Text/knife
In Mile Mile, I saw an up owner release a tutorial on cooking lard. There are nostalgia, doubt and get in the comments. Try it sometime. I don't know if life is really good now, or if everyone pays more attention to health. There is little lard residue now, and a tutorial is needed.
Lard and its by-product lard residue are very common in childhood and are an indispensable part of every household's kitchen. Living in that era, we need to be careful what we eat and wear. Chicken, duck and fish are not common. I like to buy a piece of pork once in a while, and I prefer to be fatter. It smells good without him.
Of course, most of the time, I still want to buy full fat, and I will pack lard when I come back. For a long time, I will add a little meat to my rice. Each family has a special jar for lard, which is highly uniform and looks the same as discussed at the beginning.
The beauty of lard, people who have eaten it will naturally understand. Although lard is no longer the bright color of poor people's lives, it can still light up the dining table.
Graphics/network
Recently, all localities have lifted the ban one after another, and it's time to eat wild vegetables in spring. I made an appointment with my friends to go wild on the wild beach by the Yellow River. When I went back, I carried a bag full of shepherd's purse and went back to pack shepherd's purse wonton.
Shepherd's purse wonton without lard is soulless. Wild shepherd's purse, with the unique green fragrance of spring fields, is chopped with eggs without any seasoning, just a little salt, and then what? On a lump of lard, I suddenly touched a bowl of shepherd's purse stuffing This is Jin Xiangyu and Yulu. As soon as we met, we won countless people.
When the wonton is cooked, the shepherd's purse is fresh to the tip of the tongue, and then the lard is fragrant. The beauty of shepherd's purse is completely generated, and a bite is a universe. I have also eaten shepherd's purse wonton without lard, which is inevitably dry and interesting.
Yes, there is a secret in lard that makes all vegetarian dishes lively and fragrant. Not only shepherd's purse, but also any green vegetables and lard are the best partners. "Use meat oil for vegetarian dishes", a little trick that my mother taught me by example since I was a child, has been used to this day. Every time a friend comes home for dinner, the first CD is vegetables. When my friends ask me the secret, I always point to the kitchen with a little pride: well, see that jar? That's it.
Figure/vision china
The collision between lard and carbohydrates is another wonderful legend.
Mom said that when she was a child, there were so many brothers and sisters at home that it was difficult to eat good food at home. When eating soy sauce bibimbap, picking a little lard in the rice is an extra preference.
Hot rice has just come out of the pot, drop some soy sauce, dig a small piece of lard while it is hot and put it on. Sleeping pig cream wakes up quickly when it meets hot air, and melts all the rich fragrance sealed in the body into rice fragrance. Stir quickly and evenly, and every grain of rice is shiny by candlelight. This bowl of rice needs to be eaten behind people's backs, otherwise it will be envied.
The story sounds good, but it costs a lot of money. Since then, this bowl of lard bibimbap has become a reserved item when I miss home, emphasizing simplicity, accessibility and delicacy. Come to a bowl if you are hungry. When you have something in your stomach, you will feel confident.
This bowl of rice, eaten by grandma, eaten by mom and eaten by me, is like a password of taste, flowing in the long river of time, sealing up the beauty, recording the joys and sorrows and guarding the decades.
Lard bibimbap is the easiest. If you want to eat luxuriously, you can steam rice one day in advance and cook fried rice with eggs the next day. When I was a child, I came home from school. Before anyone came, the voice came first: mom! I'm hungry!
At noon, there are some unfinished rice, such as lard in a hot pot, two delicious onions chopped in a vegetable field, two eggs knocked in, and A banging with rice.
A simple bowl can soothe the stomach. With a bite, the mouth was blocked, and the child was quiet, only the collision of spoons and bowls. After eating, your lips glow and your stomach is infinitely satisfied.
When I grew up, I tasted all kinds of cakes before I discovered another beauty of lard. If there were no pepper and pepper, Sichuan cuisine would be eclipsed; Without lard, the pastry industry will lose its arm. Although lard has been repeatedly attacked due to health problems in recent years, people who love to eat will still love to eat it. Tomorrow is too far away, so enjoy the present, friends.
Boiling lard once can last a month or two. Every time I boil lard, it is my most yearning moment. I have to escort my mother all the way to eat the freshly fried lard residue.
Choosing meat is also very particular. The first choice is pig plate oil, which has high oil yield; Followed by combing oil, the oil yield is slightly lower, but there are many oil residues, which is especially suitable for stews. Wash the pork carefully, cut it into small pieces, throw it into the pot and simmer it directly with low fire. Seeing the clear oil settling down bit by bit, the meat gradually shrinks until it is golden and transparent.
Yes, at this time, take out the lard residue and sprinkle some salt or sugar with your own taste, which is the ultimate enjoyment that no high-grade puffed food can replicate.
Lard residue and cabbage are equivalent to ham sausage and instant noodles, and they can afford the best companion. There are cabbages at any time in winter, just like the wife of dross, but with the dress of lard residue, she becomes a girl. Sweet and touching, I want to talk about it.
In fact, what impressed me most about lard residue was a TV series. I forgot my name. When I was a child, I occasionally saw such a passage when I changed channels.
It's about a man and a woman, probably not the protagonist, down and out, living in a leaky house, and never going to the next meal. On a snowy day, two people got a small hawthorn from nowhere, made it into a sugar-coated gourd and sold it on the man's back, thinking of changing some money to buy some hot food.
It's really cold, and the white streets are desolate. The men went out to peddle all afternoon and brought nothing back except a set of winter clothes at night. Two people are shaking to eat candied haws, shaking while eating.
God never shuts one door but he opens another, so the spring of bad karma will come soon. The villain in the play wants a person to do something for him, lure him to take advantage, send them to live in a good house and give them a big piece of fat. Wow, there is nothing more comforting. The two of them immediately threw the fat meat into the charcoal stove in the house and began to slurp the oil refining residue.
Two people sitting on a small bench, eagerly watching the oil pan. It was freezing, and the exhaled white gas mixed with the hot gas of the oil pan for a long time. They were fascinated by the charming smell of fat, their eyes were distracted and their faces were dreamy.
When the oil residue was finally cooked, the man picked up a piece and stuffed it into his mouth, burning his eyebrows straight. He said happily, it smells so good. I wish I could eat lard residue every day.
The woman said, yes, so you promised to work for him, so that we can eat lard residue every day in the future.
That's it. I guess later, he didn't really listen to this woman and gave the protagonist a ride.
After all, it's lard residue that just came out of the pot. Who can refuse?
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