Lard can do what lard how to do eating

The relationship between lard and rice can be traced back to the Zhou Dynasty, is quite a historical flavor. To this day, friends in the south of the Yangtze River will from time to time come to a bowl of lard with rice to reminisce about childhood memories. Freshly simmered rice, while the heat rises, a spoonful of white lard, dripping bright soy sauce, sprinkled with green chopped green onions, stirring well, the aroma and heat on the face, is the simplest of the delicious.

2, lard powder, noodles

Noodles if you add some lard, not show, but can open the taste. The famous Yangchun noodles in the lard, lard base, dripping pork bones boiled soup, lard melted in the soup, just out of the pot of noodles neatly in the bowl, sprinkled with chopped green onions and hot boiled green vegetables, seemingly light but hidden mystery, the flavor naturally needless to say.

3, lard cake

Lard has always played a very important role in traditional Chinese pastries, such as the shortening used to make the pastries crispy and flavorful.

The Gansu snack lard box is made from lard mixed with chopped green onions, sesame oil and salt, rolled in dough and half-fried in sesame oil, and is savory and crispy, so enjoy it while it's hot.

In the past few years, the more eye-catching online red scallion pancakes are also not without the figure of lard, lard and green onion in the high temperature collision of flavor is really let people can not stop.

4, lard fried vegetables

We usually fry vegetables will be inside the meat, meat and vegetables, with a reasonable, if there is a lard, it can be exempted from the meat. The lard is heated, put the vegetables fried out of the pan can be. According to the experience of the mouse little brother, like shredded potatoes, cabbage, cabbage, sauerkraut and other ingredients suitable for lard, green leafy vegetables with lard fried rather than these ingredients are not as tasty.