The practice of dried olives in Yunnan is complete, and what are the practices of dried olives

Material. Cowpea.

Minced meat (rotten meat).

Olive vegetables. Salt.

Wine. Method.

1. Remove the head of the cowpea, then wash it and cut it into small pieces! The smaller the better, and the smaller the easier it tastes.

2. Put oil in a pot, add minced meat, stir-fry, and add cooking wine to remove the fishy smell.

3. Stir-fry the cowpeas until the cowpeas are cooked.

4. Add the olive vegetables, then add a little salt and remove from the pot.

There is no need to add MSG to this dish, as MSG will mask the aroma of the olive vegetables. Other condiments can be added according to your own taste, as long as it is not a very flavorful condiment! This dish is very good, especially when you don't want to eat, this dish is an excellent appetizer.

Ingredients: 1250 grams of olives.

Excipients: 20 grams of salt, 500 grams of honey.

1. Prepare the olives.

2. Add an appropriate amount of salt to the olives and wash the skin.

3. Add 20 grams of salt and boil for about 6 minutes to remove the astringency in the salt water, and it is easy to remove the core after cooking.

4. Cook until there is an opening, rinse with cold water to cool.

5. As soon as there is an opening, it will not taste good after cooking.

6. Remove the core of the boiled olives.

7. Add 500g of honey and mix well.

8. Put it in the sun, soak it and dry it in the sun, and mix it at least four or five times a day.

9. The next day, the honey flavor has entered the olives, continue to stir, continue to dry.

10. On the fourth day, the soup has been almost absorbed, and the olives are fished out with a stainless steel mesh and continued to dry.

11. On the tenth day, it was sunburned.

Notes:

When there is moisture, be sure to stir it frequently, so that the taste is even.

There are many ways to make dried licorice olives, and here are a few of the common ones:

The first type: 1. First wash the fresh olives, dry the water and mix them with salt and marinate them for three days.

2. 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.

3. After draining the olives soaked in clean water and drying the water, prepare a large urn or large glass jar, put a layer of olives and a layer of crushed rock sugar, put a few grams of licorice and pour 50 grams of honey, repeat this step until all the ingredients are put in, pour the rice vinegar into the sealed bottle, and put the jar in a cool place.

4. After a month, open the bottle and drain the water, and then dry the olives or use a hot air dryer to air dry for 8 hours and enjoy.

The second: Wash off the wax oil with baking soda (or salt), rinse well, and soak in water for half an hour. Scoop up and drain.

Blanch the olives in boiling water for about 2 minutes, mainly to disinfect and remove the astringency of the olives.

The blanched olives are soaked in cold water to cool down and then taken to the sun to dry for a few hours.

Boil licorice liquid. Put 1200 grams of water in a pot, wash and add licorice, and simmer for 1 hour. Then remove the licorice, add 200 grams of sugar, 100 grams of salt and turn off the heat after boiling.

Put the olives together in the licorice liquid and let the olives soak until the water temperature cools.

Prepare a sterilized bottle beforehand. After the olives have cooled thoroughly, they are poured into the bottle, capped and soaked for more than a day. You can eat it in 1 day, and it tastes better if you soak it for a few more days.

The third type: 1. Wash all the fresh olives and dry them, put them in a sterilized sealed jar, and sprinkle them with an appropriate amount of salt.

2. Close the bottle cap, shake the salt and olives evenly and leave for a week.

3. The pickled olives will turn dark green or dark green, and the moisture on the surface of the dried olives will be taken out at this time (water will come out after pickling).

4. Sprinkle some ground licorice powder and a little glutinous rice flour, and dry again until the skin is wrinkled.

360 Q&A.

How to make licorice olives.

florachou lv12

Satisfied with the answer. xygwblv12

Soak the green olives in honey and put them in jars, the green olives absorb the essence of honey and make up for their own shortcomings - no astringency and sweetness, and the flow gives people a sweet, fragrant, and throat-moisturizing feeling, which makes people never get tired of tasting it. The processed green olives do not have the bitterness and sourness of fresh green olives, but leave behind the mellow aroma of honey.

The simple way:

Preserved fruit: Take it and wash it, then blanch it with boiling water, cool it thoroughly and add honey, and put it in the refrigerator. Soak the green olives in honey and put them in jars, the green olives absorb the essence of honey and make up for their own shortcomings - no astringency and sweetness, and the flow gives people a sweet, fragrant, and throat-moisturizing feeling, which makes people never get tired of tasting it.

The processed green olives do not have the bitterness and sourness of fresh green olives, but leave behind the mellow aroma of honey.

Licorice olive 1, raw material treatment: olive embryo desalination, because you want to highlight the flavor of licorice, do not leave too much salt when desalination, generally a little salty taste, drain the water or bake semi-dry for later use.

2. Preparation of licorice liquid: 5 licorice liquid, that is, 50 kg of olive embryo with kg of licorice, add 50 kg of water, boil into 20 25 kg of licorice liquid, filter and set aside.

3. Other additives: Add 2 cyclamate, citric acid, 3 salt to the licorice liquid, dissolve and mix evenly, add the semi-dry olive, heat together, stir constantly, so that the olive, it takes 2 to 3 days before and after. Or no other additives are added to the licorice liquid, just table salt is added, and the final product only has licorice flavor and salty taste.

This highlights the sweetness of licorice. Some methods are to coat the desalted semi-finished product with licorice powder to make it more convenient.

4. Baking: Drying at 65, first of all, the surface should be dry, and before baking, there are also a small amount of licorice powder mixed with a small amount of licorice powder in order to increase the flavor of licorice and then sent to baking. Control the water content up to about 20.

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Step 1: First, wash the fresh olives, dry the water, mix well with salt and marinate for three days.

Step 2: After three days, drain the salted olives out of the brine, wash them in a basin three times, and soak them in water for 24 hours.

Step 3 Drain the olives soaked in clean water and dry the water, prepare a large urn or large glass jar, I use a ten-pound glass jar, a layer of olives, a layer of crushed rock sugar, and then put a few grams of licorice and pour 50 grams of honey, repeat this step like this, until all the ingredients are put out, pour the rice vinegar into the sealed bottle, and put the jar in a cool place.

Step 4space

To prepare plain milk shredded toast Step 1

After a month, open the bottle and drain the water, then dry the olives in the sun or air dry in a hot air dryer for 8 hours and enjoy!

Preparation of homemade licorice olives:Ingredients: 750 grams of olives, 300 grams of sugar, 150 grams of salt, 50 grams of licorice, 1200 grams of water.

Steps: 1. Soak the olives in baking soda for 15 minutes, scrub them by hand, dry them in the sun, and wrinkle them like in the picture.

2. Sweet herbs can be bought in the store, 50 grams of clean and set aside.

3. Put the licorice in a pot.

4. Add 300 grams of white sugar or old rock sugar.

grams of practical salt. >6. Add 1200 grams of purified water.

7. Bring the heat to a boil, turn to medium-low heat and continue to boil for 15 minutes. Set aside the boiled licorice water to cool.

8. Wash and disinfect the bottle in advance, dry it for later use, put the olives in it, pour in the licorice water to cool (remember to filter), cover the lid and seal it, put it in the refrigerator for refrigeration, and wait for a week before eating.