Food: You have to eat to pay off debts?

Lard residue This is a by-product of lard, and the really delicious thing is the lard bibimbap on the recipe.

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

"What is bibimbap?"

Tian Xiangfang didn't expect Jiang Yan, a young man, to even make snacks from their era.

Bibimbap is considered a snack.

For those born in the sixties and seventies, bibimbap used to be a unique delicacy in childhood life.

Chinese people pay attention to not being tired of eating and not tired of being fine.

However, in that era of lack of materials, perhaps a bowl of lard bibimbap, which now seems very earthy, will make people fall in love, even if they think about it now, they can't help but secrete water under the base of the tongue.

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

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

Hot white rice, just out of the 19 seeds, wafting a burst of rice fragrance, and then take out the lard from the refrigerator, scoop a little lard that has not solidified and pour it on, the freshly cooked rice grains are crystal clear, immediately moisturized by the grease to the oily and slippery, with stirring, the lard on the chopsticks gradually melts in the rice grains, and the rice grains are more transparent.

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

Seeing that Jiang Yan added homemade brewed natural soy soy sauce bought from the system, the black is red, and white hair will grow in three volt days, unlike the current industrial soy sauce, it will be safe for two years.

Soy sauce without a little additive, mellow and delicious, but not preserved, Jiang Yan only bought a bottle of 500 ml, ate it by his own people, and did not plan to sell it.

The delicious soy sauce is richer than the umami of chicken essence and MSG, and when mixed with rice chives, a bowl of lard bibimbap with sauce-colored grease shiny is complete.

Everyone took the spoon and waited for a full meal, and Jiang Yan silently said, "Wait." "

There was a lot of lard residue left, Jiang Yan grabbed a handful and put it on the cutting board and chopped it and sprinkled it on the lard bibimbap, and then a bowl of colorful and fragrant lard bibimbap was completed.

The rice grains were stained with melted lard and soy sauce, and were brownish-red in color, shiny oil, and green onion, with golden lard crumbs, shining with an attractive luster.

For a time, the aroma of rice, oil, green onion... How does this taste get the word "fragrant"?

A group of people looked at this simple but charming bowl of bibimbap and swallowed their saliva uncontrollably.

I don't know what the habit is, the first new dish made by Jiang Yan is a tasting by default, which does not belong to any one person, and everyone eats it together.

In fact, it is not a habit, the main thing is that the first portion, the first bite, everyone wants to eat, so many people, can not be divided, no one will obey anyone, boys humbly let girls can't do it, so they have to acquiesce together.

Jiang Yan is not strong with them, the lard bibimbap method is simple, he put another bowl of rice, poured lard, soy sauce, green onion, lard residue, mixed it, so that the rice and soy sauce and lard are fully integrated upside down.

The golden color, shiny oil, gold and white are beautifully combined to create a tempting aroma of bibimbap. That's it.

There is no need for other dishes, carrying a bowl of shiny and clear bibimbap, eating it in one bite, the rice grains are loose and chewy, with taste, and the mellow aroma of soy sauce and the meat aroma of lard burst out in the mouth.

The lard residue mixed with it, crunchy and fragrant, the taste is very good, the presence of green onion not only removes a trace of lard greasy, but also adds a hint of fragrance, this combination can be described as perfect, fragrant!

The big guy alone dried up a large bowl of bibimbap and gobbled it down before feeling greasy.

"Eat too much, a little oily."

"It's so full."

"Now people can't eat such oily things, people in the past had poor living conditions, lack of oil and water, such a big bowl, can eat several bowls, now people's bodies do not lack meat or oil, they can't eat such things with you."

Aunt Tian, I can't eat a bowl. (Read violent novels, just go to Feilu Fiction Network!) ）

After tasting the lard bibimbap that haunted her soul when she was a child, and eating enough at once, Tian Xiangfang has not been so relaxed and happy for a long time.

"Why do you think that lard bibimbap is fragrant because our people have eaten lard residue for thousands of years, used lard to bibimbap, and put some lard in the next bowl of Yangchun noodles, lard will meet our physical needs, make us happy and happy." After eating lard, the feeling of relieving hunger and addiction cannot be replaced by other oils. "

Jiang Yan said while already holding the Su-style mung bean soup and drinking.

This stuff is really a good thing to get tired of.

Ice cool, refreshing and refreshing, cool mint water, what greasy can not be solved?

"Or the boss will eat, mung bean soup is all drunk."

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

By the way, he also served a bowl to Aunt Tian.

"What kind of mung bean soup is this."

Tian Xiangfang, a rural woman, usually plays little on her mobile phone, only watches TV to make calls, and sends messages only to send voice, where did she learn that mung bean soup still has such a practice.

"This is Su City's mung bean soup method, Auntie, you taste it, it's old and refreshing."

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

An Feibai asked without understanding.

Since coming to Hao Zailai Hotel, he often saw Jiang Yan using lard for cooking, of course, other oils are also used, but what he knows is that eating too much 133 lard is not good for people's health.

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

I saw that he took a sip of mung bean soup unhurriedly, and explained: "In order to sell their blended oil, including some foreign oils, interest groups that do not eat lard hire people to slander our lard. Since twenty or thirty years ago, we began to say that we are not good at eating lard, and to say that animal oil contains saturated fatty acids is actually paving the way for selling our own goods. "

Li Xia frowned in disgust when he mentioned this.

"No wonder, those TVs say that eating lard is not good and unhealthy, and gradually we buy oil from supermarkets to eat."

Tian Xiangfang suddenly realized.

She said, what is the problem with eating lard, the village elders eat it all their lives, and they all live well until eighty or ninety before leaving.

Jiang Yan nodded in agreement, he didn't understand before, he still mastered more recipes, understood more, only to know that lard is the fastest and easiest food to be absorbed, used, and transformed into nutrients for the human body.

"Don't be greedy for mung bean soup, be careful of 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 open his mouth to remind him.

Why is this little girl so greedy, she has no self-control over eating.