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Once upon a time, enamel bowls and lard became memory symbols of our childhood. Recalling the scene of killing pigs in the New Year, the fatty parts were refined into golden lard, and the alluring aroma wafted throughout the house, and a simple meal of lard bibimbap can arouse endless appetite.
However, nowadays, enamel bowls have long been difficult to find, and the figure of lard is gradually moving away from life. How did all this happen, one might ask?
Back in the seventies and eighties of the last century, when materials were scarce, people bought with tickets, and oil was also in short supply. The amount of oil per day is less than ten grams, which is barely enough to scramble eggs. As a result, pork has become a good material for boiling lard, which is delicious and has been stored for a long time. During those years, boiling lard became the daily routine of every household, and lard became synonymous with food.
However, nowadays, lard is hard to find in the mall, maybe you say, isn't it good to refine it at home? This is true, but we have to admit that the place of lard in people's hearts has gradually faded.
So, why are there fewer and fewer lard eaters today, let's start by exploring which oil people prefer. According to market data, soybean oil is now the first choice.
Soybean oil, a household name. In fact, the ancient continent used soybeans to extract oil history, but at that time the technology was not yet mature, the oil taste was not good, so most of them were used as industrial raw materials.
Later, soybean oil was introduced to the United States and then to Brazil due to the war. Americans improved soybean oil extraction technology, using fractional distillation to classify the fatty acids in it to make soybean oil taste more stable. Brazilians found that soybeans not only have a high oil yield, but also are cheap, and soybean dregs can also be used as feed, so they produce soybean oil in large quantities, and once it is on the market, it is very popular.
Enterprises saw the business opportunities, expanded the soybean planting area, established a sound industrial chain, vigorously developed soybean oil, and reduced costs. Brazil also exports soybean oil abroad, attracting a large number of consumers at low prices. After soybean oil entered the Chinese market, it quickly became popular through TV advertisements and company distribution, and many restaurants also turned to lower-priced soybean oil, which was gradually eliminated due to high cost and cumbersome refining.
However, what really causes people to stay away from lard is health concerns. Vegetable oil commercials on TV trumpet health concepts, lard is high in saturated fatty acids, and China's relatively high prevalence of cardiovascular disease has led to lard being accused by "experts" of being an unhealthy choice. This saying is so widespread that people avoid it and choose vegetable oils that contain unsaturated fatty acids.
Of course, whether lard is healthy or not is still a matter of opinion. Whether it is lard or vegetable oil, the amount of use is a degree, and too much will be harmful to the body. Arguably, lard is not as unhealthy as experts claim. After all, generations of Chinese have eaten lard without serious problems.
In general, rather than worrying too much about which oil to choose, we should probably pay more attention to how to improve the cooking environment. In order to highlight the taste of their dishes, many restaurants often use heavy oil and salt, making people mistakenly think that eating out is unhealthy. However, it is not the lard itself that is unhealthy, but the way it is cooked. In the end, whether lard is healthy and delicious depends on your choice.
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