Speaking of Chinese lard, young people probably haven't seen it, and it can even be said that they don't know what it is at all, but lard is not only a memory for the slightly older elderly, but also a taste, a taste that other things don't have.
What exactly is lard? Why is it gone?
lard
For the post-70s Lao Bei Nose, lard noodles can be described as very delicious, even if you put a spoonful of lard in a bowl, it is a thick broth, and then sprinkle some green onions, coriander, sesame oil as a garnish, and a bowl of natural and delicious soup lard noodles will be out of the pot.
This kind of lard noodles tastes much better than the old hen soup instant noodles now, no wonder the old mothers of the 70s generation look down on the staple food of young people now-instant noodles, and even less on the oily and watery food made in the restaurant.
So why do fathers have a soft spot for lard, and what is it made of?
In the 50s of the last century, whether in the countryside or in the city, every household had a small crockpot on the stove, and the contents of the small crockpot were either anything else or lard.
Families with good conditions will use a small white bottle of lard, and the lard of white flowers solidified together from the outside looks greasy, and it is also very appetizing with tasteless green vegetables.
When it comes to the history of lard, it is much older than the sunflower oil and organic soybean oil that you see in supermarkets today.
The history of eating lard in China can be traced back to ancient times, and it has a history of more than 3,000 years now.
However, later for some reasons, in order to live, the ancients had to eat some animal fat to maintain life, with the passage of time, until the Han Dynasty cooking technology became more and more mature, lard was also better extracted and refined into oil, so as to be used as a seasoning, so as to people's dinner table.
In the Song Dynasty, the ancients invented new cooking techniques for stir-frying, and also developed many condiments, such as soy sauce, peppercorns, etc., and as the essence of stir-frying, lard accounted for a large proportion.
Later, with the development of the times, it was found that the refining of vegetable oil was more convenient than the refining of lard, especially cheap soybean oil, which was much cheaper than lard.
With multiple choices, people's demand for lard has gradually decreased, and a large number of vegetable barreled oil has appeared in supermarkets and small shops, gradually replacing the amount of lard.
Until now, many households, whether in rural or urban areas, have rarely seen the existence of lard, and lard has almost disappeared.
In fact, the replacement of lard with vegetable oil is not only the operation of capital, but also partly due to the refining and preservation of lard.
Wash the pork fat, cut it into small pieces, boil over medium-low heat, stir in the pot with a spatula, wait for it to boil and then change to high heat for another 5 minutes, refine over low heat for 20 minutes, wait for the oil to become clear, burn the paper over low heat until there is no water vapor rising, and then scoop out the oil and wait for it to cool before eating.
Although it seems very simple, these are not easy for today's young people, and the conversion rate of lard is relatively low, and the refining process is more complicated, so many households no longer refine lard.
Although many families are not refining lard now, it disappears without pooping, and in many rural areas, there are still some families who leave some meat to refine lard when they kill pigs during the Chinese New Year.
Lard is not only delicious, but also prevents frostbite, and when applied to chapped skin, it can also prevent frostbite, and for the older generation, lard is not only a taste, but also a memory.
Wowo Wo Tou
In the past, although there were not as many types of food as there are now, you can buy whatever you want, but in the past, there was a kind of food that everyone could eat in both rural and urban areas, and that was the once popular Wowotou.
Wowotou is also something that the younger generation has hardly eaten, although there is an old man who sometimes steam a pot of wowotou on a whim, but there is no taste of the past, many old people also say that wowotou is steamed, but wowo is gone.
There is no Wowotou is indeed soulless, plus there is no taste at the time, it is not like Wowotou, just like the current market, Wowotou is basically rarely seen, and it is also a relatively expensive "luxury" when seen.
In the impression of the older generation, wowotou is not only a kind of food, but a kind of life-saving food, in which era of scarcity of materials, this is their only food to fill their stomachs, for the strong young people, eat a wowotou, do a morning's work will not be hungry.
And this reason is thanks to the raw materials used to make Wowotou, which is mainly made of cornmeal, add an appropriate amount of water, and then knead it into an elastic dough, and then pinch a small dough into a cone and put it in a pot to steam.
There are also some people who make sweet potato noodles from sun-dried sweet potatoes and use the same method to make sweet potato noodles.
In that era of food and clothing, Wowotou raised several generations of rural people in the north, and until now many people of the older generation have different feelings for Wowotou.
Lard residue dipped in sugar
In the 70s, if a pot of lard dregs dipped in sugar was placed on the dining table during the New Year's holidays, it proved that the family's family conditions were better.
In the eighties and nineties of the last century, only when it came to the New Year could you eat lard, and the oil residue from refining lard was also a difficult food to eat.
The lard residue is made of plate oil, although the taste is average, but the taste is very good, especially the part of the lard, the taste is soft and fragrant, and there is an irreplaceable special fragrance.
Freshly fried lard with a little sugar is a delicious dish.
In addition, lard residue can also be stir-fried, fried bean sprouts, greens and other vegetables, the taste is super fragrant, the friends who have eaten it absolutely call the taste of their mother, even if they recall it now, the saliva should flow down directly.
In fact, in the restaurant, there are also pork lard residue stir-fried dishes, and the price is also a normal price, but it is true that it does not have the same taste as before, and the reason why lard residue appears in very few restaurants has a lot to do with its production process.
Because lard residue is a food produced after high temperatures, it causes harm to the body, which leads many people to think that this kind of fried food should be eaten less, which is not good for health.
You should know that frying food will increase the risk of disease, but if you eat less, it should not be too much of a problem to mix meat and vegetables in moderation, but it is recommended that people with underlying diseases eat less, after all, this kind of food will increase the risk of disease.
Time flies, time flies, and many foods have become the memories of the older generation, and unfortunately they do not appear in our lives.
Do you know any other foods that used to be on the dinner table that are now gone?