Nostalgic food: rice with lard

Nostalgic food: rice with lard

Introduction:

"Nowadays, people advocate health and seldom eat lard, but in order to make a moon cake they always want to make, they are ready to make lard for the first time in their life. In the process of refining oil, I inadvertently thought of a kind of rice I had when I was a child - lard bibimbap. It's a distant memory. Listen to the name, lard bibimbap. It doesn't seem to be my dish. Does it have local flavor and feel greasy? Although I ate it as a child, I'm not used to it now. After refining lard, I tried to make a little lard bibimbap Before eating rice, I took a deep breath and plucked up courage to take a bite. Unexpectedly, the delicious food immediately spread between my lips and teeth. Unconsciously, I ate two small bowls. Some people may think, refining lard is so simple, what can I say? In fact, I thought so at first, but in order not to make any mistakes, I still called my mother. Unexpectedly, it was really different from what I imagined. It seems that no matter how simple the food is, there is something worth learning. "

Production steps:

Step 1: wash pig fat and cut it into small pieces.

Step 2: put a little water in the pot.

Step 3: put in the pork, first with the fire.

Step 4: feel that there is not much water, turn down the fire.

Step 5: keep the fire low and you'll see more and more oil.

Step 6: prepare a clean and dry container for lard.

Step 7: put some shredded ginger, pepper and a small amount of salt in the container.

Step 8: put the dried meat in the refrigerator until it's cool.

Step 9: although today we are talking about lard bibimbap, but bibimbap is very simple, so we don't take any more pictures. After the rice is cooked, put in a small piece of lard while it's hot, pour the soy sauce, mix well, or add a little green onion.

Step 10: when set, the lard turns white.

Step 11: the lard without solidification looks clear.

Materials required:

Pig fat: moderate

Water: moderate

Shredded ginger: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Soy sauce: moderate

Note: raw materials: pig fat ingredients: water ginger pepper salt seasoning: soy onion 1, put a little water in the refining process, so that the lard in the refining process is not easy to stick pot. 2. Do a good job of lard storage in the refrigerator, see online introduction, put a few months no problem. 3. When making lard bibimbap, make sure to use hot rice and put some soy sauce. I don't think I need any other seasoning.

Production difficulty: simple

Craft: Skills

Production time: 20 minutes

Taste: salty and fresh