Bibimbap with Lard

Name: Bibimbap with Lard
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 cups Rice; 2 tablespoons lard; 1/2 Onion Crisp; 3 cups water; 2 tablespoons Soy sauce; 2 tablespoons Oyster sauce; 2 tablespoons Shimizu

by Cooking woman snacks

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Try the classic ancient flavor that appeared in the first episode of the Taiwanese version of "The Lonely Gourmet", bibimbap with lard!
----Is it possible to watch the drama well? After watching it, I always think that delicious food is a common problem in the re-enactment of the drama?

Bibimbap with lard!
It is also called lard rice in Hong Kong, and lard rice in Taiwanese. It was a staple food that people in southern China used to eat.

----I haven't tried lard bibimbap before,
However, when I was a child, I did not eat less lard pancakes and lard buns.
The pancakes or steamed buns were torn up and thrown in a bowl,
Pour soy sauce and vinegar, dig a spoonful of lard, and pour in hot water,
That's a fragrant!
Has anyone eaten like this before?

Today, let’s not talk about pancakes and steamed buns, let’s try lard soaked rice!
Not much to say, work!
----First, let's steam a pot of rice first!

Ingredients

3 cups Rice
2 tablespoons Lard
1/2 Onion Crisp
3 cups Water
2 tablespoons Soy Sauce
2 tablespoons Oyster Sauce
2 tablespoons Shimizu

Bibimbap with Lard

1. Let’s cook the rice first, for three people, three cups of water

2. Three cups of rice

3. Wash the rice and put it in the pot

4. The choice of rice taste is still strong, to ensure that the steamed rice has clear grains, and the Q bomb is not sticky, so that the mixed lard rice is delicious.

5. Making red onion crisps and sauce during the cooking process

6. The raw materials we need are: shallots, lard, oyster sauce and light soy sauce. I can't buy small red onions here, so I used purple onions. Cut the onion in half and then in half

7. Cut into filaments

8. The lard cooked in advance. I sell handmade egg yolk pastries, so lard is always available at home)
Regarding the cooking of lard, pork suet is available in places where pork is sold. Good lard must be used. The oil yield is high and the boiled lard is fragrant and white. Generally, 500 grams of suet oil can produce 400 grams of pure oil. The method is: cut the suet oil into small cubes, add a small bowl of water to the pot, pour the suet oil into the pot, and boil slowly over medium and low heat until the pork Suet oil is boiled into golden oil residue, and the oil residue is collected. After the oil is filtered, it is pure lard.
Net lard can be stored in a sealed container in the refrigerator for a long time

9. Take 2 tablespoons of lard and pour it into the pot. Similarly, if you make more, you can add more lard

10. Pour the chopped onion shreds into the pot, and simmer slowly. Small fire, don't fry it

11. Fry until the water in the onion is used up and it can be out of the pan when it is golden brown. Put the onion crisp and lard into a bowl and set aside

12. 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 2 tablespoons of purified water, mix into a sauce. I don't like too thick juice, so I added pure water to mix it. So it won't be too salty