The crystal clear lard is poured into the jar and slowly cooled and solidified into milky white. Use it to make soy sauce bibimbap, or dig a spoonful and put it in a bowl, add some salt and drink it with hot water, or use it to steam steamed bread, and so on. These are all extremely luxurious court-class foods when I was a child.
At that time, every household used lard for cooking. When the dish is stir-fried in the pot, the smell of lard is instantly aroused, and just smelling it is enough to arouse greedy insects.
However, this feeling is strange to the younger generation now. Because it was impossible to cook without lard before, it is really rare now, and young people have never even seen it now.
As for why, Lao Yu summed up the following four main reasons:
First, boiling lard is too troublesome.
Boiling lard is a time-consuming and laborious engineering work. We need to buy pork suet first, then go home and wash it, cut it into pieces, or diced meat, and then cook it in a pot. In the process of boiling, you should stay there and keep stirring to avoid boiling.
It can be said that boiling lard is really too much trouble, and it can't be finished in a short time. Not for two or three hours.
For the elderly, their physical strength is exhausted, and once they boil lard, they have to rest for several days. For today's young people, the pace of work is fast, the pace of life is fast, and there is no time to endure it. So instead of wasting time and energy cooking lard, it is better to buy a bucket of vegetable oil, which is more convenient and better to use.
Second, pigs are different.
The pigs used to cook lard in those days were all local pigs and piglets. Pork smells good, so does boiled lard. However, these breeds are rarely found in pigs today. Even if there is, it is extremely expensive, and boiling lard is a waste. I can't bear to eat it, let alone boil lard.
Nowadays, most pigs are feed pigs that grow up in a few months, and pork is far less fragrant than local pork. Boiled lard will not be as fragrant as before, and it will even smell like meat, which will affect the taste of the dish.
Third, it is caused by advertisements.
No matter what kind of products, as long as the overwhelming advertisements come out, it will always affect the consumption direction of all of us. Since soybean oil, peanut oil, corn germ oil, sunflower oil, olive oil and so on appeared, these similar advertisements have never stopped.
The advertisement says how nutritious and healthy these vegetable oils are. In contrast, we are resistant to lard in our hearts. It is considered that lard is unhealthy because of its high fat and cholesterol. This view is right in the middle of our current pursuit of health, so we put lard aside.
But in fact, many experts have come out and said that lard is not unhealthy, and lard is very healthy. Even in Compendium of Materia Medica, there is a description of lard: "Lard: sweet, slightly cold, non-toxic, beneficial to the stomach, diuretic, in addition to wuhuang edema, hair growth; Break cold knot and disperse blood; Benefiting blood, dispelling wind and heat, and moistening the lungs. " In Qian Jin Fang, there is also a description of lard, which is used as a drug introduction.
However, despite this, few people can resist the influence of advertising. So, now all kinds of vegetable oils occupy our kitchen.