Olive vegetables are very good, what kind of plant is it?

Olive cabbage is a Han flavor dish unique to the Chaoshan area of Guangdong, which belongs to the Cantonese cuisine. It is made by taking the mellow taste of olives and frying the plump leaves of mustard greens. Taste the next chopstick, the tongue and intestines are fragrant, chew carefully, leave fragrant teeth and cheeks, and have a unique charm; It is appetizing and digestive, helps digestion and increases appetite.

The production process of olive vegetables can be traced back to the Song and Ming dynasties, and after processing and production, it has the characteristics of "clear, fresh, refreshing, tender and smooth", which can be said to be a wonderful flower in the well-known Chaozhou cuisine. Olive vegetables are plain and colorful, rich in oil fragrance, delicious and attractive, and have become the daily side dishes and delicacies of Chaoshan people. When cooking, you can put a little bit on it to make the dish very fragrant.

Amazing with rice.

Olive cabbage is a local flavor snack in Chaoshan, Guangdong, which is cooked with mustard leaves, olives, oil, salt, soy sauce and other raw materials. Its production process is more complicated.

Olive cabbage is a dish made from mustard greens, olives, and other spices. Olive cabbage is a side dish in the Chaoshan region of Guangdong, which belongs to the Chaozhou cuisine in the Cantonese cuisine. Olive vegetables are made by taking the mellow taste of olives, frying the plump leaves of mustard greens, and making them by salting, fermenting, and boiling.

Olive vegetables are also a characteristic variety of pickles extended in Chaoshan area, and are an important part of Chaoshan food culture.

Olive vegetables are made of the acidity of olive juice and the alkalinity of salt mustard greens, which are neutralized by high-temperature oil boiling to make olive vegetables black and shiny. Olive vegetable is a representative variety of Chaoshan mixed salty medium color, fragrant and tasteful, and unique flavor. This traditional production technique has been practiced to this day, solving the problem of supply and demand in the peak and off-season of fruit and vegetable production, reflecting the traditional virtues of diligence and frugality of the Chao people.

In the early years, the Han people in the Central Plains migrated to the Chaoshan area, bringing the eating habits of the Han people who like to eat rice and side dishes here. Fujian and Guangdong are rich in olives, in the Song and Ming dynasties, people will have medicinal value of olives and pickled vegetables combined, the olives pickled and mashed, and then with pickled dried vegetables boiled into home side dishes to preserve to eat, said to have a history of thousands of years.

Preparation of olive vegetables:

Choose green and rich fresh olives, remove their bitterness, and then stir-fry them repeatedly with mellow peanut oil and salt to take the flavor of fragrant and fragrant, leave their precious olive oil ingredients, add selected mustard leaves, and control different temperatures, stir slowly, olive juice and sesame oil gradually penetrate into it, making it gradually black and shiny. After more than 10 hours of simmering, accompanied by spices, it is made into a smooth and refreshing olive vegetable.

Olive cabbage is a side dish in the Chaoshan region of Guangdong, which belongs to the Chaozhou cuisine in the Cantonese cuisine. It is made by taking the mellow taste of olives and frying the plump leaves of mustard greens. Olive vegetables are appetizing and digestive, help digestion and increase appetite.

Flat, sweet, sour and astringent. Return to the lungs and stomach meridians. Clear heat, clear the throat, invigorate and detoxify.

The production process of olive vegetables can be traced back to the Song and Ming dynasties, and it has the characteristics of "clear, fresh, refreshing, tender and smooth" after processing. It is rich in olive oil's precious nutrients, vitamins and essential calcium, iodine, iron, zinc, magnesium and other trace elements.

Chaoshan olive vegetable is an important part of Chaoshan food culture, with rich nutritional value and medicinal diet, and its fine and exquisite production skills have a history of thousands of years in Chaoshan area.

Olive vegetables are not only one of the favorite salty dishes on the table of Chaoshan people, but also have a unique Chaoshan flavor. As the Chaoshan people go to the ocean, Chaoshan olive vegetables are exported overseas, which plays a role in the cultural identity of the Chaoshan people at home and abroad Guiyu cake is an important part of Chaoshan food culture, with unique folk cultural value and strong local cultural atmosphere.

Nutritional value of olive vegetables: Olive vegetables contain 67% water, 23% oil, 5% protein and 1% calcium, iron, phosphorus and other minerals, as well as vitamin A, vitamin D, vitamin K and vitamin E and other vitamins. The vitamin E contained in olive oil is a vasoprotectant that lowers cholesterol and triglycerides.

Efficacy. Appetizers.

Promotes digestion. Relieve pharyngeal phlegm.

Intellectuals and brains. Protects the cardiovascular system.

To prepare the olive vegetables: wash the vegetables first. After draining, blanch it with boiling water, scoop it up, wring it out and chop it, put an appropriate amount of salt and salt, and put an appropriate amount of seasoning after the color changes.

Sugar, monosodium glutamate. Heat and cool with the refined oil and add it to the previously prepared dish. Soak for about a week before serving.

Olive cabbage is a dish made from mustard greens, beans, and other spices.

Olive is a traditional delicacy in southern China, especially in Guangdong, Fujian, Taiwan and other places. It is a pickled hall vegetable made from eggplant, beans, green peppers, mustard greens and other vegetables through a variety of processes. Olive vegetables are called "olives" because they are extremely similar to olives in color and shape when pickled.

There are several steps involved in the preparation of olive vegetables. Start by washing and slicing or cutting the vegetables into small pieces, then soak them in salt for a while to remove excess water. This is followed by the sun-drying step, where the salted vegetables are dried for at least three days until they become dry and free of moisture.

Finally, the dried vegetables are marinated with an appropriate amount of seasonings such as chili, ginger, and green onions, so that the vegetables can fully absorb the aroma and saltiness.

Precautions for the dismantling of the shed for making olive vegetables:

1. Choose fresh vegetables.

Before making olive vegetables, be sure to choose fresh, healthy vegetables. If the vegetables are not fresh or have begun to spoil, then the resulting olive vegetables will have an off-flavor.

2. Wash and dispose of it cleanly.

Before processing vegetables, they must be washed from soil and impurities, especially for vegetables such as mustard greens. Treated vegetables should be completely dried, and be sure to chain dates to remove excess water before salting.

3. Proper control of salt.

Salt is indispensable for making olive vegetables, but using too much or too little salt can affect the taste. Usually you need to add 30 to 50 grams of salt per catty of vegetables, and the amount of salt can be adjusted according to your taste.

To help digestion, olive vegetables can make the digestive tract stronger and stronger, can assist in gastric ulcers, prevent gallstones, and some patients will have back pain, eat some olive vegetables can be reduced, but also to prevent arteriosclerosis, myocardial infarction, high blood pressure and other diseases, can protect the heart, enhance immunity.

Olive vegetables can eliminate facial wrinkles, can do the care ** and its hair maintenance effect, but also can reasonably deal with the problem of chapped hands and feet, because it contains many nutrients, vitamins, can effectively enhance the actual effect of physical fitness.

If you have gastritis problems, then you can drink some vegetable oil before breakfast, which can reduce stomach pain.

To treat hepatobiliary diseases, some of the ingredients contained in olive vegetables can have the effect of removing endotoxins and antiviral drugs in the body, and have a very good effect on diseases at the liver level, and can achieve effective health care effects.

Olive vegetables are rich in sugars and carbohydrates, body fat, protein, dietary fiber, carotene, minerals, unsaturated fats, and riboflavin, and are highly nutritious ingredients.

Olive vegetables do not have to be eaten with beef, which will make the body more and more uncomfortable, olive vegetables contain a lot of vitamin C and its calcium, if you eat it with beef, it is likely to make the stomach feel uncomfortable. Olive vegetables do not have to be eaten with shrimp skin, which is not easy to digest and absorb, and cannot be eaten with scallops, which is not very harmful to digestion.

Pregnant women can eat some olive vegetables in moderation, but can not eat too much, after all, olive vegetables are produced and processed, although the taste is good but there is no nutrients, so you can not eat more, pregnant mothers can not eat more in addition to olive vegetables, pickled ingredients should be eaten less or do not eat.

Olive vegetables can supplement calcium, iron, zinc, magnesium, etc., and at the same time have a certain amount of protein and a variety of vitamins, the nutritional value is very high, eating olive vegetables can be appetizing, help digestion, if you lose appetite in summer, you can eat some olive vegetables can promote human gastrointestinal peristalsis, olive vegetables can also clear heat and moisten the lungs. Moreover, it has a good detoxification effect, promotes human blood circulation, helps the human body to discharge toxins to the body in a timely manner, and olive vegetables can change the skin quality, because olive vegetables contain a lot of vitamin E and unsaturated fatty acids, so eating more olive vegetables can be beautifying.

The nutritional value of olive vegetables is also very high, and the common olive vegetables nowadays are bottled. The taste of olive vegetables is delicious and fragrant, and it can replenish the new elements that the body needs.

The effect is that it can be appetizing, can supplement calcium, and can also make our ** better and better, and can promote gastrointestinal peristalsis, promote digestion, and enhance appetite.

Olive vegetables can be supplemented with rich vitamins and trace elements, and can also supplement some chlorophyll, which can enhance the body's resistance and can also play an appetizing role.

The olive vegetable that people often eat is a pickled vegetable.

Olive cabbage is a traditional salty and sour vegetable with green bamboo shoots as the main dish. It is mainly distributed in Fujian, Guangdong, Hunan and other places in southern China. Olive vegetables have a gray-green or light yellow-green appearance, with a unique salty and sour taste and aroma, and a delicate and refreshing taste.

There are a variety of methods in the production process of olive vegetables, mainly including drying, steaming, pressing, sinking and other slag balancing, among which the drying method is the most traditional.

Olive vegetables can not only be used as a side dish or side dish on its own, but also can be used as a seasoning for a variety of dishes such as stir-fried celery rice, boiled porridge, and roasted meat. At the same time, olive vegetables have become a very local food culture symbol in modern life. <>

Some common pickled vegetables:

1.Kimchi: Kimchi is a traditional pickled vegetable made mainly from cabbage, such as chili powder and garlic. Kimchi is simple to make, sour and spicy, and nutritious.

2.Sauerkraut: Sauerkraut is made of green leafy vegetables such as green cabbage and cabbage, which is fermented and pickled in brine water, with a sour and salty taste and a fragrant aroma.

3.Olive vegetables:

Olive cabbage is a kind of dish made from green bamboo shoots and pickled in salt, with a salty and fresh taste and a particularly strong aroma.

4.Pickled cucumbers:

Pickled cucumbers are a crispy side dish and side dish that is easy to make and marinated in salted water, vinegar, sugar and spices.

5.Onions, ginger and garlic:

Green onions, ginger and garlic are indispensable seasonings, and they can also be pickled to make delicious shallots, which have a delicious taste and are suitable for mixing and matching with other ingredients.