What is an olive dish and what exactly is an olive vegetable

Olive vegetables. It is a small dish in the Chaoshan region of Guangdong, and 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.

Olive vegetables are made from mustard greens, olives, salt, and sake.

Olive lai is a unique flavor dish in Chaoshan region of China. It is a natural, uncoloured vegetarian diet made mainly from mustard greens, olives, salt and alcohol. Its processing is fully automated, and the processing is made of high-quality edible oil, which has a fragrant taste and round color.

Olive vegetables are made with the mellow taste of olives and frying the plump leaves of mustard greens. Its exquisite production technology can be traced back to the Song and Ming dynasties, and it has the characteristics of "clear, fresh, cool, tender and smooth" after processing. Its strong aroma is delicious, stimulates appetite, has a unique flavor, endless aftertaste, and has a long shelf life.

Generally, it can be eaten directly, it is a good product for breakfast and wine, and it is the first choice for white rice porridge, white rice, noodles and steamed buns.

Precautions for making olive vegetables

1. If you want to make good olive vegetables, the mustard greens you choose are very particular. In general, you should choose mustard greens that look very green and do not have yellow leaves, so that the pickles will have a crisper texture.

2. When choosing mustard varieties, choose the mustard varieties with larger leaves and shorter stems, so that the taste is better.

3. Generally, when frying olive vegetables, you need to put a lot of oil, so it is no problem to store fried olive vegetables for a few months. However, when storing the olive vegetables, you must remember not to mix the raw water into the fried olive vegetables, otherwise the fried olive vegetables are prone to mold.

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.