Steamed tofu with olives and vegetables is a Chaoshan special delicacy that is popular all over the country. In the Chaoshan area, there is a traditional habit of eating porridge with pickles every morning. Olives are an essential delicacy on the table every day. Olives often appear in the luggage bags of Chaoshan people who travel far.

Just like Sichuan people cannot live without hot sauce.

I don’t know which era started. Olive vegetables were homemade from small workshops to large-scale mass production. Olive vegetables quickly spread at home and abroad. Coupled with the careful cooking of new-school chefs and cooks, olive vegetables can be used as side dishes.

Seasonal seasonings can also be used.

For example, olive green beans, olive vegetable minced meat, olive vegetable steamed fish, olive vegetable steamed tofu, olive vegetable bibimbap... Olive vegetables can greatly increase appetite regardless of the season.

Steamed tofu with olives and vegetables is a perfect accompaniment to the dish. It is fragrant and can be served as a famous Chaozhou dish to entertain distinguished guests. It is also found in the menus of major restaurants and restaurants. Steamed tofu with olives and vegetables is not only delicious in the tongue and intestines, but also rich in many nutrients.

A variety of vitamins, protein, calcium, and iodine necessary for the human body, and also contains various trace elements such as iron, zinc, and magnesium.

In fact, the traditional steamed tofu with olives and vegetables does not add minced meat, but everyone knows that tofu can only achieve the best nutritional effect if eaten with meat. Therefore, my steamed tofu with olives and vegetables is based on the traditional taste.

, minced meat was added to make it more nutritious; the tofu was also sliced ??from one big piece but connected at the bottom, like an organ, which not only makes it more flavorful, but also looks more attractive.

Ingredients: 350 grams of tofu, 40 grams of olive greens, 50 grams of fat and lean meat, 10 grams of garlic, 5 grams of ginger, two green onions; Method: Cut the tofu into large pieces, then cut into thin slices as shown, but do not cut off; remove and wash the garlic

, smash it into a small container, heat the olive oil, pour it on the garlic and set aside; peel the ginger and mince it into a puree; wash and mince the fat and lean meat; wash and chop the chives and set aside.

Stuff the tofu with olive greens, top with heated olive oil and garlic, steam in the steamer for 8 minutes and take out.

Heat an appropriate amount of oil in a pot, add minced meat and ginger and stir-fry until it changes color, add light soy sauce and oyster sauce, and pour in starch to make a marinade.

Pour the prepared minced meat marinade over the tofu and sprinkle with chopped green onions.