When I Start Being Struck By Lightning, My Attributes Increase Dramatically

Lard residue is an adjunct to lard, and the really delicious thing is the lard bibimbap on the recipe.

Jiang Yan brought in the steamed rice and asked everyone if they wanted to eat lard bibimbap.

"What is bibimbap?"

Tian Xiangfang didn't expect Jiang Yan, a young man, to even make snacks from their time.

Bibimbap with lard is a snack.

For those born in the sixties and seventies, bibimbap was once a unique delicacy in childhood.

Chinese people pay attention to not getting tired of eating, and they are not tired of being fine.

However, in that era of scarcity, perhaps a bowl of lard bibimbap, which now seems earthy to people, will make people nostalgic, and even now when you think about it, you can't help but secrete saliva under the base of your tongue.

"That's what we ate when we were kids, put a bowl of hot rice in a bowl, stir a lump of lard with chopsticks and put it into the rice, then pick up a soy sauce bottle and pour a few drops of soy sauce, mix well with chopsticks, it's lard bibimbap. "

After Tian Xiangfang finished speaking, Jiang Yan also made a bowl of lard bibimbap.

The steaming white rice, just out of the retort 19 seeds, wafting bursts of rice fragrance, and then from the refrigerator to take out the lard, scoop a little lard that has not yet solidified and pour it on, the freshly cooked rice grains are crystal clear, immediately moistened by the grease to be oily and smooth, with the stirring, the lard on the chopsticks gradually melts in the rice grains, and the rice grains are more transparent.

The heat of the rice heats up the temperature of the lard, and the rich aroma is combined.

Seeing that Jiang Yan added the homemade brewed natural soybean soy sauce bought from the system, it was black and red, and white hair would grow on dog days, unlike the current industrial soy sauce, which would be safe and sound for two years.

The soy sauce without a little additives is mellow and delicious, but it is not preserved, Jiang Yan only bought a bottle of 500 ml, and he ate it by himself, and he did not plan to sell it.

The umami flavor of the soy sauce is richer than that of chicken essence and monosodium glutamate, and when you mix it with rice and chives, you can finish a bowl of lard bibimbap with a glossy sauce color.

Everyone took the spoon and waited for a feast, Jiang Yan silently said, "Wait." "

There was a lot of lard residue left, Jiang Yan grabbed a handful and put it on the cutting board and chopped it and sprinkled it on the lard bibimbap, and then a bowl of lard bibimbap with all the color and flavor was completed.

The rice grains are dipped in melted lard and soy sauce, and the color is brown and red, shiny and shiny, and green onions, and golden lard residues, which have an attractive luster.

For a while, the rice, oil, and green onions were fragrant...... How can this taste be a word "fragrant"?

A group of people looked at this simple but charming bowl of lard bibimbap and swallowed uncontrollably.

I don't know what the Xi is set up, the first new dish Jiang Yan made is a tasting by default, it doesn't belong to any person, everyone eats together.

In fact, it is not a Xi, mainly the first serving, the first bite, everyone wants to eat, so many people, no way, no one obeys anyone, boys humble girls can't do it, so they have to default together.

Jiang Yan is not strong with them, the method of lard bibimbap is simple, he put another bowl of rice, poured lard, soy sauce, green onion, lard residue, mix it, and let the rice and soy sauce and lard be fully integrated upside down.

The golden color is shiny, and the combination of gold and white is exquisite, and it becomes a lud-fat bibimbap with an attractive aroma. That's it.

There is no need for other dishes, holding a bowl of shiny and clear bibimbap, and when you eat it in your mouth, the rice grains are loose and chewy, and there is a taste, and the mellow aroma of soy sauce and the meat aroma of lard burst out in your mouth together.

The lard residue mixed in it, crispy and fragrant, the taste is very good, the existence of green onion is not only to remove a trace of lard greasy, but also to add a trace of fragrance, this combination can be described as perfect, fragrant!

The big guy killed a big bowl of lard bibimbap by himself, and after gobbling it up, he felt greasy.

"Ate too much, a little oily. "

"It's so full. "

"Now people can't eat such oily things, the living conditions of people in the past were not good, lack of oil and water, such a big bowl, can eat several bowls, now people are not short of meat or oil, they can't eat such things with you. "

Aunt Tian, I can't eat even after eating a bowl. (If you read a violent novel, go to Feilu Novel Network!)

After tasting the lard bibimbap that haunted me when I was a child, and eating enough at one time, Tian Xiangfang has not been so relaxed and happy for a long time.

"Why do you think lard bibimbap is fragrant because our people have eaten pork lard residue for thousands of years, used lard bibimbap, and put a little lard in the next bowl of Yangchun noodles, lard will meet our physical needs and make us happy and happy. After eating lard, the feeling of satisfying and enjoying is something that cannot be replaced by other oils. "

Jiang Yan was already holding the Suzhou-style mung bean soup and drinking it as he spoke.

This thing is really a good thing to get rid of.

Ice cold, refreshing, cool mint water, what greasy can't be dissolved?

"The boss will eat it, and the mung bean soup will be drunk. "

After Wan Siqi finished speaking, she jumped up and down to serve mung bean soup.

also gave Aunt Tian a bowl by the way.

"What kind of mung bean soup is this. "

Tian Xiangfang, a rural woman, usually plays little with her mobile phone, only watches TV to make calls, and only sends voice messages when she sends messages.

"This is the mung bean soup method in Su City, Auntie, you taste it, it's old and refreshing. "

"Then why don't we eat lard now? Is it bad for people's health?"

An Feibai asked very understandingly.

Since coming to the Hao Zailai Restaurant, he has often seen Jiang Yan use lard for cooking, of course, other oils are also used, but what he knows is that eating too much lard in 133 is not good for people's health.

"I know this!" Li Xia has been engaged in the chef industry, and of course he has heard of this secret.

I saw him take a sip of mung bean soup unhurriedly and explained: "In order to sell their blended oil, including some foreign oilseeds, interest groups that do not eat lard hire people to slander our lard. Since twenty or thirty years ago, we began to say that we are not good at eating lard, and it is true that animal oil contains saturated fatty acids, in fact, we are paving the way for selling our own goods. "

Li Xia frowned in disgust when he mentioned this.

"No wonder, those TV people say that eating lard is not good and unhealthy, and gradually we buy oil from the supermarket to eat it. "

Tian Xiangfang suddenly realized.

She said, what's the problem with eating lard, the elders in the village have eaten for a lifetime, and they have lived until eighty or ninety before leaving.

Jiang Yan nodded in agreement, he didn't understand it before, but he still mastered more recipes and understood more, so he knew that lard was the fastest and easiest food to be absorbed and used by people, and transformed into nutrients for the human body.

"Don't be greedy for mung bean soup, it's cold, be careful of stomach aches. "

Jiang Yan saw that Wan Siqi was about to drink the third bowl of mung bean soup secretly, so he had no choice but to open his mouth to remind.

Why is this little girl so greedy, she has no self-control over what she eats.