A, raw food department
1, directly eat raw, eat eat the original flavor, really appreciate what is called back to the taste of sweetness.
Particularly students in the north, you can try, the entrance astringent, chewing back to the feeling of sweetness.
2, ice-cured raw olives
Should actually be pickled Department, but the degree of pickling is still shallow, one or two hours can be, and the main eating is still the original flavor, so put in the raw food Department.
Soak in salt water for 10 minutes - chopper pat flat - add sugar and salt in the freezer
3, soak
This is more difficult to categorize, and for the time being, put in the Department of Raw Foods.
Take the olive as a tea to use, for friends with pharyngitis has the benefit.
A cup of water with 4 to 5 fresh olives, boiling water, simmer for 5 minutes. You will see olive oil bubbling out of the surface. You can make two bubbles.
Second, the marinated system
This faction I prefer, because fresh olives ripen in a shorter time, marinated can be preserved for a much longer time.
1. Olive Honey
I highly recommend making olive honey if you're only making one treat in the marinated department. I myself didn't realize it worked so well until after I made it.
After washing and drying the olives or drying them in the sun, pour them into a jar with honey in a one to one ratio.
To note:
The honey just needs to cover the olives.
The olives tend to float in the honey. If it's too hot outside, it tends to get moldy, and there are just two solutions: one is to turn the bottle upside down from time to time to turn the olives over. The second is to let the bottle sit in the refrigerator.
Because olives soaked in honey will precipitate water, so the sweetness of the honey will be reduced, which is not conducive to preservation, so I also added rock sugar to the honey.
Soaked for a week or so, when the whole skin of the olive wrinkles, dry, you can fish out the olives as preserves to eat, this time the olives have no astringent and acidic flavor, the flesh is not as stiff as fresh, very easy to eat.
Of course, if you've been storing them in the refrigerator, you don't have to take them out.
Soak the green olives in honey, to be packed in a jar, the green olives absorb the essence of honey, no astringency and sweetness, the flow gives a sweet, refreshing, moistening the throat, one can never get tired of tasting. Superb!
2, olive white wine
High-altitude white wine, in a ratio of one to one and olives soaked.
The longer the soaking time, the better. Usually to drink after six months.
I soaked two bottles and plan to open the altar on my birthday next year.
3, olive vinegar
This is a local way of eating in Minhou.
With earthy chunks of rock sugar, white rice vinegar, olives in a ratio of one to one to one into the jar, 20 days later, the olive skin appeared wrinkled, the size of the small can be taken out to drink.
It is said to have a miraculous effect on the MM skin as well as weight loss.
Three, do the dishes
1, Green Dragon White Tiger soup
Materials: green olives (green fruit) half a catty, 2 kg of white radish, half a catty of lean meat, ginger 3 slices.
Cooking method: green olives, radish, lean meat are cleaned, white radish cut into pieces, green olives pat flat, lean meat do not have to cut, and then with ginger into the tile pot, add water 5 pounds (about 10 bowls), with a fierce fire boil rolled into a slow fire pot for 2.5 hours, adjusted to the appropriate amount of curry salt can be ~
Effectiveness: green olives is the treatment of laryngeal disease of " Green olive is the treatment of laryngeal disease " green dragon soup ", while the white radish is the treatment of laryngeal disease " white tiger soup ", green olive + white radish + pork lean meat (medicine).
It can be used to treat acute pharyngolaryngitis, colds, tonsillitis, bronchitis, pain in the ribs caused by liver qi stagnation, as well as dietary stagnation. At the same time, this soup is also a delicious daily family soup.
2, to remove fetal toxicity of olive pork belly soup
complete pork belly 1 fresh green fruit (fresh olives) 15 or so
Methods: 1, the pork belly first salt, vinegar rubbing wash, peel the belly of all the things can be peeled off (mainly to remove the fishy taste)
2, wash the green fruit, do not peel
3, the green fruit into the pork belly
3, put the green fruits into the pork belly, sewing and tying tightly.
4, into the casserole stew soft and, then remove the pork belly slices, and then put back into the pot to continue to stew for about 1 hour. Then, turn off the heat and start the pot. Do not add any seasoning (including salt), eat belly and drink soup.