与陈文钦先生聊及小时候桌上荤菜少,谗极用猪油拌饭,不想刚起话题,来自台湾的他竟补充说再加点酱油,哎呦,感觉一下子回到六七十年代。猪身上的肥肉、板油、网油经过高温熬制均可炼为猪油,稍凝成膏,再凝成脂。在动物脂肪中,猪油是含胆固醇最低的油脂,每百克猪油胆固醇含量只有100毫克,吃下200克猪油,才抵得上一个鸡蛋210毫克的胆固醇含量。而精炼过的每百克猪油胆固醇含量只有50毫克。生的猪板油去膜,切粒与白糖拌 Talk to Mr. Chen Wenqin childhood table less meat dishes, very much with lard bibimbap, do not want to start a topic, from Taiwan, he added to add some soy sauce, hey, suddenly felt back sixties and seventies. Pig fat body, plate oil, net oil boiled through high temperature can be refined into lard, slightly condensed into a cream, and then coagulated fat. Among animal fats, lard is the lowest cholesterol containing 100 mg of cholesterol per 100 g of lard and 210 g of cholesterol from the previous egg when eaten with 200 g of lard. The refined cholesterol content per 100 grams of lard only 50 mg. Raw pig’s skin oil to the membrane, diced and white sugar mix