The fragrant, crispy and delicious lard residue will leave you with endless aftertaste when eaten directly. It is even more delicious when eaten with salt or sugar. It can also be crushed to make dumpling fillings or steamed bun fillings, and can be fried as a substitute for pork.

The dishes also have a unique flavor.

Below I will introduce to you several delicacies made from lard residue.

Ingredients for lard residue flower rolls: 500 grams of low-gluten flour, 270 grams of 35-degree warm water, 10 grams of vegetable oil, 20 grams of white sugar, 3 grams of salt, and 10 grams of high-sugar resistant yeast.

Filling: a little green onion, a little lard residue, 10 grams of salt, 10 grams of sugar, 30 grams of oil.

1. Chop the lard residue first.

2. Wash the green onions and cut into pieces.

3. Put the lard residue and chopped green onions into a small bowl, add salt, sugar, and oil.

The amount of salt and sugar is about 1:1. If you like it sweet, add more. If you like it salty, add less.

4. Then stir well and set aside.

5. Knead the dough into a slightly soft dough. This dough is slightly softer than the dough we use to make buns.

Why? Because when making steamed buns, you need to make nice pleats, so the dough needs to be harder. When steamed, the pattern will not disappear quickly.

As for Hanamaki, the emphasis is on a soft texture that matches the ease of turning in circles when rolled up. Of course, it should be slightly softer.

6. Roll out the dough into a rectangular shape.

7. Sprinkle the green onion and oil residue evenly on the dough sheet. Do not sprinkle it on the surrounding sides, because it will take a while to roll up the dough, and it will be difficult to roll if there is oil.

8. Roll up.

9. Cut into equal sizes.

10. Take one portion and press it with chopsticks.

11. Then turn it into a circle and turn it into a flower roll. There is a video of this on my blog.

12. In the pot, put a little 50-degree warm water, put the flower rolls on the cage, and let them wake up for 1 hour (some places have low room temperature, so it takes longer. In summer, sometimes 20 minutes is enough. In short, visual inspection is better than before)

Once it's a big circle, it's OK. Then steam it over medium heat for 20 minutes. Tips: 1. Because of the room temperature, I fermented it twice. 2. It's easier to ferment.

Using the medium method, I think the steamed rolls will be more delicious. 3. When steaming, it is not appropriate to use medium or low heat. In order to avoid spots on the surface, you can keep the heat until the time is up.

Open the lid slowly to avoid spot problems. 4. There are two things to pay attention to when steaming Hanaki. One is whether the dough is well kneaded, and the other is whether the fermentation is sufficient. This issue needs to be mastered during actual operation.

. 5. If you make too many rolls at one time, you can put it in a crisper, cover it, and put it in the refrigerator. It will not go bad within a week. 6. If it is stored for too long, you can put it in the freezer. It doesn't matter if it is stored for a few months.

Ingredients for stir-fried lard residue with pepper: 200 grams of lard residue, 80 grams of dried radish, three green and red peppers; seasonings: appropriate amounts of soy sauce, salt, and chicken essence; 1. If the lard residue is left out for a long time, it will

It is wilted and appears to be relatively oily, so before frying, use a small amount of oil to return to the pan and stir-fry it to make it crispy again; 2. When you smell the aroma of lard and find that the amount of oil has increased, it is almost done. Drain out the excess oil.

; 3. Pour in the dried radish and stir-fry until fragrant; 4. Remove from the pan and set aside; 5. Add a small amount of oil to the wok, add chili and stir-fry until fragrant; 6. Pour in the lard residue and dried radish and stir-fry for a while, add soy sauce and salt

Add chicken essence and stir-fry until the peppers are dry. If it feels dry, you can add a small amount of water. The amount should not be too much at a time, about 15ml. Ingredients for lard dumplings: cabbage, vermicelli, lard 1 scallion.

, chop the cabbage, add salt and drain; soak the vermicelli in hot water and chop into pieces; chop the lard residue and chop the green onions 2. Mix all the ingredients prepared in the picture above, add soy sauce, chicken powder, pepper, and a little sugar to taste,

Make the filling 3. Add a little lard, water, yeast, (you can also add a little sugar) to the all-purpose flour and knead it into a smooth dough. Let it rise for 2 hours. 4. Divide the dough into balls and roll them out, making them thick in the middle and thin around the edges.

. Wrap the stuffing, cover with a damp cloth, let it rise for half an hour, steam over high heat for 15 minutes. Ingredients: tofu, lard residue, starch, a stick of celery, seasoning: salt, chicken essence, sesame oil, appropriate amount. Method: 1. Pot handle

Bring the water to a boil, add the lard residue and bring to a boil. Potato Pie - Yunnan Food Entertainment Network 2. Cut the tofu into small pieces, cut the celery into small pieces, add the tofu and celery powder and bring to a boil. 3. Mix starch and water.

After it's ready, pour it into the soup, stir it, add salt and chicken essence, and add a few drops of sesame oil after boiling. Tips: 1. Before cutting the tofu, pour it with water to remove it.

Beany smell. 2. If you don’t like sesame oil, you can ignore it.