Question 1: How to make delicious pickled ginger and salted olives. Ingredients

2 pounds of green olives

Accessories

A large piece of ginger 200g salt

100g white sugar

The authentic method of pickling ginger salted olives:

1. Wash the green olives.

2. Use a mortar to pound the green olives, and hammer them forward and backward to crack them until the core and flesh are not separated.

3. As shown in the figure. Pounding two at a time is more efficient than several at a time.

4. It is more efficient when two people work together. One is responsible for throwing two pieces in at a time, and the other is responsible for pounding and taking them out.

5. A large piece of ginger is required and pounded into shreds with a mortar.

6. Add the pounded ginger, salt, and sugar to the pounded green olives, and mix evenly with your hands.

7. Marinate overnight, spread out and dry evenly the next day.

8. After one day of drying, the color has changed and there is still moisture. Continue drying the next day.

9. Dry thoroughly and turn brown. Bottle and store dry. Best used within one year.

Question 2: What are the advantages and disadvantages of salty olives? All pickles are the same, eating too much is not good. They all have a high salt content. As we all know, eating too much salt is bad. In addition, pickles have a pickling process, and during this time the nutritional basis of the vegetables is lost. Even if there are, there aren’t as many as before. When eating pickles, you just want to taste them, so there’s no harm in eating less.

Question 3: How to pickle salty olives to make them sweet and salty? Sweet olives: Ingredients: Ingredients: 1 piece of steak Accessories: 5 ml of olive oil 10 grams of butter 1 potato 1 lettuce 2 slices of onion A few cherries 10 pickles 1 pickle Seasoning: A little salt Recipe for sweet olive oil: 1. Cut the steak Dip the surface moisture with a kitchen towel, pour in olive oil, spread evenly on both sides, then sprinkle salt and pepper evenly on both sides, put it in a crisper, cover it, and store it in the refrigerator to marinate for 2 hours 2. Wash the potatoes, do not peel them, and cut them into triangular pieces.

Put butter in the pot, turn on low heat, melt the butter completely, add potato cubes, change to medium heat and fry until at least two sides are golden, sprinkle salt while hot, and then put it on a dinner plate. 3. Wash the lettuce and use your hands. Tear the onions into thin strips, remove the pits from the cherries, and cut the pickles into thin slices. Put them in a large bowl, add French mustard, mix well, and put it on a plate. 4. Add some olive oil to the pan for frying the potatoes. When the oil is 70% hot, put the steak in, adjust to medium heat and fry, fry one side for 2 minutes, flip over and fry the other side, keep for 1 minute, then pour in the brandy, continue to fry for 10 seconds, then turn off the heat , squeeze the lemon juice on the steak, and serve on a plate.

Question 4: How to make salty olives. This is the simplest method:

(1 ) First wash the freshly picked olives and dry them (you can also sun-dry them); (2) Smash the dried olives one by one, but do not smash them, the shells and flesh are still connected;

(3) According to the number of olives, add an appropriate amount of salt, usually coarse salt (available in major shopping malls);

(4) Stir thoroughly and pack in a sealed container;

(5) The olives will gradually change color after being placed for 1-2 weeks (the length of time depends on the placement temperature);

I hope this can help you!

Question 5: How to pickle white olives into salted olives 1. Boil the water first, put non-stick salt into the boiling water, the ratio of water to salt is about 4:1, add the salt water Let cool;

2. Wash the olives and use a clean dry towel to absorb the water;

3. Clean a container, preferably a double-mouth jar, to ensure no stains are stained oil, dry the water, and rinse the jar with wine;

4. Put the olives into the container and lay them out, then pour the cool salt water on the olives and cover them by 3-4 cm. Yes;

5. If it is a double-mouth jar, cover it and add water to the outer mouth. If it is a single-mouth container, seal it well;

6. One week It is ready to eat, but as long as the salt taste is appropriate, the longer the taste, the better. If it is a double-mouth jar, make sure the water on the outer mouth is not dry.

According to your own taste, you like to eat sweeter, slightly You can also put some sugar in the salt water, or use white sugar instead of salt, but you need to add more sugar.

Question 6: How to pickle semi-salty sweet olives? Add sugar and then add salt after marinating< /p>

Question 7: How to pickle salted olives? Mung bean licorice tea clears away heat and detoxifies

Ingredients: 60 grams of mung beans, 15 grams of licorice.

Function: Clear away heat and detoxify.

Indications: organophosphorus pesticide poisoning and toadstool poisoning.

Method: Take 60 grams of mung beans and 15 grams of raw licorice. Grind the *** into a coarse powder, put it into a thermos bottle, add an appropriate amount of boiling water, cover and simmer for 20 to 30 minutes. Drink frequently instead of tea. One dose day and night, one dose every 6 hours if necessary.

Do’s and Don’ts: If you ingest toxic mushrooms or organophosphorus pesticides (such as pesticide 1605) within 3 to 4 hours, and most or part of the poison has not yet entered the intestines or has not been fully absorbed, you should According to first aid routine, use salt water or mung bean soup to lavage the stomach several times before taking this tea.

Olive tea clears away heat, detoxifies and soothes the throat

In spring, the temperature fluctuates from cold to hot, and someone at home is invaded by a virus. Wind-heat affects the lungs. The first thing is a sore throat. After taking medicine and resting, the throat becomes uncomfortable. There is also phlegm and heat and toxins that have not been cleared away. I remembered that I had self-pickled salty olives at home. I took four or five and smashed them. I poured them into boiling water for more than ten minutes and drank them. I brewed them several times and made tea. My throat was immediately refreshed. (If you think the tea is too salty, you can add a little pure honey to mix it and drink it; the salted olives can be mashed to varying degrees in batches so that the first cup will not be too salty.)

This is the season when olives are on the market. , the salted olives at home have been used up, it’s time to add fresh items and marinate them for later use.

Olives are also called green olives and white olives. They are astringent, slightly sour and sweet in taste. They can clear away heat and detoxify, produce fluid and quench thirst, resolve phlegm and eliminate accumulation, and can detoxify fish and turtles. You can drink olive tea if you have a bad throat, cough due to lung heat, or sore throat (throat inflammation). For example, there are no pickled salty olives. During this season, buy fresh olives, wash them and chew the juice (the pomace is difficult to digest and you will spit out the juice after chewing it). off), the effect will be better. The dosage is about five or six to seven or eight pills for effective results.

Modern pharmacological research shows that olive decoction has inhibitory effects on diphtheria bacilli, Staphylococcus aureus, Streptococcus, pneumococcus, etc., which also explains its antiviral effect.

My grandparents told me that olives not only detoxify heat and fish and turtle poisons, but also detoxify alcohol. Seniors said that in the past, during social occasions, when drinking and having fun, some restaurants would put a small plate of fresh olives on the table. If the drinker drank too much, he would chew a few green olives, suck the juice and spit out the residue, which had the effect of relieving hangover. Make it by pounding more than ten fresh olives into juice and taking it to wake up from alcohol. It is a good medicine for Liu Ling.

In addition, green olive is also a good choice for red lovers. It is known that in the past, opera troupe bosses also prepared green olives, which they often chewed or crushed to make tea, which had the effect of clearing the throat and reducing inflammation. For long-term smokers, it is a good soothing food.

When buying green olives, it is better to choose small ones with a green fragrance, while larger ones that are yellow and fat are inferior; but do not pursue those that are particularly green in color without yellow. It is known that some fruit sellers buy them for appearance. Soak the olives in water to keep them green. If the color of fresh olives turns yellow and has black spots, it means that they have been stored for too long and are not fresh enough.

Question 8: What are the benefits of eating salty olives? 40 points All salty olives are the same, eating too much is not good. They all contain high salt content. As we all know, eating too much salt is bad. In addition, there is a pickling process for salted olives. During this time, the nutritional basis of the olives is lost. Even if there is, there is not as much as before. When eating salted olives, you only need to taste them, so eating less will not hurt. What's the harm?

Question 9: What should I do if the pickled sweet and sour olives are a bit salty? I think we should pickle out all the water inside. First put some salt (a small amount) and marinate for half an hour to remove all the water, then pour it out. Drain the water; then add sugar and vinegar to marinate.