老饕聊《偷情猪油与猪油渣》Old Gluttons chated about lard and lard residue

猪油是一种胆固醇与脂肪含量较高的食物，但在中国的传统菜里，经常会用到猪油与猪油渣来制作，味道会更醇香、美味。即使再美味，也不宜多吃，偶尔吃一点就好。猪油的制作是将猪的肥肉切碎，下锅熬制。热锅会把猪油熬出，最后肥肉会变成黄色，变小，变硬，剩下一锅猪油，会散发出脂肪的香味，盛进碗裏，凝固成白色的固体，需要食用时舀上一勺。中国重庆的小面非常好吃，里面就加入了一小勺猪油。还有中国美食家蔡澜先生的猪油拌饭，也是闻名中国。而熬过的猪油渣外脆裏酥，也可以制作菜肴，比如猪油渣炒白菜，猪油渣包子等，也是别有一番美味。

Lard is a kind of food with high cholesterol and fat content. But in traditional Chinese dishes, lard and pig fat residue are often used to make them more mellow and delicious. Althouh it is delicious, people should not eat too much, it’s advisable to eat a little occasionally.Lard is made by cutting up the fat of pigs and boiling them in a pot. The hot pot will boil out the lard, finally the fat will become yellow, small, hard, leaving a pot of lard, sending out the flavor smell of fat. Then put the lard into a bowl and let it solidify into a white solid, take a spoonful when you need it. The Chongqing small noodles in China, is very delicious and is filled with a small scoop of lard. Additionally, Chinese gourmet Mr. CAI LAN’s lard with rice, is also very famous in China. And the boiled lard is very crispy and also can make dishes, such as Fried Cabbage with Lard Residue, steamed stuffed bun with lard residue, are also  very delicious.