1. Make cold fruit

Ingredients: olives, licorice (10g), sugar.

Method:

First blanch the olives in boiling water, then warm them over fire for about 2 minutes, mainly to remove the astringency of the olives.

Second, make water again (the water should overflow the olives). Put the prepared licorice into the pot and cook for 5 minutes, then put the sugar and olives into the licorice water, turn off the heat, pick up the pot, pour it into the container, and let the olives soak.

After 10 hours, try the entire toothpick. It tastes good. It is sweet but not astringent when chewed in the mouth, a little sweet and sour, which can greatly increase appetite.

2. Stewed olives

Another way of eating Cantonese is to make soup. The specific operation is as follows:

1. Ingredients: 100g green olives, 500g ribs (the ingredients can be determined according to the individual), edible salt.

2. Steps:

(1) First clean the ribs, cut into pieces and drain the water.

(2) Wash the green olives and crush them. (Place the olives on the chopping board and pat them lightly with the back of a knife)

(3) Put the olives and keel bones into the soup pot, add an appropriate amount of water, and soak the ingredients.

(4) Turn on high heat until the soup boils, keep boiling for half an hour, then simmer on low heat for half an hour, add salt.

Note: Do not add salt too early, otherwise it will affect the color of the soup. Don't let it rain too much or you'll lose the flavor of the olives.

Efficacy: This soup can nourish yin and moisturize the lungs and aid digestion. Suitable for all seasons, especially for strep throat.

Eat raw

Raw food is the best. Although the taste is very bitter, the more you chew it, the better it tastes. Finally, there is fragrance. Give it a try.

Another way to eat them raw is:

Just like raw betel nuts are only found in Hainan, I think this way of eating green olives should have been passed down from Fuzhou.

Squeezed green olives, seasoned with soy sauce and pepper, make a delicious and refreshing snack.

Soak green olives in honey and place in a jar. Green olives absorb the essence of honey and make up for its own shortcomings - it is neither astringent nor sweet, giving people a sweet, fragrant and throat-moistening feeling that people will never tire of tasting. Processed green olives do not have the bitterness and sourness of fresh green olives, but retain the mellow aroma of honey.

Chew it directly! Green olives are delicious when eaten directly, with rich layers and a long aftertaste. It feels a bit sour at first, then a bit astringent, and finally the aftertaste is sweet. Removes fire and moistens the throat, produces fluid and quenches thirst.