How to make olives, the secret practice of olives

Olive radish juice ingredients: 50 grams of fresh olives, 500 grams of raw white radish. Method:

Mash the fresh olives, cut the raw white radish into pieces, mash it, mix well with the olive puree, add 500 ml of water, boil over low heat for 20 minutes, and drain the juice. Medicinal: As a tea, 1 drink per day.

Description: Clearing heat and detoxifying; It is curative for epidemic ** and diphtheria. Olive Tea Ingredients:

3 fresh olives, appropriate amount of green tea. Method: Cut the olives with a knife and fry them with water for 5 minutes.

Add green tea, olive juice to the teacup. Medicinal: Drinking.

Description: Clearing heat and generating Jin; It is effective for heat and thirst, loss of voice, pharyngitis, sore throat and tonsillitis. Olive Juice Ingredients:

20 fresh olives. Method: Mash to get juice.

Medicinal: Drinking. Description:

detoxification and sobering; It is curative for puffer fish poisoning, mushroom poisoning, and drunkenness. Olive ginger tea ingredients: 7 fresh olives, 15 grams of brown sugar, 5 slices of ginger.

Method: Mash the fresh olives, add brown sugar and ginger, add water and fry for 10 minutes, and filter the juice. Medicinal:

Warm drink, 2 times a day. Description: Anti-diarrhea and anti-inflammatory; It is effective for enteritis, dysentery and diarrhea.

Ingredients: 15 green olives, 1 pork lung, 100 grams of lean pork, 50 grams of coriander, 2 3 slices of ginger.

Preparation: Wash and soak the olives; Coriander washed; Put the pig's throat on the water hose and pour it with water, squeeze out the white water in the lungs with your hands after filling, wash the pig lungs many times, wash them with cornstarch and then rinse them with water, and cut them into cubes. Put them in a large stew pot with ginger, add 1500mg of cold boiled water (about 6 bowls of water) and simmer for 3 hours, add an appropriate amount and a little raw oil.

If you don't make stewed soup, you can also make a general soup. You can add bones, sliced meat, etc., and everything is delicious.

Steps to make secret olives:

1. Pick the prepared olives one by one, remove those scars or moth-eaten olives, put the prepared water in the pot and heat it to boil, and then put in an appropriate amount of edible salt, the ratio of water to salt should be about 4:1, and after all the salt is melted, turn off the fire and cool down.

2. After washing the prepared olives with water, then dry the water on the surface, then put it into an oil-free glass bottle, and then pour in the brine after cooling, so that the brine is submerged 3 to 4 cm over the olives.

3. After the bottle mouth is sealed, it is salted in a cool environment, and the olives in the bottle can be flavored after a week, and they can be taken out and eaten directly when they want to eat, and the longer the olive is pickled, the better the taste.

Other secret olive methods: in addition to being pickled in salt water, you can also use white sugar and licorice powder to pickle, when pickling, you also need to clean the olive fruit, remove the water, and then put the white sugar and licorice powder together and mix it thoroughly, evenly spread it on the surface of the olive fruit, put it in a bottle and seal it for preservation, after more than ten days, the olives can be flavored, so that the pickled olive fruit tastes sweeter, and it is usually more suitable for eating as a snack.

Here's how:

Ingredients: 500 grams of olives, appropriate amount of water, 75 grams of salt, water bowl (about 350-370 grams) 1, first wash the olives, and then dry the water.

2. Then take and boil a pot of water, the amount of water can be slightly more, enough to marinate the olives.

3. Turn off the heat after boiling, and wait until the water temperature is slightly lower, about 90 degrees.

4. Spread the dried olives into the electric saucepan, do not plug in the power supply, and remember not to plug it in.

5. Pour the water with a water temperature of 90 degrees on the olives with a spoonful of spoonful, don't worry, you can change to a larger spoon, but be sure to pour it slowly.

6. Slowly pour hot water into the saucepan along the walls of the saucepan.

7. Until the hot water has submerged the olives, which are 5cm higher than the olives, close the lid and let the hot water cool naturally. The hot water that soaks the olives is ordinary boiling water, not salt water.

8. After making the olives, prepare the ingredients for boiling the brine, as shown below.

9. Pour 75 grams of salt into the pot, then put the bowl of water and heat it on the stove.

10. Then bring the salted water to a boil, turn off the heat, and let it cool naturally.

11. At this time, the water soaked in the olives is cooled and poured out, and the olives are put into a glass jar.

12. Pour in the same cooled brine, the amount of which is just enough to submerge the olives.

13. Soak in brine for three days, pour out the brine after three days, take out the olives and put them in a can, and put them in the refrigerator to freeze.

As follows:

Ingredients: Fresh olives, salt, sugar and ginger to taste.

1. Prepare the ingredients first, olives, pickled salt, sugar and ginger. Olives are bought fresh green olives, washed with water first, and rinsed two or three times repeatedly. In the process of washing, pick out the rotten olives and throw them away, and the black spots are rotten.

2. Pour an appropriate amount of water into the pot, pour the cleaned olives into the pot and bring to a boil over high heat. Once boiling, prepare a netting blue, pour the olives into the reticule to cool and drain. The olives that have been boiled in water once have no bitter taste, and the olive flesh becomes softer and easier to pit.

3. Wash the ginger with water and cut it into small pieces with a knife. Prepare a clean stone mill and a stone hammer, put the chopped ginger into the stone mill, use the stone hammer to evenly break the ginger, and then put it on a plate for later use.

4. After the ginger is processed, grab a handful of olives and put them in the stone mill. Add an appropriate amount of pickled salt and hammered ginger, and beat the olives with a stone hammer until the skin of the olives is broken and the olive pits are visible. In the process of hammering the olives, the olives, ginger and pickled salt are mixed with water to make the olives more flavorful.

5. Finally, add sugar, and repeatedly grasp the olives with your hands, so that each piece of olives can be stained with sugar. Adding an appropriate amount of sugar can make the olives taste more fresh and sweet, and if you like to eat sweeter, you can add more sugar.

6. After the olives are pickled, they enter the last process, which is drying. Spread the freshly pickled olives in a bamboo basket and expose them to the sun for one to two days.

How to make sweet and sour olives will be crispy.

Ingredients: 2 kg of green olives, 2 kg of white sugar or rock sugar, 2 bottles of vinegar.

1. Wash the green olives, then remove them and dry them.

2. Then wrap it in a clean bag and smash it with a hammer.

4. We just put a layer of sugar and a layer of olives into the jar.

5. If you put the white vinegar in, you must have submerged the olives.

6. Then seal it with plastic wrap, close the lid, and then put it in the refrigerator for half a month to be edible.

Sweet and sour olive efficacy and function.

Vinegar and olives are believed to be familiar to everyone, in daily life we almost use vinegar every day, vinegar has a lot of good effects on the body, can help us to promote the digestion of the stomach, for reducing blood lipids have a good effect. Olive vinegar is a good food for our health, it has a good effect and effect on some children, it can help a good appetizer, and female friends can eat some can help beauty and beauty.

1. Throat relieving.

If you have an uncomfortable throat, you should eat some olives in moderation, which is very helpful for the health of the throat. Olives contain a certain amount of tannic acid, and also contain volatile oils, which are very helpful to our throat, which is more prone to swelling, pain and inflammation, so you can eat some olives to help improve well.

2. Quench your thirst.

Olives contain more glycotides, and olives also contain a certain amount of water and nutrients, and we eat some olives to quench thirst, so in summer, it is very suitable for eating olives.

3. Detoxification. We eat olives can help the body to discharge some toxins, because olives contain tannic acid and amsinolsinol, which have a certain detoxification effect.

1.First boil the water, put the non-oily table salt into the boiling water, the ratio of water to salt is about 4:1, and let the salt water cool;

2.Wash the olives and blot the water with a clean, dry towel;

3.To clean a container, it is best to use a double-mouth jar to make sure that it does not get oily, dry the water, and shake the jar with wine;

4.Put the olives in a container and lay them out, then pour the cool salted water on the olives and submerge them for 3-4 cm;

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

6.It can be eaten after a week, but as long as the salt taste is right, the longer it lasts, the better it tastes, if it is a double mouth.

Make sure that the water from the outside mouth does not run dry.

According to your taste, if you like to eat desserts, you can also put a little sugar in the salt water, or use white sugar instead of salt, but you should put more sugar.