Cooking method of olive oil ...

The world's major olive oil producers are concentrated in Mediterranean countries, mainly Spain, Italy, Greece, Tunisia, Turkey, Syria and Morocco, which account for 90% of the world's total olive oil production. Spain, Italy and Greece are the three largest producers and exporters of olive oil in the world. Spain's olive oil production ranks first in the world, but its export volume ranks second in the world, second only to Italy. Italy ranks second in the world in olive oil production, but it is the largest consumer, exporter and importer.

Suitable for both cold and hot, bringing out the good taste of life.

Olive oil is nutritious, suitable for both cold and hot, and can be used in many cooking methods:

Directly used as cold meal oil. The direct use of olive oil will bring the characteristics of dishes to the extreme. Sprinkle a little olive oil on fresh vegetable salad or fried steak to make the food more rich and delicious. If you add another glass of old wine, it is really a pleasure.

Fry in olive oil. Olive oil can be used repeatedly without deterioration. It has stronger resistance to deterioration caused by oxidation and is the most suitable food for frying. Prefer fried food, and those who pay attention to health care can use it with confidence.

Marinate with olive oil. Olive oil is a good pickling material, because it can easily penetrate into food and bring the smell of marinade into it.

Bake with olive oil. Spread olive oil on bread or dessert and bake. This smell is far from the smell of cream.

After seeing so many uses of olive oil, are you ready to move? Who says it's impossible to talk on paper? Here, Green will show you the temptation of olive oil, roll up your cuffs and practice it yourself. (Cooking/Kyoto Lide Food Co., Ltd.)

Huiguo sausage

Ingredients (2 persons): sausage 250g, green pepper100g, onion 30g, sugar 5g, olive oil 20ml, cooking wine10ml, salt 5g and dried pepper 5g.

manufacturing method

① Slice sausages and green peppers, and cut onions obliquely.

(2) Heat the pot, add proper amount of olive oil, add onion, dried pepper, sausage and green pepper in turn, add cooking wine, salt and sugar, and stir well.

skill

Olive oil should be stored at room temperature and avoid direct sunlight as much as possible.

Tremella, peanuts and diced cucumber

Ingredients (2 persons): tremella fuciformis 200g (soaked, washed and shredded), fried peanuts 100g, diced cucumber 50g, chopped green onion 10g, olive oil 25ml, curry powder, salt 15g and cooking wine 10ml.

manufacturing method

① Stir-fry onions with olive oil.

② Add tremella, peanuts and diced cucumber.

(3) Add curry powder, cooking wine and salt, stir fry, and pour the oil out of the pan.

skill

Olive oil can be used for any fish, meat and vegetables to keep the food delicious and moist, and it is not greasy or sticky.

Tomatoes mazurila

Ingredients: 50g Mazurila cheese, 2 fresh tomatoes (medium), 6 fresh mushrooms, 30g lettuce, 30ml olive oil, Guanli red wine vinegar10ml, salt10g, and a little black pepper.

manufacturing method

① Cut the washed tomatoes and cheese into pieces and put them on a plate for later use.

② Slice fresh mushrooms, fry and color them, and put them on a plate with clean lettuce.

③ Sprinkle with red wine vinegar, olive oil, salt and black pepper.

skill

When the salad is cold, first add olive oil and salt and stir, then add vinegar or lemon juice to keep the vegetables fresh for a long time.

Macaroni and cream

Ingredients (1 serving): macaroni180g, garlic slices10g, chopped onion10g, watermelon willow10g, black olive10g, and small tomato/kloc-0g.

manufacturing method

① Stir-fry chopped onions, garlic slices, shredded celery, mushroom slices, watermelon willow, black olives and small tomatoes with olive oil.

(2) Add cream, salt and black pepper, put the cooked macaroni into the pot, stir-fry it evenly with the cream juice, and take it out of the pot.

skill

When cooking spaghetti, adding olive oil can prevent noodles from caking and make noodles taste smoother.

Main western restaurant

In the last introduction, we said that olive oil was born in the west, and she was adopted to China as a "foreign son-in-law", so when it comes to its application in cooking, it is natural to start with western food.

Western restaurants have a long history of using olive oil. In the front hall, the biggest use is to dip bread. In the kitchen, it is widely used and can be widely used in all kinds of cooking. In the eyes of westerners, olive oil is an excellent ingredient for raw food and the best edible oil for all kinds of hot dishes. Almost all the high-end dishes in high-end restaurants in Europe and America are made of olive oil. Olive oil has excellent thermal stability and is especially suitable for high-temperature cooking, whether steaming, frying, roasting, stewing or frying. Especially at the high temperature of 130℃ to 190℃, olive oil wraps food in a golden crispy shell, which is attractive in appearance and light in taste, which is very suitable for the orientation of "food is the most important thing" for modern consumers. Because of the above characteristics, olive oil is nicknamed "the queen of vegetable oil" by western chefs and diners.

Adopt Chinese food

Olive oil has not been in China for a long time, but with the help of our clever oriental chefs and housewives, hey, many unique oriental cuisines have been cooked, such as diced chicken with cashew nuts, shrimp and tofu salad, steamed oysters, crispy egg noodles and paella ... all of which are higher than ordinary oil. After cooking with olive oil, many cooking materials are not only delicious and attractive in color, but also very low in calories, which is in line with the evaluation standards of color, fragrance and nutrition of contemporary China cooking.

A master cook who has never cooked in many countries in Asia and Europe and America once wrote an article on how to use olive oil in Chinese food. He said that ultra-pure olive oil is most suitable for cold cuts and salads, such as frozen vegetable salad, cold tofu, cold jellyfish and so on. Olive oil can also be paired with yellow wine, especially Shaoxing flower carving. Olive oil is also suitable for compatibility with soy sauce, soy sauce and a small amount of Sichuan spicy sauce, especially with sesame oil or Chili oil. For example, fried rice with salted fish, which is often eaten in Macao, will be more delicious with a little extra pure olive oil.

The master said that besides cold dishes, olive oil is an excellent cooking oil in China. Olive oil can quickly absorb the flavor of garlic, ginger and onion when cooking. Olive oil goes well with vinegar, especially vinegar made of glutinous rice. He used to use olive oil and Zhenjiang balsamic vinegar to make the traditional famous West Lake vinegar fish, which was really "delicious". In addition, olive oil is rich in unsaturated fatty acids, which is very suitable for frying Chinese food, and the taste will not change if it is used continuously for more than 10 times. Of course, the impurities in the oil should be filtered out every time they are used up.

Space is limited, so I can't introduce more Chinese dishes cooked with olive oil here. Now there is a DIY collection of olive oil published by Li Bin and China Business Press, which contains a lot of examples of cooking Chinese food with olive oil. It is exquisite and practical, and interested friends may wish to look for it.

I hope it helps you.