Pig's
lard
For the sake of so-called health, there are fewer and fewer Chinese families who boil their own lard and produce their own dregs. It is one of the three kinds of dip in the rye bread of Capinski Plana's beer shop. It also keeps the size of a dish of white lard, the size of the cake, the sporadic brown pig fat, and the rye bread is the best. This kind of ointment is not as smooth as butter. It's thick, light and fluffy. It's combined with German style roast pork elbow and various kinds of pork sausages to eat a whole pig.
Nanjing famous skin belly noodles, lard is also like a shadow. After scraping off the remaining fat, the pigskin is dried and fried in the pan. The pigskin is as big as a shrimp slice and has holes. The so-called skin belly noodles are made by slicing it into noodles. Qijia noodle shop, opposite to Jinji chestnut in mingwa corridor, has been making skin belly noodles for more than 30 years. For lard lovers, there are three main attractions: a pot of brown juice sucking self-made skin belly, a can of semi solidified lard like condensed milk, and a pot of self boiled oil residue.
Skin belly
Skin belly
There is no more evasive application than lard for rice. I still remember the vivid operation of laokengji Chef: first, let the lard ripple transparently in the stone pot, then add rice, mustard, fried eggs, and secret sauce, and then mix them into a bowl of dark brown oil, so that the sauce oil can be served.
Bovine
Butter
Some diners call butter butter. But more precisely, butter is the fat extracted from body fat, and butter is the milk fat separated from milk. Sichuan hot pot has long been a butter pot. No butter is not authentic, no butter is not happy. It seems that only butter can tame a pot of red and gorgeous wanton spicy to full and plump without choking or smoking. At present, the most attractive hotpot shop in Beijing is Yishengyuan on andingmenwai street. On the one hand, it is recommended by friends; on the other hand, it is highly praised; on the other hand, it is winter.
butter
butter
As for the oil and butter of milk, it is my favorite. The beauty of it is that it can be obtained without sacrificing life, and the flavor seems less aggressive, more reminiscent of pasture and parent-child relationship. Ideally, the color and flavor of good butter are affected by the season, what grass cattle eat, what milk they produce and what butter they produce. Add a little sea salt chips, the taste is more delicious, such as Chaitian's sea salt butter Caramel lightning puff, three dice like butter like weights at the two ends and in the middle of the puff, two or three pieces of Maldon sea salt on top of the light, lifting like light. In Beijing, top butter is hard to find, but it is not without. For example, you can find echire butter in five-star hotel restaurants (such as lenotre and grill 79). This old French family business focuses on producing butter, and even sells the skimmed milk left by separating butter to other enterprises. Unfortunately, this kind of butter can only be tasted in hotels. If you want to prepare top butter at home, you can buy it at cheese wine made in heaven on Chaoyang Park West Road Veuves\, "seventy yuan /250g may not be cheap, but it can only keep butter for two weeks." the owner revealed that it was the favorite of Michelin 3-star restaurant.
Top butter
Top butter
Goose
goose liver
Foie gras should be the most enchanting part of the fat in the organs of fat geese. If the whole foie gras is fried well, only seal the surface and bite the pulp. The most common way to slice foie gras is to spread it into slices.
pan-fry
pan-fry
But have you ever tasted the oil from goose fat? Try "golden goose oil chives" from Taiwan. Deep fry the goose in a can of onion oil. This goose oil is basically the same as lard. It can be used to mix noodles or fish for rice. Maybe it comes from birds. It has a lighter flavor. Crispy red onion adds quality and fragrance. This product from the bridge side goose restaurant in Renwu, Kaohsiung, Taiwan skillfully combines the elements of France (goose oil) and Taiwan (red onion), with harmonious flavor. And its success lies in the subtle temperature control, limited manual production and small-scale production, which make the gluttons flock to it. Thanks to my friend, the special commissioner has tried to use this kind of golden goose oil and chives to drench rice. In fact, this kind of oil does not contain any salt flavor. If you add some pure brewing ancient soy sauce with complex flavor, you will go to a higher level.
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