The medicinal value of olives how to eat olives

Olive is a kind of plant with high edible value, both olive fruit and olive root have the effect of treating sore throat, and olive fruit can also give birth to fluid and detoxification, olive root can also treat beriberi, but it is very effective.

I. the medicinal value of olive fruit

[ingredients] the fruit contains 1.2% protein, 1.09% fat, 12% carbohydrate, 0.204% calcium, 0.046% phosphorus, 0.0014% iron and 0.02% ascorbic acid. Seeds contain 70.8% volatile oil, as well as geraniol.

[functional indications] Qingfei, dipharynx, Shengjin, detoxification. Treat sore throat, thirst, cough, hematemesis, bacillary dysentery, epilepsy, detoxification of dolphin and alcohol.

① Meng Yun: "the main dolphin poison, take it with juice."

② "Rihuazi Materia Medica": "appetizer, shortness of breath, relieving diarrhea."

③ "Kaibao Materia Medica": "main Xiaojiu."

④ "Materia Medica derives meaning": "chewing juice and pharynx to cure fish roe."

⑤ "Southern Yunnan Materia Medica": "treat all throat fire inflammation, big head plague." Can relieve dampness and heat, spring temperature, Sheng Jin to quench thirst, benefit phlegm, antidote fish poison, wine, stagnation. "

⑥ "Compendium": "treat sore throat, chew pharynx juice, can solve all fish and turtle poison."

⑦ "Materia Medica Tongxuan": "solid essence."

⑧ "Benjing Fengyuan": "make acne occur."

⑨ "Materia Medica Zaixin": "calm the liver and appetizer, moisturize the lungs and nourish yin, eliminate phlegm and regulate qi, stop cough and treat hematemesis."

⑩ "living with rest drink recipe": "cool and frightened."

⑾ "Modern practical traditional Chinese Medicine": "for the treatment of neuropathy and epilepsy, combined with alum boiled into liquid ointment." [usage and dosage] Internal administration: fried soup, 1.5: 3 yuan; burning research powder, tamping juice or boiling ointment, external use: burning research end adjustment.

Second, the medicinal value of olive root

[alias] White olive root.

Source: Canarium album (Lour.) Raeusch. The root.

Olive evergreen tree, 10-20m high. A resin with a sticky aroma. Bark grayish, smooth; young branches, petioles and impellers are very short pilose with lenticels. Compound leaves odd-pinnate, 15-30cm long; leaflets 11-15, oblong-lanceolate, 6-15cm long and 2.5-5cm wide, apex acuminate, base oblique, entire, bald, reticulate veins obvious on both sides, with pits on the lower reticular veins, slightly scabrous. Inflorescences terminal or axillary, as long as or slightly shorter than leaves; calyx cup-shaped, 3-lobed, sparsely 5-lobed; petals 3-5 white, fragrant, ca. 2 times as long as calyx; stamens 6, inserted outside annular disk; pistil 1, superior to ovary. Drupe ovate, ca. 3cm, yellowish green at first, then yellowish white, both ends acute. The flowering period is from May to July and the fruiting period is from August to October.

[habitat distribution] Ecological environment: born in low-altitude mixed wood forest, cultivated.

Slightly bitter; flat.

[functional indications] dispelling rheumatism; relaxing muscles and collaterals; promoting throat. Main rheumatism arthralgia; hand and foot numbness; beriberi; sore throat

Internal administration: fried soup, 15-30g. External use: appropriate amount, gargle with fried water.

[excerpt] Chinese Materia Medica

Third, the edible method of olive

Stewed lean meat with olives and Sydney

Main ingredients: olive 109g Sydney 351g lean meat 158g excipients: 1 jujube

Practice:

1. Put the lean meat into the soup pot and add the right amount of water. Cover the pot and bring to a boil over high heat.

two。 Blanch, pick it up, and wash the lean meat and soup pot again.

3. Put the lean meat back into the soup pot and add the right amount of water at one time.

4. Wash the Chaoshan olives and cut them in half. Put it in the soup pot.

5. Wash the Sydney, peel, core and cut into pieces. Put it in the soup pot.

6. Rinse the dates and put them in the soup pot. Cover the pot and bring to a boil over high heat.

7. Uncover and turn off the fire.

8. Pour all the ingredients and soup into the glass pan. Cover the pot and bring to a boil over high heat.

9. Grab a small fire and cook it for about 2 hours. The fire can be turned off when the time is up.

10. Put it in a bowl and serve it on the table.

Soy sauce olive

Main ingredients: olive 1000g excipients: dried chili 10 garlic heads 1 large salt 50g soy sauce 500g rock sugar 125g

Practice:

1. Choose olives that are relatively young.

two。 Wash it thoroughly with flour water.

3. Drain the washed olives.

4. Let it dry in the sun or air-dry (as long as the olives have no moisture, I happen to have something to do that day. I feel a little wilted after the olives have been basked in).

5. Chop the dried olives in half with a knife.

6. Put the cut olives in a clean container and marinate them with crude salt overnight (shake the container occasionally to make the salt blend better with the olives).

7. Prepare chili peppers and garlic. Similarly, washed chili and garlic must be dried.

8. Put the rock sugar and soy sauce in the casserole. bring to the boil and let cool.

9. Put the salted olives in a sealable container and pour in the boiled soy sauce.

10. Add chili and garlic (for better photos, my soy sauce is divided into two times, remember that soy sauce must cover all the ingredients).

11. It can be eaten after being pickled for 2-3 days and clipped with clean, oil-free chopsticks.

This is the end of the introduction on the edible and medicinal value of olives. Of course, there are not only two ways to eat olives. People who like to eat olives can study some recipes and stir-fry them into a variety of delicacies.

People who like to eat olives can study some recipes and stir-fry them into a variety of delicacies.