Nostalgic Food-----lard Bibimbap

Name: Nostalgic Food-----lard Bibimbap
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pig fat; Some Shimizu; Some ginger; Some pepper; Some salt; Some Soy sauce

by sunshinewinnie

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

People nowadays advocate health and seem to seldom eat lard, but in order to make a mooncake that they have always wanted to make, they are ready to devote the lard refinery for the first time in their lives.

In the process of oil refining, I accidentally remembered a kind of rice that I had eaten in my childhood---lard bibimbap. It's a far away memory. Listen to the name, lard bibimbap, it doesn't seem to be my dish. , Is it very rustic and feels very greasy? Although I had eaten it when I was a child, but now I am not used to it. After the lard is refined, I tried to make a bit of lard bibimbap. He took a deep breath, and had the courage to take a bite. Unexpectedly, the deliciousness of the meal immediately spread between his lips and teeth. Unknowingly, he actually ate two small bowls, guilty and sinful.

Some people might think that refining lard is so simple. What can I say? Actually, I thought this way at first, but in order not to make a mistake, I still called my mother. Unexpectedly, it was a little bit like what I had imagined. It's different. It seems that no matter how simple the food is, there is something worth learning. "

Ingredients

Some Pig Fat
Some Shimizu
Some Ginger
Some Pepper
Some Salt
Some Soy Sauce

Nostalgic Food-----lard Bibimbap

1. Wash the pork fat and cut into small pieces.

2. Put a small amount of water in the pot.

3. Put the pork in, first use high heat.

4. Feeling that the water is running out, turn the fire down.

5. Keep the fire low and you will see more and more oil.

6. Prepare a clean and dry container for lard.

7. Put some shredded ginger, pepper and a small amount of salt in the container.

8. Feeling that the fat has become jerky, pour the oil into a container and store it in the refrigerator after it has cooled.

9. Although we are talking about lard bibimbap today, the bibimbap is very simple, so there is no need to take pictures. After the rice is cooked, add a small piece of lard while it is hot, then pour the light soy sauce, and mix well. Add a little green onion.

10. After solidification, the lard turns white.

11. The unsolidified lard looks clearer.

Tips:
Ingredients: pork fat

Ingredients: water ginger shredded pepper and salt

Seasoning: light soy sauce, shallots

1. Put a little water in the oil refining process so that the lard will not stick to the pot during the refining process.

2. Store the finished lard in the refrigerator, see the online introduction, it will be no problem for a few months.

3. When making lard bibimbap, be sure to use hot rice, just put a little light soy sauce, personally feel that no other seasoning is really needed.