Difference Between Kohlrabi and Olive, what dish is Olive?

Dish name: olive vegetable.

Ingredients: mustard greens, olives, edible oil.

Ingredients: soy sauce, salt.

Directions: Rinse the ingredients, fry them in a large pot for about 10 hours, then add the ingredients to make an olive vegetable.

Features: Flavor mellow, delicious.

Nutritional value: Rich in chlorophyll and essential calcium and iodine.

The black olive dish floats across the ocean.

Chenghai black olive dish is plain and colorful, rich in oil fragrance, delicious and attractive, and has become a small dish and food at home of Chaoshan people. Famous.

The Ming Dynasty's "Chenghai County Chronicles" contains: "Product, fruit has olives, and it is better to be small and sharp." "Vegetables have mustard greens, which can be salted.

The women of Chenghai overseas Chinese make full use of the local products of olives and salted mustard leaves (commonly known as sour pickle leaves), and cook them into black olive vegetables, which are appetizing and digestive, help digestion and increase appetite.

The traditional production process of black olive vegetables is: clean the olives, soak them in water and rinse them, and filter out the sour and astringent water; Then select the salted sour pickles, chop them with a knife, put the olives and mustard leaves into the iron pot, add peanut oil and an appropriate amount of salt, cook them at a simmer until they are almost ripe, add the chopped red peppers, garlic, a little sesame, peanut kernels and other auxiliary ingredients and mix evenly, and cook for five minutes.

At present, the pickling and processing industry in Chenghai urban and rural areas has developed greatly, and many manufacturers will refine the fragrant Chenghai black olive vegetables into small glass bottles, which have become an indispensable and unique flavor of small dishes in restaurants and feasts, which are favored by foodies, and are very popular in the domestic and foreign markets. The difference between kohlrabi and olive cabbage is that they are different in appearance, texture, and cooking methods, each with its own merits.

Kohlrabi is water spinach.

The kind that is eaten at home.

Olive vegetables can be served with rice.

The kind of in small bottles.

Legend has it that at the end of the Eastern Han Dynasty, Zhuge Liang ploughed in Xiangfan Longzhong, and once went up the mountain to collect medicine, he accidentally found radishes-like plants growing in the grass. He plucked one up and tasted it, it was neither bitter nor astringent, and there was a hint of sweetness and spiciness. Zhuge Liang named the thing "kohlrabi" according to its characteristics of being large at the top and small at the bottom, and shaped like a human head.

Once Zhuge Liang went out to visit a friend, before leaving made a plate of vine silk, a few days later, when he came home, he saw that the unfinished vine silk had no peculiar smell, so he tried it, felt crisp and tender, very delicious, and immediately realized the mystery: fresh vine stems can be turned into a delicacy by salting them for a while.

After that, Zhuge Liang tried to plant a few acres in his field, and he reaped a bumper harvest that year. The kohlrabi that can't be eaten, Zhuge Liang pickles it. The pickled kohlrabi has a unique flavor and does not deteriorate for a long time.

At that time, the social turmoil, Zhuge Liang was well versed in the suffering of the people, and gave kohlrabi to the neighbors, and its planting, pickling methods and plates, since then, kohlrabi has spread in the Xiangfan area. When Zhuge Liang came out of the mountain to assist Liu Bei to fight the country, kohlrabi also walked out of Xiangfan with Zhuge Liang, and completely solved the risk that the soldiers of the Shu army had no vegetables to eat. Kohlrabi, Zhuge Liang's first Shu army grain and grass essence in the world.

In order to commemorate Zhuge Liang's merits, the people of Xiangfan called kohlrabi "Kong Ming cuisine".

Olive cabbage (kale borecole) 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.

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.

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.

Olive vegetables are also the characteristic varieties of pickles in Chaoshan area, and are an important part of Chaoshan food culture, and the production skills of Chaoshan olive vegetables have a long history and are widely spread in Longhu District, Chenghai District and surrounding villages and towns in Shantou City. Qing Jiaqing "Chenghai County Chronicles" recorded: "Mustard, also known as big vegetables, the county after the autumn harvest of the field planted a lot, after the harvest with salt, the taste is very beautiful, Chenghai handicraft women use the local products of olives and salted mustard vegetables to cook into black olive vegetables, eat appetizing and digesting, help digestion.

In the middle of the Qing Dynasty, there were workshops such as "Qianheng Vegetable Gallery", "Tiansheng Vegetable Gallery" and "Shunchang Tai Vegetable Gallery" in Waisha Township, Chenghai County, which showed the prevalence of olive vegetable production.

Here's how to do it. 1. Ingredients: mustard greens (commonly known as pickled cabbage leaves), olives, cooking oil, soy sauce, salt.

2. Production process: clean the olives, soak them in water and rinse them, and filter out the sour and astringent water. Then select the salted sour pickles, chop them with a knife, put the olives and mustard leaves into the iron pot, add peanut oil and an appropriate amount of salt, cook them at a simmer until they are almost ripe, add the chopped red peppers, garlic, a little sesame, peanut kernels and other auxiliary ingredients and mix evenly, and cook for five minutes.

3. The preparation method is exquisite: it is necessary to go through eight processes to first select green and rich fresh olives, remove their bitterness, and then fry them repeatedly with mellow peanut oil and salt, take the flavor of fragrant and fragrant, leave their precious olive oil ingredients, add selected mustard leaves, and control different temperatures, slowly stir together, olive juice and sesame oil gradually penetrate into it, so that it is gradually black and shiny. After more than 10 hours of simmering, accompanied by spices, it is made into a smooth and refreshing olive vegetable.

1. Kohlrabi and olive vegetables can be distinguished from appearance, taste, smell, etc.;

2. Kohlrabi: also known as snow fern and mustard, snow fern and mustard are also a kind of mustard greens, the texture of mustard is thick and tender, and the taste is crisp and spicy. Snow mushroom, also known as snow cabbage, is a kind of leaf mustard greens, with a special spicy taste;

3. Olive Judgment Olive Dish: It is a small dish in the Chaoshan area of Guangdong, which belongs to the Cantonese cuisine, which is made of olive glycol flavor and mustard vegetable plump leaves, which is generally used as a side dish, and the appetizing and digestive olive vegetable food helps digestion and increases appetite.

The differences between Baotou and olive vegetables are as follows: different subclass subjects, different distributions, and different growth habits.

1. The sub-class subjects are different.

1. Baotou cabbage: subclass Cinnamomum chinensis, cauliflower, cruciferous.

2. Olive vegetables: Rosaceae, Sapindium, Oliveaceae.

Second, the distribution is different.

1. Baotou cabbage: distributed all over China.

2. Olive vegetables: distributed in the southern part of the country, Southeast Asia, and Japan.

3. Different growth habits.

1. Baotou cabbage: likes mild and moist and sufficient light. It is more resistant to cold and has the ability to adapt to high temperatures.

The growth temperature is 15-20. In the succulent stem expansion period, if the high temperature is more than 30, the flesh is easy to fibrosis. The choice of soil is not very strict, but it is suitable for cultivation in humus-rich clay loam or sandy loam soil.

Seedlings must pass the first nucleus of vernalization at 0-10, and then sprout, flower, and bear fruit under long days and moderate temperatures.

2. Olive vegetables: like warm, the growth period needs appropriate high temperature to grow vigorously, the results are good, the average annual temperature is above 20, the area without severe frost damage in winter is the most suitable for its growth, and the winter can tolerate a short period of minus 3 low temperatures, but serious frost damage will occur when the temperature drops below 4. It grows normally in areas with rainfall of 1200-1400 mm.

It has a wide adaptability to the soil, along the rivers, hills and mountains, red and yellow soil, gravel soil can be cultivated, as long as the soil layer is deep and the drainage is good, it can grow well.

Kale.

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 cabbage and kale are not the same thing. Olive vegetables are 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.

And cabbage is our usual cabbage. Moreover, it contains a variety of protective compounds, which are effective in the prevention and treatment of cancer and heart disease.

Olive cabbage is a dish made of mustard greens, olives and other spices, with a salty and fragrant taste, is the flavor of the small dish in Guangxi, among which mustard is an annual herbaceous plant, when planting, the seeds should be evenly sown in the soil, and water it, wait for the mustard to germinate, and then provide nitrogen fertilizer for it.

1. Variety introduction

Olive cabbage is a processed side dish, and its main raw materials are mustard greens and olives. During the production process, mustard greens and olives are chopped and cooked with seasonings, and then cooked, which is salty and fragrant, and is a well-known flavor dish in Guangdong, which is deeply loved by the public.

2. Planting method

In the process of planting mustard greens, the method of sowing seeds can be adopted. Soak the mustard seeds with full grains in clean water, wait for the seeds to show white, then drain them and sow them in fertile and loose soil.

3. Provide moisture

Mustard in the process of growth, the demand for water is greater, when breeding to water once a week for it, keep the soil moist, when the temperature is higher in summer, to replenish water in time after the soil is white, and spray water mist on the leaves to improve the humidity of the environment.

4. Supplement nutrients

Mustard is suitable for growing in a fertile environment, and in the process of breeding, you can apply rotten farmhouse fertilizer once a month to improve the growth rate of the plant, but after the mustard enters the fruiting period, it is necessary to reduce the use of nitrogen fertilizer and increase the amount of phosphorus and potassium fertilizer to avoid plant growth.