What are the raw materials of olive vegetables? How?

name of olive vegetable: main ingredients of olive vegetable: mustard, olives and edible oil. Ingredients: soy sauce and salt. Preparation method: rinse the raw materials, decoct them in a large pot for about 1 hours, and then add the ingredients to make the olive vegetable. Features: mellow flavor, delicious nutritional value: Olive vegetable rich in chlorophyll and calcium and iodine necessary for human body has crossed the sea. Olive vegetable is colorful, oily and attractive, and has become a side dish for Chaoshan people at home every day. Famous far and wide. In the Ming Dynasty, Chenghai County Records stated: "The products and fruits include olives, and those that are small and sharp are better." "Vegetables have mustard greens, which can be salted." Skillful and skillful women in overseas Chinese hometown in Chenghai make full use of local olive and pickled mustard leaves (commonly known as pickled mustard leaves) and cook them into black olive vegetables, which can stimulate appetite, help digestion and increase appetite. The traditional production technology of black olive vegetable is: clean olive, soak and rinse with clear water, and filter off sour water; Then select salted pickles, chop them with a knife, put olives and mustard leaves into an iron pot, add peanut oil and proper amount of salt, cook them with slow fire until they are almost cooked, add chopped red pepper, garlic, a little sesame seeds, peanut kernels and other auxiliary materials, mix them evenly, and cook for five minutes. At present, the pickling process in Chenghai urban and rural areas has made great progress. Many manufacturers put the refined and fragrant Chenghai olive vegetables into small glass bottles, which become an indispensable and unique side dish in restaurants and banquets, and are favored by eaters and sell well in domestic and foreign markets. (Peng Jin)

Reference: Eating Chinese food machinery network = = Hong Kong olives, cooking wine, raw flour, salt, sugar and chicken essence. Hong Kong olives bottled in Hong Kong olives are oily pickles with special characteristics in Chaoshan, Guangdong Province. They are made by boiling green olives with vegetable oil and salt through a special process and adding mustard leaves and spices. They are dark in color, salty and smooth. Shantou is the best choice. Reference price: Agriculture, Industry and Commerce Supermarket (Pengsheng) Hong Kong Olive Vegetable (24g) 5.8 yuan/bottle Accessories: Garlic, Onion, Ginger Method: 1. Remove both ends and old tendons from fresh sword beans, wash and cut into granules for later use. 2. Cut the garlic with a knife or press it into garlic with a tool for later use. 3. Add cooking wine, chopped green onion, Jiang Mo and raw flour to the minced pork, and mix well with olive vegetables as seasoning; Remove the oil pan and fry until cooked. 4. Take the oil pan, stir-fry the chopped garlic until it is wrinkled, and finally add the minced olives and mix well, season and stir-fry. Reminder: After the beans are fried and cooked, the oil is drained, which saves time for cooking and actually consumes little oil. The minced meat is seasoned with olive vegetables without adding salt, but the dosage should be paid attention to; Deep-fried garlic can make this dish fragrant. 2 pieces of white fermented bean curd, 4g of olive, 15g of pork tenderloin, 1 spoon of fermented bean curd, vegetable oil, pepper, salt, monosodium glutamate and a little starch. 1, mashing the fermented bean curd into mud, and uniformly stirring with the fermented bean curd; 2. Slice pork, season with salt and monosodium glutamate, and starch size; 3. Wash the olive vegetables, chop off the old roots, cut into sections, scald them in a boiling water pot, rinse them with ice water or cold water, and drain the water; 4. Heat the wok, add vegetable oil, the oil temperature is 6%, add the sliced meat and stir fry, and then pick it up; 5, the oil pan continues to heat up, add the fermented bean curd material and stir-fry the fragrance, then stir-fry the olive vegetables and meat slices, sprinkle with a little pepper, and serve. Tips Olive vegetables should not be cooked for a long time, but they can be heated up slightly. Cold water cooling can keep their crisp taste; When stir-frying olive vegetables and meat slices, the action should be fast, so that the fermented milk can be evenly wrapped. If the stir-frying time is too long, the olive vegetables will come out and the meat slices will get old easily.