Nowadays, people sometimes go to the vegetable market and say that they don't know what to buy today. Many people have high blood pressure, diabetes, gout, this can not eat, that can not eat, hard to eat, and feel bad and no appetite.
Today I suddenly remembered bibimbap with lard. I guess this is a childhood delicacy that people in their thirties and forties miss!
I have to say that the smell of fragrant lard is superb, when you were a child, did you have to dry out a large bowl of hot rice every time, and eat the bowl so clean that you almost didn't have to wash it, as if you had been polished, full of oil nono, and you are full of expectations or tomorrow can eat again?
Now the living conditions of the post-70s when they were young were not very good, at that time, in fact, the entire country was short of materials, and each family rarely ate several meals of meat a year, so it was very much looking forward to the New Year's Festival, eating happy wine, and improving the food a little.
At that time, the lard plate oil was really good, cooking stir-frying to increase flavor, making dim sum, Ningbo lard sesame soup dumplings It is a soul-like strong presence.
In the past, whenever my mother bought home pork plate oil and refined oil, my brother and I absolutely did not go out, only staying at the edge of the oil pot, watching the cut into small pieces of flesh polishing the plate oil cubes, put into the hot pot, and after a while the oil oozed out, the plate oil cubes changed from pink and white to burnt yellow, transparent, and the rich aroma of lard came to the face. The bright and clear oil in the pot gradually increases, the oil residue of the refined oil is full of pot floating, take a piece out of the hot first, boo and brag twice and immediately stuff it into the mouth, crispy and fragrant, really relieved.
To eat lard bibimbap, you need to just come out of the pot of hot white rice, blue-edged bowl with a large bowl, and then dig a hole in the middle of the rice, use chopsticks to pick a chopstick of milky white lard, and then pour a small spoonful of soy sauce, a pinch of green onions. Soon, the lard gradually melts in the heat of the white rice, accompanied by soy sauce into the rice, stirred evenly, each grain of white rice wrapped in lard soy sauce, glowing with seductive soy sauce, at this time the mixed aroma of lard and soy sauce green onion instantly reaches a peak, you will not wait to take a big bite. Chew slowly, don't gobble up, savor the delicacy of the rice grains, the richness of the meat, the purity of the sauce, at this time there is no other side dish, but a bowl of lard bibimbap has made you completely forget all other delicacies.
Many families in Jiangsu and Zhejiang raised pigs at that time, and pork was the main meat ingredient. Jiangxi people like to stir-fry vegetables with fat boiled oil, Zhejiang people are not, like pure lard refining. And the lard residue is also delicious, a bowl of fried vegetables, catch a handful of lard residue, not only the color of the vegetables is more beautiful, eat in the mouth, the oil is momo, special incense, but also resistant to hunger. Peasants often have to work in the fields for a long time, and such a meal with lard residue brings a great deal of physical and soul comfort in such a difficult time.
Lard, this piece of fat has a high oil yield, and the oil that comes out of the boiling oil is also very strong. In addition, the refined oil residue is also golden and crispy, and it is directly sprinkled with salt or sugar, which is a very delicious snack.
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The lard residue was just placed in the bowl, looking at the eager eyes of our dead stares, grandma or mother would mutter, "Hungry old man," and then say "Beware of the hot," and give each of us three or five pieces of lard residue.
The lard residue was indeed still very hot, and we were cold with our left and right hands upside down, and we couldn't wait to send the lard residue that was still making a low silky sound to our mouths.
Later, the real color did not care about the hot at all, clicked, a light bite, the lard residue cracked in the mouth, a hot gas and fragrance, quickly overflowed the mouth, inhaled a cool breath, the fragrance and hot swallowed...
In the era when melon seeds and walnuts could only be eaten in the New Year, it was usually a good idea to relieve the hunger with a little lard residue. You see now the children boys are one meter eight long, girls fine skin tender flesh, when we were young girls have a few fair skin, boys rarely grow to one meter eight, now look back, in fact, nutrition did not keep up.
In Hong Kong in the 1960s and 1970s, the poor people would have this dish, and Hong Kong people called lard rice. When the weather is cold in winter, everyone will save a jar of lard, which can be eaten longer and can eat more lard for rice.
In Taiwan, in the past, the most commonly eaten also had lard bibimbap, Taiwanese called lard rice, now very little, but in some of Taiwan's flavor restaurants there is this dish, it is the young people's heart of the ancient taste.
In Suzhou, there is also an aristocratic version of the lard bibimbap, bald butter bibimbap. Bald is the Suzhou dialect "Te", which means pure; "yellow" refers to crab paste and crab yellow; "oil" refers specifically to lard. The freshly removed crab yellow crab paste is stir-fried with lard, then refined with salt, ginger juice and other seasonings, and finally sealed, which is bald butter. Freshly out of the pot of white rice while hot put a spoonful of bright bald butter, mix well, bibimbap is fresh and fragrant, delicious let people lick the bowl.
There is also a lard bibimbap in the northeast, to use the newly produced northeast pearl rice, steam a pot of rice fragrant, translucent white rice, while hot bowl, pick a piece of lard, pick a spoonful of authentic northeast sauce, sprinkle with emerald green onions and mix well. A bowl of bibimbap with lard aromas, full of the aroma of large sauce, is not enough to eat.
In the past, the old saying in Ningbo used to say, "It is good to eat bibimbap with lard", in fact, there is still such a saying in Jiangxi, Hunan, Guizhou and other places. A portion of white lard, stir in the rice, sprinkle with crushed oil residue, soy sauce, green onions, sesame seeds, and dry a large bowl at a time is not a problem. There are also stir-fried vegetarian dishes, and adding some lard is also very good. In addition to being a snack, lard residue is also very delicious when making flapjacks, but no one has made it for many years now.
Now, not many people boil lard anymore. I bought a few pounds on Taobao last time, how to boil lard also Baidu, bean fruit food search, but also consulted several senior cooking masters, finally wasted the strength of the nine bulls and two tigers to boil out a can of lard.
Indeed lard is much more fragrant than the current edible oil, occasionally interested in eating a bowl of lard bibimbap, simple, satisfied, childhood memories suddenly return to the mind, the mouth and heart are once innocent, how beautiful childhood!
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