When should I put salt in boiling lard?

After chopping, put it in a pot and add salt. Here's how:

The ingredients that need to be prepared in advance include: 2000 grams of fatty meat, 1 small bowl of water, and 1 teaspoon of salt.

1. Fatty pork, wash and cut into pieces.

2. Put it in a pot, add a small bowl of water, a spoonful of salt, **, and bring to a boil over high heat.

3. After boiling for a while, some oil has come out, at this time, you should always turn it with a spoon next to it, boil it over low heat, and don't let the bottom be mushy.

4. After boiling for about 15 minutes, the fat has already produced a lot of oil, and the meat pieces have become smaller.

5. The water boils out, and the meat turns yellow.

6. After boiling for more than 30 minutes, the oil residue turned golden brown, the meat pieces were smaller, and the fire was stopped.

7. Remove the oil residue.

8. The oil will precipitate for a while, find a waterless and dry basin, preferably enamel.

Basin, pour, let cool and use at any time.

9. Lard after natural cooling.

After solidification, it is milky white and stored in the refrigerator.

Boil lard with salt. Salt has the effect of improving freshness, sterilization and preservation.

The practice of boiling lard to put salt:

Boil lard. Ingredients: 500 grams of lard.

Excipients: half a bowl of water, 3 grams of salt.

Production process: 1. Rinse the lard with running water.

2. Cut the lard into small pieces.

3. Put the lard in a wok and add a small half bowl of water.

4. Bring the heat to a boil, then turn to low heat and boil slowly. Do not cover the pan and add water to prevent the pieces of meat from suddenly heating and browning.

5. Slowly boil until the water is dry, start to produce oil, and turn over the bottom with a spatula from time to time until there is more and more oil.

<>6. After boiling for about 1 hour, the diced meat shrinks into very small pieces and is slightly yellow.

7. Use a filter to filter out the oil residue, let the oil cool down thoroughly, do not throw the oil residue, wrap buns, and pancakes.

<>8. Put some salt before the oil is cooled and solidified, which is easy to preserve, then mix well and pour it into a container, seal and refrigerate for preservation.

9. Renderings of lard solidification.

Health effects: nourish the kidneys and nourish the blood, nourish the yin and moisten the dryness, clear away heat and detoxify, cool the blood and moisten the dryness, nourish the kidneys and laxative, and strengthen the teeth.

Nutritional value of lard:

1. The lard is flat, sweet and salty. Return to the spleen, kidneys, stomach. It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness.

It is suitable for lack of yin deficiency, dizziness, anemia, dry cough without phlegm in the elderly, dry stool, and malnutrition. Contraindications are heavy dampness and heat, phlegm dampness, and thick tongue coating. Characteristics of the most commonly eaten meat by the common people.

2. Salinity is cold and salty. Meridian kidney, small intestine, stomach, large intestine. It has the effects of clearing heat and detoxifying, cooling blood and moisturizing dryness, nourishing kidney laxative, and strengthening teeth.

It is suitable for heat stroke, excessive sweating and thirst, acute gastroenteritis, sore throat, oral inflammation, bleeding gums, lack of gastric acid, dry stool, and habitual constipation. Edema, hypertension, cardiac insufficiency, nephropathy are contraindicated. Features: Known as the king of all flavors.

Salt has the following characteristics: Freshness and fishiness: salt seasoning, can relieve greasy and freshness, remove the fishy taste, and keep the original taste of the raw materials; Sterilization:

Salt water has the effect of sterilization, freshness and antiseptic, used to clean wounds to prevent infection, sprinkled on food can keep fresh for a short time, and used to pickle food can also prevent deterioration; Decontamination: Salt and water can remove keratin and dirt on the surface, so that it presents a fresh and transparent beauty, which can promote the metabolism of the whole body, prevent and treat certain diseases, and play a better role in self-care.

<>2. Put all the cut fat into the pot, and then put in a small bowl of cold water.

3. Cover the pot and simmer over medium heat for a while.

4. Then open the lid of the pot and keep turning it with a spoon to prevent the bottom of the pot from sticking.

5. Turn over to oil.

6. Put a colander on top of the bottle and pour the oil into the bottle.

7. After boiling, wait for it to cool before adding salt.

8. Seal and store.

The difference between boiling lard with salt and without salt:1. The ability to make fresh and fishy is different

When boiling lard, salt is put because salt has the effect of freshness, fishiness, sterilization and preservation.

2. The storage time is different

The shelf life of boiling lard and salt will be longer, and the shelf life of boiling lard without salt will be shorter, which is a big difference between the two.

3. The ability to stimulate fragrance is different

At the same time, adding an appropriate amount of salt when boiling lard can also play a role in seasoning and stabilizing the temperature of the oil pan, thereby promoting the flavor of lard, making the boiled lard stored for a longer time.

The best time point to boil lard and salt is to evenly smear salt on the surface of the fat meat before it is put into the pot, and then put it in the pot, so that the lard boiled out will be more fragrant, if it is to be boiled by the fat meat, add water to boil and then add salt, which will lead to uneven salt taste, and it is easy to lead to sinking to the bottom, increasing the temperature of the bottom of the pot, and making it easier to burn.

Salt has the effect of improving freshness, sterilization and preservation. After the lard is boiled, when it is not condensed, add a little salt, stir and seal, it can be stored for a long time without deterioration, in addition, it can also play a role in flavoring the lard.

Lard is mainly composed of saturated higher fatty acid glycerides and unsaturated higher fatty acid glycerides, among which the content of saturated higher fatty acid glycerides is higher. Among them, the unsaturated higher fatty acid glycerides can fade bromine water and acidic potassium permanganate solution due to the carbon-carbon double bond contained in the molecule. Lard is the "fat" in fats and fats, and is a white or light yellow solid at room temperature.

You can't burn your pro [heart] [heart] [flowers].

This one won't burn in a stir-fry pot.

Under other conditions, it can be burned, and lard, as a fat, can be burned, such as boiling lard into a liquid and adding it to fire, it can be burned in experiments, but under normal circumstances, it will not burn.

I hope I can help you

Boil lard with salt. Salt has the effect of improving freshness, sterilization and preservation.

After the lard is boiled, when it is not condensed, add a little salt, stir and seal, which can be stored for a long time without deterioration.

When boiling lard, adding an appropriate amount of salt can play a role in flavoring the lard, and can also help stabilize the temperature in the oil pan and promote the fragrance of lard.

Tips for boiling lard

When boiling lard, it is best to add a bowl of water, which can prevent the lard from boiling and making the lard whiter, first dissolve the salt in the water, and then pour it into the pot to boil with the lard.

In this way, the salt will be fully dissolved into the lard, put a little salt before the oil cools and solidifies, which is easy to preserve, and then mix well and pour it into a container, seal and refrigerate it, so that the lard with salt preservation will come out.

1. When boiling lard, it is best to put salt in the lard before putting it in the pan.

2. Smear salt on the lard in advance to make the salt melt into the lard more evenly, which not only tastes better in the lard, but also prevents the salt from precipitating at the bottom of the pot, causing the pot to paste or burn.

3. Add some salt in an appropriate amount, which can play a role in sterilization and make the lard stored for a longer time; It also removes the fishy smell in the lard and makes the lard more delicious. In addition, you can also add some Sichuan peppercorns, which can make the boiled oil more flavorful.

BoilLardWhen I boil, I add white vinegar. Boiled lard is a delicacy, and the main ingredient is lard.

Lard is also called meat oil or lard by the Chinese.

It is an edible oil extracted from pork, and the initial state is a slightly yellow translucent liquid, and it is a white or light yellow solid at room temperature.

Brief introduction. Lard belongs to the fat in fat, which is white or light stool yellow solid at room temperature. The fat will solidify at room temperature at too low a white color.

color solid grease. The melting point of lard is 28 48. In the West it is known as pig fat. The color of lard is white or yellow-white, and it has a special fragrance of lard, which is very popular among people. Many people think that stir-fried vegetables will not be fragrant if they are not used in lard.

Lard is easy to spoil in hot weather, and a few grains of fennel can be put when refining oil.

Put a piece of radish or a few soybeans when serving the oil, and add a little sugar, salt or soybean oil to the oil barrage, which can be stored for a long time without strange taste. After the lard is boiled, when it is not condensed, add a little sugar or salt, stir and seal, and it can be stored for a long time without deterioration.

Add salt to the lard.

But don't just add salt. When boiling lard, some people only add salt, and some people only know how to add water. If you only add water, there is less salt and ginger, and the lard boiled out has more moisture and no fragrance.

Boiling lard can not only add salt, but add more water and ginger, the boiled lard has a strong fragrance, high oil yield, white as snow, and no fishy smell.

In addition, it is also necessary to keep in mind: the fatty pork should be cleaned, drained, and the part with the skin should be removed; Cut the fatty pork into slices about centimeters thick, the width is arbitrary, and the thickness is as even as possible; Don't boil the pork dregs hail oil in the pot all the time, scoop out the lard in time, so that the lard will be fragrant and white.

Choose the pork parts of the boiled lard

1. Lard

Lard is the best part of boiling lard, the texture is thicker, and very white, less impurities, so that the oil yield of boiling lard is high, and the lard will be whiter and more fragrant.

2. Fatty meat

When boiling lard, you can also choose fatty meat, because the fat content of fatty meat is relatively high, so it is easier to produce oil when boiling lard. The amount of lard is more, and its taste is better. : If you store it at room temperature, you can store the lard in a cool place for a longer time.

If you put lard in the refrigerator, seal the lard tightly so that the lard will not be stained with the taste of other foods and affect the original taste of the lard.

Boil lard with salt. Salt has the effect of improving freshness, sterilization and preservation. If you forget to put salt, you can add salt to boil.

Method:

The first step is to clean the lard you bought, and you can add some salt and scrub it by hand when washingThis can not only make the lard more flavorful, but also achieve the effect of removing the fish.

The second step is to wash and freeze the lard in the refrigerator for about 2 hours, then take it out and cut it into small piecesThe purpose of this is that the frozen meat is very easy to cut, and it will be smooth and greasy to cut directly, and it will be laborious to cut it directly, and it will also be convenient to dissolve later.

The third step is to cut the pieces into cubes and put them in the potIf it's the first time to boil lard, it's best to use a non-stick pan, don't worry about sticking to the pan, like I often boil any pot. Add cold water, the effect of adding water is not to worry about the oil will splash out, the boiled pork is clear and has no mushy taste, cover the pot, and simmer it for about 3-6 minutes on high heat.

Step 4: Cook until the pork fat cubes turn slightly yellowAt this time, the lard is starting to come out, take a shovel and keep turning, keep turning, don't stop.

Step 5: When the pot starts to smoke, add an appropriate amount of sugarThis step is very crucial. Many friends know how to add salt when boiling lard, but few know how to add sugar. After adding sugar, turn the heat to low heat and boil slowly, which will make the lard whiter and more fragrant.

Step 6: Boil until the color of the oil lumps becomes more yellow, turn to medium heat, and start to hold the oil.