Raw material introduction Olive Lai is a food listed in recent years, which is mainly made of mustard, olive, salt and alcohol. It is natural, without any pigment and vegetarian food. The food processing is fully automatic, and the processing selects high-quality edible oil, which is delicious and round in color. It is a unique flavor dish in Chaoshan area of China.

Olive vegetable tastes like olive glycol, and is made by frying the plump leaves of mustard. Its exquisite production technology can be traced back to the Song and Ming Dynasties. After processing, it has the characteristics of "clear, fresh, refreshing, tender and smooth", which is delicious, appetizing, unique in flavor, endless in aftertaste and long in shelf life. Generally eaten directly, it is a good food for breakfast and wine, and it is the first choice with white rice porridge, white rice, noodles and steamed bread. Nutritional analysis 1. Olive vegetables contain high calcium content and many trace elements such as iron, zinc and magnesium.

2. Olive vegetables are rich in olive oil. Nutrients and multivitamins, promote the production of body fluid, benefit the spleen and promote digestion. The relevant people can be eaten by the general population. Make instructions on the preparation of olive vegetables.

1. First, choose green and rich fresh olives to remove their bitterness;

2. Stir-fry with fragrant peanut oil and salt repeatedly to get the fragrant flavor and leave its precious olive oil ingredients;

3. Add the selected mustard leaves, control the different heat, stir slowly, and the olive juice and sesame oil gradually penetrate into it, making it gradually dark and shiny;

4. After more than 10 hours of slow fire, with spices, make a smooth and refreshing olive dish.