How to cook lard? How to make an oil hog?

800g of lard, half a bowl of water, a little salt.

1. Cut the lard into small pieces of two or three centimeters square and clean them.

2. Put it in a wok, add a small half bowl of water, and bring to a boil over high heat. Then turn to low heat and boil slowly.

3. After boiling for about 1 hour, the diced meat shrinks into very small pieces, which can be slightly yellow, and cannot be boiled. The whole process is a low fire, to avoid too big a fire and the oil residue will be browned and destroy the taste and composition of the oil, the whole process does not need to be covered, only stir a few times when the oil is low at the beginning, to avoid uneven heating. Remove the oil residue, pour the oil into a container after cooling it thoroughly, seal it and refrigerate it (be careful not to pour the crumbs at the bottom of the pot into it), if you can't eat it for a while, you can also freeze it in bags.

Teach you how to make lard fragrant and white.

How to make lard: clean the fat bought from the market and cut it into small pieces, put it in the pot and stir-fry it over medium heat until the oil comes out, turn down the heat and let it slowly get out of the oil until the oil residue is dry, take out the oil residue and wait for the oil in the pot to cool and pour it into a suitable container.

The coagulated lard really looks like white chocolate.

I usually like to use peanut oil, corn oil, sesame oil, olive oil and other edible blended oils, rarely use lard, and even buy pork with little fat, and generally buy tenderloin directly. I remember that when I was in my hometown, my mother would boil some lard every year before the Spring Festival, which could come in handy when cooking noodles or stewed soup, and the oil residue left over after boiling lard every time became the most delicious snack in our childhood. After leaving home, I rarely eat lard, and rarely boil lard, every year around the Mid-Autumn Festival when I want to make Chinese puff pastry dim sum, I will go to the vegetable market to buy a piece of lard and come back to boil a pot, the boiled lard is fragrant and white, and the dim sum made is more delicious and attractive.

After the lard is bought, wash off the surface dust with water, cut it into small pieces and put it in the pot, add a small amount of water to boil it dry, turn to medium heat or low heat to boil, you can add a little sugar, the oil is faster, the oil is whiter, when the lard becomes slag, the oil residue can be wrapped in dumplings, fried and eaten.

Buy some pork fat or plate oil, peel it, cut it into small pieces, add some water to the pot, boil it slowly over low heat, and the fat will gradually become smaller and yellow, and it will become lard residue, and lard and lard residue can be eaten.

The easiest way to make lard is to buy fat pig fat and put it in a pot over medium heat to press, and then cool it to form.

Buy the fat meat and cut it into pieces, put a little water in the boiler ** and then put the fat meat, and slowly fry it until the fat meat becomes a state of oil residue.

Go to the market to buy lard and come back, wash it, drain the water, and fry it in the pan to get out the oil.

Teach you how to make lard fragrant and white.

Buy, in the bazaar, there are a lot.

The practice of Fujian snack oil pig is introduced in detail.

Region: Fujian snacks.

Process: Frying.

Ingredients for oil pig: 2450 grams of glutinous rice, 750 grams of red plate sugar, 1000 grams of Babao fruit filling, 150 grams of white sesame seeds, 7500 grams of peanut oil (about 375 grams).

Features of Oilhog:

The color is golden, the shape resembles a big goose egg, the skin is crispy and fragrant, and the eight-treasure fruit filling is sweet and delicious.

Teach you how to make oil pig and how to make oil pig.

1.In the afternoon of the previous day, soak the glutinous rice in water for 2 hours, wash it, scoop it up, add a small amount of water to grind it into a thin slurry, put it into a cloth bag, tie the bag tightly, press the water dry, form a dry pulp, and leave it for the next morning.

2.Put the pot on a slight heat, add the red plate sugar, mix with 200 grams of water and boil into a thick juice.

3.Break up the dry pulp in a large basin, pour in the sugar solution and knead it into a syrup ball. Take about 75 grams of syrup dough each time, roll it round and press it flat, wrap it in the eight-treasure fruit filling, close the mouth and knead it round, knead it into a duck egg shape, dip it into sesame seeds, make it into a raw oil pig, and put it on a clean cloth.

4.Put the pot on a slight fire, pour peanut oil, burn to fifty percent hot (cover the fire with iron sheets), put the oil pig raw blank into the pot, fry until it floats on the oil surface, use two large iron spoons, turn from left to right, when the oil temperature rises to sixty percent hot, when the oil pig gradually expands, scoop out about 1500 grams of hot oil in the pot, remove the iron sheet of the furnace fire, and then use the big iron spoon to rotate from left to right, when the oil temperature rises to eighty percent hot, see the oil pig swell to eighty percent large, and then scoop about 750 grams of hot oil in the mountain pot, press the oil pig with the bottom of the spoon to make it float constantly, Press it into a goose egg shape, and when its color is golden, pick it up.

Essentials of making oil pigs:

1.The raw oil pig made should be uniform in shape;

2.When frying, turn frequently to avoid scorching.

1. Lard rice.

The relationship between lard and rice can be traced back to the Zhou Dynasty and is a delicacy with a long history. To this day, friends in Jiangnan will also come to a bowl of lard bibimbap from time to time to reminisce about their childhood memories. Freshly simmered rice, while it is steaming, take a spoonful of white lard, drizzle with translucent light soy sauce, sprinkle with green green onions, stir well, the aroma and heat are on the face, the simplest delicacy is the simplest delicacy.

2. Lard powder and noodles.

If you add some lard to the noodles, it will not be obvious or leaky, but it can open the sense of taste. The famous Yangchun noodles are indispensable in the lard, the lard is the base, poured with the broth boiled from the pork bones, the lard melts in the soup, and the noodles just out of the pot are neatly stacked in the bowl, sprinkled with chopped green onions and blanched vegetables, which seems to be light but hides a mystery, and the taste naturally does not need to be said.

3. Lard cakes.

Lard has always played a very important role in traditional Chinese pastries, such as the shortening that makes pastries crispy and delicious.

Gansu's snack lard box is made of lard mixed with chopped green onions, sesame oil and salt to make puff pastry, rolled into the dough, and then half fried and half-fried with sesame oil, salty, fragrant and crispy, need to be enjoyed while hot.

In recent years, lard is also indispensable in the eye-catching Internet celebrity scallion pancakes, and the taste of lard and green onion colliding in high temperature is really addictive.

4. Stir-fry in lard.

When we usually fry vegetarian dishes, we will add some meat to them, there are meat and vegetarian dishes, the combination is reasonable, if there is lard, then the meat can be dispensed with. Heat the lard, add the vegetables and stir-fry them out of the pan. According to the experience of the little brother of the mouse, ingredients such as shredded potatoes, cabbage, cabbage, and sauerkraut are suitable for using lard, while green leafy vegetables fried in lard are not as delicious as these ingredients.

<> lard is extracted, the most commonly used is to be used for stir-frying, pork oil is a natural clean mu of heng or oil, used for stir-frying is very beneficial to the human body. Of course, lard can also be used to make pastry, when making steamed buns, add a little lard to the flour to make the steamed bread more fluffy, and apply some lard after the iron pot is washed to prevent the iron pot from rusting.

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

Lard has two main uses, the first is stir-frying;

The second is to make puff pastry, such as barbecued pork pastry.

Lard has two main functions, its first function is detoxification, which can detoxify cantharid, coriander toxin, cavity boiling potato to detoxify the urchin, pavilion chief, wild kudzu, sulfur poison, liver toxin; The second function of lard is to solve the five kinds of dice, jaundice, grain dice, wine dice, black dice, female labor dice, and the edema caused by these kinds of dice, because lard can "improve the intestines and prepare the stomach, pass urine, improve the blood veins, and scatter blood."