How do you make lard residue delicious? How to make the oil residue delicious

Put the lard residue in the oil pan and stir-fry, add the appropriate salt and light soy sauce. It can also be paired with some vegetarian dishes, which is very fragrant.

First of all, you have to use an iron pot to make it, and then fry it slowly over low heat, so that the lard residue is delicious.

The lard residue should be fried until it is just right, not too burnt or too greasy, and after frying, put it in a special spice to make it delicious.

It's delicious to make fried lard residue with chili.

Ingredients Required:1 piece of pork (fat), 1 handful of chili peppers, 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon chicken essence, 1 piece of ginger, 5 cloves of garlic, 1 teaspoon chili powder.

Cooking Steps:

1) Boil the fat in oil, reserve not to boil too dry, set aside, slice the pepper in the suburbs, mince the ginger and garlic, and set aside.

2) First use a hot pan to sauté the green chili peppers and put them in a bowl for later use, put the lard residue in the pot, and slowly dry over low heat.

3) Then pour in the ginger and garlic, dry fried green pepper, stir-fry together, add all condiments except ginger and garlic, vinegar is added before the last pot, put on a plate and eat.

3. Lard residue is the remaining oil residue residue after taking fat pork frying oil, lard has an irreplaceable aroma compared with general vegetable oil, it contains a variety of fatty acids, the content of saturated fatty acids and unsaturated fatty acids is comparable, almost equal, with a certain nutrition, and can provide extremely high calories. And the remaining lard residue after boiling lard is expected to be eaten by everyone when they were young.

Ingredients: 200 grams of sour cabbage, 100 grams of oil residue, 2 garlic sprouts.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 5 grams of light soy sauce, 4 pickled chili peppers.

1. Prepare the ingredients first.

2. Remove the leaves of the sour cabbage and cut it into strips.

3. Cut the pickled pepper and cut the red pepper into strips.

4. Finely chop the ginger and wash the garlic sprouts.

5. Cut the oil residue.

6. Heat the pan with cold oil and stir-fry with minced ginger and pickled pepper to bring out the fragrance.

7. Stir-fry the sour cabbage to bring out the sour taste.

8. Stir-fry the oil residue and cooking wine evenly.

9. Add garlic sprouts and red peppers.

10. Stir-fry with a pinch of salt for a while.

11. The taste is extremely fresh and the essence of chicken.

12. Finally, stir-fry evenly.

13. The finished product is as follows.

The lard residue is the residue left after the lard is refined, and there was no oil and water in everyone's stomach in the past. When refining oil, adults always call children to eat lard residue while it is hot, and eat it directly while it is hot, and some people will sprinkle white sugar or sprinkle some pepper and salt to eat, but it will be very tiresome to eat like this. Most of the ways to eat lard residue are to make dumplings or stew with Chinese cabbage.

Stir-fried cabbage with lard residue should be served with large vegetarian dishes, such as fried cabbage with lard residue is really good, and other greens with a more clear taste can also be fried with lard residue, as well as shredded radish, bamboo shoots and the like. Vegetables dissolve the greasy of lard residue, and lard residue gives vegetables and animal fat a strong fragrance, which is very suitable.

Lard residue with pasta lard residue can also be mixed to make some pasta, such as lard residue flower rolls, we make flower rolls are generally rolled into slices, smeared with some oil, green onions and the like and then rolled up, you can roll the lard residue with a rolling pin, and then smear its minced pieces with green onions on the dough sheet, and then roll it up to make flower rolls, which is also quite delicious. In addition to making decorations on flower rolls, it can also be used to make fillings, such as sauerkraut, leek filling, etc., and you can also add some lard residue to it, which makes it more fragrant and delicious.

The lard residue bibimbap is crushed with a kitchen knife, the shallots are cut into chopped green onions, the steamed rice is scooped into a bowl, the lard residue is sprinkled on top, an appropriate amount of soy sauce is added, sprinkled with chopped green onions, and mixed well when eating, a bowl of very fragrant and delicious hunting oil residue bibimbap is ready!

Stir-fry potatoes with lard residue and chop the prepared oil residue into the size of soybean grains. Prepare two potatoes, wash, peel and cut into shreds, rinse several times with water to wash off the starch from them. Prepare a little millet spicy and cut into small pieces.

Add an appropriate amount of water to the pot, blanch the shredded potatoes in the pot, blanch the shredded potatoes, and pour out the water. In another pot, add a little oil to the pot and put the chopped oil residue into the pot.

Stir-fry, stir-fry until fragrant, add millet spicy, chopped green onion, minced garlic and minced ginger until fragrant, add a little oyster sauce, put the shredded potatoes into the pot and stir-fry, add an appropriate amount of salt, chicken essence, a little thirteen spices, stir-fry evenly, and then you can put it out of the pot and put it on the plate. Stir-fried shredded potatoes with fragrant oil residue are completed.

To make this dish, it should be noted that the heat should not be too big when frying the oil residue, it is easy to fry the oil residue, if the fried paste is inedible, the fragrance of the oil residue can be fried over low heat.

Ingredients: Fatty pork with skin.

Steps: 1. Prepare the fatty pork to be washed and cut into small pieces, which is easy to squeeze and shorter in time.

2. Preheat the pot over medium heat for 18 seconds and turn to low heat.

3. Pour in small pieces of fatty meat and stir-fry for 10 seconds - wait for the oil to come out.

4. If you want to be more crispy and don't have much oil, you can squeeze it for a while, squeeze the fat a little smaller, try the taste, and then use a colander to fish it out.

5. Finally, take it out and put it on a plate.

Make dumplings. Oil residue, also known as oil residue, lard residue, pork plate oil residue, pig net oil residue. It is the meat scrap left over from the frying oil of fatty pork. After refining, the oil residue is released, boiled again in the pot, add peppercorns and ingredients, and when eating, put the sesame paste and soy sauce on it, which is fragrant but not greasy.

The full name of "oil residue" and oil residue is "lard residue", also known as lard and lard net oil. It is the meat scrap left over from the frying oil of fatty pork. After refining, the oil residue is released, boiled again in the pot, add peppercorns and ingredients, and when eating, dip in sesame paste and soy sauce, which is fragrant but not greasy.

A traditional Hong Kong delicacy. "Oil residue" is the meat residue left over from the frying oil of fatty pork, and the oil residue noodles are mainly the bottom of the sea noodles, plus these oil residues and shredded ham, shredded mushrooms, mustard, winter vegetables and other rich ingredients, which makes the taste more delicious, and is a favorite afternoon tea snack for many people.

In the old days of Hong Kong, a bowl of noodles was made with fried pork with a large amount of green onions, winter vegetables, shiitake mushrooms and chili oil. Compared with shark fin rice, oil residue noodles have a sense of poverty. In once poor families, there are times when there is nothing to eat, and many people will add some simple side dishes to the noodles to fill their stomachs and get food and clothing.

Long-term consumption of oil residue may produce high cholesterol, high blood pressure and other obesity diseases, if the oil residue is too pasty and too burnt, it is best not to eat. The oil residue still contains a large amount of animal fat, which belongs to saturated fatty acids, that is, stearin, and it is okay to eat less, but it is harmful to the human body to eat more. It can not only cause obesity, but also increase cholesterol, leading to arteriosclerosis, high blood pressure, heart disease, and cardiovascular and cerebrovascular diseases.

Most of the oil packets in instant noodles are made from oil residue, so they should be used sparingly or not consumed.

1. Put some lard residue and water in the pot and boil over high heat (since there is no lard residue, it can only be replaced by the existing three-layer meat residue of the fat boiled out of the oil overnight. There is no casserole at home, so you can only use a stainless steel soup pot instead).

2. Turn to low heat and cook for 5-10 minutes.

3. Add the old tofu cut into small pieces and cook for 5-10 minutes.

4. Finally, put in the Shanghai green and cook for a few minutes.

5. Add an appropriate amount of salt.

6. Roasted tofu with lard residue, vegetables, meat, and soup, and it's ready.

7. Because the oil residue is oily, the green oil in Shanghai is as delicious as the fried one. The soup has a faint sweetness of vegetables, the marinade of tofu, and the aroma of lard. It's a refreshing soup that isn't thick, and it's very material! I loved this home-cooked soup.

To make rice noodles and kueh kueh to eat, use oil residue and plum vegetables or pickled cabbage as filling, or stir-fry Chinese cabbage, which is the kind of big cabbage in winter, which is also delicious.

It's good to make stuffed buns.

In my memory, Cai Lan likes to eat lard residue very much.

Lard rice". As soon as the rice is cooked, pour a spoonful of lard, beat an egg, drizzle a few drops of dark soy sauce, and simmer for 10 minutes to eat, ideally with crispy lard residue.

Or just mix some salt and eat it.

It's also very good.

Oil residue and sauerkraut are combined with chopping filling, and you can wrap buns and dumplings. Oil residue In the planned economy period of lack of oil and meat, many people like the ingredients. In the process of refining lard (called meat oil in the north), the fatty pork is fried and cooked at high temperature for a long time, and finally dried up into slag, with more carcinogens.

I like to eat it with hot sauce because the fried food and the chili are a perfect match. The aroma of oil residue mixed with the spicy aroma of chili pepper is appetizing.

Hot sauce, I will fry it until it is crispy, then put oil, add chili peppers and stir-fry, and then after it comes out of the pan, dip it in hot sauce, it is simply delicious.

I will eat it with hot sauce, white sugar is not suitable for those of us who are obese, and we Jiangxi people love spicy food.

How to make the oil residue delicious, crispy and refreshing, so that people can't stop eating.

The best thing I've ever eaten is stir-fried cabbage with oil residue, which is quite delicious.

Ingredients: pork, peppers.

Excipients: salt, soy sauce, vinegar, chicken essence, ginger, garlic, chili powder, vinegar.

The method of stir-frying lard residue with chili is as follows:

1. Boil the fat in oil, reserve it not to be too dry, and set aside;

2. Slice the pepper in the suburbs, mince the ginger and garlic, and set aside;

3. First use a hot pot to dry fry the green chili peppers and put them in a bowl for later use;

4. Put the lard residue in the pot, slowly dry over low heat, then pour in the ginger and garlic and the fried green pepper, and stir-fry together;

5. Add vinegar and put on a plate.

Summary. Hello, he must be fried with chili lard residue.

Prepare the ingredients as follows: 1 piece of pork (fat), 1 handful of chili peppers, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of chicken essence, 1 piece of ginger, 5 cloves of garlic, 1 teaspoon of chili powder.

The specific method is as follows: boil the fat in oil, reserve not to boil too dry, set aside, suburban pepper slices, ginger and garlic minced, set aside, first use a hot pot to dry the green pepper and put it in a bowl for later use, put the lard residue in the pot, slowly dry over low heat, and then pour in the ginger and garlic, dry fried green pepper, stir-fry together, add all condiments except ginger and garlic, vinegar is added before the last pot, put on a plate!

How to make lard residue delicious.

Right away. Hello, he must be fried with chili lard residue. Prepare the ingredients as follows:

1 piece of pork (fat), 1 handful of peppers, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of chicken essence, 1 piece of ginger, 5 cloves of garlic, 1 teaspoon of chili powder, the specific method is as follows: boil the fat meat in oil, reserve not to boil too dry, set aside, suburban pepper slices, ginger and garlic minced, set aside, first use a hot pot to dry the green pepper and put it in a bowl for later use, put the lard residue in the pot, slowly dry over low heat, and then pour in the ginger and garlic, dry fried green pepper, stir-fry together, add all condiments except ginger and garlic, vinegar is added before the last potPlated!

Hope it can help you, thank you, dear.

The delicious lard residue is made as follows:Ingredients Tools: 200 grams of sour cabbage, 100 grams of oil residue, 2 garlic sprouts, appropriate amount of vegetable oil, appropriate amount of salt, 5 grams of light soy sauce, 4 pickled peppers, knife, plate, pot.

1. Prepare the ingredients first.

2. Remove the leaves of the sour cabbage and cut it into strips.

3. Cut the pickled pepper and cut the red pepper into strips.

4. Finely chop the ginger and wash the garlic sprouts.

5. Cut the oil residue.

6. Heat the pan with cold oil and stir-fry with minced ginger and pickled pepper to bring out the fragrance.

7. Stir-fry the cabbage in the sour source cavity to produce a sour taste.

8. Stir-fry the oil residue and cooking wine evenly. Tongxin.

9. Add garlic sprouts and red peppers.

10. Stir-fry with a pinch of salt for a while.

11. The taste is extremely fresh, chicken essence, and finally stir-fry evenly to hail the wheel shirt.

1. The practice of making lard residue delicious. Cut the lard into cubes of two or three centimeters and wash well. Put it in a wok and add a small half bowl of water, bring to a boil over high heat, turn to low heat and boil slowly.

After boiling for about an hour, you can see that the diced meat has shrunk into very small pieces and is slightly yellow. Note that you can't get through it, the whole process is a low fire. The oil residue is carred and destroys the taste and composition of the oil.

2. How to eat lard residue. Lard residue can also be made into dumpling filling or bun filling, with all kinds of vegetables, put seasonings and mix well, make vegetable filling, wrap in the dough, take a bite of the oil and fragrant. The consumption of lard residue is mainly due to its aroma and taste.

Lard residue can also be made into cakes, put ginger, green onions, wine, salt in the pot to taste, mix well and let cool, use Pu'er tea to brew water and noodles, make cakes, fry in the pot, fry until slightly yellow, you can smell the fragrance.

Hello How to make lard residue The lard is cut into small pieces of two or three centimeters square, cleaned and put 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, the picture shows that it has been boiled for about 30 minutes (water is added to prevent the meat from suddenly being heated and burning.) The lard boiled out in this way is whiter and more fragrant when cooled.

After the water is boiled, you must turn to the lowest heat and boil slowly, you will see that the water gradually disappears, and the oil slowly increases) 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 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. Remember to fry the oil residue and put salt when it is fried, it will not be mixed in when it is cold, and it is very delicious when it is fried, crispy and fragrant, if you can't eat it for a while, you can also freeze it in bags.

Summary. Dear, hello, I am happy to serve you and answer, the steps to make your own lard residue are: 1, we boil the lard residue first, cut the fat meat into thin slices 2, add about 50 ml of cold water to the pot, add the fat slices, fry it over high heat, let the fat slices be evenly stained with water, then adjust the low heat and cover for two or three minutes 3, open the lid and boil slowly over low heat, use low heat throughout the whole process, and turn it in a timely manner during the period, do not stick to the pot or paste the pot.

Boil the oil residue until it is almost dry, pour out the oil in the pot, and keep stir-frying the oil residue with as much oil as the stir-fry until it is crispy and soft, and you can take it out. Don't boil too much, it's crispy when it's cold, and if it's cold, go back to the pan and fry it. 4. Shred the onion, pepper, garlic and ginger into your favorite shape.

Dear, hello, I am happy to serve you and answer, the steps to make your own lard residue are: 1, we boil the lard residue first, cut the fat meat into thin slices 2, add about 50 ml of cold water to the pot, add the fat slices, fry it over high heat, let the fat slices be evenly stained with water, then adjust the low heat and cover for two or three minutes 3, open the lid and boil slowly over low heat, use low heat throughout the whole process, and turn it in a timely manner during the period, do not stick to the pot or paste the pot. Boil the oil residue until it is almost dry, pour out the oil in the pot, and keep stir-frying the oil residue with as much oil as the stir-fry until it is crispy and soft, and you can take it out.

How to make lard residue with skin.

That's what you do with the lard residue with skin.