How to make five spice olives or spicy olives!

The olive fruit is brittle and hard, with bitter, astringent, sour and salty flavors in the first taste, sweet and zingy. This product has a strong aroma, which can promote the production of fluid to quench thirst, and strengthen the stomach to eliminate food.

(II) the main raw materials

5 kg of fresh olives, 500 grams of salt, 100 grams of licorice, 25 grams of fennel, 50 grams of five-spice powder.

(C) process

Fresh olives → salt rubbing → knocked flat → rinsing → sun drying → dry fruit blank

dry fruit blank → sugar soaking → sugar cooking → fishing up and cooling → sun drying → mixing powder → finished product

(D) operating points

Take 5kg of fresh olives, add 500g of salt, with a stone scooping rubbing uniformly through the out, become the olive dry fruit blanks. The olives are ready to be processed at any time.

Glycyrrhiza glabra, fennel, thin cinnamon, male cloves with 2 kg of water, put in a pot to boil for 2 hours, and then poured into the olive fruit embryo 2.5 kg, soaked for 24 hours and then filtered out.

Soak the fruit blanks after the remaining juice back into the pot, add 1. Spread on a bamboo mat in the sun until the fruit is dry, mixed into the five-spice powder into the ten spice olives.

Methods of pickling olives:

1. Boil water first, put non-stick salt into the boiling water, the ratio of water to salt is about 4:1, let the brine cool;

2. Wash the olives, and use a clean, dry towel to soak up the water;

3. Wash a container, preferably with a double-ported altar to make sure that it does not stain the oil, wipe out the water, and use the wine to swish the altar;

4.

4. Put the olives into the container and spread them out, then pour the cooled brine over the olives, drowning them by 3-4 centimeters;

5. If it's a double-sided altar, put the lid on and add water to the outer mouth; if it's a single-sided container, seal it well;

6. You can eat it in a week, but as long as the salt flavor is right, the longer the flavor will be better, if it's a double-sided altar

7.

To ensure that the water outside the mouth does not dry.