This kind of red happy character, which is basically based on red flowers and green leaves, has a simple graphic design and is full of happy life. In the 1970s and 1980s, even at the end of 1990s, it was a common item in the kitchens of thousands of families.
Its main function is as a jar for storing lard and a container for soup, noodles and jiaozi. In my impression, this enamel jar is mainly used to store lard in winter. In summer, it is often used to put mung bean soup, drink it with a spoon, and then put the lid back to keep it clean.
My mother also told me that this jar is about my size, and there are several old broken places at the bottom and edge, but I am not disgusted, but happy.
There are many beautiful new storage tanks in my home, including stainless steel, glass and ceramic. However, this lard jar, which now looks like dirt, can give me memories of my childhood. So no matter how old and broken, there will be a feeling called "like" in my eyes.
I transferred this lard jar from my mother's house to my own house, and I decided to let it play its residual heat and continue to be a lard jar. It took a lot of effort to scrub it clean, and everything was washed white except the really old marks.
Some time ago, I specially bought two Jin of pork belly, sliced it and boiled it into lard (together with lard residue), and put it in a jar and frozen it in the refrigerator. It's just that the color of pork belly boiled lard is yellow and black, which can't reach the white and pure appearance of traditional lard and is not beautiful!
Just when there was only a little lard left, my sister-in-law sent me three or four kilograms of domestic pork on the mountain. Lean meat is only a thin layer, and the rest is thick fat. This thick fat is really the thickness of two rice cakes stacked together, which is definitely a good material for cooking lard.
So I immediately cut off a thin layer of lean meat, then cut the fat into many small pieces, put it in an iron pot and slowly boil the lard with a small fire, and then pour some cooking wine and a little salt while it is hot, so that the lard is not fishy and can be stored well.
Let it cool a little, and then pour it into this old enamel pig tank. Let it cool completely before putting it in the refrigerator. After a night, I took it out and took a look. White and pure lard appeared in front of me. Haha, the old-fashioned lard jar conforms to the old-fashioned idea!
In the evening, I will stew some bamboo shoots with lard tommy noodles and pickled vegetable oil baked in advance, put them in a boiling pot, add half a catty of peas and rice noodles, and continue to roll in hot water for a while.
Digging a spoonful of lard into hot soup is definitely the finishing touch. Although it is a bowl of vegetarian noodles, the noodle soup has a delicious lard flavor, and the vegetarian noodles are not vegetarian.
In fact, lard is eaten less and less now, but lard bibimbap, lard noodle soup, lard shrimp skin seaweed soup and so on are still delicious.