Oil residue is also called crispy meat, and the oily place is also called oil. It is the meat residue left after the fat on the pig is refined with lard. Now people have better living conditions and healthier lifestyles, so they seldom eat lard. But when I was a child, this kind of lard was the main edible oil at home. Because soybean oil, rapeseed oil and linseed oil beans were very expensive at that time, I only prepared a little at home, so I should save it!
I remember when I was a child, my father would bring back a few pieces of pork suet from the vegetable market before the Spring Festival, and my mother would cut it into small pieces of uniform size and pour it into a pot to refine lard. The oil in the pot is sizzling, so I just wait quietly. Those small pieces are first smelted into oil residue, and my mother always picks up a small bowl for me and puts it aside to dry. I can't wait to eat, because I've really been scalded many times. Crispy and fragrant, eating this oil residue is like Chinese New Year.
Every time there is a big basin of oil residue, my mother will freeze it every once in a while and cook us a delicious meal, so I will still cook the delicious food with oil residue.
1, oil residue big steamed stuffed bun
Ingredients: flour, oil residue, Chinese cabbage, onion ginger, soy sauce, soy sauce, salt, cooking oil, pepper and white pepper.
Production method:
Firstly, prepare 200 grams of flour, add 2 grams of salt and 2 grams of yeast, stir with 120 ml of warm water to form flour wadding, add a spoonful of lard to knead into a smooth dough, and seal it to double its size. Then chop the cabbage and oil residue into a pot, add salt, oyster sauce, soy sauce, soy sauce, minced onion and ginger, a little sugar, then pour a little pepper oil and mix well.
Then, the woken noodles are kneaded evenly, exhausted and made into preparations with the same size. After rolling into skin, wrap the stuffing inside, put it in the pot for the second time 10 minute, and steam it for another 20 minutes. Because lard is added to the dough, the buns you want are white and soft, and the stuffing is fat but not greasy. It is not enough to eat three at a time.
2, oil residue chopped green onion cake
Ingredients: flour, yeast, lard, oil residue, chopped green onion, sesame and salt.
Production method:
Prepare 100g flour, add 1g salt and 1g yeast, stir with 60ml warm water to form flour wadding, add 1g lard, knead into dough, and seal to double the size. Put a spoonful of salt, a spoonful of allspice powder, a spoonful of sesame seeds and a spoonful of flour into a bowl, pour in hot lard and stir until crisp.
After the dough is kneaded evenly and exhausted, it is made into a sizing agent. After rolling, apply a tablespoon of ghee and add a layer of oil residue. Then sprinkle a thick layer of chopped green onion, fold it and roll it up. Then put it in a baking tray, sprinkle a layer of sesame seeds, compact it, and bake it in the oven at 200 degrees for 30 minutes. Crispy, full of onion fragrance, oily residue fragrance but not greasy, not enough to eat two at a time!
3, oil residue bibimbap
Ingredients: a bowl of overnight rice, appropriate amount of oil residue, pepper 1 piece, an egg, and appropriate amount of chopped green onion.
Production method:
Scrambled eggs for later use, diced peppers for later use, add appropriate amount of oil to the pot, stir-fry chopped green onion until fragrant, add pepper and oil residue, stir-fry with a spoonful of salt, add rice and stir-fry evenly, pour in light soy sauce and stir-fry until fragrant, and take out the pot.