Analysis:

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Name of dish: Olive vegetable

Main ingredients: mustard, olives and cooking oil.

Ingredients: soy sauce, salt

Method: Rinse the raw materials, decoct them in a large pot for about 10 hour, and then add ingredients to make the olive vegetable.

Features: delicious, mellow and delicious.

Nutritional value: rich in chlorophyll and essential calcium and iodine for human body.

Olives cross the ocean

Chenghai olive vegetable is colorful, oily and attractive, and has become a side dish in Chaoshan people's daily home. Famous far and wide.

In the Ming Dynasty, Chenghai County Records stated: "The products and fruits include olives, and those that are small and sharp are better." "Vegetables have mustard greens, which can be salted." Skillful and skillful women in overseas Chinese hometown in Chenghai make full use of local olive and pickled mustard leaves (commonly known as pickled mustard leaves) and cook them into black olive vegetables, which can stimulate appetite, help digestion and increase appetite.

The traditional production technology of black olive vegetable is: clean olive, soak and rinse with clear water, and filter off sour water; Then select salted pickles, chop them with a knife, put olives and mustard leaves into 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.

At present, the pickling process in Chenghai urban and rural areas has made great progress. Many manufacturers put the refined and fragrant Chenghai olive vegetables into small glass bottles, which become an indispensable and unique side dish in restaurants and banquets, and are favored by eaters and sell well in domestic and foreign markets.

(Peng Jin)