Is it OK to repack the lard every time it is fried?

Every time you fill the lard, you have to pack it together repeatedly, of course, it's not good, because the lard that was loaded before is eaten and there are still some left, so the days are far away, and it is easy to deteriorate, and your new lard is packed in so heartbeat, and the old and new alternate are also packed together, and the original is not fresh or expired, and it is anti-pollution, and it is okay now.

Boil the lard each time.

Is it okay to put them all together repeatedly? It must be bad, it should be right, the lard that was boiled first was eaten, and then it should be re-boiled so that it is not easy to expire, otherwise the restaurant must be expired, and it is not good for the body.

Is it OK to repack the lard every time it is fried? Every time you fry the lard, you must not repeat it together, and the lard that has been fried for a long time must go bad, and if you put the lard together repeatedly, the freshly fried lard can no longer be eaten.

It's not good, it's best to pack it separately every time it's fried, eat the previous one first and then eat the new one.

Tea oil and lard have different ingredients between the two, so they cannot be fried together. Camellia oil is vegetable oil, and lard is animal oil; The smell of tea oil is fragrant and pure, but if it is fried with lard, it will change the original taste, and the quality will be greatly reduced.

Lard can be re-boiled, but there are a few things to keep in mind:

1.Check the freshness of lard: if the lard is left for a long time, it may oxidize, deteriorate or produce peculiar smells. The lard should be carefully inspected for appearance, smell, and texture before being re-boiled to ensure that it has not spoiled.

2.Strain the lard: Pour the lard into a clean container and filter the impurities and residues from the lard with a fine mesh. This will help improve the quality and taste of the oil.

3.Re-boiling: Put the filtered lard in a pot and heat it until it melts and the temperature is up to the required level. You can use a slow cooker or pan for boiling. It is recommended to heat the lard slowly over medium-low heat to avoid the oil temperature being too high and causing it to burn or deteriorate.

4.Pay attention to the time and temperature at which the lard is boiled: The time and temperature at which lard is boiled depends on personal preference and what the lard is intended to be used for.

Generally, lard needs to be boiled until it is completely melted and kept at a certain temperature for a certain period of time to ensure that the fat is completely melted and boiled to a good texture and texture.

After boiling, the lard is poured into a container and allowed to cool down before it can be used or stored. Please note that the shelf life and quality of lard are related to the storage conditions and should be stored in a dry, dark, airtight container to extend its shelf life.

However, it should be noted that if the lard is exposed to the air for a long time or stored for too long, it may lead to a decrease in the quality of the lard, and it is not recommended to re-boil and eat the lard that is too old or spoiled. It is best to decide whether or not to re-boil lard based on personal judgment and the quality of the fat. <>