The green olive, or olive as the Chaoshan people call it, is flat in nature and sweet in flavor with astringency, and can clear the lungs, benefit the pharynx, promote the production of fluids, and detoxify the body. After pickling, green olive is often made into dried fruit, also has the effect of clearing the throat and lungs, therefore, many Chaoshan people from the spring when the rise of Yang Qi began to often chew green olive, to prevent the fire caused by sore throat. Green olives can be used in soups with various ingredients, which can also be adjusted according to personal preferences and different health functions. Introducing a few particularly suitable for spring and summer clear heart and lungs, strengthen the spleen and stomach, moisten the mouth and tongue soup:

Green olive pig lung soup:

Ingredients: green olive 10 ~ 14, half of the pig lungs, the amount of lean meat, scallop 8, honey dates 2, a few slices of ginger.

Pork lungs thoroughly washed and cut into cubes, boil boiling water in a pot, put the pork lungs into the pot Nao to the first cooked, and then fish up the pork lungs, and other ingredients together into the soup pot, pay attention to the green olive cut in half, add water to boil for 1 hour, seasoning and drink soup.

Functions: clear the lungs and throat, phlegm and cough

Green olive and Luo Han Guo pig bone soup

Ingredients: green olive 8 ~ 12, Luo Han Guo 4 parts 1, 500 grams of pig fan bone, 2 carrots, several slices of ginger.

The green olive is cut in half, the pork bone is boiled for 20 minutes, and the rest of the ingredients are washed and put into the soup pot to cook for about 40 minutes.

Effects: nourish the yin and benefit the pharynx, promote the production of fluids and moisturize dryness

Green olive and loquat leaf conch stew

Ingredients: 12 green olive, loquat leaf 50 grams, 250 grams of conch head, a few slices of ginger

To make this soup, you can use the unique Chaoshan teapot similar to "Kung Fu pot" as a pot of soup containers, and the flavor of the stew is much stronger. The flavor of the soup is much stronger and nourishing. Green olive cut in half, so easy to taste, conch cleaned and cut into pieces, loquat leaves soaked until soft, the above materials into the soup, first fierce fire boil, and then simmer for about 1 hour.

Functions: clearing the lungs and relieving cough, generating fluids and strengthening the spleen