Early the next morning, Gao Dian went to the vegetable market to buy the filling ingredients of Lily Su, and bought a large lump of lard, ready to come back to boil lard.

There wasn't much lard stock at home in the first place, and with the fact that it was made yesterday, it was basically over.

The lard is not cheap, Gao Dian only sold ten catties, and he didn't dare to sell more. The only good thing is that Gao Dian came early, this pig is not long, and the lard is also fresh.

After buying the ingredients, Gao Dian returned home, and at this time, Wen Jing and Gao Ran got up to clean up and prepare to go to work.

"Brother, what are you selling?" Gao Ran asked.

"Lard, can't you see it?" Gao Ran asked.

"Uh...... I can tell it's weird that you're in a bag. Gao Ran rolled his eyes.

"Brother Gao Dian, do you want to boil lard?" Wen Jing asked at this time.

"yes, I'm going to boil some lard out." Gao Dian said.

"The lard residue is delicious, I remember when I was a child, when I boiled oil at home, the lard residue would be divided by a few of our children." Wen Jing said.

"It's true that the lard residue when I was a child was quite delicious." Gao Dian said.

Wen Jing smiled, turned around and cleaned up, and after a while, Wen Jing said to Gao Dian after cleaning up, "Brother Gao Dian, I'll go first." ”

"yes, okay." Gao Dian answered in the kitchen.

Soon, he was the only one left in the room, and the other two went to work.

Goori slices lard in the kitchen.

This kind of lard has a film on the outside, and it feels softer to the touch than fatty meat. It's full of fat, and its fat content is higher than that of fatty meat, and the oil yield is also higher.

In addition to lard, there is also a kind of oil with a reticulated structure called pork net oil.

There will be slight differences in the taste of the oil boiled between the two, and it is said that the pork net fat will taste better.

Of course, with Gao Dian's own sense of taste, he can't taste the difference between the two.

Lard is generally the most cost-effective, with a high oil yield and the most affordable price. may be because prices have risen now, Gao Dian remembers that when he was a child, a pound of lard was only four or five yuan.

When boiling lard, you need to cut the lard into small pieces, or cut it into strips.

After cutting, Gao Dian has a layer of oil on his hands.

You don't need to add oil to boil lard, you just need to add some water to the pot.

Bring to a boil over medium heat, wait for the water to dry, and then the oil will start to come out.

The reason why water is added is to make the lard whiter, and to prevent the pot from sticking.

In the case of no oil and no water, if you add lard, it is more likely to cause sticking or sticking to the pan.

As time passed, the water in the pot was completely dry, and some of the oil had come out, like clear water, and the lard was gurgling in the pot.

Gao Dian needs to keep turning over to ensure that the pot does not stick to the pot, and at the same time, every piece of lard is fully boiled.

There is more and more oil in the pot, and the body of the lard is getting thinner and thinner, just now he was a big fat man with a greasy face, and now he has become yellow and thin.

Soon, the pot turned into a pot of lard and some floating golden oil residue.

These oil residues are the parts of the lard that are not grease, because most of the grease has been boiled out, and the remaining parts that are not grease are also curled up into a ball to form oil residue.

Gao Dian used a colander to take out the oil residue and put it aside to cool. The oil in the pot is scooped out with a spoon and placed in the jar prepared by Gao Dian in advance.

Ten catties of lard is still quite a lot, and one pot can't be boiled, so Gao Dian continued to boil the second pot.

After all the oil had been boiled, Gao Dian looked at the oil residue, picked one up and put it in his mouth, and it clicked crisply.

It just doesn't taste good.

Suddenly, Gao Dian seemed to think of something and hurried downstairs.

After a while, he came back with a bag of things in his hand and took out the contents of the bag one by one in the kitchen.

It's chili noodles, cumin powder, pepper, etc., Gao Dian sprinkled these seasonings on top of the frying, tasted one, and immediately the taste came out.

The spicy and salty oil residue, combined with the crispy texture, bursts out with the aroma of lard with every bite, and the taste of lard permeates the mouth.

Gao Dian vaguely remembered that when his mother boiled lard when he was a child, he would always stand by the stove and watch his mother boil lard.

The golden lard residue in the pot is his target.

The lard residue that was boiled out was hot, but he couldn't wait to pick one up and put it in his mouth, grinning with his teeth that were often hot, and he didn't spit it out.

At this time, his mother would always scold, but she would not really stop him, but just told him to let it cold before eating.

The best time to eat lard residue is when it is just out of the pot, when the lard residue is fragrant and oily but not greasy. All it takes is a pinch of salt and you're a delicacy.

It's a pity that you can't eat a few, and if you eat too much, you will feel tired and panicked, but you won't feel tired when you eat it.

Recalling these, Gao Dian suddenly felt that he seemed to have not been at home for a long time.

It has been a long time since his parents last came to see him, and he has not been back home for more than half a year.

When this competition is over, it's almost the Mid-Autumn Festival, so let's go back then.

Gao Dian thought to himself.

After eating some lard residues, the taste he made now is much richer than when he was a child, but he always feels that it is not as good as the taste when he was a child.

Put the remaining lard residue in a bag and seal it so that it does not absorb the moisture in the air and soften.

The lard is still piping hot, and it is not suitable for dough. Gao Dian cleaned up the kitchen and went back to his room.

He felt he had to watch the video again and figure it out.

Looking at it again this time, it feels different from yesterday. After making it myself yesterday, watching the video today, I have a feeling of sudden realization in many places.

Time passed slowly, and soon it was noon, and Gao Dian was also a little hungry.

When he got to the kitchen, he touched the jar of lard, which was still a little warm on the outside, but not as hot as before.

The lard has not yet solidified, because the residual temperature is still there, but it is barely enough to mix the dough.

Gao Dian was not in a hurry to practice Yuri, he cooked himself a bowl of noodles.

He didn't make beef noodles, although he liked to eat it, but beef was too expensive, and he couldn't afford it for fifty or sixty pounds.

In addition, it is best to choose fresh beef for beef noodles, and if you choose frozen beef, the taste will be much worse.

This is the result of Gao Dian's many experiments.

The clear water noodles are also delicious, and after cooking, add a spoonful of oil and chili seeds, put a little soy sauce, and add a spoonful of lard that has been boiled in the morning.

The noodles are smooth and full of oily aroma.

In the past, Gao Dian's mother used water to cook noodles, and ordinary people, where there are so many bone broths, they are basically boiled noodles in clear water.

However, the noodles boiled in water and a spoonful of lard will immediately be fragrant.

After eating the noodles, Gao Dian also began to make lilies for the second time.

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