Recipe: Licorice Olive (Shengjin Run throat and cough)

Home Cooking Recipe: Licorice Olive (Shengjin Run throat and cough)

Notes:

The weather is dry in autumn and winter, and the olives in the eating place have the effect of spleen and throat. Traditional Chinese medicine has always called olives "the fruit of the lungs and stomach". It is beneficial for lung heat cough, pharyngitis, sore throat, as well as detoxification and digestion. Olives are rich in nutrients and contain 17 kinds of amino acids needed by the human body. The flesh is rich in calcium and vitamin C. People call olives the fruit of heaven. In the "Compendium of Materia Medica", Li Shizhen introduced various processing methods such as "sweet stains", "salt storage" and "hammer crushed dry", and considered that "raw food is very good." But the green olives are sour and sour, many people are daunting. What are the unique processing methods to make green olives better? Making licorice olives is a common method that has been popular for a long time. After the green olives are dried, there is no bitterness and acidity of fresh green olives. The leaves are sweet and sour. After eating, the sweet and fragrant throats are lingering, and the spleen and stomach are prolonged. The production of licorice olives is very simple. For this autumn and winter, prepare yourself a can.

Ingredients:

Steps:

  1. Home Cooking Recipe: 1. Wash the wax oil with baking soda (or salt), rinse off, and soak for half an hour with water.

    1. Wash the wax oil with baking soda (or salt), rinse off, and soak for half an hour with water.

  2. Home Cooking Recipe: Pick up and drain the water.

    Pick up and drain the water.

  3. Home Cooking Recipe: The olives are drowned in boiling water for about 2 minutes, mainly to disinfect and remove the astringency of the olives.

    The olives are drowned in boiling water for about 2 minutes, mainly to disinfect and remove the astringency of the olives.

  4. Home Cooking Recipe: Soak the scalded olives in cold water and cool them, then take them to the sun for a few hours.

    Soak the scalded olives in cold water and cool them, then take them to the sun for a few hours.

  5. Home Cooking Recipe: Boiled licorice. Put 1200 grams of water in the pot, wash the licorice and cook for 1 hour on low heat. Then remove the licorice, add 200 grams of sugar, and turn off the fire after 100 grams of salt.

    Boiled licorice. Put 1200 grams of water in the pot, wash the licorice and cook for 1 hour on low heat. Then remove the licorice, add 200 grams of sugar, and turn off the fire after 100 grams of salt.

  6. Home Cooking Recipe: Put the olives together in the licorice solution and let the olives soak until the water cools.

    Put the olives together in the licorice solution and let the olives soak until the water cools.

  7. Home Cooking Recipe: Prepare a sterilized bottle in advance. After the olives are completely cooled, pour into the bottle, cover and soak for more than one day. You can eat it in 1 day, and it tastes better after a few days of soaking.

    Prepare a sterilized bottle in advance. After the olives are completely cooled, pour into the bottle, cover and soak for more than one day. You can eat it in 1 day, and it tastes better after a few days of soaking.

  8. Home Cooking Recipe: Soaked licorice olives can be eaten out. The olives soaked in this way are thicker and taste slightly lighter. I personally prefer this way of eating. If you want to make dried fruit, you have to do the following steps:

    Soaked licorice olives can be eaten out. The olives soaked in this way are thicker and taste slightly lighter. I personally prefer this way of eating. If you want to make dried fruit, you have to do the following steps:

  9. Home Cooking Recipe: 1. Prepare one portion of licorice powder and glutinous rice flour. 2. Stir-fry rice with a small fire (small fire for about a few minutes). Mix licorice powder and cooked glutinous rice flour for later use.

    1. Prepare one portion of licorice powder and glutinous rice flour. 2. Stir-fry rice with a small fire (small fire for about a few minutes). Mix licorice powder and cooked glutinous rice flour for later use.

  10. 3. Remove the olives and put them in a bowl, sprinkle with the appropriate amount of licorice glutinous rice flour, and mix well. 4. It can be taken in the sun for 1~2 days.

Tips:

Because I want to do licorice, but I can't find it in the kitchen. I can only find it online and find this practice. It seems to be good!


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