves of mustard.

Basic introduction

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.

The characteristics of the dish

Taste it with a fragrant tongue and intestines, chew it carefully, and leave the fragrance on your teeth and cheeks, which has a unique charm of "stepping on flowers and returning to horseshoe fragrance"; Eating is appetizing and digestion-promoting, which helps digestion and increases appetite.

Folklore

Every summer, after the raging typhoon, olive flowers always fall all over the olive grove. Olive flowers are immature green olives. At this time, it is far from the picking period in autumn and winter. Olive fruit is tender and tender in small color, and tastes sticky and astringent. There was a clever daughter-in-law, reluctant to let olive flowers rot in the ground, so she picked up a basket and went home to cook it. Because in the old days, every household had a pickle jar, and there were always some pickle tails (leaves) piled on the top of the jar, the clever daughter-in-law took out these pickle scraps, washed them and chopped them up, and put them into a pig iron pot (pot) to cook with olive flowers. Her original intention is just to use the waste and keep it for later consumption. I didn't want a miracle to really happen, so olive vegetable was born.

related development

from the technical point of view, the key link of inventing olive vegetable is decocting olive resin. However, the invention and application of this technology were mastered by the ancestors of Chaoshan people, Nanyue people, at the latest in the Tang Dynasty. This is because olive is a kind of fruit tree originally from South Vietnam. In addition to eating olive fruit, South Vietnamese people are familiar with the planting techniques of olive trees and can comprehensively utilize the various values of olive trees.

Liu Yao, a native of the Tang Dynasty, recorded this in "Records on the Ridge Table": "Olive branches are towering, and their sons are ripe in late autumn. Southerners value them and chew them raw. Although they taste bitter and fragrant, they are better than chicken. There are wild people, whose children are numerous and steep, and they can't climb the ladder. But if you carve an inch below their roots and put salt in them, all the children will fall overnight. Fat cream such as peach gum is produced on the branches, which is picked by southerners and fried with its skin leaves, and it is called olive sugar. Use a mud boat gap, and when it is dry, it will be fastened to the glue paint, which will strengthen the ears when it is wet. " It is mentioned here that the branches and leaves of the olive tree will secrete a kind of milk fat, which will become a black jelly after being boiled, so it is called olive sugar.

Olive resin is not only used as an adhesive for ships, but also can be used as spices or medicinal materials with good quality. In Song Dynasty, Zhou Qufei mentioned a kind of "olive fragrance" in A Answer to the Outside of the Ridge, saying that it was made of "olive knots, shaped like vinyl pulp, and had a unique meaning of clearing away the dust, which was superior to coptis chinensis and Liquidambar formosana".

The olive culture that Chaoshan people inherited from South Vietnamese people is first manifested in their love for olive fruit. Chewing olives is like drinking kungfu tea. It's hard to understand the taste unless it's the right person. When recording olives in local chronicles, the most important thing is quality. For example, Jiaqing's Chenghai County Records said that olives are "beautiful if they are sharp and small, but slightly inferior if they are round and big." Guangxu's "Haiyang County Records" said: "Its species are green and yellow. Those who are green are astringent, and those who are only yellow and have three ridges at the tip are better. " The three-edged olive mentioned here originated in Lutang Township, Chaoyang Jinyu. In 25, there was a 5-year-old king olive tree with 158 kilograms of fruit, which was auctioned for 527, yuan, setting an amazing transaction record.

The second is the comprehensive utilization of olive trees. Olive trees are tall and straight, and the wood is light, loose and soft, so Zhang Dai's "Night Sailing Boat" says: "This wood can be used as a boat, and everything floats when it passes." According to the ancients, the biggest feature of shipbuilding is that there is no need for nails. With olive trees, all the wood and adhesives needed for shipbuilding can be solved, and sailing becomes a breeze. Therefore, not only the black olive vegetables of Chaoshan people may be related to olive sugar, but even the lifestyle such as sailing may be related to olive sugar. This may be able to answer why the ancient Chaozhou Chamber of Commerce was so famous, and why the ancient waterway: "Wanli Shitang" started in Chaozhou and arrived in a foreign country through the South China Sea Islands.

practice 1: olive mustard

making ingredients

mustard (commonly known as pickles), olives, cooking oil, soy sauce and salt. [1]

Production process of minced meat and olives

1. Clean olives, soak them in clear water and rinse them, and filter off the sour water. [2]

2. Select salted 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 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. [3]

Method 2: Stir-fry

Production process

1. Dice the bean and fry it.

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.

practice 3: cold salad

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. [4]

Method 4: Boil the olives

Crush the olives, soak them in the water for two days after the astringent juice is cooked, let the astringent juice drain, stir-fry them repeatedly with oil and salt in the pot, add the pickles leaves in the middle (preferably the old pickles leaves), and boil them for a few hours with slow fire, and they will become black olives like 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.

3 Nutritional Value Editor

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. [5]

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.

4 Edible Guide Editor

Edible people: the general population can eat it, but children under 2 years old should not eat it. [6]