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46 lines
1.5 KiB
Markdown
46 lines
1.5 KiB
Markdown
# How to Make Lard Rice
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Lard rice is a fallback for children in southern China who don't want to eat. Crystal-clear grains coated in amber lard, with the savory saltiness of soy sauce and the fresh aroma of scallions dancing on the tongue, each bite is a perfect symphony of carbohydrates and fats.
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Estimated Cooking Difficulty: ★
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## Essential Ingredients and Tools
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- Rice (Japonica rice is recommended)
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- Lard
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- Light soy sauce (Lee Kum Kee or Haitian is recommended)
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- Dark soy sauce
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- Oyster sauce (optional)
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- Scallions (optional)
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- Lard cracklings (optional)
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## Calculations
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Determine how many servings you want to make before each preparation. One serving is enough for one person.
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Per serving:
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- Rice: 200 g
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- Lard: 15 g (reduce to 10 g if adding oyster sauce)
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- Light soy sauce: 5 ml (reduce to 3 ml if adding oyster sauce)
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- Dark soy sauce: 2 ml
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- Oyster sauce: 8 g
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- Scallions: 0-12 g (initially recommended: 5 g)
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- Lard cracklings: 5 g
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## Instructions
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- Place lard at the bottom of the bowl
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- Add rice
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- Drizzle with soy sauce and oyster sauce
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- Sprinkle with scallions and lard cracklings
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- Mix well
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## Additional Notes
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- It is recommended to pair with lean meat and vegetables for balanced nutrition
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- High in cholesterol; not recommended for frequent consumption
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- Reference: [Lard Rice - Wikipedia](https://zh.wikipedia.org/wiki/%E8%B1%AC%E6%B2%B9%E6%8B%8C%E9%A3%BF)
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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