Do great writers like Su Shi particularly favor some "meaningful" artistic conceptions!Otherwise, how could there be that sentence "The green children fall into the red salt, and the taste is bitter and strict." Wait for a little sweet back to the teeth and cheeks, has lost the cliff honey is very sweet", this poem is about today's food protagonist - fruit green olives!
Olives are a unique fruit produced in the south, especially green olives have a sour and bitter taste, but they are sweet when chewed carefully, and it is indeed meaningful to be bitter and then sweet.
It can be passed down to modern times is not only its "meaningful" taste, but also the high medicinal value of olives, Li Shizhen's "Compendium of Materia Medica" has a record: olive shengjin liquid, quench polydipsia, cure sore throat, chewing throat juice can relieve all crab poison. Now that it is the middle of winter, you can taste it to help dissolve phlegm, relieve cough and clear your lungs. In addition, modern people have also found that olives also have the effects of liver protection, anti-inflammatory and analgesic, bacteriostatic and detoxifying, and protecting the gastric mucosa.
Green olives can be eaten raw, can not accept the taste of raw food, can be pickled and eaten, can also be eaten in dishes, such as used to make soup is the most nourishing, today I will use green olives to share a fresh soup for everyone, a pot every week, clear the lungs and dissolve phlegm, warm and not greasy, a bite of the aftertaste. The detailed steps are broken down as follows:
Green olive pork bone soup——
Ingredients: more than a dozen green olives, appropriate amount of pork bones, green onion and ginger, half a carrot, a few red dates, salt, cooking wine.
Step 1: Spend a few dollars to buy a pound of green olives, grab a few and clean them, you can scrub them with salt, then rinse them with water, and then pat them with a knife to let them crack for easy release of flavor, or you can cut them directly for later use.
Step 2: The pork bones need to be soaked in cold water for one or two hours, and the water can be changed several times in the middle to soak out the blood water of the pork bones to reduce the fishy smell, and then add cooking wine to the pot under cold water to start blanching, first salvage the blood foam on the water surface, and then remove the pork bones and wash them with warm water for later use.
Step 3: Other accessories also need to prepare half a carrot and cut it into pieces, wash a few red dates for later use, and add a little green onion and ginger slices.
Step 4: Prepare a casserole to boil water, after the water boils, put the pork bones into the pot, add green onion and ginger slices, crush the green olives, red dates and carrots, cover and boil, then turn to low heat and slowly cook for 40 minutes.
Step 5: When the time is up, open the lid and sprinkle salt to taste, cover and cook again for about 15 minutes. The meat is soft and tender, the soup is delicious and sweet, and it is too warm and moist to drink in winter, and the method is so simple that it is worth trying.
Ahu's cooking tricks——
Even the simplest dishes have cooking tips: pork bones can be left unblanched, but they must be soaked for an hour or two to remove as much blood as possible. Moreover, after boiling, some blood foam on the surface of the water should be fished clean, so as not to affect the color and taste of the soup.
Green olives are harder, so it's best to cover them and crack them before boiling them in a pot, so that it is easier to release the flavor and essence, or they can be chopped in half.
I'm Ahu's snack light, a gluttonous eater who likes to study different ways to eat food!The "Phlegm King" is not a pear, but a green olive, which is the most nourishing for soup and can be drunk appropriately in the middle of winter!If you like today's green olive pork bone soup, you can follow me, and like,** and share this article, there will be more exciting food content presented tomorrow, thank you for reading, see you tomorrow!