How to make ginger olives, how to make ginger olives

Homemade southern ginger olives.

Space olive flavor sweet and sour, flat nature, into the spleen, stomach, lung meridian, there is heat and detoxification, pharyngeal phlegm, shengjin quenching thirst, ginger has a warm stomach to dispel cold, food and pain. It has the effect of warming the spleen and stomach, dispelling wind and cold, and relieving pain. The combination of the two gives olive grits a magical effect.

Generally speaking, Huizhou snack olive grits have the effect of dissipating heat, eliminating food, dispelling wind, etc., sometimes even coughing and eating well, I remember a friend who was pregnant, coughing to death, and did not dare to take medicine, and finally came to my house to get some olive grits and grits (because the efficacy and preparation method of grits are basically the same as olive grits, so it will not be repeated), after eating for two days, it was actually better, and I had to sigh its magic.

Related legends It is said that there is a legend about olive grits, in the past, some men in Huizhou went out to work in order to make a living, and the women of the family used salt and ginger to pickle the olives in order to let the men eat fresh olives when they came home, which is olive grits. The fragrance of olives, with the salty and spicy of ginger salt, has a good appetizing effect on digestion, is the characteristic of olive grits, so Huizhou people not only use it as a miscellaneous salty porridge in the morning, but also often use it as a seasoning for boiling fish, which plays a role in repelling fish.

Materials. Olives 1 pound.

3 scoops of ginger powder.

Salt to taste. Soy sauce to taste.

Licorice 2-3 tablets.

1 teaspoon of white vinegar.

Steps to make homemade southern ginger olives.

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Step 1space

Blanch the green olives in hot water to bring out the white foam.

Step 2space

Blanch the green olives and rinse off the white foam.

Step 3space

Dry the water and turn it on for the knife pat.

Step 4space

Remove the olives.

Step 5space

Start mixing all the ingredients together.

Step 6space

Mix well. Step 7

Space pour into an airtight jar, marinate for a week, and eat white porridge It tastes great!

Olives 1 pound.

3 scoops of ginger powder.

Salt to taste, soy sauce to taste.

Licorice 2-3 tablets.

1 teaspoon of white vinegar.

Green olives. Blanch the white foam with hot water.

Boiled green olives rinse with water.

Rinse with dry water and turn on the knife pat.

Remove the olives.

Add all the ingredients and stir together with soy sauce.

Stir well. <>

Ingredients: 500 grams of olives, 180 grams of ginger, appropriate amount of sugar, appropriate amount of aged vinegar, appropriate amount of coriander.

Step 1: Prepare all the ingredients, wash the olives and ginger and set aside.

Step 2: The next step is to cut all the ginger into slices.

Step 4: In the same way, the olives are also mashed.

Step 5: Mix the crumbs of the two together.

Step 6: Start adding ingredients, add an appropriate amount of white sugar and vinegar, and then stir well.

Step 7: When the final is ready, add the coriander and serve.

Ginger olives should be a specialty of Putian, and the main methods are as follows:

Ingredients: fresh olives, ginger, salt.

Production method: mash 10 catties of olives, add 3 catties of salt, 3 catties of minced ginger, slice the ginger, and then put the green olive core cut ginger into a container, use the cucumber to crush the green olives and ginger, knock until the ginger flavor can be integrated into the olives, if you want to eat sweet, you can add some sugar, add an appropriate amount of cold boiled water, stir evenly. Olive grits can be eaten as you go, or you can leave it for a long time.

Efficacy: 1. Appetizing, strengthening the spleen and replenishing qi, clearing the lungs and detoxifying (mainly treating minor poisoning or gastrointestinal discomfort caused by eating pufferfish, fish and turtles).

2. To remove sore throat, suitable for upset and thirsty, or excessive drinking;

3.It is used as a seasoning for boiling fish, and it plays a role in repelling fish.

4.Make snacks.

5.It is beneficial for pulmonary fever, cough, and hemoptysis.

6.Relieve the surface and dispel the cold, stop vomiting in the warmth, dissolve phlegm and relieve cough, etc.

7.Antibacterial and disease prevention **Enteritis.

8.Cools down and refreshes and increases appetite.

Hello; Slice the ginger first, then put the green olives and the sliced ginger in a container, and use a squill to break the green olives and ginger until the ginger flavor can be incorporated into the olives, and if you want to eat sweet, you can add some sugar.

The main ingredient is 2 catties of green olives.

Adjuncts: 1 chunk of ginger and 200g of salt

100g white sugar

Pickled ginger salted olives authentic method:

1.Wash the green olives.

2.Pound the green olives with a mortar and hammer them on the front and back to crack them until the kernel is not separated.

4.The efficiency of two people is relatively high. One is responsible for throwing two at a time, and the other is responsible for pounding and taking it out.

5.Ginger needs a large piece to be pounded into shreds with a mortar.

6.Put the pounded ginger, salt and sugar into the pounded green olives and stir well with your hands.

7.Marinate overnight, spread out the next day, and dry evenly distributed.

8.After a day of drying, the color changes, and there is still moisture, and the next day, continue to dry.

9.Brown color after thorough drying. Bottle, dry and stored. Best used within one year.

1. Wash the green olives.

2. Pound the green olives with a mortar, and hammer them on the front and back to crack them until the core meat is not separated.

4. The efficiency of two people is relatively high. One is responsible for throwing two at a time, and the other is responsible for pounding and taking it out.

5. A large piece of ginger needs to be pounded into shreds with a mortar.

6Put the pounded ginger, salt and sugar into the pounded green olives, and stir well with your hands.

7. Marinate overnight, spread out the next day, and distribute evenly to dry.

8After one day of drying, the color changed, and there was still moisture, and the next day, continue to dry.

9. Dry thoroughly and brown. Bottle, dry and stored. Best used within one year. The picture is too sunburned, too dry, and slightly hard. Don't bask for too long.

It's very simple, buy green olives and ginger, then wash and dry the olives, then put them in a medicine jar and hammer them with a pestle (i.e., cracked), then sprinkle salt and ginger and you're done. After being sealed in a jar, it can be stored for a long time. I don't know much about the throat, but I can stop vomiting.

Hope it helps.

Slice the ginger first, then put the green olive pit cut ginger into a container, and use a swipe to break both the green olives and the ginger until the ginger flavor can be incorporated into the olives, and if you want to eat sweet, you can add some sugar.

1.Fresh olives are washed and peeled (the olives will not have an astringent taste after doing so) 2Add ginger, sugar, salt, etc. in proportion to 3

After marinating for more than a month, take it out, put it in the sun, and then throw it into the jar, with sugar, salt, ginger, etc., and marinate it again (marinate twice to make it more flavorful) 4Dry in the sun and put it away and tie it in a bag.

How to make ginger olives:

1. Peel the fresh olives after washing to remove the green and astringent taste of the olives;

2. Add ginger, sugar, salt, etc. in a ratio of two to one;

3. After marinating for more than a month, take it out, put it in the sun, and then put it in the jar, with sugar, salt, ginger, etc., and marinate it again;

4. Put it away after drying it in the sun, seal it and store it, and it can be eaten.

Fresh olives are washed, peeled, and placed in glass jars.

Add ginger, sugar, salt, etc. to a glass jar in a ratio of 2:1:2 and seal.

After marinating for more than a month, take it out, put it in the sun, and then throw it into a glass bottle, add the same proportion of sugar, salt, ginger, etc. and marinate again.

Dry in the sun and put it away and tie it in a bag.

The efficacy of ginger olive: anti-diarrhea and anti-inflammatory; It is effective for enteritis, dysentery and diarrhea.

1.First boil the water, put the non-oily table salt into the boiling water, the ratio of water to salt is about 4:1, and let the salt water cool; 2.

Wash the olives and blot the water with a clean, dry towel; 3.To clean a container, it is best to use a double-mouth jar to make sure that it does not get oily, dry the water, and shake the jar with wine; 4.Put the olives in a container and lay them out, then pour the cool salted water on the olives and submerge them for 3-4 cm; 5.

If it is a double-mouth altar, cover it with a lid and add water to the outer mouth, and if it is a single-mouth container, seal it well; 6.It can be eaten after a week, but as long as the salt taste is appropriate, the longer the taste, the better the taste, if it is a double mouth jar, make sure that the water in the outside mouth is not dry. According to your taste, if you like to eat desserts, you can also put a little sugar in the salt water, or use white sugar instead of salt, but you should put more sugar.

1.First boil the water, put the salt in the boiling water, the ratio of water to salt is about 4:1, and let the salt water cool;

2.Wash the green olives and blot the water with a clean, dry towel;

3.Wash a container, make sure it doesn't get oily, dry the water, and shake the jar with wine;

4.Put the ginger green olives into the container and lay them out, then pour the cool salt water on the ginger green olives, and submerge the ginger green olives for 3-4 cm;

5.Cover the lid and seal it well;

6.You can eat it after a week, but as long as the salt taste is appropriate, the longer the taste, the better the taste, according to your own taste, like to eat desserts, a little sugar in the salt water can also be, or use white sugar instead of salt, but the sugar should be put more.

Slice the ginger first, then put.

Green olives. Put the core cut ginger into a container, and use a squill to crush the green olives and ginger until the ginger flavor can be integrated into the olives.

Ingredients: 500 grams of olives, 180 grams of ginger, appropriate amount of white sugar, appropriate amount of aged vinegar, appropriate amount of coriander.

1. Prepare all the ingredients, wash the olives and ginger and set aside.

2. The next step is to cut all the ginger into slices.

4. In the same way, the olives are also mashed.

5. Mix the crumbs of the two together.

7. Start adding ingredients, add an appropriate amount of white sugar and vinegar, and then stir well.

8. Finally, after it is ready, add coriander and serve.

Ingredients: 500 grams of olives.

Excipients: 180 grams of ginger, 220 grams of sugar, an appropriate amount of aged vinegar, an appropriate amount of coriander, and the practice of ginger sugar and green olives

1. Wash the green olives and ginger and let them dry.

2. Cut the ginger into small pieces.

3. Put the ginger into a stone mortar and mash it into minced pieces.

4. The green olives are also pounded in Shibai until the meat is opened, no need to mash 5. Mix the pounded green olives with ginger.

7. Add an appropriate amount of white sugar and aged vinegar and mix well.

8. Finally, add coriander and mix well, and then serve on a plate.

1.First boil the water, put the salt in the boiling water, the ratio of water to salt is about 4:1, and let the salt water cool;

2.Wash the green olives and blot the water with a clean, dry towel;

3.Wash a container, make sure it doesn't get oily, dry the water, and shake the jar with wine;

4.Put the green olives in a container and lay them out, then pour the cool salt water over the green olives and submerge them for 3-4 cm.

5.Close the lid and seal well.

6.It can be eaten after a week, but as long as the salt tastes right, the longer the taste, the better.

Southern ginger is also known as reed ginger, in the countryside of Taiwan, especially close to the mountainous areas, people will plant a few trees for use, when pickling peach and plum, take the rhizome and add it after breaking it to add flavor, Taiwan's unique tomato cutting plate uses the dipping sauce in addition to soy sauce paste, powdered sugar, but also add the fine powder of southern ginger to have the most authentic flavor.

1Buy nine catties of salted olives (the kind wrapped in salt on the outside), soak them in water for one night, pick up and drain the water 2, then put a layer of olives on a layer of rock sugar, until the bottle is full.

3Pour the vinegar to three-fifths of the olives, as the rock sugar is a bit large, let it melt 4 Cover until the rock sugar and vinegar are completely combined.