Lard Bibimbap

Real food is simple and in line with human nature. Lard Bibimbap is close to the essence. Only after eating this bowl of rice can we understand that the fragrance can reach the soul, and why Mr. Chua Lam would cry with gratitude and eat the rice with a bowl of lard.

Wang Zengqi wrote about a meal he had when he was studying at the Southwest University of the United Nations

“Zhu Dexi and I had a plate of fried spinach with meat, and we will never forget it. The spinach was particularly tender and oily. , delicious." Once, Liang Shiqiu and Hu Shi walked into an Anhui cuisine restaurant. When the boss saw them, he shouted in dialect from the back kitchen. Liang Shiqiu couldn't understand the Jixi dialect, so he asked Hu Shi, what was he shouting? Hu Shi told him with a smile that the boss was saying: "Old man Jixi, put more oil!" Adding more oil is a special kind of kindness from the boss, "giving up oil and water for a good meal." Today, experts keep telling us: "Don't eat greasy food." In fact, it has nothing to do with lard. The question of healthy eating is not what to eat, but how much to eat and how much to eat.

The earliest emperor had lard bibimbap. In the "Book of Rites", the Zhou Dynasty presented the "Eight Treasures" of food to the emperor. Among them, the "simmer" that topped the list was actually similar to the "dish" of lard bibimbap. "It is made with fried glutinous rice and butter." After the meat sauce is cooked, it is placed on the rice and then the lard is poured into it.

First, the lard must be refined to look like jade.

Lard was also called grease in ancient times. Li Shizhen said, "What condenses is fat, what releases is anointing oil, and it is refined and harvested in the twelfth lunar month." The word "fats" is understood from meat, indicating that they are produced from animal flesh.

Lard can treat skin diseases and various sores

Snacks should be delicious and avoid lard.

Wash and chop fresh fatty pork or lard oil into small pieces

It is not suitable for boiling lard over high heat. When the oil temperature exceeds 200, its nutritional content will change, which will not only produce odor, but also affect digestion after eating, causing symptoms such as coughing, dizziness, difficulty breathing, burning eyes, and bronchitis.

Lard should not be stored for too long. When lard has gone bad and has a sour taste, it should not be eaten because it contains cholesterol, which can cause atherosclerosis and harm human health.

The golden crispy oil residue can be sprinkled with salt or sugar as a snack. Stir-fried cabbage with oil residue or stewed cabbage with radish are also delicious.

A bowl of hot, soft and glutinous rice, a spoonful of lard will make it round and smooth, a few drops of soy sauce and a little chopped green onion will make it lively