How to get rid of the fouly smell in lard, and how to get rid of the dirty smell of flower oil on pi

1) If the refined lard is stored for a long time or is not kept legally, it will produce a hala smell. When using oil, put 1 tablespoon of white sugar and cold lard into the pot together, burn until the oil boils and the sugar turns into black slag, wait for a while on the fire, clear out the oil and discard the black slag. This method not only eliminates the hala smell of the oil, but also makes the color of the oil clear.

2) Cooked lard will have a hala smell after being stored for a long time. If you add 1 vitamin B capsule oral liquid according to 500 grams of lard when refining oil (puncture the rubber with a needle, drop the solution into it and mix well), the lard can be stored for one year without deterioration.

However, my advice is not to consume spoiled lard for the sake of your health!!

The fishy smell of pork is caused by the residue of blood and lymphThe vast majority of people use green onions, ginger, and wine to process them. But if you think about it, it's just a taste...

Method steps.

Find a pot and fill it with cold water. Rinse the raw pork lightly and place it on the stove. **, turn on the fire to the smallest until it is so small that it is extinguished, and then wait for half an hour (the time depends on the size of the pot, the principle is that the fire should be small, and the water should not steam).

After half an hour, you will notice that the whole pot of water is red (bloody) and has a layer of impurities (lymph) floating on it, which smells very bad. But the meat is still raw, and the water is only warm.

Drain the water, rinse with warm water and knead the pork so that the pork is fishy.

Blanch the lard first, add an appropriate amount of ginger slices and a few dried peppercorns when boiling, and boil the oil a little older, so that you can remove the fishy smell well

Melt the lard in a hot pan and fry the ginger slices and shallots thoroughly. Blow it up a few times and it's gone. That's what I did in the hotel.

Summary. Hello kiss, how to remove the smell of lard, the method is as follows: 1

The lard is reheated and smelted, and the bad smell can be removed by heating, and the excess water can be removed at the same time, which can remove the peculiar smell. 2.When boiling again, add a certain amount of seasonings to the oil and boil it, such as Sichuan pepper, spices, green onions, ginger, etc., to increase the fragrance and remove the "peculiar smell", and the effect is better.

3.To remove the peculiar smell, you can only re-refine the lard, put the lard back in the pot for reheating, wait until the oil boils, put in a small spoon of sugar, wait for a few minutes, turn off the fire after seeing the black slag at the bottom of the pot, and then throw away the black slag, which can eliminate the peculiar smell of lard, and can also make the color of the oil cleaner.

Hello kiss, how to remove the smell of lard, the method is as follows: 1The lard is reheated and smelted, and the bad smell can be removed by heating, and the excess water can be removed at the same time, which can remove the peculiar smell.

2.When boiling again, add a certain amount of seasonings to the oil and boil it, such as Sichuan pepper, spices, green onions, ginger, etc., to increase the fragrance and remove the "peculiar smell", and the effect is better. 3.

To remove the peculiar smell, you can only re-refine the lard, put the lard back in the pot for reheating, wait until the oil boils, put in a small spoon of sugar, wait for a few minutes, turn off the fire after seeing the black slag at the bottom of the pot, and then throw away the black slag, which can eliminate the peculiar smell of lard, and can also make the color of the oil cleaner.

Blanch the lard when boiling, and add spices such as green onions and ginger slices to remove the odor during the oil refining process. Ingredients required: lard, green onions, ginger slices, cooking wine.

Removal method: 1. Cut the lard into even cubes. 2. Put water in a pot, add green onions, ginger slices, cooking wine, bring to a boil over high heat, and remove them.

3. Put a small amount of water in the pot again. 4. Put in the blanched lard cubes and bring to a boil over high heat. 5. After the water is boiled dry, the lard begins to be refined.

6. Turn the heat to low and boil until the lard cubes become smaller. 7. When the oil is getting smaller and darker, filter the oil residue with a colander, and fry the green onion and ginger slices again before filtering. 8. Store the boiled lard in a cool place.

Lard, also known as 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. Lard has the effect of nourishing the five organs, especially the spleen, stomach and lungs of the human body, it also strengthens the spleen and stomach and helps digestion.

People with weak spleen and stomach and loss of appetite can eat lard.

Summary. 1. Boil the lard again, you can make the lard in a jar at home, and then eat it slowly, but it should be noted that it is easy to change the flavor after a long time, especially in summer, the high temperature will make the taste faster, if it is only a slight change of taste, there is no mold or something, and if you can eat it, you can pour all the lard into the pot, and then boil it again, add an appropriate amount of sugar in the boiling process, which can not only remove the smell, but also remove excess water.

1. Boil the lard again, you can make the lard in a jar at home, and then eat it slowly, but it should be noted that it is easy to change the flavor after a long time, especially in summer, the high temperature will make the taste faster, if it is only a slight change of taste, there is no mold or something, and if you can eat it, you can pour all the lard into the pot, and then boil it again, add an appropriate amount of sugar in the boiling process, which can not only remove the smell, but also remove excess water.

2. Add more ingredients when cooking, if the lard has a peculiar smell, we try not to use it to fry the vegetables, which will make the greens very unpalatable, you can eat them when you are making big dishes, such as lobster, fish, etc., add more garlic, peppercorns, green onion leaves, ginger slices, etc., these ingredients can increase the fragrance and taste of the dish, and cover up the peculiar smell of the lard.

3. Add vitamin E, vitamin E can not only remove the peculiar smell of lard, but also inhibit the production of nitrite acid, so we can first refine the oil, and then wait until it cools, puncture the vitamin E capsule, and add it to the cooled oil.

4. Add orange peel, orange peel can well remove the odor in the room and refrigerator, in fact, it can also be used to remove the odor in lard, and the method is very simple, you can fry the lard again, put a small amount of orange peel in the frying process, fry it for a short time and then take it out, so that the smell of the oil is gone, but you need to pay attention to the fact that the orange peel will become black and bitter after being fried for a long time, so you should take it out when the orange peel is still yellow, otherwise the oil will have a bitter taste.

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This is called Heha defeat, that is, oxidation and deterioration, adding other things is to cover his taste, but the essence of the oil is still bad, if you want to go to this taste, add something with a strong fragrance, such as pepper, tangerine peel or something.

Add Sichuan peppercorns, ginger slices, etc. to a low heat and bring to a boil again.

Flower oil in pigs is a free fatty acid produced during the rancidity of oils.

Volatile.

of ketones and aldehydes. Removes hala odor from the oil.

There are three commonly used methods:

1. Add alkaline water.

If the oil contains 5% free fatty acids (tasted spicy with the tongue), the concentration of caustic water (caustic soda) used should be 15%, and the weight of the alkaline water should be about the amount of oil. The purpose of adding alkaline water is to neutralize free fatty acids to form soap, and then use the adsorption effect of soap to remove other impurities. Here's how:

Pour the oil into the pot, add alkaline water when it is boiled to 60C 70° (hot hands), stir with chopsticks, stir faster at the beginning, and use a white spoon to scoop the oil to observe the reaction effect, the oil first becomes turbid, and then slowly there is cotton wool soap precipitation, at this time, it is necessary to stir slowly, and properly heat and keep warm to keep the oil temperature for about an hour, wait for the oil to cool, filter it with filter paper or clean white muslin, you can get a clear, hygienic edible oil.

2. Add salt method to make brine (the salt content in the water is 15%), and then mix the oil and water together according to the ratio of 40 parts of salt water and 20 parts of oil with hala flavor in Qin Hui, heat it to 30C, and then stir for a quarter of an hour, after precipitation, the oil and water can be separated.

3. Add vinegar method, pour 1 2 oil into a 1 liter bottle, add 1 4 vinegar, leave 1 4 space, then stir and shake, after 2 3 days, separate oil and vinegar.

Put some alkali in boiling water and soak it in the utensils, which can completely remove the oil stains, as well as the peculiar smell, indicating that the lard molecules have soaked into the inner wall of the vessel, so it is impossible to have a peculiar smell at all. It can only be covered with something that tastes different.

Too high an oil temperature is also not good for the quality of the oil. In fact, as long as it exceeds 100 degrees, the moisture will volatilize, but after volatilization, it takes a certain amount of heating time, rather than raising the temperature too high.

There is also a simple way, which is to add some salt before the lard has curd. With salt, lard does not stink.

I often buy frozen fatty meat to refine lard, this kind of frozen meat has a peculiar smell, so the refined lard also has a peculiar smell.

Hello, the lard itself has a little taste, it may be a little smelly, a little peculiar smell, this is because of the taste of fat meat when refining, if you are because of the peculiar smell caused by long-term storage, then you can't eat it, which may lead to diarrhea and other situations, usually when refining oil, you can add large ingredients, peppercorns and so on to taste.

When refining lard, add an appropriate amount of cooking wine, which can remove the fishiness. Here's how:

Ingredients: 350g lard, 1 tablespoon cooking wine.

Step 1: Rinse the pork fat with water.

Step 2: Put the washed oil into the wok.

Step 3: Add a spoonful of cooking wine.

Step 4: Stir-fry the lard with a spatula, and the oil will come out after a while, pay attention to the fire is not too big, otherwise it will be easy to scorch.

Step 5: Continue to stir-fry and squeeze the lard with a spatula, the oil in the pan is getting more and more, and the lard is getting smaller and smaller and turning into golden oil residue.

Step 6: Turn off the heat and remove the oil residue.

Step 7: Put the lard in a container.

Step 8: Finished product.