The practice of green olives, and the practice of making soup with green olives

Green olives are delicious, chew them, first astringent and then sweet! There are many benefits of green olives, first.

1. Green olives contain a large number of antibacterial ingredients, which can be anti-inflammatory, swelling and detoxifying, and have a good effect on the swelling and sore throat. Clause.

2. Green olives contain a lot of water and a variety of nutrients, which can well replenish the body's body fluids and play a role in quenching thirst. Clause.

3. Green olives are rich in organic acids, which can supplement nutrients for the body and have great benefits for physical health.

Especially in summer, many people smoke and drink alcohol or drink less water, sweat a lot, eat fried food, and are easy to get inflammation, either sore throat, or mouth ulcers, fever and cold, etc., and it will be very uncomfortable if they can't eat or sleep! Cai Cai went to the market that day and saw green olives for only 8 yuan a catty, ** compared to other fruits are not expensive. The taste of green olives is slightly bitter, and after tasting one, there will be a sweetness, which will make the throat particularly comfortable, and eating it in summer can help moisturize the throat, reduce inflammation and remove toxins.

Cold olives] Ingredients]: Half a pound of green olives, a little salt.

Step 2: Cut the washed green olives into slices and place them in a pot.

Step 3: Add a bowl of warm boiled water to the green olives, blanch them for half a minute, and then drain the water. Because it is to be eaten raw, it will be more hygienic to blanch it, and it will also reduce the jerky taste of green olives.

Step 4: Finally, add a little salt about 30 grams, stir well, and then serve on a plate.

Tips for dish

The traditional way to eat green olives is to beat the canan ginger with salt and pickle it and eat it, or add pork bones and white radish to cook it together to make a green dragon and white tiger soup. If you want to have a better anti-inflammatory effect, it is recommended to add salt and eat it raw, and you don't need to add so many other seasonings.

The taste of olives is sour and astringent, after chewing for a long time, I feel full of fragrance, the aftertaste is endless, and it is another flavor when made into dishes, so how to make olives delicious in dishes?

First, the olive is cool and disgusted with Wang Hu Guo

Ingredients: olives, licorice (10 grams), sugar.

Method: 1. Boil the olives in boiling water, wait for the water to boil and warm for about 2 minutes, mainly to remove the olives'Astringency;

2. Re-make the water (the water should overflow the olives), put the prepared licorice in a pot and boil, boil for 5 minutes, then put the sugar and olives together in the licorice water, turn off the heat and start the pot, pour it into the utensils, and let the olives soak.

2. Olive stew

Ingredients: 100 grams of green olives, 500 grams of keel or pork ribs (the material can be determined by the person), edible salt.

Steps: 1. Clean the keel first, cut the pieces, and drain the water.

2. Wash the green olives and pat them off. (Place the olives on the board and pat them with the back of a knife).

3. Put the olives and keel into the soup pot, put an appropriate amount of water, and soak the ingredients.

4. Cook the soup over an open flame until the soup boils, continue to roll for half an hour, and then change to a slow pot for half an hour, and put the Yanling yard down

3. Olive radish dandelion porridge

Ingredients: 50 grams of olives, 100 grams of radish, 15 grams of dandelion, 50 grams of japonica rice.

Method: 1. Mash the above objects and put them in a small cloth bag, 2. Add an appropriate amount of water, fry them in water for 20 minutes, and remove the medicine bag.

3. Add the washed japonica rice, an appropriate amount of warm boiled water, and cook into thin porridge.

The method of making green olive soup is as follows: 1: Wash and pat the green olives, cut the duck meat into pieces and boil the water.

Wash the abalone, blanch the lean pork, break the green olives, and set aside; Add an appropriate amount of water to the pot, add lean pork, abalone (with shell), green olives, and ginger slices after boiling, simmer for about 1 hour, and add an appropriate amount of salt to taste. 1 time a week, drink soup.

Ingredient 1: 5 green olives, 100g duck meat, 2 slices of ginger. Effect 1: Nourish yin and moisturize dryness, dissolve phlegm and relieve cough. Applicable age 1: over 3 years old, a small amount of multiple doses. Fava bean disease can be taken.

Ingredient 2: 5 green olives, 3 small abalone (fresh and dried products are acceptable, dry products need to be soaked in advance), 50g of lean pork, appropriate amount of ginger. Efficacy 2:

Nourish yin and nourish the lungs, clear the throat. Applicable age 2: over 3 years old, when the digestion is good, no pain, a small amount of multiple doses.

Fava bean disease can be taken.

When making rice, you can drop a few drops of green olive oil in the pot, or use green olives directly, which will make the rice very fragrant, glutinous and full.

Green olive oil can be used as a substitute for cream, it tastes better than cream, and is suitable for any pastry and dessert.

Green olives can also be made into tea, put 2 green olives and 1 gram of green tea into a cup, cut the green olives into two sections, brew with hot water, and drink after about 5 minutes.

Wash the olives and fry them in a juicer or boil them into a paste.

Wash the green olives and boil them in a pot of water with the fresh radish. This is the famous "Green Dragon White Tiger Soup". In fact, green olives can also be eaten in soup with a variety of ingredients, including meat, lotus root slices, etc., which can not only enhance the taste of the soup, but also increase the nutrition of the soup.

When eaten raw, the taste of green olives is sour and astringent at first, but the more you chew it, the sweeter it becomes.

Green olives, known as the "fruit of heaven", have many ways to eat, and generally need to be carefully cultivated for 7 years before they begin to bear fruit, such a rare fruit can not only be picked and eaten, but also juiced, soup, boiled paste, made into green olive oil and so on. It can also be a common pathology in life. Would you like to eat it?

Green olive boiling water method: 5-8 green olives, wash them clean, put 1 bowl of water in the pot to boil, change to low heat after the water is boiled, boil for about 20-30 minutes, boil until about half a bowl of water remains, put some rock sugar, and drink it after it is cold. Because the green olives are boiled in water, it is really not very good to drink, bitter and bitter, so you need to put some rock sugar, which will be more pleasant.

There are many ways to eat olives, generally speaking, they will choose to eat them raw, and olives are the best to eat raw, although they are bitter in the mouth, but the more you chew them, the more flavorful they are, and they will produce a sweet taste. It can achieve the effect of removing fire and moistening the throat and quenching thirst. Olives can also be stewed in soup to drink, especially Cantonese people like to make soup, stew olives with pork ribs, not only very delicious, but also the soup can also nourish yin and kidneys, help digestion, suitable for all ages.

It can also be pickled to make preserved fruits. After 10 hours, it will be sweet and sour, which will whet your appetite.

Olives are rich in monounsaturated fats and are also good for vitamin E**. Since monounsaturated fats are not as easily damaged as polyunsaturated fats, they are good for the outer membrane structure of cells and other fat-containing cells. Stable monounsaturated fats have a cell-protective effect, especially in combination with vitamin E, which has antioxidant properties, which can greatly reduce the risk of cell damage and inflammation.

In addition to this, olives contain a variety of beneficial compounds such as phytonutrient polyphenols and flavonoids, all of which have significant anti-inflammatory properties.