Food: You have to eat to pay off debts?

Lard residue is a by-product of lard. The really delicious thing is the lard mixed rice on the recipe.

Jiang Yan brought the steamed rice in and asked everyone if they wanted to eat lard rice.

"What is lard bibimbap?"

Tian Xiangfang didn't expect that Jiang Yan, a young man, could even make the snacks of their time.

Lard bibimbap is a snack.

For people born in the 1960s and 1970s, lard bibimbap was a childhood dish. A unique delicacy.

The Chinese people are very particular about never getting tired of fine food and meticulous cooking.

However, in that era of scarcity, perhaps a bowl of lard bibimbap, which seems very vulgar to people nowadays, will make people fondly remember it. Even if they think about it now, the feeling on their tongues I can't help but secrete saliva from underneath.

"That's what we ate when we were kids. Put a bowl of hot rice in the bowl, stir a lump of lard into the rice with chopsticks, then pick up the soy sauce bottle and pour a few drops of soy sauce on it, and mix well with chopsticks. , it’s lard mixed with rice."

After Tian Xiangfang finished speaking, Jiang Yan also made a bowl of lard rice.

The steaming white rice had just come out of the steamer, and the aroma of rice wafted over it. He took the lard out of the refrigerator and scooped out some of it that hadn't solidified yet. When lard is poured on it, the newly cooked rice grains are crystal clear and immediately moistened by the oil, making them smooth and smooth. As the lard is stirred, the lard on the chopsticks gradually melts into the rice grains, making the rice grains even more translucent.

The heat of the rice heats the lard. The temperature and the rich aroma are combined.

When Jiang Yan saw it, he added the homemade natural soybean soy sauce bought from the system. It is black and red, and white hair will grow in the dog days of summer. Unlike the current industrial soy sauce, which is put in two Nian is also safe and sound.

The soy sauce without any additives is mellow and delicious, but it is not preserved. Jiang Yan only bought a 500 ml bottle for his own consumption and has no intention of selling it. The delicious soy sauce has a stronger umami flavor than chicken essence and MSG, and is similar to rice. Stir the chives together, and a bowl of lard bibimbap with a glossy sauce-colored oil is completed.

Everyone took their spoons and waited for a feast. Jiang Yan said silently,"Wait a minute.""

There was a lot of lard residue left. Jiang Yan grabbed a handful and put it on the cutting board, chopped it and sprinkled it on the lard rice. Then a bowl of lard rice with full color, flavor and flavor was completed. The rice grains were dipped in melted lard. And soy sauce, the color is brownish red, shiny and green, and the golden lard residue is shredded with an attractive luster. For a moment, the smell of rice, oil, and chopped green onion... How can this taste be called"fragrant"? Remarkable?

A group of people swallowed uncontrollably while looking at this simple but charming bowl of lard rice.

I don’t know what happened to this habit, but the first new dish Jiang Yan made was a trial by default. Food does not belong to any one person, everyone eats it together.

In fact, it is not a habit, it is mainly about the first portion, the first bite. Everyone wants to eat it. There are so many people, it is impossible to distinguish, no one is convinced, boys are humble and girls do it He had no choice but to acquiesce.

Jiang Yan refused to force them. The preparation of lard rice was simple. He filled another bowl of rice, poured lard, soy sauce, chopped green onion, lard residue, and mixed it until the rice and soy sauce mixed together. , the lard is fully mixed by tossing it around.

Mix it until it is golden in color and shiny. The gold and white are perfectly combined to become the lard bibimbap with an attractive aroma. It is done.

No other dishes are needed, just hold it. A bowl of shiny and translucent bibimbap hits your mouth in one bite. The rice grains are loose, chewy and full of flavor. The mellow aroma of soy sauce and the meaty aroma of lard burst into your mouth. The lard residue mixed in it is crispy. Crispy and fragrant, the taste is very good. The presence of chopped green onions not only removes a trace of the greasiness of lard, but also adds a hint of fragrance. This combination can be described as perfect, it is extremely fragrant! The guys drank a big bowl alone. Lard mixed with rice, I wolfed it down until I felt it was greasy

"Eat too much, a little oily"

"So full"

"Nowadays, people can't eat such oily things. In the past, people's living conditions were not good and they were short of oil and water. They could eat several bowls from such a big bowl. Nowadays, people's bodies are not short of meat or oil, so they can't eat such things with you.."

Aunt Tian, ​​I couldn't eat even one bowl. (To read Baoshuang novels, go to Feilu Novel Network!)

After tasting the lard bibimbap that I dreamed about when I was a child, and eating it all at once, Tian Xiangfang I haven't felt so relaxed and happy in a long time

"Why do you think lard rice is delicious? It’s because our Chinese have eaten lard residue, mixed rice with lard, and put some lard in their bowls of Yangchun noodles for thousands of years. Lard will meet the needs of our bodies, so that Our spirits are high and joyful. The satisfying and satisfying feeling after eating lard cannot be replaced by other oils."

Jiang Yan said as he was already holding a cup of Soviet-style mung bean soup and started drinking it.

This thing is really a good thing to relieve greasiness.

Ice and cold, refreshing and refreshing, cool mint water, what greasiness can't be relieved?

"The boss still knows how to eat, and even drank the mung bean soup."

After Wan Siqi finished speaking, she jumped up and went to serve mung bean soup.

She also served Aunt Tian a bowl by the way.

"What kind of mung bean soup is this?"

Tian Xiangfang is a rural woman who rarely plays with mobile phones. She can only watch TV and make phone calls, and can only send text messages. How did she know that mung bean soup is made in this way?

"This is the way to make mung bean soup in Sioux City. Auntie, try it, it’s so refreshing."

"So why don’t we eat lard now? Is it bad for people’s health?"

An Feibai asked without knowing much.

Since coming to Haozai Lai Restaurant, he often saw Jiang Yan using lard in cooking. Of course, other oils are also used, but what he knows is that 133 eating too much lard is harmful to people. Poor health

"I know this!"Li Xia is engaged in the chef industry, so of course he has heard of this secret.

He took a sip of mung bean soup calmly and explained:"Foreign interest groups who do not eat lard want to sell their blends. Oils, including some foreign oils, hire people to slander our lard. People have been saying that it is not good for us to eat lard since 20 or 30 years ago. They are right and reasonable. They say that animal oil contains saturated fatty acids. In fact, they are paving the way for selling their own products."

Li Xia frowned in disgust when she mentioned this.

"No wonder those TV shows say that eating lard is bad and unhealthy, so gradually we buy oil from the supermarket."

Tian Xiangfang suddenly realized.

She just said, what's wrong with eating lard? The elders in the village ate it all their lives and lived well into their eighties or nineties before leaving.

Jiang Yan nodded in agreement. He didn't understand it before, so he still has the grasp. After reading more recipes and understanding more, I realized that lard is the fastest and easiest food to be absorbed and utilized by people, and converted into nutrients for the human body.

"Don't be greedy for too much mung bean soup, it is cold in nature and may cause stomachache."

Jiang Yan saw that Wan Siqi was secretly about to drink the third bowl of mung bean soup, and he had no choice but to remind her. Why is this little girl so greedy? She has no control over what she eats...

Người mua: TheDark