Hong Kong olive vegetables, cooking wine, corn starch, salt, sugar, chicken essence
Hong Kong olive vegetables bottled Hong Kong olive vegetables are oil-pickled vegetables characteristic of Chaoshan, Guangdong. They are made of green olives with vegetable oil. It is boiled with salt through a special process, and then mixed with mustard leaves and spices. It is black in color, salty in taste, smooth and refreshing. The best products are those produced in Shantou.
Reference price: Nonggongshang Supermarket (Pengsheng) Hong Kong olive vegetables (240g) 5.8 yuan/bottle
Accessories:
Garlic, onion, ginger
p>Preparation method:
1. Remove the two ends and old tendons from fresh sword beans, wash and cut into particles, set aside.
2. Cut the garlic with a knife or press it into minced garlic and set aside.
3. Add cooking wine, minced green onion, minced ginger and cornstarch to the minced pork, use olives as seasoning and mix well; heat up the oil pan and stir-fry until cooked.
4. Heat the oil in the pan, sauté the garlic until fragrant, then stir-fry the sword beans until the skin becomes wrinkled. Finally, add the minced garlic and minced meat, mix well, season and stir-fry.
Reminder:
Drain the oil after frying the beans, which saves time and does not actually consume much oil; season the minced meat with olives and do not need to add salt. But be careful with the amount; popping more minced garlic will make the dish more fragrant.
Flavored olive vegetables
Ingredients: 2 pieces of white fermented bean curd, 400 grams of olive vegetables, 150 grams of pork tenderloin, 1 spoon of fermented bean curd juice, vegetable oil, pepper, salt, MSG, starch a little.
Preparation 1. Mash the fermented bean curd into puree first and stir evenly with the fermented bean curd juice; 2. Slice the pork, season with salt and MSG, and sizing it with starch; 3. Wash the olives and chop off the old roots. Cut into sections, blanch in a pot of boiling water, rinse and cool with ice or cold water, and drain; 4. Heat the wok, add vegetable oil, the oil temperature reaches 60%, add the meat slices, stir-fry, and then remove; 5. Continue to heat the oil pan, add fermented bean curd and stir-fry until fragrant, then add olives and meat slices, stir-fry, sprinkle with a little pepper, and serve.
Tips: Don’t cook the olives for a long time. Cook them immediately after scalding them. Cooling them with cold water can preserve their crisp texture. When stir-frying the olives and meat slices, work quickly so that the fermented bean curd juice can be evenly coated. , if the stir-fry time is too long, the olives will become watery and the meat slices will become old easily.
Hong Kong olive vegetables, cooking wine, corn starch, salt, sugar, chicken essence
Hong Kong olive vegetables bottled Hong Kong olive vegetables are oil-pickled vegetables characteristic of Chaoshan, Guangdong. They are made of green olives with vegetable oil. It is boiled with salt through a special process, and then mixed with mustard leaves and spices. It is black in color, salty in taste, smooth and refreshing. The best products are those produced in Shantou.
Reference price: Nonggongshang Supermarket (Pengsheng) Hong Kong olive vegetables (240g) 5.8 yuan/bottle
Accessories:
Garlic, onion, ginger
p>Preparation method:
1. Remove both ends and old tendons from fresh sword beans, wash and cut into particles, set aside.
2. Cut the garlic with a knife or press it into minced garlic and set aside.
3. Add cooking wine, minced green onion, minced ginger and cornstarch to the minced pork, use olives as seasoning and mix well; heat up the oil pan and stir-fry until cooked.
4. Heat the oil in the pan, sauté the garlic until fragrant, then stir-fry the sword beans until the skin becomes wrinkled. Finally, add the minced garlic and minced meat, mix well, season and stir-fry.
Reminder:
Drain the oil after frying the beans, which saves time and does not actually consume much oil; season the minced meat with olives and do not need to add salt. But be careful with the amount; popping more minced garlic will make the dish more fragrant.
Flavored olive vegetables
Ingredients: 2 pieces of white fermented bean curd, 400 grams of olive vegetables, 150 grams of pork tenderloin, 1 spoon of fermented bean curd juice, vegetable oil, pepper, salt, MSG, starch a little.
Preparation 1. Mash the fermented bean curd into puree first and stir evenly with the fermented bean curd juice; 2. Slice the pork, season with salt and MSG, and sizing it with starch; 3. Wash the olives and chop off the old roots. Cut into sections, blanch in a pot of boiling water, rinse and cool with ice or cold water, and drain; 4. Heat the wok, add vegetable oil, the oil temperature reaches 60%, add the meat slices, stir-fry, and then remove; 5. Continue to heat the oil pan, add fermented bean curd and stir-fry until fragrant, then add olives and meat slices, stir-fry, sprinkle with a little pepper, and serve.
Tips: Don’t cook the olives for a long time. Cook them immediately after scalding them. Cooling them with cold water can preserve their crisp texture. When stir-frying the olives and meat slices, work quickly so that the fermented bean curd juice can be evenly coated. , if the stir-fry time is too long, the olives will become watery and the meat slices will become old easily.