What is the reason why Zheng Zhuang's stewed fat residue is not rotten?

Fat residue, a traditional folk food in Qingdao, has absorbed the essence of Jiaodong people for a hundred years. The famous ones are Zheng Zhuang oil residue, Pengcheng oil residue and Licun oil residue. Speaking of the origin of fat residue, there is a good story that has been passed down to this day.

According to legend, during the Wanli period of the Ming Dynasty, the Japanese pirates were rampant and the people were in dire straits. The enemy often attacks in the middle of the night, and the troops have to go out before eating, which not only affects the marching speed but also seriously affects the combat effectiveness. So the general ordered people to find food that is easy to carry and can quickly replenish their strength.

Just then, the squire from Zheng Zhuang, Jiaodong, sent an exclusive secret pig fat residue. Although the fat residue lasted for several months, the entrance was still mellow and delicious, which solved the urgent need of the army. Since then, the army has always had fat residue, which has been circulated in coastal areas as a much-told story.

Zheng Zhuang fat residue! Fat residue is not meat residue! Fat residue is not fried! Oil residue is not oil residue! Outsiders may not understand this declaration of fat residue in Zheng Zhuang, but Qingdao people have long known it.

At this point, some people may say that fat residue is not oil residue? NONONO, the two are definitely different. As a fat residue lover, how can you compare lard residue with fat residue?

Not to mention that fat residue is much healthier than oil residue, and the choice of raw materials is also very particular. We often say that lard residue is cooked with fire, which is equivalent to frying.

Oil residue is refined by low temperature process, and oil is slowly forced out by heating. In the selection of materials, lard residue is usually cooked with pig fat, while fat residue is extracted from high-quality belly meat.

1. Oil residue saucepan

Stew it into the pot with Chinese cabbage, tofu and kelp, and the meat will be fragrant when it comes out. The soup is milky white. Take a sip of soup first. It is really delicious.

After the fat residue is stewed, the taste does not soften, but it is still crispy and delicious. Chinese cabbage and tofu, which were originally bland, were stained with rich meat flavor by fat residue, and eating a bowl of vegetable meat was not enough.

2. Onion mixed fat residue

Cut the onion into appropriate pieces, add a little salt and some soy sauce and mix well. You can pour some sesame oil according to your personal taste.

Put onion and fat residue in your mouth with chopsticks, and the pungent taste of onion and fat residue will be more refreshing and sweet together. The fat residue seasoned with salt has delicate taste, compact meat, tight but not burnt, fragrant but not greasy.

3. Braised cake with oil residue

The fat residue boiled with bone soup, with brine tofu, bean sprouts, red sesame seeds and Chinese cabbage, is filled with a casserole. Blow before you start eating. It was hot at first.

The meat that the fat residue eats in the mouth is still very tight, and the more you chew, the more fragrant it is. Red sesame seed cake tastes just right after it is filled with soup.

4. Fat residue meat package

Break the fat standard standard into small pieces (soak the stearin residue in warm water for 30 minutes in advance), drain, add radish strips and vermicelli, make steamed bread with sweet potato flour, and steam for 20 minutes.

Take a bite of the steamed stuffed bun skin, and the meat is soaked in it. Take a bite of the stuffing with the skin, and the mellow smell of fat residue immediately fills the lips, with endless aftertaste.

In addition, people who don't like the trouble of cooking can also eat it directly and put it in their mouth with a click. The mouth is full of crispy fragrance.

Garlic is delicious when dipped directly in it, and even hot pot can be used to rinse fat residue ~ as long as you can think of dishes, you can try to match them with fat residue!