Lard residue, a by-product of cooking pig suet, is crisp and fragrant, which is a good memory of many people's childhood. It used to be a necessary thing for people to cook. Whether it is steaming vegetables, stir-frying or boiling soup, lard residue can add flavor to dishes.
The special taste of lard residue is an important reason for its popularity. The crispy shell is wrapped in a soft lining, and every bite is the enjoyment of taste buds. Especially the lard residue that just came out of the pot, the aroma is fragrant and mouth-watering.
Lard residue is rich in oil and can provide sufficient energy. In the era of material shortage, lard residue was an important source of supplementary heat for people. It can be used for bibimbap, stuffing and even eaten directly, which is both delicious and hunger-resistant.
Lard residue also has a unique flavor. It is different from other animal fats and oils, and has its own unique lard smell. This aroma can stimulate appetite and make people appetite.
With the development of economy and the improvement of people's health awareness, the popularity of lard residue has gradually declined. Lard residue is rich in saturated fatty acids, and excessive intake will increase the risk of cardiovascular disease. The production process of lard residue is unsanitary and easy to breed bacteria. Third, the taste of lard residue is too greasy, which does not conform to the healthy concept of modern people pursuing a light diet.
Times are changing, and people's eating habits are also changing. Although lard residue was all the rage, it could not adapt to the changes of the times after all. Nowadays, it has faded out of people's dining table and become a nostalgic memory.
The delicious lard residue is still unforgettable. For those who miss the old days, it is also a different kind of enjoyment to taste lard residue occasionally. For the sake of health, you should eat it in moderation!