How is lard residue made? How can I make it at home?

To prepare fresh ingredients, add the pork belly to the pot and stir-fry evenly, so as to fry the pork belly in oil; It is very unnecessary to put water to fry in the process of frying, you must be patient when you start refining oil, you must use a spoon, keep stirring the lard in the pan to heat it evenly, and wait until the color of the lard residue completely turns golden yellow, you can take out the oil and eat it.

First of all, you have to choose the fat and thin pork belly, and then you have to cut the pork belly into thin slices, then heat the oil in the pot, put the pork in after the oil temperature is eighty percent hot, fry it until golden brown and take it out, then add salt, chili powder, five-spice powder, stir evenly, you can put the pork directly in the air fryer, 230 degrees for 25 minutes.

Cut the pork belly into small pieces, then add the pork belly to the pan with oil, stir-fry all the time, and fry some of the oil inside the pork belly, so that it can be made into lard residue.

It's made with lard. It's very simple. First cut the lard into even pieces, then blanch the water, put it in the pot and add a small amount of water, slowly boil out the lard, and the rest is the lard residue.

Stir-fried lard residue with chili.

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!

Lard residue flower rolls.

Prepare the ingredients as follows: 500 grams of cake flour, 10 grams of yeast (dry), 13 grams of salt, 5 grams of green onions, 270 grams of water (warm), a little lard residue, 30 grams of sugar, 40 grams of vegetable oil.

Tofu soup with lard residue.

Prepare the ingredients as follows: 1 piece of soft tofu, 50 grams of lard residue, appropriate amount of starch, 1 celery, 1 teaspoon salt, 1 teaspoon of chicken essence, 1 tablespoon of sesame oil.

The specific method is as follows: boil the water in the pot, put in the lard residue and boil, first cut the tofu into small pieces, cut the celery into minced pieces, put in the tofu and celery and boil, after the starch and water are adjusted, pour it into the soup, stir it aside, add salt and chicken essence by the way, and drop a few drops of sesame oil after getting out of the pot.

It is made of fatty meat, and the production method is very simple, put the fatty meat into the pot, and then heat it all the time, and finally force the oil out, and the remaining substance is lard residue.

The production method is very simple, you only need to prepare the fatty meat, and then slowly refine the fat of the fatty meat over low heat to make the oil, and the rest is the lard residue.

The production method of lard residue is actually very simple, if you want to make lard residue, then we must prepare some lard, generally go directly to the supermarket or market to buy lard. The pork fat we bought must be cleaned first, and then dried to dry the water, and then we change the large pieces of lard to a knife and cut them into small pieces. Prepare a clean wok, then heat it over a fire, then put all the processed pork fat into the pan and turn it to low heat, and slowly boil.

In the process of boiling lard, the fire should not be too large, and it can generally be boiled with low heat throughout the whole process. When there is grease in the pot, we can cover the pot, because the lid will not stick to the pan at this time. But if you cover the pot without grease paper, it will easily make the lard stick to the top of the pot, and the oil will come out faster after the lid is closed.

When there is more and more fat in the pot, the fat in the pot will slowly float on the surface, and after continuing to boil over low heat for a period of time, we can see that the fat meat slowly turns yellow, which is actually the finished lard residue. At this time, what we need to do is to take out the slightly yellowed lard residue from the pot, and dry the oil on it, and the boiled lard is actually the baby poured out the oil, and after cooling, it can be put into the refrigerator for storage. The lard residue that has just been boiled is very delicious, we can sprinkle some salt flowers or sprinkle some five-spice powder while it is hot, and the lard residue made by this method is also particularly crispy and can be eaten as a small snack.

It is very simple to boil lard residue at home, ordinary people can basically learn it, of course, there are a few tips when boiling lard residue, first of all, you must use a low fire. The second is that the lard must be cleaned up, because there will be a lot of dirt on the lard bought from the supermarket, and if it can't be cleaned up, then the lard residue boiled out must not be clean.

Buy some pork fat and cut it, put it in a pot boiling over high heat and simmer it slowly, stew until the pork skin is crispy and there is lard residue, lard residue is not troublesome to make, but you need to pay attention to the slow boil with the guy, otherwise it is easy to paste the bottom. In the past, the old people in the family often made lard residue bibimbap and ate it, which was very fragrant.

Cut the lard into cubes of two or three centimeters and wash well. Add a small half bowl of water to a wok and bring to a boil over high heat, then 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. The whole process of boiling is done without a lid, and it is stirred a few times at the beginning to avoid uneven heating.

Note: Remember to remove the oil residue and add salt.

Lard residue is mainly made by refining lard, at home you can use a large pot to pour lard into it, generally need to boil for a day, and then there will be lard residue under the pot.

Will you be unfamiliar with pork scraps? Since I was a child, my family would refine some lard from time to time to prepare, as an added oil in daily stir-frying, and I remembered the lard rice when I was a child, and I couldn't help but swallow my saliva.

The smell of lard rice was no longer felt. It can only be hidden in the depths of memory. Infinite delusion, not knowing what embarrassment it is, now refining oil and then fried rice, in any case, without that aroma of childhood.

Ross can also eat like this, and I found out that this time I found a famous hotel in the county. At that time, when we clicked, there were such pigs, but I didn't dare to try it, I was afraid that I would get fat.

But every time I got the table, everyone was in my bowl. I'm also great to eat some pig dregs. At that time, it was the first time. I know that the original pig residue can also be eaten.

In the past, we practiced the oil residue directly sprinkled with salt, and he accepted it directly, and he did not think about the new practice of lard.

Now considering the safety of edible oil, we will also fry the pig, lard and oil, the oil residue will be done and share with you! Teach you to make the most delicious raj, easy to start with, not enough to eat.

If there is oil residue, you need to go to the market to buy fat or oil from the pig's body. In general, when you buy fats and fats, stores especially like it, buy a lot cheaper.

After purchasing fatty oil and fat, rinse, dry with a clean rag, heat the pan, put the amount of oil in the pan, of course, the amount of oil can also be enlarged, put fertilizer and fat after the oil is very hot. Slowly extract in the pan, taking special care to prevent oil splashing, so it is necessary to dry the moisture on the fat.

After refining, you can get rid of the pot and the rest of the oil is placed in a large basin, this process can not be watered, you have to pay special attention. Here's what remains of the oil residue after the exercise. I'll teach you how to guess the deliciousness.

Stir-fried chili peppers in oil residue.

Ingredients: Lard residue.

Ingredients: Green and red peppers.

Flavor: oil, salt, chicken essence.

Step: <>

1.Wash the green peppers and cut into bowls in a bowl, and a small amount of red peppers into small cubes.

2. Heat the pan, put the green peppers, stir and fry.

3. The oil is fried in the pepper and poured into the pan, and the oil residue is scattered with a spatula. The smaller the pieces, the smaller the spread.

4. The oil residue is dispersed, then add the right amount of salt, the right amount of chicken fat to fry until it spreads, it can make a pan.

Prepare an appropriate amount of lard and cut it into small pieces, then blanch it in a pot under cold water and remove it. Heat oil in another pot, add an appropriate amount of water, pour in lard, and boil over high heat. When there is no water in the pot, add a little green onion and ginger slices, turn to medium-low heat and boil until the lard shrinks and turns yellow, and then remove the oil residue.

First of all, the lean meat in the pork is removed, then the fat is cut into even slices, the oil is heated, the fat is added, the oil is squeezed out, and then it is cooled slightly, and then fried again.

When making lard residue, you need to clean the lard, cut it into small pieces, put half a bowl of water in the pot and put the pork into it and cook it slowly, the oil will slowly come out to form lard residue, and you can fry it and add seasoning.

Fat meat boil 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!

Add water to boil the lard over high heat, and after the water is gone, change to medium and low heat. Here's how:

Ingredients: appropriate amount of lard and appropriate amount of water.

Accessories: 1 piece of kitchen paper.

1. Wash the lard and cut it into pieces, add 2 bowls of water, two-thirds of the amount of lard, and boil over high heat.

2. When the water is gone, change to medium-low heat and boil until it turns yellow.

3. Add a piece of kitchen oil blotting paper with a drain net to filter.

4. After the boiled oil is filtered, the oil residue can be wrapped in buns.

Boil method. 1. Cut the lard into small pieces of two or three centimeters square and clean them.

2. Put it 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 for about 30 minutes (water is added to prevent the meat from suddenly being heated and browning.) The lard boiled out in this way is whiter and more fragrant when cooled.

After the water is boiled, be sure to turn to the lowest heat and boil slowly, you will see the water gradually disappear and the oil slowly increases).

3. 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. Remove the oil residue, pour the oil into a container after cooling it thoroughly, seal it and refrigerate it (be careful not to pour the crumbs at the bottom of the pot into it), if you can't eat it for a while, you can also freeze it in bags.

1. The first method: add some white sugar to the oil residue (put an appropriate amount of white sugar according to personal taste), mix well, and then steam it in the pot for a while, and wait for the oil residue to become soft and glutinous, and then you can eat. Sweet, very soft and tastes good.

2. The second method: pour the oil residue into the container of oil when the oil is boiled and seal it for a period of time. When the oil is slowly eaten, the oil residue is on the bottom of the container, scoop a bowl of oil residue into the bowl when cooking, and then let it into the steaming drawer of the rice cooker.

Because the oil residue has been sealed in the bottom of the oil for a period of time, the smell of the oil residue at this time is very fragrant and fragrant. If you want to be delicious, it is best to choose the kind with a little bit of fat meat when choosing fatty meat, and the oil residue that comes out of the dust is particularly glutinous.

3. The third method: You can use this oil residue as meat to cook, you can fry and write vegetables in it, and you want it to be delicious.

Ingredients: Pig chop oil, caster sugar.

1. First of all, we must choose good lard fat.

2. Clean the lard. Cut into 2cm cubes.

3. Put all the water in a pot and add 300ml of cold water. **Boiling.

4. At the beginning, you can see that the liquid is turbid. Stir the bottom of the pan carefully so that it does not stick.

5. Wait until all the water is boiled. Use a brigade spoon to fill the liquid, and when you see that it is clear, this is the boiled lard. It began to be served.

6. Set up a strainer on top of the heat-resistant container. Boil the lard and strain it.

7. It's okay to stay up to such a time. Don't wait until the oil residue is charred and yellowish. Do not squeeze the oil residue with a tool. Otherwise, the extruded oil will turn yellow.

8. The filtered liquid is clear. Add 5 grams of caster sugar and stir well to remove the smell.

9. Wait until the lard is naturally pure and cool, and it will turn white.

Due to the improvement of today's economic development level, everyone has already consumed a lot of body fat and protein, and a wide range of nutrients are overflowing, so it is necessary to say that we should eat less vegetable oils. In fact, lard also has unsaturated fat, less or not easy to let the human body have, as long as there is fat on the pig's body can be used in the refinery, the dregs of the oil after refining is "lard residue".

This freshly refined lard residue can be eaten immediately when it is still a little warm, but it is easier to catch fire, so it is generally left to cool. In our very stressful place, the lard residue for manual work can be eaten, but we have to grasp the ripeness of the refinement, and the ones that cannot be refined are too yellow, too dry and burnt, and the dry and coke ones cannot be eaten.

I still remember that at that time, the lard bibimbap was my heart, on the hot white rice, pour some light soy sauce, and put it in the jujube is generally a chemical reaction that is all rad reaction, Maillard reaction is a kind of chemical change between carbohydrates and reducing sugars, which causes the ingredients to turn dark brown and have a distinctive aroma, and this chemical is usually present in lard residue, <>

When it reaches a certain temperature, it will wave out the fat on the back of the purchased pig, and a part of the plate oil will be put into the pot for heating, and boiled into liquid lard. This is what we often call an "oil refinery". The fat that originally contained lipids, and the fat part of it would shrink by boiling, that is, everyone spooned the meat oil, got some green onions, and then mixed it, which was the highest delicacy for me at that time.

It is close to the top of the pig intestine, the color is white, a whole large piece, and the pork intestine is also accompanied by pure slag fried buns""Lard residue" can be eaten in a fancy way as a special delicacy, and my favorite is the dumplings or xiaolongbao wrapped in lard residue by my grandmother. Chopping the lard residue and amaranth with a knife to make the filling white, roasting white, and stir-fried peppers with sausage and bacon are the three pinnacles of Sichuan cuisine in my heart.

Since the second senior brother has been more developed in recent years, it is significantly more difficult to order the two dishes. Fried buns with oil residue became the final gift of my restaurant. I don't go to this restaurant without this small dish.

Human fat, generally known as lard or pork loin, is boiled into lard, and the remaining dregs are what everyone calls "lard residue".