Food Memories: Congcheng Oil Residue
Saying about oil residue,
Don't you still have memories?
The lard residue made at home cannot be too dark
It cannot be too golden, the tone is between the two
So the taste cannot be too soft, or too hard
When bitten in the mouth, it must not make a 'cracking' sound
Otherwise it will be overfried
When swallowed, it should melt open
And it shouldn't make anyone feel sticky on their chin
Of course, of course, this reminded me of the editor
There was no longer a stop to making pork delicacies with fried lard residue
Every time, I would grab a few pieces of hot-fried lard residue for a quick snack
Lard residue is a unique delicacy of Congcheng
Carrying too many precious memories for the people of Congcheng
The emotions within are difficult to accurately explain
A bowl of rice, a serving of greens, and a plate of lard residue
Surprisingly delicious
Wishing 'Three days in the kitchen, wash hands to make lard residue'!
Crunchy lard residue, do you still remember its taste?
Lard residue
For those in the 70s, 80s, and 90s
It's not unfamiliar
Lard residue is made from lard, pork slabs, and pork mesh oil
Cut into small pieces, then slowly simmer and fry over low heat
The remaining meat residue is subsequently left
In the past, when Grandma was making lard
I would stay by the pot
Watching the lard color change from white to slightly yellow
Clear liquid slowly emerged from the lard strips
A non-human fragrance followed
At this time, the tip of the tongue was already dancing in the mouth
'Move and scramble' is a very rhythmic and chaotic dance
When the gradually turning yellow lard residue was scooped out by Grandma
I quickly grabbed one and put it in my mouth
Enjoying the 'cracking' sound
Unable to distinguish whether it was hot or painful
Perhaps it's just refreshing!
Mouth full of oil
I only smelled the wonderful fragrance, ecstatic
Grandma always came up with various ways to make lard residue
Lard residue braised beans, lard residue stir-fried various greens, tofu, and bean sprouts
Lard residue mixed with rice, deep-fried with chili peppers
Crushed lard residue fried with rice, even used to make soup…
A family gathered around the table to eat
When we eat lard residue, we feel hardworking and hopeful
Looking at these dishes made with lard residue
How to make lard residue?
01
Pork slab cut into two or three centimeters square pieces
Clean
02
Put into a stir-fry pan, add half a bowl of water, boil over high heat, then turn to low heat and simmer slowly
Simmer for about 30 minutes
(Adding water is to prevent the meat pieces from suddenly becoming charred when heated, so that the oil does not become too fragrant and lose its flavor and ingredients.)
03
Simmer for about 1 hour
The meat pieces shrink into very small pieces, slightly yellow, do not overcook
Always use low heat
Avoid overheating the lard residue, which will destroy the flavor and ingredients of the lard
The whole process does not cover
Only slightly stir when the oil is scarce at the beginning
To avoid uneven heating. Scoop out the lard
Let the oil cool completely before pouring into a container and sealing for storage
(Don't pour the bottom dregs into the pot)
If you can't eat it at once, you can also freeze it in bags
You can also eat lard residue in this way
Sugar-marinated lard residue▼
Sugar-marinated lard residue, this dish is perfect for drinking
I guess many people have forgotten it!
But its deliciousness!!!
Still difficult to forget!!!
Put a small bowl of hot lard residue and white sugar
Then add two kilograms of two kilograms of rice, sit down and eat and drink
The taste of chewing lard residue is 'cracking', 'spraying fragrance', 'crispy and flaky'
It's simply a delight
The deliciousness of lard residue is all in the moment of biting
This feeling is irreplaceable and difficult to recover
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WGQ
