Olive vegetables were originally thought to be olive leaves or something. The olive vegetables at home were bought by my father. They were dried vegetables. When eating, they had to be soaked in water before making them. I checked the Internet and found that olive vegetables do not grow on olive trees, but are processed again with olives, similar to our pickled pickles in the north. Most of what is sold in supermarkets is in small bottles, pickled. Nutritional value: Rich in chlorophyll and essential calcium and iodine.
Olive vegetables are dark in color, rich in oil, and are delicious and attractive, making them a small dish at home for Chaoshan people. Famous. Olive cabbage is a unique flavor dish unique to the Chaoshan area. It is fried with the sweet taste of olives and the rich leaves of mustard. Its superb production process can be traced back to the Song and Ming Dynasties. After processing, it is "clear, fresh, refreshing, tender, smooth" and other characteristics, can be said to be a kiba among the famous Chaozhou cuisine.
The method of making olive vegetables is meticulous and requires eight processes: first select green and rich fresh olives to eliminate the bitterness, and then stir-fry them repeatedly with fragrant peanut oil and salt to obtain the fragrant flavor and retain the precious olive oil ingredients. Add selected mustard leaves, control different heat levels, and slowly stir until the olive juice and sesame oil gradually penetrate into them, making them gradually dark and shiny. After being boiled on slow fire for more than ten hours, and supplemented with spices, the olive vegetables are made into smooth and refreshing. Taste it with chopsticks, and your tongue and intestines will be fragrant. Chew it carefully, leaving a fragrance on your teeth and cheeks. It has a unique charm of "stepping on the flowers and returning home with the fragrance of horseshoe". In addition, olive vegetables are rich in precious nutrients of olive oil and multiple vitamins, which promote saliva and spleen, promote digestion. It is a natural green and healthy food for Chaoshan pickles.
I really didn't notice such a nutritious dish in the early years. I always felt that the taste of southern food could not be accepted by us northerners. But this dish is worth a try, and it adds green beans, which is kidney beans. I learned this on Food Network and I used to think it was something different. Olive vegetables, meat and green beans, just by looking at the name, you know what's inside and how to make it.
Olive vegetable, minced pork, green beans
Recipe Recommendations
- green beans 1 handful
- olive vegetable half a bowl
- meat 1 block
- garlic appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Olive vegetable, minced pork, green beans
1
. Pick the green beans and soak the olive vegetables in advance to soften.
2
Cut the green beans into 1 cm long pieces.
3
You can cut the soaked olive vegetable pieces several times
4
Bring water to the pot, add green beans, add a little salt or oil, and boil for 2-3 minutes. Remove and rinse with cold water, drain for later use.
5
Leave a little oil in the wok and stir-fry the meat filling until done. The meat filling can also be pickled first.
6
Remove the fried meat filling.
7
Stir fry the green beans with the remaining oil in the wok.
8
Add olive cabbage, salt, and oyster sauce to taste.
9
Add the fried meat paste and garlic slices, stir fry and remove.Olive vegetable, minced pork, green beans Make Tips
1. When blanching green beans in water, you can blanch them first and then cut them into sections, which will reduce nutrient loss. 2. Adding a little salt or oil when blanching can keep the green color of the green beans. 3. The meat should be stir-fried first, and then stir-fried. This will retain more of the flavor of the green vegetables and not let the taste of the meat taste too much.