Name: Olives

Main Ingredients: mustard, olives, cooking oil

Restrictions: soy sauce, salt

Method: Rinse the raw materials, frying in a large pot for about 10 hours, and then add the ingredients, that is, olive dishes.

Features: flavorful, mellow, delicious

Nutritional value: rich in chlorophyll and essential calcium, iodine

Olive vegetables across the sea

Chenghai olive vegetables are colorful, rich oil, delicious and attractive and become the daily home of the Chaoshan people small dishes. It is famous all over the world.

Ming Dynasty "Chenghai County Records" in: "Products, fruits have olives, small and pointed for the best". "Vegetables have mustard, which can be salted." Chenghai Overseas Chinese women of the art of craftsmanship to take full advantage of local products olives and salted mustard leaves (commonly known as pickled leaves), fine cooking made for olive dishes, eaten to appetize and eliminate food, to help digestion, enhance appetite.

The traditional production process of olive dishes is: clean olives, rinsing with water maceration, filtering out the acidic water; and then select the salted pickles, chopped with a knife, the olives and mustard leaves into an iron pot, add peanut oil and the right amount of salt, cooked over moderate heat until nearly cooked, will have been chopped up red pepper, garlic, sesame seeds, peanut kernels, and other auxiliary materials to join the mix, and then cook for five minutes that is to become.

At present, Chenghai urban and rural pickling processing industry has been a great development, many manufacturers will be refined, fragrant Chenghai olive dishes into small glass bottles, become a restaurant, feast on an indispensable, unique flavor of the small dishes, favored by diners, very popular in the domestic and international markets.