How do you make the perfect lard? How do you make the perfect lard?

Now, with the improvement of people's living conditions, all kinds of rapeseed oil, salad oil and blended oil are rarely used to boil oil with lard. But in our family, I have been accustomed to the taste of lard stir-fried vegetables, and I still boil some lard for my family according to my grandmother's practice. Today I will share with you a home-cooked method of refining lard, lard is very widely used in life, and the Chinese also call it meat oil or lard.

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.

Now it is winter, the temperature is relatively cold, if it is refined in summer, you can put a few grains of fennel 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 deterioration. Let's share the practice in detail for you, and friends who like it will learn it together.

Refining lard] 1First of all, let's prepare the ingredients, refining lard is best to use pork fat meat to produce more oil, cut the pork fat into strips first, and then change the knife to cut into diced pork, cut into slices, cut into small pieces can improve the speed of oil refining.

2.After cutting, take out the wok, heat it with electricity, add a bowl of water first, put in the diced pork and boil it over high heat, and the pork fat will slowly shrink.

3.To turn the pork frequently, so that the pork is evenly heated, boil until there is no water in the pot to change to low heat, this time the fire is too big, the lard is easy to turn black, continue to boil until the pork shrinks, the color becomes golden, turn off the fire to pour out the lard and oil residue, with a fence to control the oil and pour it into the basin.

4.Oil residue can be wrapped in buns, you can also cook noodles, it tastes very fragrant, before the lard is not solidified, add an appropriate amount of salt, add salt lard can be stored for a long time and is not easy to deteriorate, stir with a spoon to dissolve the salt, and the lard will become milky white after cooling.

1.A small piece of lard is kneaded into the steamed bread, and the steamed steamed bread will be fluffy, soft, sweet and delicious.

2.When boiling the aged rice, add a little lard and a pinch of salt, and the cooked rice is soft and delicious.

3.Wash and dry the iron pot, and then wipe it with lard to prevent rust.

I think the best way to do this is to soak in hot water for an hour before proceeding with the process.

Add a small amount of water to the pot, then put the fat in it, start with high heat, after the water evaporates, then turn to low heat, and then continue to stir, about half an hour or so.

First of all, the lard should be cut into small pieces, which must be even, otherwise it will be easy to paste; Then turn on low heat to boil the pot dry, rinse the pot with water and then boil it dry, so that it can not stick and prevent the oil residue from sticking to the pot; Finally, simmer slowly over low heat.

Follow the steps below to make the perfect lard!

1. The lard is first scraped off the surface with a knife, and then rinsed with water, and the washing process will be stained with oil on the hands and utensils, and rinse it with hot water after the treatment is completed.

2. Cut the lard into pieces of about 3cm with a knife, put them in the pot after all the cuts, and pour half a bowl of water and gas stove into the pot at the same time.

3. First boil slowly over medium heat, and in the process of boiling, continue to mix the lard with a spatula, so that the lard is heated evenly, and slowly the lard becomes milky white, and the water slowly begins to evaporate, and the clear lard slowly appears at the bottom of the pot after all the water evaporates.

4. Scoop out the oil with a spoon and pour it into a clean container, the container must be high temperature resistant, the oil temperature just out of the pot is high, if the container is not resistant to high temperature, it is easy to burn and may burn yourself, you can filter it once in the process of pouring it easily, and completely remove the broken oil residue or other impurities in the lard.

5. When waiting for all the oil residue to become brown, use a colander to remove the oil residue, and scoop the remaining lard into the high temperature resistance with a spoon, do not wait until the last to scoop the lard out, the lard should continue to boil while scooping out, and the lard boiled out for a long time is easy to turn yellow after solidifying. The leftover oil residue can be used to stir-fry, make oil residue cakes, wrap steamed buns, stew soup, etc., and each way to eat it is particularly delicious!

6. The lard solidified after natural cooling does not have any peculiar smell, and is white and fragrant. If you want to store it for a long time, you can keep it in the refrigerator, and it is very convenient to use it at any time.

Step 1 – Choose the right materials, prepare the ingredients, prepare the container.

Generally, boiling lard, the most suitable material is lard, its oil yield is very high, and the color is very good, so if you want to boil more lard at one time, it is recommended to use lard, which is very cheap.

There is also fatty meat can also be boiled in lard, such as the fat on the pork belly, if sometimes the quality of the pork belly bought is not very good, the fat is too thick, whether it is fried or stewed, it feels too greasy to eat, then you might as well cut the fat and boil it into lard, and the fat meat becomes lard residue and is used to stir-fry and is delicious.

You can choose the right ingredients to boil lard according to the above characteristics.

Then prepare ginger, green onions, peppercorns, soybeans, salt, these five materials are indispensable, can go to the smell and increase the fragrance, can prolong the preservation time, of which soybeans are raw, pepper is dry.

Then blanch and wash the container that is about to be filled with lard, and wipe it dry without raw water.

Step 2 - Wash and blanch the lard or fatty meat.

Some people are used to cutting and boiling the lard directly, and it is not recommended to do this, because as I just said, the material itself has a fishy smell, and it needs to be deodorized to make a clean and fishless lard, and blanching is a good method.

Clean the lard or fatty meat, cut it into small pieces, put it in the pot, add enough water, generally there is blood water in the lard, and there will be dirty foam on the water surface when blanching.

Skim off the foam and remove the lard or fat.

Step 3 - Boil the lard and preserve the lard.

Wash the pot and pour in the pork fat or fatty meat, add a bowl of water, the water is less than the ingredients, not too much.

Turn on high heat and bring to a boil, then turn down the heat and boil slowly, turning a few times during the boiling process.

Boil until the water disappears and the lard appears, no need to fry, don't worry, because there is no water.

When the lard residue is slightly discolored, add the ginger slices and green onions, fry them until yellow, and remove them, so as not to fry them.

Wait until the lard residue becomes darker, then remove and turn off the heat.

Add a few soybeans and a few peppercorns to the container, put a spoonful of salt, filter the lard into the container, and wait until the lard cools down and solidifies, and you can see the white lard.

Do not wash the lard you bought with water (water and oil do not mix, water does not wash off oil stains), if the lard is dirty, use a knife to scrape off the dirt on the surface. Cut the lard into 3-4 cm square pieces, put it in a pan and fry it over medium heat (for a family of three, it is enough to buy 800 grams of lard at a time, shovel the lard with a shovel). The lard is heated from time to time so that it is heated evenly.

Use a shovel to press the boiling oil residue to accelerate the oil until it dries. The lard is old and does not taste enough. Be careful not to burn the lard.

Remove and filter the oil residue from the refined butter, spread it out in the shade, and find a clean utensil. Pour the warm butter into a bowl, sprinkle with a little sugar (put a little sugar in the butter, which is conducive to preserving the butter in summer and making the butter look whiter, pour 1 level spoon of sugar into 1 kg of oil, spoon at home (the usual capacity is 15 ml tablespoon), cool completely, cover and seal, store at low temperature and protect from light, if it is a transparent container, it is best to put it in the refrigerator and refrigerate, generally 0 can be stored for more than 2 months, -2100 can be stored for 10 months The storage time of lard should not be too long.

1.When choosing pork, you should choose a combination of fat and thin.

2.Cut into cubes, try to cut small squares such as good oil refining.

3.Heat, don't use high heat, don't use high heat, fry slowly and wait patiently, and often check the lard refining.

4.Fixed, after refining the lard, put it in a container, do not use a plastic container, try to use a stainless steel container, and wait for solidification.

5.Storage, both directly in the kitchen for two or three months without problems. It is no problem to keep it in the refrigerator for a year, and it is recommended to put it in the kitchen to be more convenient to use. Wish!

Cut the oil into cubes! Put it in the pot! Then get your colander ready!

Slow over low heat! Pay attention to the situation in the pot! It's best not to get water into the pot!

Because the water splashes when it hits the hot oil! It's easy to burn yourself! It depends on the situation in the pot and turns the plate oil inside!

Wait until the plate oil boils into dry lard residue! You can use a colander to fish it out! Then the lard will cool naturally!

Cut the fat meat and lard into slices thick or small dices of 1cm, the size is even, wash and set aside.

Put the fatty meat and pork fat into the iron pot and add an appropriate amount of salt; Add a small amount of water.

After the water is boiled, stir it properly to prevent uneven heating, and after the water is boiled, the pork will begin to produce oil, and keep stirring.

When the pork turns brown, it is crispy and you can turn off the heat.

The meat scraps are removed with a colander and cooled, then the oil is drained out of the oil through a thinner sieve and poured into the utensils. (The refined oil is golden yellow, and it is white after solidification).

【Ingredients required】2 tablespoons of vegetable oil, half a pound of lard - [start making] - cut the prepared lard fat into small pieces for later use. : Put some oil in the pot, put in the pork fat cut into small cubes when the oil is hot, put it in the pot and turn it on low heat, keep turning them with a spoon to boil, so keep turning them, slowly fry the oil in the lard, and give out bursts of aroma, it smells so good. That's the charm of lard, it smells so good! :

In the process of boiling lard, you will find that the oil residue in the lard will slowly rise, become smaller and smaller, the color is more and more yellow, and the smell is really fragrant. : First take out the lard residue in the lard, put it in a bowl, don't throw it away, next time you can use the lard residue to cook. Then pour the boiled lard into a bowl and set it aside for half a day until it slowly solidifies.

Ingredients required] a small bowl of water, half a pound of lard.

[Start making]——

Before boiling lard, let's talk about why you put some water when boiling lard. Because this can prevent the lard from being baked too mushy all at once, and the taste of the lard will not be good.

Therefore, when boiling lard, if you don't want to put vegetable oil, you can also put water.

Pour a bowl of water into the pan and bring the chopped lard to the pan over medium heat. After the fire is turned on, it is also necessary to keep turning them with a spoon.

Compared with using vegetable oil as an introduction to make lard, if you use water as an introduction, its time will be slightly slower, because if you add water to boil lard, you have to boil the water dry before you can slowly boil out the oil in the lard.

In the process of slowly boiling, the water vapor in the lard will evaporate, and because of the effect of the heat in the pot, the lard will slowly seep out. When there is a burst of aroma in the pot, it means that the water vapor in the pot has almost evaporated, and you can turn on a low heat at this time.

At this time, the process of boiling lard and using oil as an introduction, the process of boiling is almost the same, when the lard residue is boiled until it is shriveled and golden, and slowly floats out of the oil surface, it means that the lard residue has been successfully boiled, filter the lard residue, put the filtered lard in a bowl and let it cool.

Buy fresh lard, and then clean the lard with water, be sure to wash off the impurities on it. Then put it directly in the refrigerator and refrigerate, and you can take it out and cut it after you know the shape. The shaping step is to make the lard easier to cut off with a knife, and it won't be so slippery when cutting.

Use a knife to cut the lard into small pieces, then boil the pot directly, wait until all the water in the pot has evaporated, take a piece of ginger directly, and then smear it in the pot, and then turn on the heat directly.

Then pour in the cut lard directly and then turn it to medium heat and fry it slowly, and be sure to keep turning the lard in the pan during the frying process to prevent the plate oil blocks from sticking together. When the oil cube becomes oil residue, you can pour the fried lard directly into the bowl, and then add a spoonful of salt to the bowl and stir it directly with chopsticks. After it has cooled naturally, you can put it directly in the refrigerator and refrigerate it.

After refrigeration, you can see that the lard has directly turned into that milky white, and it tastes very fragrant.

When boiling lard, the first step is not to pour water, but to rub ginger slices in the pan, because this will prevent the lard from sticking to the pan, and this method can also be used when frying fish. Because the oil does not stick to the pan, there is no chance that the oil will turn black, and the lard will have a clear fragrance. Finally, the lard is poured into a bowl and salted to make the lard last longer and to make it more flavorful when stir-fried on other dishes.

Lard refers to the fat made from fatty pork.

As animal fat, lard is rich in a variety of nutrients, many of which are not found in vegetable oils.

Therefore, lard is an animal fat that is very suitable for our consumption.

To refine perfect lard, the following conditions are required:

1. The material should be good.

To refine lard, the best raw material is lard. ......Lard is almost entirely made up of fat, making it the best material for refining lard.

2. Correct refining method.

Specifically, the refining of lard can be carried out using the following steps.

1. Blanch and cut into cubes.

Wash the lard and blanch it to remove the dirt from the surface.

Then, cut the lard into small pieces and set aside.

2. Put a little water in the pot.

3. Put the lard in the pan, heat it and bring the water to a boil.

4. When the water gradually dries, the lard will gradually precipitate out of the lard.

5. When the water is completely dry, the oil in the lard is basically precipitated, and the remaining part has formed a golden oil residue, the lard will be refined.

At this time, the lard can be poured into an airtight container for preservation. ......When the lard cools, it will form a milky white solid shape. ......At this time, the lard can be stored for a long time under sealed conditions.

After the lard is refined, you can put a few peppercorns in it, which can remove the fishy smell of the lard and make the lard taste better.

Lard was once considered an oil that is prone to many problems such as high blood lipids, and many people believe that it is inferior to vegetable oil.

In fact, lard contains some ingredients that cannot be replaced by vegetable oil. ......Therefore, we can eat it in moderation every day, which is best for our health.