What dishes are delicious to stir fry in lard, and what is the best to fry in oil

You can make stir-fried cabbage sum with lard. Here's how:

Ingredients: choy sum, lard, salt, oyster sauce.

1. Wash and drain the cabbage;

2. Put lard and garlic in a pot and boil over high heat;

3. When the oil temperature is very high, add the greens and stir-fry;

4. Put a little water on the lid and stuff the lid for about 30 seconds;

5. Put some salt and stir-fry the oyster sauce;

6. Stir-fry and remove from the pan.

Ingredients for stir-frying choy sum in lard.

100g cabbage heart, 300g choy sum, 50g meat slices, appropriate amount of lard, appropriate amount of salt.

Steps to stir-fry choy sum in lard.

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Step 1: Pick and wash both the choy sum and the cabbage heart, and cut them into appropriate pieces.

Step 2 Heat a pan, pour in the lard and meat slices and stir-fry until fragrant.

Step 3: Then pour in the vegetable stalks and stir-fry until they are ripe.

Step 4: Finally, pour in the leaves and fry them together until fully cooked, add salt to taste

Green vegetables, generally fried vegetables with more lard, when I was young, the family rarely ate soybean oil, are mainly based on lard, buy a piece of pig fat in winter, use a large pot and low heat a little bit to rely on, slowly the oil in the pig fat is leaned out, and then you can take out the oil residue, and the remaining meat oil is packed in a small jar, at that time it was poorer, and eating oil residue is a happier thing. When I was young, I had sauerkraut at home, and in winter, every family pickled it in a jar.

Stir-fry sweet potato leafy vegetables and water spinach in lard, add garlic moss. It's delicious!

Lard can be fried in most dishes, hope.

Generally, stir-fried vegetarian dishes in meat oil and stir-fried meat dishes in vegetable oil.

Different oil edible production methods are not the same, such as some are suitable for stir-frying, some are suitable for frying, now the common is olive oil, rapeseed oil, peanut oil is various, the family uses oil for stir-frying every day, but what oil is good for the body, what stir-fry is delicious, you may still need to know more.

Lard contains saturated fatty acids oleic acid linoleic acid, which is called saturated edible oil due to the high proportion of saturated fatty acids.

Lard contains more cholesterol, with an average of 93 mg of cholesterol per 100 grams, which is not suitable for patients with cardiovascular disease.

However, lard should not be disregarded as unbeneficial.

For teenagers who are growing up, the cholesterol in lard can be synthesized into cells for differentiation and maintain nutritional balance in the body, because cholesterol is less likely to cause anemia and other diseases; For people who do manual labor, lard produces more calories and is good for maintaining physical strength.

Eating oil suggestion: lard has good heat resistance, less oxidation and polymerization after long-term heating, and is often used to process pastries and fried foods.

The ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids contained in peanut oil is about 3:4:3, and the proportion of various fatty acids is relatively balanced, which belongs to a balanced vegetable oil.

The peanut oil produced by pressing has a strong aroma, and nutrients such as vitamin E and carotene are preserved more.

Eating oil suggestion: Peanut oil has good stability and can be used for daily stir-frying, but it is not suitable for stir-frying or frying.

Soybean oil is mainly linoleic acid, an essential fatty acid (50% to 60%), and contains a small amount of linolenic acid (5% 9%). Linolenic acid helps prevent high blood pressure and blood vessel embolism, thereby reducing the risk of heart disease.

Soybean oil is also rich in vitamin E, lecithin, and a small amount of carotene.

Eating oil suggestions: Soybean oil has poor stability, is not suitable for frying and high-temperature stir-frying, and is best used for low-temperature cooking, such as making pastries, soups, stewings and fillings.

If you usually eat a lot of soy products, the substances of soybean oil have been ingested from soy products, and the intake of polyunsaturated fatty acids is very sufficient, there is no need to use soybean oil to cook every day.

Corn oil comes from corn germ and is rich in unsaturated fatty acids, of which linoleic acid is the main one, followed by oleic acid, which can reduce cholesterol in the serum, prevent arteriosclerosis, and have a certain auxiliary effect on the prevention and treatment of "three highs" and complications.

Corn oil is also rich in phytosterols, which may reduce the risk of heart disease.

Eating oil suggestions: The oil in corn oil will slowly oxidize and turn red during storage, so when buying oil, try to choose one with a close production date.

If the corn oil in your home turns red, you can use the smell to help determine whether it has spoiled. If there is a hala smell, even if it is a slight hala smell, the barrel of oil should not be consumed anymore, and the peroxide will cause harm to the human body.

What oil is better for stir-fry? Health experts say that it is better to change the oil differently every year.

You can make stir-fried cabbage sum with lard. Here's how:

Ingredients: choy sum, lard, salt, oyster sauce.

1. Wash and drain the cabbage;

2. Put lard and garlic in the pot and cook over high heat;

3. When the oil temperature is very high, add the greens and stir-fry;

4. Put a little water on the lid and stuff the lid for about 30 seconds;

5. Put some salt and stir-fry the oyster sauce;

6. Stir-fry Zheng Youlu out of the pot.

Oil will be used when stir-frying, many people usually use soybean oil or corn oil, in fact, there are many people like to use lard to fry vegetables, the taste of lard stir-fry and other oil fried will have a certain difference, and the nutritional value of lard is relatively high, but some people don't like to use lard to fry vegetables, so is lard stir-fried good? What are the benefits of stir-frying vegetables in lard?

1. Replenish energy

Lard contains a lot of energy, you can eat lard stir-fry after exercise or physical labor to replenish the calories lost by the body, or eat a plate of lard stir-fry in cold weather to quickly warm up the body.

2. Promote appetite

If you are a child who is anorexic, has no appetite, cherry blossoms, or other reasons for poor appetite, you may wish to eat some lard stir-fry to promote appetite.

3. Replenish deficiency and moisturize dryness

The calories of lard are relatively high, which can replenish the energy required by the body, and the body is weak or the beginning of a serious illness is the first to recover from a serious illness can eat lard and stir-fry vegetables, not only that, but often eating lard stir-fried vegetables can also soothe symptoms such as dryness.

4. Chapped hands and feet

Lard is animal fat, often eat lard stir-fried vegetables, skin overflow oil can moisturize dry skin, such as liquid lee fruit with chapped hands and feet people may wish to apply some lard on the hands and feet at night, there is a good moisturizing effect.

5. Inflammation

Women are often troubled by inflammation, lard has a detoxification effect, and regular consumption of lard stir-fry can help women assist in inflammation.

6. The benefits of women eating lard

Lard contains a variety of fatty acids, saturated fatty acids and unsaturated fatty acids are comparable, almost equal, with a certain amount of nutrition, and can provide extremely high calories, for women with a sense of satiety, and can improve skin dryness, chapped and other symptoms.

Stir-fried crab-flavored mushrooms with rape are deliciousHere's how:

Ingredients: 4 small rape, 100 grams of crab mushrooms, half a carrot, 2 green peppers, 2 cloves of garlic, 1 small piece of ginger, 5ml of steamed fish soy sauce, 2 grams of salt, 1 teaspoon of camellia oil.

Steps: 1. Prepare the ingredients.

2. Break off the outer leaves of the rape by hand, leave 2-3 pieces of vegetable core, clean both things, cross the bottom of the vegetable core, clean the carrots, peel and shred the carrots, wash the crab mushrooms separately, slice garlic and ginger, and cut green peppers into circles.

3. Fill the hot pan with oil, add garlic, ginger and green pepper to stir the fragrance after the oil is warm.

4. Add crab mushrooms and shredded carrots and stir-fry until each mushroom is dipped in oil.

5. Put in the vegetable core and stir-fry a few times, then add the leaves and stir-fry until the vegetable leaves become soft.

6. Sprinkle salt, pour in steamed fish soy sauce, stir-fry evenly.

7. Finished product. <>