There are two ways to cook olives

Olive paste is a common ingredient in daily life, but many friends don’t know how to cook it, so they can only stay away from it. In fact, the method of making olive paste is very simple, and the taste is also very good. You might as well learn it and give it a try. Let’s take a closer look at the two methods of cooking olive dishes!

Olive paste is a specialty of the Chaoshan area. It is not only delicious but can also be paired with other ingredients to make more delicious dishes. A common practice is to use olive paste with fish. We can also use olive paste to steam meat patties or stir-fry other vegetables. Olive paste itself is relatively salty, so it is more suitable for pairing with other light-flavored ingredients.

There are many ways to cook olive paste. In the following article, we will use olive paste as the main ingredient and match it with other ingredients to make several dishes for your reference. After reading this, you will definitely understand how to cook olive paste.

Steamed meat patties with olives

Material

250 grams of meat, 2 eggs, 3 tablespoons of cornstarch, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of oyster sauce, pepper, and olives.

practice

1. Add one egg, two or three tablespoons of cornstarch, an appropriate amount of soy sauce and salt, and an appropriate amount of oyster sauce to half a pound of minced meat. Stir well. Add some pepper. Add some water and stir again. Repeat two or three times. Make sure to stir until the minced meat absorbs the water before adding water a second time. This is done so that the meat patties don't taste woody.

2. Place on a plate, press firmly and top with olive paste. Steam in a steamer with boiling water for twelve minutes.

3. You will see a lot of water and oil after it comes out of the pot. Cut the meat patties into several large pieces with a knife. Gently lift the bottom with a spoon. You will find that the steamed water and oil are absorbed back into the meat patties and become dry.

Steamed Grass Carp Belly with Olives

Material

1 piece of grass carp belly, tofu, shredded ginger, olives, shredded green onions, and cooking oil.

practice

1. Cut the tofu into two halves, boil it in water for about ten minutes, then take it out and dry it slightly before spreading it on the bottom of a dish.

2. Wash the fish belly and remove the black film attached to the fish (generally fish sellers will do this step for you, but usually they don't do it thoroughly, so you have to do the fine processing yourself), cut the fish belly into several pieces, marinate with salt and wine, and spread on the tofu.

3. Sprinkle shredded ginger and olives on the fish belly.

4. Steam the fish belly in a pot over high heat for about five minutes. Take it out, add chopped green onion, drizzle with steamed fish soy sauce, and finally drizzle with heated cooking oil.