How to boil lard, white as jade, fragrant but not fishy, it won t be bad if you put it for a year?

When boiling lard, you can put some green onions, which will taste better and can be stored for a longer time.

How to boil lard, white as jade, fragrant but not fishy, it won't be bad if you put it for a year? Prepare more fat or pork fat, the oil yield of lard is high, pour the lard into the pot, add a bowl of cold water, remember to add cold water, turn on the high heat, wait until it boils, turn the lard with a spoon until the water disappears, after the grease appears, press the lard with a spoon, so that the lard can be quickly oiled.

When we boil the lard, we first cut the plate oil into pieces, and then put the lard into a pot and add a little cold water, so that the lard boiled out is as white as jade, and there will be no fishy smell.

Putting a little caster sugar in the lard can make it more fragrant and keep it for a long time.

Ingredients: lard, 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. When you use a spoon to fill the liquid and see that it is clear, it is 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 cools naturally and it will turn white.

1.Add water and cook with lard.

2.The oil refining heat should be small.

3.Add the ginger and turn the lard.

4.Strain the lard and wait for it to cool.

Hello, your arrival makes me shine, I have understood your problem, please wait a moment and I will give you a satisfactory answer [hug].

Hello: It is a pleasure to serve you, lard is extracted from pork fat, the initial state is a slightly yellow translucent liquid edible oil, at room temperature is white or light yellow solid. Compared with general vegetable oil, the fat of lard has an irreplaceable special fragrance, which can increase people's appetite.

Ingredients: fatty meat, salt, water. Steps:

Step 1: The lard boiled on the winter solstice will not melt until summer when stored at room temperature. Step 2: Stir-fry vegetables or make soup with a spoonful of lard and stir-fry the vegetables are particularly fragrant. Step 3: Prepare the ingredients.

Step 4: Put the fatty meat in a pot and add a small half bowl of water. Step 5: Remove the fat and boil over high heat until the water boils. Step 6: Use a colander to turn the bottom of the pan to prevent it from sticking.

Step 7: Water evaporation during the boiling process should be prevented from being scalded by the oil. Step 8: Fry slowly and turn yellow in color. Step 9: Look at the color and turn to low heat and boil slowly.

Step 10: Simmer for 10 minutes, adjust according to the color. Step 11, take out the oil residue and take a look, if you like to eat oil residue, you can boil it to this extent. Step 12、I like to boil the pork aroma so that it is boiled a little older。

Step 13, do not survive, and finally must be low fire, to avoid too big a fire to carry and destroy the taste and composition of the oil, the whole process does not need to cover. Step 14: Drain clean the oil residue. Step 15: Pour into a container, cool and store at room temperature with a lid.

Step 16, lard is easy to deteriorate in hot weather, boiled oil while it is not condensed, add salt and stir, can be stored for a long time without deterioration. I hope I can help you, thank you, I wish you a happy life, dear.

Does lard last long when you boil it? The lard should be boiled over a slow fire to be fragrant, and after boiling, put some salt, so that it will last for a long time.

When the lard is boiling, add a little cold water directly to the cold pan, then directly add the lard, simmer over low heat, and then put it in the refrigerator to refrigerate.

When boiling lard, you must follow the method of boiling small fire, medium heat, small heat, medium heat, and add some peppercorns to the pork when the ruckus, and the lard boiled out is white and fragrant, and it can be stored for a very long time.

When boiling lard, add some green onions, ginger and garlic to marinate it, so that the boiled lard can be better preserved and will not be easily spoiled.

Before boiling lard, you must wash the lard, and then add a little water to boil it, so that the pork will be fragrant and white.

1.Add half a bowl of water and boil it before boiling, so that the lard boiled out is fragrant and white, and there are no impurities.

2.The heat should be small, the high temperature will cause less oil in the lard, the oil color will also appear burnt yellow, the fragrance will also be reduced, and carcinogens can also be produced.

3.Add a few slices of ginger during the boiling process, and turn the lard over at intervals to avoid sticking to the pan.

4.After the lard is boiled, it is filtered in a clean container, and when it cools, it becomes white and fragrant lard.

Summary. Rock 1Add water and cook with lard.

2.The oil refining heat should be small.

3.Add the ginger and turn the lard.

4.Strain the lard and finger the strip to allow to cool.

The method of boiling lard to be white and fragrant is as follows:Ingredients: Fresh lard.

Excipients: ginger, green onions, star anise.

1. Rinse the fresh lard with water, then cut the lard into small pieces and set aside.

2. Blanch the cut lard in a pot under cold water, add an appropriate amount of cooking wine to remove the smell, turn on the high heat, boil for two minutes after boiling, turn off the fire, remove the foam on the surface with clean water, and control the moisture for later use.

3. Slice the washed ginger and cut the green onion into sections for later use.

4. Get out of the pot, pour the processed lard into the pot, add a small half bowl of water, in the process of boiling, add a small amount of liquor to the pot, first boil the water over high heat, turn to low heat when the oil begins to come out, then add green onions and ginger slices to continue boiling, keep boiling over low heat, and let the macro clock stir every few minutes to avoid burning.

5. Add two crushed star anise to the pot, continue to turn and boil, and boil the oil residue in the pot until golden brown, then turn off the heat.

The lard is white, fragrant and not bad, and the boiling method leaks as follows:

Tools Materials: 2 catties of lard, 3 catties of ginger, 1 handful of soybeans, 2 green onions, a spoonful of salt, 400ml of purified water, pot, knife spring sozen, spoon.

1. Soak the lard in cold water for 1 hour, rinse off the blood stains and dirt on the surface of the lard with warm water, and cut it into pieces.

2. Bring a pot under cold water, bring to a boil over high heat, skim off the surface with a spoon and remove the dust and foam, then remove the lard cubes and drain the water.

3. Start another pot, put in the lard cubes, add 400ml of cold water, boil over high heat, stir intermittently, turn the soup in the pot from milky white to transparent color and turn to low heat and boil slowly, it takes about ten minutes.

4. After simmering for 25 minutes, the lard cubes in the pot turn into golden oil residue, add the ginger pieces and green onion segments prepared in advance, fry until golden brown and remove the green onion ginger and oil residue.

5. Prepare a clean and waterless bowl, put soybeans and a small spoon of salt in the bowl, filter the lard again, put it in a cool place to cool, and then put it in the refrigerator for preservation.

Lard is a very widely used vegetable oil, especially for Sichuan cuisine and Cantonese cuisine, which is inseparable from lard. Most people will boil lard, but it is actually not easy to wait until the lard is white and delicate, the oil is fragrant, and it will not be bad if you put it in for two years. Today, you know how to make sure that every dish you make with lard is tempting and delicious.

Food: Lard condiments: soybeans, peppers, ginger, green onions, rice wine production steps:

To boil lard, you must choose the lard with the fierce mold reed, which is not only high in oil, but also whiter and more fragrant when boiled into oil. Today I bought 10 catties of black lard oil, the first step is to clean up the plate oil, and many people clean the plate oil with cold water, which is also completely unable to clean up the residue blood stuck in the plate oil, and it will smell fishy and too dirty when boiled, so it must be washed with boiling water, so that it can be cleaned clean before the plate oil is full of water. Wash the plate with oil and cut it into mahjong-sized pieces.

Prepare a little dongru and ginger slices in advance, add ginger and garlic to boil oil, and the effect of removing the smell and increasing the fragrance is very obvious. Put the plate oil in the pot with the cold water code, pour the rice wine and water to remove the fish, boil the water and skim off the blood, continue to water for 2 minutes and then pick up the plate oil, which has already been washed with boiling water, and do not need to clean it up again after scooping it up with boiling water.

After the pot is washed, pour a small amount of water again, then pour in the plate oil, turn to boiling, and pour a little rice wine again after boiling to remove the smell and freshness, and it will become popular again. With the efficient evaporation of water vapor, the residual fishy smell in the plate oil is continuously volatilized. The color of the oil in the pan gradually turns white, and in about 20 minutes, the lard has gradually turned from milky white to clear, which means that the water has already volatilized.

At this time, pour in the green onion and ginger, and then turn to low heat to gradually force out, and the vegetable oil is mixed with the aroma of green onion and ginger.

Prepare a larger lard bowl and sprinkle a little pepper and soybeans in it, which is also the practice left by the ancestors. Pepper is to remove the smell and improve the freshness, soybeans I heard that it can increase the storage time of lard, which has no scientific evidence, but the harm is not easy to do.

Wait until the plate oil becomes a little yellow lard residue again, gradually scoop out the oil and bring it into the basin, and pick up the green onion and ginger in the pot, and then change the low heat to release the oil in the lard residue again, and you can scoop it up when you see that the lard residue is yellow.

Finally, pour the oil in the pot into the basin and put it overnight, waiting for you to be delicious for a year. If you like the way this is boiled into delicious lard, can you give me a thumbs up? Thank you for your attention, and share different home-cooked steamed dishes every day.

Be sure to choose lard oil, put oil in a pot of cold water, pour cooking wine over high heat, blanch the water to go to the bridge to burn the fishy, then pour a small amount of water into the pot, and then put the plate oil to boil over high heat, so that these lard can become milky white, evaporate the water and then cook it slowly over low heat, pour in green onion and ginger, and wait for the fragrance to melt into one when you can eliminate resistance.

The oil should be cleaned so that it can be cleaned before the oil is blanched. Wash the plate with oil and cut it into mahjong-sized pieces with a knife. Prepare a little more green onion and ginger slices, add green onion and ginger to boil oil, the effect of removing the smell and increasing the flavor is particularly obvious.

After washing, pour a small amount of water again, then pour in the plate oil, turn it to a high fire and boil, after boiling, pour a little cooking wine again to remove the smell and fragrance, and continue the fire. With the rapid evaporation of water vapor, the residual fishy gas in the plate oil is continuously evaporated and carried away. The color of the oil in the pot begins to turn milky white, at this time, pour in the ginger and shallots, and then turn to low heat to slowly force out the fat and mix with the fragrance of the ginger and shallots.

Prepare a larger lard bowl and sprinkle a little peppercorn and soybeans in it, which is a practice left by the ancestors. Sichuan pepper is to remove the smell and increase the flavor. Continue to boil until the oil becomes a little browned oil residue, scoop the oil out of the sieve and pour it into the basin, then pick out the ginger and shallots in the pot, and then continue to force out the oil in the oil residue over low heat.

Put the lard plate into warm water, wash the pig lead oil plate repeatedly, cut it into pieces, and then put it in the oil pan to fry, and then add the Dasong hunger material, clean water, fry it and take out the big material.