Some people say that you can't eat lard, as it will easily lead to high blood pressure, and eating lard will make you die quickly. Some people say that the saturated fatty acid contained in lard is good for the human body, so there is no harm in eating more. I don’t know if there is any scientific basis. Ginseng is very good, but you can’t eat too much. Sea cucumber is very good, but you can’t eat too much. I don’t know whether eating lard will cause you to have three highs. In the past, rural people, Most of them eat lard, and I have never heard of them getting three highs. Therefore, whether a food has nutrients is one thing. The important thing is to see how much you can absorb. If you absorb too much of good things, you will still get sick. If you absorb less of bad things, you will not get sick. No matter what you eat, you will not get sick. The most important thing is to keep it in moderation and grasp the quantity.
Of course, this is the current saying. With rich materials, there are more ideas. When I was a child, I didn't have to eat, so I didn't think so much. I thought about how to fill my stomach all day long, and I didn't care about whether it was nutritious or not. When I was a child, I never heard that high blood pressure can kill people. At that time, people died of starvation, malnutrition and organ failure. There was no such thing as high blood pressure, cancer, or cancer.
A spoonful of lard is a luxury. Only during the Chinese New Year, when pigs are killed, can lard be produced. Entering the twelfth lunar month, the wailing of pigs, the laughter of children and the chatter of adults can be heard in the village every day. The pig was put on the rack and disemboweled. The children were jumping around and making noise. The adults stretched out their palms and put their palms on the fat next to the ribs to compare the length of this pig. A few fat fingers.
A finger of fat pork was so pitiful that it was inedible. It was too thin and smelled very fishy, indicating that the family was very poor and had nothing to feed the pigs, so the pigs did not gain fat. The pork that is two fingers fat is barely edible, but it definitely doesn't taste good. The three-finger-fat pork was praised repeatedly by the adults. It was a good pig, good meat, and very fragrant. This meant that the family had good conditions and gave the pigs a lot of subsidies, so the pigs grew fat. You can't usually see pork that's four fingers fat. It's very rare to have one or two in the whole village. Everyone will say when they meet, whose pig fat is as thick as a slap this year (meaning the fat of pork is as thick as a palm), and they have eaten lard this year, with envy and jealousy in their tone.
How can you not be envious? How beautiful it is to eat lard. You can put a spoonful into a hot noodle pancake, a spoonful into fried shredded potato , a spoonful into mixed long noodles , and a spoonful into steamed yellow rice and dry rice. It’s so fragrant that I’m drooling in my dreams. . Our village mainly grows wheat, potato, millet and buckwheat. Therefore, every family eats a variety of pasta every day. People with better conditions eat multigrain noodles and rhubarb rice. People with poor conditions eat a meal of pasta every few days, and boiled potatoes are also a meal.
Although I could have a hot meal every day when I was a child, there was no food to go with it. Therefore, it is the highest luxury to be able to put a spoonful of lard when eating. After the yellow rice and potatoes are cut into pieces and cooked, add some bean flour into it. Under the fire, it will make a thorny sound. Stir vigorously with an iron spoon until it becomes sticky and yellow. Rice and potato rice is ready. Pour it into a bowl and use an iron spoon to make a round nest.
The bowls containing yellow rice and potato rice were placed in rows on the stove. While it was hot, my mother put a spoonful of lard into the round nests one by one. When the lard melted, she pinched a few grains of salt and sprinkled them with a spoon. Mix the rice, potatoes and lard evenly. The unique aroma of lard was mixed with the sticky texture of big yellow rice and the softness of potatoes. The children were eating until they lost their voices. Each one had a bowl, squatting on the kitchen floor, lying on the bed, or sitting on the bed. On the threshold, or leaning on the door frame, eyes fixed on the bowl, spoon after spoon, even two or three-year-old children, holding the bowl by themselves, lying on the bed, eating cleanly. I have never seen a two- or three-year-old child chased by his mother all over the place to feed him.
After many years, lard bibimbap has become the softest part of my heart. Occasionally, I will buy a piece of three-finger fat meat, refine the fat into white and soft lard, smell the unique aroma of lard, sprinkle with a pinch of salt, and store it in a small earthen jar.A bowl of noodles with lard, a bowl of fried rice with lard, and shredded potatoes fried with lard to relieve my tired body and mind and soothe my homesickness.
