1. Prepare materials.
2. Wash the green olives, remove the stalks, cut a few slices at the position of the vegetable gang as shown in the figure, and then peel off the green olives leaf by leaf.
3. It must be a whole leaf peeled off, don't tear it apart, don't cut it with a knife.
4. Bring water to a boil in a pot, add a little salt or drip a few drops of oil, so that the blanched vegetables will be shiny and emerald green. The secret to the deliciousness of this dish is to blanch a whole leaf, then tear it into small pieces and mix it up. It tastes much better than tearing it into small pieces and then blanching it. The blanching time will only take a minute or two. The leaves should be slightly soft and translucent. Don't blanch them for too long, because the taste will not be crisp.
5. Boil the water, remove it, and put it in cold boiling water to remove it. Use cold boiled water or purified water, because it can be eaten directly after pouring it with oil, so tap water is not allowed.
6. Drain the water and tear it into small pieces by hand.
7. Add appropriate amount of salt, monosodium glutamate, and shredded pepper to the torn vegetables and set aside.
8. Add oil to the pot to heat up, add the peppercorns to explode the fragrance, then add the pepper shreds to saute, remove the pepper shreds.
9. Pour the oil into the prepared dish, mix well, and taste the taste.
10. Put it in a container with a lid.
11. Put it in the refrigerator for an hour before eating. This is also the secret to the deliciousness of this dish. The taste is cool, fresh and spicy. Remember that refrigeration cannot be frozen.
12. You can serve some of the food to cool off the heat when you eat it, and put the rest back in the refrigerator, and take it out at the next meal. It is recommended to eat it within a day instead of overnight. The taste is very good, and my daughter uses them as snacks.
Tips:The secret to the deliciousness of this dish is to blanch the whole leaf and then tear it by hand without cutting it with a knife.
