Why do you want to buy a piece of meat with a lot of fat? Of course, the fat contains a lot of oil, which is very satisfying, and the broth can be eaten for a few days, mainly because it was difficult to eat in the countryside at that time.
I can't afford to eat pork, but I can occasionally eat lard with rice, which is quite good.
People eat less lard, and even few families have lard, and generally use vegetable oil. People think that lard has a high fat content, which is unhealthy to eat, and even for friends who keep fit, it can't be touched at all. In fact, eating lard has a long history. At that time, there was a shortage of materials, and it was a good condition to have lard at home. The key is that lard is delicious and beautiful in color, so many people still remember it, especially the older generation.
Lard residue is not only edible, but also very delicious. Can be eaten directly, crisp and sweet. When I was a child, I didn't have any snacks. When I was greedy, I used to treat it as a snack. It can be used as a side dish. When I was a child, I often used it to annoy fermented soya beans. It is very fragrant and delicious, and it is also used to fry all kinds of vegetables. It is more common to fry cabbage with it outside. Ordinary cabbage has the collocation of lard residue, which is fragrant in a word. Some guests go to dinner, and some specialize in fried cabbage with lard residue. It can be seen that lard residue is not only delicious, but also very popular.
Many people are familiar with lard residue. In fact, it is the residue left after cooking lard with pig fat and other fat-rich parts as raw materials at home, which can be regarded as the delicious food produced by people turning waste into treasure and making the best use of it in the past years when materials were scarce. Especially for children, lard residue, which tastes crisp and mellow, and will "crack" when bitten, is a rare food enjoyment.
But the ingredients of lard residue are as "pure" as its delicious taste. Many friends think that lard residue is the rest of fried lard, so there is definitely no fat in it, but in fact it is not. There are about 30% protein and about 5% carbohydrate in lard residue, which is the main reason why lard residue has meat flavor and crisp taste, but about 65% of its remaining ingredients are all fat, and other few nutrients will basically be destroyed by long-term high temperature.
In terms of composition, lard residue actually still belongs to the fat layer of pork. Only after boiling, most of the oil has been lost, and the fat content is not much. But in essence, lard residue is pure animal fat and contains a lot of saturated fatty acids. From the current health point of view, if this kind of food rich in oil and fat is eaten too much, there may be hidden dangers of obesity, elevated cholesterol and elevated blood lipids, thus increasing the risk of some diseases.
Therefore, lard residue, an ingredient, cannot be eaten for a long time, and can only be eaten occasionally in small amounts to avoid many diseases caused by excessive consumption. In the final analysis, lard residue is food fried at high temperature, which contains very high calories. If it is eaten for a long time, it will definitely lead to obesity.
Lard residue is edible, because after high temperature, oil residue will form a crisp taste, and it contains high calories, so so many people like to eat it. Lard residue is very suitable for providing heat to the body in winter, and it also has a certain detoxification effect. Oil residue contains a variety of fatty acids, the content of saturated fatty acids and unsaturated fatty acids is equivalent, which can provide extremely high calories, and it is also rich in vitamin A and vitamin E, which smells like lard.
In many memories of the post-80s generation, lard residue is a delicious childhood snack. The steaming lard residue just out of the pot mixed with white sugar tastes sweet and crisp, so delicious that it can't be said. The mouth is oily and the mouth is fragrant. It is really delicious!