拌｜猪油拌饭Pork lard mixed rice

作者： 喜迷李

炸猪油渣，乃是以细嫩猪肉之油花为原料，经火候熬煮而成美味佳肴。其黄金色泽犹如明月初升，汤汁醇厚，香气四溢。瞧其酥脆的外衣，仿若锦缎褴褛间装饰，内心滋味则酣畅淋漓，犹如春风拂面，柔嫩鲜美。欲飨此珍馐，唇齿间留下余香，口腔被芳香环绕。乃天赐美味，堪称造物之佳作。 豚之膏油，为矣！嗜食者维陶，将其花腊肉脂与米子哂之，调合纯绵香溱。尔时将膏油均匀坠置其中，再尽弹指间翻覆，将其油香裹于饭粒之间。食之，则瞻斯旨，膏腴而不腻，馥郁而不俗。志在呈献佳肴，宴设挚友，焉不以猪油拌饭为上选？姑尝之，必获垂涎三尺，回味无穷之效！ The sizzling crackling of deep-fried pork fat remnants, a culinary delight that delights the senses with its crispy exterior and melt-in-your-mouth richness. Pork lard mixed rice, a delightful gastronomic creation, combines the delectable tenderness of rice with the rich, savory essence of pig fat.

用料

• 肥肉 半斤
• 水 200g
• 熟米饭 一碗
• 海鲜酱油 2勺

拌｜猪油拌饭Pork lard mixed rice的做法步骤

步骤 1

肥肉冲洗净切厚丁小块儿。 Rinse the fatty meat thoroughly and cut it into thick cubes.

步骤 2

将肥肉丁倒入锅内，加入一小碗清水（差不多与肥肉齐平），大火煮开后翻炒至水分蒸发，然后转小火，全程不断翻炒熬出油，直到将一个个肥肉丁熬成小小的油渣，再关火。 Pour the diced fatty meat into the pot, add a small bowl of water (approximately equal to the amount of fatty meat), bring to a boil over high heat, stir-fry until the water evaporates, then reduce the heat to low, continuously stir-fry and render the fat until the diced fatty meat turns into small oil residue, then turn off the heat.

步骤 3

最后，把油渣控出来，油和渣分开，将油放凉后用保鲜膜封住，放冰箱冷藏。 Translation: Finally, separate the oil from the residue, let the oil cool down and cover it with plastic wrap, then refrigerate it in the refrigerator.

步骤 4

盛碗刚蒸好的白米饭，来一勺猪油，再淋2勺海鲜酱油，撒上油渣，搅拌均匀，开吃！ A bowl of freshly steamed white rice, add a spoonful of lard, then drizzle 2 tablespoons of seafood soy sauce, sprinkle some scallion oil, mix well, and dig in!

菜谱创建时间：2023-08-07 18:47:17