Do you boil lard and put ginger, the effect of lard plus sesame oil and ginger powder

You don't have to put ginger, you can put a small amount of chopped green onion to enhance the flavor, and the following is boiled lard.

specific practices.

Ingredients: lard.

1000 grams, appropriate amount of green onion Accessories: 1 small bowl of water.

Steps: 1. Prepare several pieces of lard fat, clean them, cut them into cubes that are about three inside and left square, and put them in the pot.

2. Prepare a small bowl of water, pour it into the pot, boil over high heat, turn to low heat after the water boils.

3. Add a little green onion, and the water in the pot will gradually decrease.

4. Continue to boil over low heat, during which you turn it over with a shovel a little, and the oil begins to force out.

5. Until the oil block begins to turn yellow, and the volume becomes smaller and smaller, until it becomes a very dry oil residue.

6. Filter and cool with a strainer and then use.

7. The lard after solidification.

If you want to put it, it will be more fragrant after you put it.

Prepare raw materials: 480 grams of fatty meat, water, Sichuan pepper, 10 grams, 20 grams of ginger, 20 grams of green onions, appropriate amount of cooking wine, 5 grams of salt.

1. Cut the meat into small pieces, about 3*3 cm, and cut evenly.

2. Put the pork pieces into the wok, add cold water and ginger slices, just don't pass the meat pieces, and put in an appropriate amount of cooking wine after boiling over high heat.

3. After the water is boiled dry on high heat, turn off the low heat and start frying the pork. Add green onions, ginger, and peppercorns, and slowly the lard will seep out.

4. Fry it all the time over low heat, and if you turn it over every once in a while, more and more lard will seep out.

5. Keep boiling until the meat pieces are no longer oily, like this.

6. Put it in a bowl after boiling.

7. Solidification is complete.

It can add to the spicy taste of food while helping to protect it from mush. According to the relevant public information, lard and sesame oil are rich in fat, so they can protect the food from paste, and the spicy substance in ginger powder can enhance the taste of the food and make the food more delicious.

Lard, star anise, fennel, Sichuan pepper, sugar, salt, soybeans. Lard is easy to deteriorate in hot weather, you can put a few grains of fennel and pepper when refining oil, put a piece of radish or a few soybeans when holding oil, add a little sugar, salt or soybean oil to the oil, and there is no strange smell for a long time. 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 changing.

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. The saturated 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.

If the fat is too low at room temperature, it will solidify into a white solid oil. 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.

1. Raw material treatment. First, the fresh ginger is washed, the fibrous roots are removed, cut into thin slices, and dried in the sun for 5-6 days until 11-13 kg of dried slices per 100 kg of fresh ginger are obtained. When drying, it is necessary to prevent the accumulation of ginger slices and heat.

or rot, so as not to affect the oil yield and ginger oil quality. Then crush the dried ginger slices. However, it does not have to be ground into a fine powder, and the maximum particle diameter can be 3-5 mm.

2. Put it in a barrel and cook it. Put the ginger powder into the steaming bucket first, but be careful not to compact the ginger powder in the bucket to facilitate ventilation. The steaming bucket is placed on the top of the pot and the water is filled in the pot. Bring the water in the pot to a boil over high heat to allow the water to vapor.

The ginger powder is oiled through the steaming barrel, which is oiled and gased, and the water vapor overflows from the distillation tube. But pay attention to two points: one is to burn the fire vigorously, and never stop the fire during the distillation process; Second, there must be no shortage of water in the pot, so that water vapor can occur continuously.

3. Oil-water separation. Distilled water with oil.

Through the oil-water separator, pure, high-quality ginger oil can be obtained. Generally, for every 100 kilograms of dried ginger slices, about 4 kilograms of ginger oil can be extracted. If there is no oil-water separation equipment.

According to the principle of ginger oil floating and sinking, ginger oil can be separated, but this method will make part of the ginger oil lose with the water, and the water content of the obtained ginger oil is higher.

We all know that lard is a relatively common edible oil, it has many uses, fried will be more similar, deeply liked by people, many people will boil lard at home. There is a certain skill in boiling lard, especially the use of ingredients. So do you have to put green onions, ginger and garlic in boiling lard?

Let's take a closer look!

Ginger, shallots and garlic must be added in the last lump when the lard is about to be fried, if it is added too early, it will be easy to burn, so that there will be a burnt taste.

The purpose of adding green onions, ginger and garlic when boiling lard is to increase the basic flavor of lard, and do not add some big ingredients (star anise, bay leaves, etc.), because the flavor of these spices is too strong, so as not to affect the taste of the dish in subsequent use.

Ingredients: 5 kg of lard.

Ingredients: 70g ginger, 100g garlic, 1 green onion.

Other ingredients: 1/2 bowl of water, a pinch of salt.

Production steps: Fresh lard is washed with warm water, excess impurities and swag are removed, blood water on the surface is removed, and then cut into pieces and drained for later use. Clean the green onions, ginger and garlic, slice the ginger, pat the garlic and drain it for later use.

Add half a bowl of water to the pot, then add the lard, boil the water in the pot over medium heat, turn the lard often to prevent it from sticking to the pan during the boiling process, and slowly fry the lard to make fat oil.

When the lard is about to be fried, put the green onions, ginger and garlic into the pot and fry, keep the heat low, fry the green onions, ginger and garlic out of the fragrance, adjust the heat to high heat and fry for about two minutes before coming out of the pot, and then immediately turn off the fire and remove all the residues in the oil pot, add a little salt to the remaining lard, stir it completely and pour it out to cool, the lard will become milky white after solidifying, and the delicious lard will be made.

1. The lard can be washed more cleanly when cleaned with warm water, and the warm water can solidify the lard, so that there will be no sticky hands when cleaning.

2. The oil temperature must be controlled when refining lard, because the oil temperature is too high and it is easy to fry the lard black, so that the refined lard will have no fragrance and will have a pungent burnt smell.

3. The oil residue can not be blackened during the boiling process, if the oil residue is blackened, then the lard must have a burnt smell, so that the lard is not fragrant.

2 slices of ginger need to be put in boiling lard, method:

1.Step 1: Cut the fatty meat into pieces, add ginger slices, put it in a pan and simmer over low heat.

2.Step 2: Slowly the oil in the meat is fried over low heat.

3.Step 3: Fry until the fat is almost dry.

4.Step 4: Then take out the fried fatty meat, which is what we call oil residue. The lard and oil residue are served in separate bowls.

You don't need to add anything to boil lard, the lard will precipitate out of the lard itself, and here's how to do it:

Ingredients: 500 grams of lard.

1. Wash the lard and cut it to an appropriate size.

2. Put the lard in the pan and heat over low heat.

3. After heating for a period of time, start stir-frying and continue to heat over low heat.

4. Boil until the lard comes out, turn off the heat, and boil it a little more with the residual temperature in the oil.

5. Use a colander to remove the oil residue.

6. Cool the lard slightly until it is warm and put it in a glass bottle.

Hello, just put the water on it, add the green onion, ginger and garlic to enhance the taste, if you add it, you need to take it out after boiling, and share it with you:

1. Cut the lard into small pieces of two or three centimeters square, clean them 2, put them 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, boil for about 30 minutes, and add water to prevent the meat pieces from suddenly heating and zooming. The lard boiled out in this way is whiter and more fragrant when cooled.

After the water boils, be sure to turn to the lowest heat and boil slowly, you will see that the water gradually disappears and the oil slowly increases.

3. The diced meat is shrunk into very small pieces, slightly yellow, and should not be survived. The whole process is a small fire, to avoid too big a fire and the oil residue to cart 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 less at the beginning, to avoid uneven heating. Remove the oil residue, cool the oil thoroughly, pour it into a container and seal it for refrigeration (be careful not to pour the crumbs from the bottom of the pot into it).

Put a little water in the pan first to prevent the meat from battering. You can put some peppercorns and big ingredients (star anise) to increase the flavor of lard. You can also add a little refined salt to the boiled lard. I haven't heard of the saying that ginger and garlic are put in it.