A bowl of hot white rice, poured with a spoonful of lard and half a spoonful of soy sauce. It is simple and convenient, but it is a rare delicious food.

Lard bibimbap, in the past, people lived in poverty and did not often have meat to eat, so they used the residue left after cooking lard to eat directly or add it to dishes.

Lard has an irreplaceable special flavor that can increase people’s appetite. If paired with radish, vermicelli and soy products, you can get a delicious taste that is difficult to achieve with other seasonings.

Lard contains a variety of fatty acids. The content of saturated fatty acids and unsaturated fatty acids is almost equal. It has certain nutritional properties and can provide extremely high calories to the human body.

Lard was an indispensable oil in the kitchen in the past. Lard was used for cooking. The lard residue after refining is a delicacy in the world. The square fat is refined into golden oil. The dregs should not be boiled too close to the dregs. Leave a little grease, let cool and sprinkle with salt. It will be crispy on the outside and crispy on the inside. The aroma will be fragrant. If the oil residue has some meaty texture, it will become especially crispy after being boiled through.

Add lard to rice or noodle soup, and the flavor will immediately become richer. In daily cooking, you only need to add a spoonful of lard, and even ordinary vegetables can become delicious with the presence of lard. It has to be tempting, increase people's appetite, and make them want to stop.

A bowl of lard bibimbap, put a small piece of lard in the porcelain bowl, melt it with the hot rice, and add a few oil residues to add flavor, the bibimbap is even more fragrant and soft, it is pork The pure fragrance of the oil, the taste comes back thousands of times, it cannot be described in words, and it is a taste that will never be forgotten in a lifetime.