Lard bibimbap, also called lard rice in China and Hongkong, and lard rice in Taiwan Province, China, is the staple food that southerners often eat. In the past, people lived in poverty and didn't eat meat very often, so they used the residue left over from cooking lard to eat it directly, or made it into a dish. Compared with shark fin pilaf, lard bibimbap means poverty.

3 Introduction to Lard

Historical origin

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The earliest lard bibimbap. Among the "Eight Treasures" in the Book of Rites, the "Spring Examination" which occupies the first place is something similar to lard bibimbap. "Fry the sauce on Lu's manuscript to make it paste", that is, fry the meat sauce and put it on the rice, then pour lard on it.

1. Lard bibimbap is a manifestation of poverty, but in the late Qing Dynasty, the Republic of China and the early days of the founding of the People's Republic of China, there was a saying that "it is good to eat lard bibimbap", which is still audible in Jiangxi, Hunan and Guizhou. Lard bibimbap is very convenient. There is no need to cook, just add some lard to the rice and you can eat it. So there is a saying that "it's lard bibimbap again", which shows that this person is lazy again.

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Lard bibimbap (1 1 piece)

2. Before 1960s and 1970s in Hong Kong and Taiwan, many families lived in poverty, fried pork fat paste and stored lard in cups. Because of the cold weather, lard solidifies quickly, so it can be stored for a long time. The remaining lard residue can be used for cooking. Every time you eat, you can pick a small piece of milky lard from a cup and put it in hot rice. Add some soy sauce to make rice, which is very fragrant, and you can finish it in a bowl of rice without even using vegetables. Some people in Hong Kong use lard to make oil noodles or dip sugar as snacks. manufacturing method

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ancient times

A bowl of hot rice, a spoonful of lard and a spoonful of soy sauce, stir well. The way to eat in the northeast is to chop up onions and put them in a bowl. Then put a spoonful of lard, a little soy sauce, and preferably a little northeast soy sauce into the hot rice just out of the pot and mix well.

Modern Times

Da Ronghua Restaurant, Yuen Long, Hong Kong repackages lard rice, and selects first-class old lard, first-class rice and first-class broken rice to serve separately, so that guests can put the amount of lard and soy sauce according to their own preferences.

Exercise 1

Preparation: 250g of rice, 2g of lard12g, 0g of soy sauce10g, appropriate amount of ginger, appropriate amount of onion and appropriate amount of onion.

Steps:

1, put lard, ginger, onion and onion into the oil pan;

2. Stir-fry the above ingredients for about 5 minutes and smell the fragrance.

3. Filter out the ingredients;

4. Mix soy sauce with fried lard;

5. Pour the rice with distinct grains directly, and mix with fried eggs and braised pork. Copy soy sauce: 200ml of water, 20ml of soy sauce, fish sauce 10ml, 5ml of umami sauce, tsp of salt 1 2, tsp of sugar 1, and tsp of chicken powder1.

Exercise 2

First, cook the rice, put it on a plate for later use, the pot is slightly hot, put down the lard, melt it, add the soy sauce, seasoning and chopped green onion, then add the rice to stir fry, add the right amount of salt, and add the right amount of monosodium glutamate when taking out the pot. Remember to cook, monosodium glutamate will produce toxic substances during frying.

Exercise 3

1, black pig suet is washed and cut into small pieces for later use;

2. Put 1 in a hot pot and fry the suet block with medium fire until it is oily, then turn to low fire until the suet block is slightly dry, then add minced garlic and chopped green onion and fry until golden brown.

3. Filter off the plate oil residue, garlic crisp and red onion crisp in the second method, and add a little salt to the remaining lard to stir and dissolve, which is lard;

4. Take a container, pour hot water, add sugar and chicken powder and mix well, then add soy sauce and mix well, which is the special soy sauce.

Exercise 4

1, take a cup of rice, add about 1.2 cup of water and cook it into white rice;

2. When cooking, cook the chicken breast and tear it into shredded chicken;

3. Cut the shrimp into small pieces and slice the sausage;

4. The ratio of light soy sauce to oyster sauce is 1: 1, and stir evenly with chopsticks;

5. Put the cooked white rice into a bowl and pour soy sauce on it;

6. Sprinkle shredded chicken, sausage, shrimp and shallots;

7. Put a small piece of lard according to your taste;

8. Mix well while it is hot.

Exercise 5

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Lard bibimbap (3 sheets)

Ingredients: rice, glutinous rice, Shanghai green, ginger slices, lard. Steps:

1. After mixing and washing rice and glutinous rice, pour oil, salt and ginger slices into an electric cooker and cook them;

2, the pot is hot, put a little oil, a little ginger and stir-fry, add vegetables and stir-fry until 7 or 8 minutes are cooked, add a little salt to season and turn off the fire;

3. The rice in the rice cooker jumps to the heat preservation button 1 and after 2 minutes, quickly pour the fried vegetables into the rice cooker, spread them on the rice, cover them and stew for 7 or 8 minutes;

4. Mix a spoonful of lard when eating, which is delicious.

Introduction of lard

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Preservation: after the lard is boiled, add a little sugar or salt before it solidifies, stir well and seal it, which can be preserved for a long time without deterioration.

Efficacy: stimulate appetite. Compared with ordinary vegetable oil, lard has irreplaceable special fragrance, which can stimulate people's appetite. If matched with radish, vermicelli and bean products, you can get delicious food that other seasonings can't achieve.

Nutrition: Lard contains a variety of fatty acids, and the contents of saturated fatty acids and unsaturated fatty acids are almost equal. It has certain nutrition and can provide extremely high heat for human body.

Taboo: Lard is a high-energy food, and it is easy to consume too much energy and lead to obesity. The content of saturated fatty acids in lard is high, which is easy to cause cardiovascular diseases. People with weak digestive system should eat less. Lard contains about 100mg/ 100g of cholesterol, which is also an inducement of cardiovascular diseases. At the same time, avoid eating cold food, which is easy to have diarrhea.