How do you make purple olives delicious and how do you make olives delicious?

1: Shredded, preferably add some green pepper (that is, chili pepper) shreds (function: to enhance flavor).

2: Throwing cool, that is, throwing it into cold water to wash (the real meaning of throwing cool is actually throwing hot things into cold water to cool).

3: Adjust the juice, add vinegar to a small bowl (beginners can pour vinegar in the palm of your hand to prevent vinegar from pouring too much, and it is generally advisable to pour it to the edge of your hand), chili oil (don't say no, if not, add the oil in the "Lao Gan Ma" hot sauce, be careful not to have too much, otherwise there will be no vinegar taste), sesame oil, salt, garlic (of course, you have to beat the garlic into dissolve, don't know how to dissolve?) It's just minced garlic!

ps: My personal taste prefers to add some "Tianjin garlic spicy sauce" hehe.

4: Mix, it's simple, sprinkle the mixed juice evenly into the cut shredded vegetables, and then mix well (I personally like to mix directly by hand, convenient, fast, hehe, remember to wash your hands with Tiens fruit comb first, haha).

5: OK, you can eat it, but as a maker, you'd better taste it first, if it's salty and sour, add a small amount of water, and add some monosodium glutamate. And, of course, the all-important sixth step!

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.

1. Prepare ingredients: 4 kg of fresh olives, 4 kg of crushed rock sugar (white sugar is also fine), 1 kg of salt, 50g of perilla, 4 kg of pure rice vinegar, and 1 kg of honey.

2. Wash the fresh olives, dry the water and mix well with salt and marinate for three days.

3. After three days, drain the salted olives out of the brine, then put them in a basin and wash them three times and soak them in water for 24 hours.

4. After draining the olives soaked in clean water and drying the water, prepare a large urn or a large glass jar, Qi Ji I use a ten-pound glass jar, a layer of olives and a layer of crushed rock sugar, and then put a few grams of perilla and pour 50 grams of honey, repeat this step until all the ingredients are finished, pour the rice vinegar into the sealed bottle, and put the jar in a cool place.

5. After a month, open the bottle and drain the water, and then dry the olives or air dry them with a hot air blower for 8 hours!

6. The dried olives should be put into a sealed bag immediately, so that there is no too high spike and more contact with moisture in the air and moisture, which can be put for 2 months, and if possible, you can put two small packets of food desiccant for 4 months!

1. Chilled with olives.

Ingredients: 1/2 purple olive blue, 1 fresh cucumber, salt, white vinegar, sesame oil.

Method: 1. Remove the dry skin of the purple olives, wash and shred.

2. Remove the thorns and wash the cucumbers, and grate them (no pesticides for self-grown, no need to peel).

3. Marinate the olives with salt for 5 minutes and strain out the soup.

4.Pour the cucumber shreds and olive shreds into a large basin, add sesame oil, and mix well with white vinegar to serve.

2. Olive wrapped meat.

Ingredients: purple cabbage, ground meat filling, tomatoes, coriander, green onions, ginger, cooking wine, salt, soy sauce, oil, egg whites, water starch.

Method: 1. Cut the olive slices into 8x8cm squares. The remaining leftovers are chopped. Blanch the cabbage slices and coriander.

2. Mix a little oil with chopped olives, add the meat filling, then add chopped green onions, minced ginger, cooking wine, salt, soy sauce, and stir in one direction.

3. Wrap the olive slices in water starch, fill the filling, and roll up. Tie the parsley rope.

4. After the water boils, steam for 10 minutes.

5. Salty and sweet tomato-shaped Zen juice as a topping.

3. Braised rice with purple olive cheese.

Ingredients: fresh shrimp, purple olives, rice, bacon, onion, mascapo cheese, olive oil, white wine, white pepper, butter.

Method: 1. Shred the purple olives and shorten them, and cut the bacon and onion into small pieces.

2. Wash the rice brother and control the dry water.

3. Put butter and chopped onion in the pot, add the rice and stir-fry for 2 minutes, spray in the white wine, add water to cover the rice noodles, heat over medium heat for 20 minutes, be sure to stir with a spoon frequently, and then add boiling water after the water is boiled and dry until the rice is cooked.

4. Heat the olive oil over medium heat, after the oil is hot, put the chopped onion and shrimp and bacon into the pot and stir-fry for 2 minutes, then add the purple olive shreds and stir-fry for 5 minutes, and set aside.

5. Mix the boiled and cooked rice with the stir-fried ingredients in a pot, add the triangle cheese, and season slightly with salt and white pepper.

There are two ways to do it, which are as follows:

Stir-fried red cabbage: 1. Wash the purple cabbage, cut the eggs into shreds and knock them into a bowl and beat them, stirring evenly like spring.

2. Put the wok on the heat, pour in a little olive oil and heat it, add the egg liquid, fry it and put it out.

3. Put the original pot on the heat, pour in olive oil and heat it, add the ginger shreds and fry until fragrant, add the shredded purple cabbage, fry quickly with a large fire slag liquid, fry until it is broken, put in the scrambled eggs, add salt to taste, and fry well.

Vinegar red cabbage:

1. Wash the purple cabbage and cabbage, cut the filial piety of the forest, add salt and marinate for 30 minutes.

2. Mix bay leaves, vinegar and mustard, add water and simmer for 3 to 5 minutes to make juice.

3. Mix and marinate.