Don't throw away the oil residue after practicing lard. I'll teach you three super delicious ways. Just grab all the oil residue on the table.

The oil residue is also called crispy meat, and the oily place is also called oily, which is the meat residue left after the fat on the pig is refined into lard. Nowadays, people's living conditions are better and their lifestyles are healthier, so they seldom eat lard. But when I was young, this lard was the main edible oil at home, because soybean oil, rapeseed oil and linseed oil beans were expensive at that time, so I only prepared a little at home, so I had to save it!

I remember when I was a child, my father would bring back several 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 the pot to refine lard. The oil in the pot is sizzling, so I just wait quietly. Those small pieces are smelted into oil residue first, and my mother always picks up a small bowl for me and puts it aside to dry. I can't wait to eat it, because I've really been scalded many times. It's crispy and fragrant, and eating this oil residue is like the New Year.

Every time there is a big basin of refined oil residue, my mother will freeze up and cook us a delicious meal every once in a while, so that I still use oil residue to cook the delicious food of that year.

1. Oily Stuffed Bun

Ingredients: flour, oily residue, cabbage, onion ginger, soy sauce, soy sauce, salt, cooking oil, pepper and white pepper.

making method:

firstly, prepare 2 grams of flour, add 2 grams of salt and 2 grams of yeast, stir with 12 ml of warm water to form a dough, add a spoonful of lard, knead it into a smooth dough, and seal it until it is twice as big. Then chop the cabbage and oil residue into a pot, add salt, oyster sauce, soy sauce, soy sauce, minced onion and ginger, a little white sugar, and then pour a pepper oil, and mix well.

Then, knead the woken noodles, exhaust them, make them into the same size, roll them into skin, wrap the stuffing in, put them in the pot for the second time, and steam them for another 2 minutes. Because lard is added to the dough, the desired steamed stuffed bun is white and soft, and the stuffing is fat but not greasy, so 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.

making method:

prepare 1g of flour, add 1g of salt and 1g of yeast, stir well, then stir with 6ml of warm water to form flour wadding, add 1 spoon of lard, knead into dough, and seal it to twice the size. Put a spoonful of salt, a spoonful of spiced powder, a spoonful of sesame seeds and a spoonful of flour into the bowl, pour a hot lard and stir until it is thin and crisp.

After kneading and exhausting the dough, put it into the same size agent, roll it out, put a tablespoon of crisp oil, put a layer of oil residue, then sprinkle a thick layer of chopped green onion, fold it up and roll it out again, then put it into a baking pan, sprinkle a layer of sesame seeds on the surface, press it tightly, and then bake it in the oven at 2 degrees for 3 minutes. Crisp and crisp, full of onion fragrance, oily residue fragrance but not greasy, two at a time is not enough to eat!

3. Oily residue bibimbap

Ingredients: a bowl of overnight rice, appropriate amount of oily residue, 1 pepper, 1 egg and appropriate amount of chopped green onion.

Production method:

Stir-fry the eggs for later use, dice the peppers for later use, add a proper amount of oil into the pot, stir-fry the chopped green onion until fragrant, add pepper and oil residue, stir-fry with a spoonful of salt until fragrant, add rice and stir-fry evenly, and pour in light soy sauce to stir-fry until fragrant.