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"Mom, let's boil lard in the afternoon!" Just after eating, my mother said to grandma while washing the dishes.
"Okay, I want it! I'll tell you if I have time in the afternoon, boil out the lard and pack it up." Grandma responded.
After a meal, take a short break to let your bulging stomach rest and relax.
Waiting for my mother to wash the dishes and clean the pot, the lard cooking I am looking forward to is about to start~!
From childhood to adulthood, as long as I boil lard, I will be very excited. The aroma of lard is irresistible. Lard noodles, lard bibimbap, lard egg fried rice, all kinds of delicacies are mouth-watering.
Of course, what I like most is the leftover oil residue after the lard is boiled. The crispy taste and the fragrance of the fat make my mouth water when I think about it.
For a big fat pig weighing more than three hundred catties, there are more than ten catties of lard! too exaggerated!
Grandma brought over the pots on the ground and asked Mom to clean them up.
The moment she took the pot, my mother exclaimed: "It's so heavy! This lard is comfortable!"
And grandma is smiling! This pig has been fed for more than half a year, and it is something to be proud of being able to bring joy and happiness to everyone at the last moment.
There are three types of lard, the common one is suet: it grows on both sides of the pig¡¯s belly, depending on the size of the pig, it is fat or thin, and the suet is also thick.
The suet of our big fat pig is 50 centimeters long and more than 30 centimeters wide. The most exaggerated thing is its thickness, the thickest part even reaches three centimeters!
This is not something that ordinary pigs can grow! Even if that kind of feed is fed to large and fat pigs, the lard is not so thick.
The whole piece of suet is white in color, to judge whether a piece of suet is good or bad, grandma and mother use cotton lumps to describe it.
? If a piece of suet reaches the state of cotton lumps, it is the top pig suet!
The so-called cotton lump refers to the thickness of the lard is very thick, and the snow-white surface presents a cotton-like pattern. The lard that reaches this level has a very high oil yield.
The second type of lard is called "veil oil". As the name suggests, the oil resembles a net-shaped rag. This kind of lard oil has a low oil yield, but after the lard is boiled, the remaining oil residue is very fragrant. It's a must for eating noodles.
However, there is not much oil in the veil, only about one veil, not as large as suet.
The third oil on pigs, we call it cockscomb oil.
The shape of cockscomb oil is somewhat similar to the cockscomb of a rooster. It is white, as if dozens of cockscombs are intricately stacked together.
Cockscomb oil has a fishy smell, and the taste is not good. After boiling the lard, it feels sticky to the bite, and the feeling of constant pulling is a bit similar to beef tendon.
Mom washed the three kinds of lard one after another, put them on the cutting board, and cut them into small pieces with a knife.
All the cut lard is poured into the pot. When the lard is boiled, a proper amount of water should be added to the pot to prevent them from sticking to the pot.
Grandma lit the fire, and I still stood by and watched.
Before this time, I was far away. On the one hand, the time is not up yet, and the lard has not been produced yet, and there is no need to eat it.
The second is that during the cooking process, there may be oil bursts. If it gets hot, it will not be a normal pain. ?
With the cooking of the fire, the lard in the pot began to boil, and the water inside slowly evaporated. At this time, my mother was about to start stirring, and it was most likely to stick to the pot when it was attached to the bottom of the pot.
The white lard, like a cotton lump, slowly shrinks, and the skin gradually turns light yellow, and then turns golden.
An enamel jar was placed on the stove from behind, and the ground ginger and salt were thrown into the enamel jar next to each other by the mother. One was to prevent the lard from going bad, and the other was to remove the fishy smell.
The freshly boiled lard is light yellow and liquid.
After scooping up a tank, my mother took out an aluminum basin and filled it with liquid lard again.
After the two pots of lard were taken away, there was not much oil left in the pot. The cotton-like lard had shrunk by more than half, and the surface had become golden and crisp.
Mom pressed the lard with a shovel to force the fat out of their bodies. This was the last round.
Replace it with a small dark yellow enamel pot, which is usually used for cooking outside. Fill the remaining liquid lard in the pot, and within less than one pot, there will be only oil residue in the pot.
"Mom, is this okay to eat?" I stared at the oil residue in the pot with bright eyes, wishing I could reach out and grab two pieces.
"It's ready to eat, let me scoop a piece for you!" Mom was a little spoiled.He said bluntly, took a piece of oil residue with a shovel and put it on the stove, and motioned me to let it cool down before eating, otherwise I would have diarrhea.
I picked up the oil residue, put it in the palm of my hand, and swung my hands back and forth to prevent it from burning me. By the way, the temperature of this product is really high now! I've blown four or five breaths, and it still hasn't cooled down!
Waiting impatiently, coupled with the anticipation in my heart, I quickly grabbed the oil residue, put it in my mouth, and exhaled while biting, it was really hot!
With a click, the crispy oil residue exploded directly, and the remaining fat inside directly filled the entire mouth, and the unique fragrance of lard instantly spread throughout the entire tongue!
The hot fat burned my mouth, the tip of my tongue, and the roof of my mouth, and it was so hot that I was numb, but I just like to eat this!
Crush it in two or three bites, and swallow it in one gulp. The burning sensation goes from the mouth all the way down to the stomach, and the tears and snot are forced out instantly. It is really painful and happy!
The oil residue is delicious when eaten like this, and I seem to be able to eat a catty or two!
?Sneakily turned around and wiped away tears, then stood by the stove again, beckoning my mother to give me another piece.
"Mom, hey, give me another one!"
"Wait to eat, it's too hot, I'm going to have diarrhea." Although my mother refused, the shovel still picked up a piece of oil residue and put it on the stove.
While I was taking the oil residue, my mother began to pour salt and chopped green onion into the pot.
The oily residue, which is already very fragrant, is even more attractive with the blessing of chopped green onion!
Dad and grandpa like fried oil residue very much, it is a must to serve with wine!
The feeling of taking one bite is really not too refreshing!
With the blessing of chopped green onion and salt, the oil residue is not only crispy, but also exudes a complex taste mixed with oil and chopped green onion, which is salty and fragrant.
There is also the crispy taste, the sensory impact of bursting oil after biting, putting it in can make people feel ecstatic.
If our family's conditions permit, oil residue can definitely be ranked in the top three among the usual appetizers.
It's a pity that there is only oil residue during the Chinese New Year, and there is almost no such thing as usual. Firstly, pigs are not killed, and secondly, lard is rarely bought back. The lard made from New Year's pigs can be eaten for at least half a year.
In addition, it is the limit of our family to buy lard one more time at most.
Therefore, cherish the oil residue in front of you! Maybe after tonight, it will be next year to eat it! (Remember the site URL: www.hlnovel.com - Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report
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