At the end of the month ’empty wallet’, immediately refer to 4 saving dishes that consume a lot of rice from the fat

Crunchy, fragrant, fatty fat can be transformed into many delicious dishes!
Sautéed fat with pickles

Resources: – 1 plate of pickles – 1 tomato – 1 dried onion – 1 bowl of pork fat – 2 sprigs of scallions – Spices: fish sauce, seasoning powder, little salt Making: – Step 1: Wash the fat, pat dry and cut it into thin pieces. Put in a frying pan until all the fat is removed from the water, then remove the fat from the bowl. – Step 2: Wash tomatoes and cut into pieces of areca flowers, sliced ​​green onions, chopped dried onions. – Step 3: Put the pan on the stove, add 1-2 tablespoons of cooking oil to heat the oil, then add the dried onions and fry until fragrant, then add the tomatoes, add a little salt and sauté until the tomatoes are soft. – Step 4: When the tomatoes are soft, add the pickles and stir-fry for a few minutes, then add fish sauce, seasoning powder, and fat. Continue to stir for the melon to absorb the spices evenly, then the melon will be hunted again, then add the green onions to the island and then turn off the stove. Put the sautéed pickles on a plate to eat with hot rice. Grease with fish sauce Resources: – 1kg of fat (should choose bitter fat, not leaf fat) – 1 big spoon of fish sauce, 1 big spoon of vinegar, 1/2 big spoon of sugar, 1 big spoon of water, 1 small spoon of pasta, chili and paprika Making: – Step 1: Grease the chopped part and then put it in the frying pan and stir until it becomes a ball, then take it out. – Step 2: Fish sauce, vinegar, sugar, chili powder, chili and main noodles are dissolved in a bowl. – Step 3: Finely chop onions and add fish sauce and cook until thick. – Step 4: Put the coriander into the pot and stir well for 2 minutes. It is delicious to eat with hot rice or hot sticky rice. Fat rim me Resources: 800g pork loin fat 1.5 tablespoons delicious fish sauce 1 bulb of garlic 1.5 teaspoons of sugar 1.5 tablespoons tamarind juice 1 teaspoon chili sauce 1 teaspoon satay 1 horny chili 1 lemongrass tree 1 teaspoon seasoning seeds 1/2 teaspoon salt Some scallions Making: Buy pork fat, wash it, then soak it in water, so leave it for about 20 minutes, when frying the fat will not be splashed, then cut the fat into medium sized pieces of 2cmx1cmx0.5cm, a little thick so that The fat out of the water is medium, the piece of fat is not too small. Lemongrass washed and then sliced ​​thinly then chopped, chopped horn pepper, peeled garlic chopped, chopped scallions. You put the sliced ​​pork fat in the pan and then add 1/2 teaspoon of salt and stir well, so choose a large, flat bottom pan, so the fat will be less burnt. The time to fry the fat is about 20-25 minutes, let the fat out of the water, the fat looks shriveled, golden evenly, floating on the fat water. While frying, occasionally stir to remove the fat, remove the remaining fat and drain the oil. Put tamarind juice in a bowl, add sugar, fish sauce, chili sauce, satay, 1 teaspoon seasoning seeds, 2 tablespoons water and stir the mixture until the sugar dissolves. Put a clean pan on the stove with 1 tablespoon of cooking oil, then add minced garlic, minced lemongrass, minced chili and stir-fry until fragrant, then pour the bowl of tamarind sauce into the same, stir and bring the mixture to a boil. Next, you put the fat in and stir well to let the fat infuse the spices evenly, rim for 1-2 minutes, then put the green onions on top, then turn off the stove, scoop out the plate. Sweet and sour fried fat Resources: – 700g of pork fat – 1 slice of lemon – 2 garlic cloves + 1 crushed chili – Seasoning: 2 tablespoons fish sauce + 1.5 tablespoons sugar + 1 tablespoon chili sauce 1 Making: – Wash pork fat, pat dry and then slice. Squeeze a spoonful of lemon juice into the fat with a little salt and mix well. – Put the pork fat in a non-stick pan, put it on the stove and stir-fry on low heat, just stir-fry like that until the fat spreads out. When you see that the fat is slightly yellow in color and this time the fat is a lot, drain the fat into a bowl. Only the fat is left. – Add crushed garlic chili and spices, continue to stir-fry until all is dry, spices stick around the fat, then turn off the heat. – Put the fat in a jar with a lid or a cup covered with food film and store it in the refrigerator for later use. Xiao Bao (Synthetic) Photo: Collectibles