Chinese Food
Rice for the soul (how to make lard)
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Forgive me for being blinded by lard. No matter you use Wuchang rice, Thai fragrant rice or ordinary rice, whether you rub the rice off the skin or soak it gently with water, no matter you use the pictograph, tiger brand or beautiful... This pot of rice will make you shiver uncontrollably-
Cooking ingredients
Cooking Steps
Step1:Wash rice. Cook rice in electric cooker for later us
Step2:While cooking, wash the lard, control the moisture and cut into small piece
Step3:Pour the processed lard into the iron pot. Add two tablespoons of cooking wine, two tablespoons of clear water and boil over low heat.
Step4:Put the boiled oil into a heat-resistant container. Continue to boil the pig oil residue until it is crisp. Drain the oil. Put it out
Step5:The lard like snow lotus flower after cooling...
Step6:Cut up the chives, put the pig oil dregs in the air and cut them into pieces. Stir fried black sesame seed
Step7:Mix the sugar, soy sauce and oyster sauce until the sugar melts. Add water appropriately according to your taste and mix into the sauce
Step8:Finally, serve rice while it's hot. Pour in the pig oil residue, scallion, black sesame... The key is. Dig up a spoonful of lard. Start to mix rice. Let each grain of rice be covered with grease.
Step9:In fact, the rice is also delicious. It depends on whether you are in the mood to pour sauce.
Cooking tips:1. When cooking lard, add cooking wine and water. It will make the boiled lard whiter. It will be more fragrant if cooking wine is replaced with a proper amount of white wine. Of course, nothing will be added. 2. The sauce can be adjusted at will. I like the sweeter one. So I put the sugar and the spicy one can also put the Ganma, the sweet chili sauce, the soybean sauce and so on. The sauce is really a magic thing. 3. Remember to remember yourself. Eating three bowls is about the same. Don't be fooled by lard. There are skills in cooking.
