This article is from WeChat public account: group of college (ID: sacademy) book , author: Cheng Lei, from the title figure: Oriental IC
When you were young, did you have such a national enamel lard pot? Yellow blue safflower, when you see it, is it full of childhood memories?
In the age of material scarcity, lard used to be the white moonlight of the desk. With just a teaspoon, it can be the crowning touch of the meal. The soft and smooth lard also moisturizes our childhood.
However, in the pursuit of a healthy diet today, high-fat and high-heat lard is gradually moving away from our table, just like the past life.
The author of “Eating and Far” is Cheng Lei, the main author of “Sanlian Life Weekly”. He describes lard as a song of earthly life, and writes the common food of lard. It turned cold, and it was a good time for the lard, let us follow his words and go back to the taste of the old time!
How about a spoonful of top half cup of milk tea, lard is still my heart.
01
The food that is memorable is always simple and technical.
When I was young, the noodles under the bowl of lard were the most beautiful, clear soup, floating chopped green onion, shining with oil, the soup did not enter the mouth, the aroma has reached the brain, do not have the power of the soul.
The power of lard in gold is due to the scarcity of materials in that era.
Face face, stealing oil residue, mother-in-law caught the mouth.
The moonlight, the lard is fragrant.
……
This kind of nursery rhyme is spread in Jiangnan, is a middle-aged uncle and bigSister’s childhood memories. At that time, a bowl of lard rice, a bowl of oil slag, is the ecstasy of the world. When people buy pork, they don’t mind more fat than lean meat, because fat can be used to extract oil.
When cooking, use a piece of tofu-sized fat, and slap a pot on the hot pot to leave a lard stain. You can put some meat flavor on it. It is already a dish of heart. After finishing the lard, put a lard in a small bowl on the stove, and wait until the next time you cook, until the small piece of fat is polished and the oil is completely cleaned.
Lard moisturizes people’s stomachs and carries the memory of a generation, a bowl of calories full of nostalgia. When I was a child, I used steamed pork with lard in a wok. I put a layer of lotus leaves underneath, waiting for the lard to steam rice. My saliva had already flowed to the ground. I will also put lard on the sliced steamed bun, put it on the stove and bake it, then sprinkle some salt and chili on it. This is the snack I have been mourning for so far.
Lard residue is a rare treat on earth. When the mother was sucking lard, our sisters and brothers were kept in the pot like a puppy. They watched the fat of the white flowers slowly squeeze out all the oil in the body and then fading into a small group of yellowish brown lard.
Put a piece into the mouth, bite the oil residue, the lard hidden inside is splashed in the mouth, the oil slides down the throat, and the long-lasting stomach is instantly moisturized. As if to melt your heart. Later, I read a description of the straight-legged thigh written by the writer You Jin: “Extremely brittle, biting, slamming, smashing, a small group of lard like a fountain, slamming out,Fragrant, overflowing with the ultimate scent, so that the brain cells have also been greatly shocked, amazed, the soul is stunned.
A lard can be a treasure trove in the hearts of the whole family. In the family, no matter how good the life is, it is not easy to get through the year. Every family has to kill a pig. Bacon, pickled pigs or something, as early as the Lantern Festival is late, the Ching Ming Festival will certainly be warned. Only the can of lard is still well sealed, at least for the first half of the year. The old man, his face is mostly dish color or yellow, and our family is all white. The mother recalled and proudly attributed the reason to that she would hold a house and that lard had a great deal of merit.
The ginger jar at home is awkward, durable and durable, but it is a totem of family memory. Every time at home, stir-fried vegetables, fried pumpkin, fried eggplant, fried tofu, or the following, use a spatula to shovel the lard in the jar and put it in a hot iron pan, just listen to “哧啦” As the iron pot vacated a spot of smoke, the feeling of Shengjin came.
02
If there is a kind of livestock, do not pick the environment, do not pick food, easy to feed and breed quickly, and especially long, in the ancient material-poor ancient can provide a huge amount of fat, that is pig. In front of the house, there is a circle in the back of the house or a sling house. The upstairs residents are conveniently raised downstairs. In addition to the area with endless prairie resources, who does not love this species?