What is the use of good lanolin for three or four years?

The refined mutton fat has been around for 3 to 4 years, and if there is no deterioration, there are many uses for mutton fat, such as noodles, cakes, biscuits, and dumplings. Lanolin is warm and sweet, containing oleic acid and stearic acid.

And contains ester acid, has the effect of replenishing deficiency and dispelling weather, poison and dryness, sheep fat contains a variety of fatty acids, can increase high calories, play a role in keeping out the cold, can lubricate the intestines, promote excretion has the effect of moistening the intestines and laxative, sheep fat also has a special fragrance, can increase appetite, relieve poor appetite, very suitable for spleen and stomach weakness.

As well as people with thin bodies, eating traditional Chinese medicine believes that mutton fat can nourish the five organs, strengthen the spleen, help digestion, and also nourish yin and lungs, and promote the growth of human body and hair.

Lanton fat can also be used to cure diseases, and lanolin fat is used to cure stomach problems.

There are many methods, fuel remedies for stomach problems, take out the oil from the mutton, in the process of boiling, the oil will become waxy pieces, take out 25 grams of porcelain basins or porcelain plates using ginger pronouns, sit directly on the fire, put water in it, put the second branch of sheep fat with water when the mouth is not hot, add brown sugar, drink it once, or every erosive gastritis.

It can be better for two or three years, if the maintenance is good, will there be no bad maintenance in the future, you can use it again in this way. Sheep fat can also be used to fry rape, slice the sheep fat, cut the rape into sections, pour vegetable oil into the pot, add minced green onions, minced ginger, green onion and stir-fry, then add mutton fat, stir-fry with oil when it squeaks, put in the rape and stir-fry, add salt, monosodium glutamate.

When it is cooked, add a little sesame oil to enhance the flavor, so that a very delicious mutton rape is ready. Mutton fat can also, in the cold winter as a bowl of mutton fat noodles, the mutton fat noodles made of mutton fat are very cold, very nutritious, in the cold winter, can play a role in keeping out the cold, is a very good winter to eat diet, mutton noodles can first cut the peppers into shreds, ginger shreds, leeks cut into sections, put a small amount of cooking oil in the pot, and then put the mutton fat residue into the pot, slightly stir-fry and fry until fragrant, pour in the ginger shredded peppers, leeks stir-fry over high heat, pour in three bowls of water according to the amount of personal food, Add the stock of chicken bouillon.

13Incense boils the water, and after the water boils, we put in the noodles and stir the big Buddha beads with chopsticks.

About six minutes is it, pour the cooked noodles into a bowl and add the aged vinegar and chili oil.

You can eat it, so that a bowl of delicious mutton fat noodles is ready, there are many uses of mutton fat, the key lies in its own development, mutton fat can be used for cooking, it can also be used to make biscuits and cakes, it can be used for many purposes.

Refined mutton fat.

After three or four years, if it has not deteriorated, you can eat it with mutton fat noodles, or you can use mutton fat to cook soup and drink it.

Mutton fat, Xuzhou's unique seasoning, is made from white mutton oil and chili sauce. Use it with mutton soup, mutton noodles, roast mutton, stewed mutton, and mutton hot pot to enhance the flavor and taste, spicy but not choking. Just like the lard in bibimbap, the butter used by Westerners to spread bread, the special aroma is extremely beautiful.

It's just that the people of Xuzhou add a spicy flavor to the boiled mutton fat, which can not only cover up the flesh of the mutton, but also make all kinds of mutton dishes more heroic and enjoyable. ”

The practice of lanolin.

1.Don't put oil in the pot, wash the mutton oil directly and put it in the stir-fry, there will be some water from the mutton oil at the beginning.

2.Continue stir-frying until the water has evaporated, and the sheep plate oil will start to produce oil, then reduce the heat.

3.Bring to a low boil and let the sheep oil slowly refine the oil.

4.When the oil residue in the pan is shriveled yellow, it means that the oil has been exhausted, and you can turn off the heat at this time.

5.When the oil is warm enough to dry until it is not too hot to touch the pot with your hands, sieve the mutton fat and pour it into another non-stick small pot to filter out the oil residue.

6.Add the chili paste, peanut oil and salt, put it back on low heat, and continue to simmer slowly, stirring as you go.

7.When the color of the chili sauce changes from bright red to a very dark purple red, and you can smell the strong spicy taste, turn off the heat.

8.Turn off the heat and let cool for 10 minutes, pour the spicy lanolin into a container with a lid.

9.After the lanton fat is cold and solidified, it can be refrigerated and stored.

<> cooking skills. 1. The mutton fat will solidify into lumps after it is refined and cooled, and adding some vegetable oil (peanut oil I added) will make the mutton fat easier to disperse and easy to take out;

2. Add chili sauce to make mutton fat, don't use chili noodles, the chili noodles are too dry, and they are not as delicate as chili sauce, and the mutton fat tastes smoother;

3. Chili sauce, where you buy pickles, you can buy them for 2-3 yuan, and you can buy them for 10 yuan.

4. The whole process of boiling mutton fat should be made with low heat, and the mutton fat boiled out of the burnt smell is not fragrant if the fire is too urgent;

5. The cooked mutton fat is cooled to solidify and turn into orange-red lumps, put it in the refrigerator for refrigeration and freeze preservation, and it is no problem to eat it for half a year.

1. Benefits of lanolin fat:

Lanton fat is sweet, warm and non-toxic; It has the functions of replenishing deficiency, moisturizing dryness, dispelling wind and dissolving poison. It can be used for fatigue, emaciation, haggard skin, dysentery, erysipelas, sores and other symptoms.

Second, the disadvantages of mutton fat:

Lanton fat contains a lot of saturated fatty acids and is solid at room temperature. High intake of saturated fatty acids is the main cause of elevated blood cholesterol, triglycerides and LDL cholesterol.

Animal fats are high in saturated fatty acids and cholesterol and should be eaten sparingly. Animal fats such as sheep fat are high-energy and high-fat foods, and excessive intake often causes overweight, obesity, and increases the incidence of chronic diseases such as diabetes and dyslipidemia.

Because of its high melting point, lanolin is not easily absorbed in the body. There are two harms of eating more mutton fat, first, too much saturated fatty acids are consumed, which is not conducive to cardiovascular health; Second, there is a smell in the body.

You can nourish your body, but in moderation and don't be greedy.

Lanton fat is the fatty oil of goats or sheep, which is mostly obtained from boiling sheep's visceral fat tissue. Lanolin is a white or yellowish, waxy solid. The main ingredient is oleic acid, stearic acid and palmitic acid triglycerides, which are prepared by boiling from the fat-containing tissues near the internal organs of sheep and under the skin, and can be used to make soap, stearic acid, glycerin, fatty alcohols, fatty ammonia, fatty acids, lubricating oils, etc.

Lanton fat is sweet, warm, non-toxic, has the effect of replenishing deficiency, moisturizing dryness, dispelling wind, and turning toxins, which is used for fatigue, emaciation, skin dryness, dysentery, erysipelas, sores and other symptoms. Internal administration can be oxidized, refining into the ointment can be applied, pay attention to the external feeling is unclear, phlegm and fire inside, avoid using mutton fat. Lanolin is relatively high in fat, and regular use of lanolin has a risk of obesity.

Lanton fat is made from fat-containing tissues near the internal organs and under the skin of sheep, prepared by boiling method, and its main components are oleic acid, stearic acid and palmitic acid triglycerides. Fresh esters are refined and ready for consumption, and are also used to make soaps, stearic acid, glycerin, fatty alcohols, fatty amines, fatty acids, lubricating oils, etc.

Lanton fat contains a variety of fatty acids, the content of saturated fatty acids and unsaturated fatty acids is comparable, almost equal, has a certain nutrition, and can provide extremely high calories. The digestion and absorption rate of lanolin in the human body is high, up to more than 95, and it is a seasoning with high content of vitamin A and vitamin D, and the proportion of fat contained is less than that of butter.

Cook and eat as a seasoning. Lanolin is mostly a white or yellowish waxy solid, and the components are oleic acid, stearic acid and palmitic acid triglycerides. It is extracted from the fat-containing tissues near the internal organs and under the skin of sheep, and is prepared by boiling method.

It is used to make soap, stearic acid, glycerin, fatty alcohols, fatty amines, fatty acids, lubricating oils, etc. <

The use of refined mutton fat: as a seasoning for feasts. Lanolin is mostly white or yellowish waxy solid, with relative density, melting point 42 48, iodine value 38 42, saponification value 194 199.

The main components are oleic acid, stearic acid and palmitic acid triglycerides. It is a tissue containing fat near the internal organs and under the skin of the sheep, and is prepared by boiling method. It is used to make soap, stearic acid, glycerin, silver fatty alcohol, fatty amines, fatty acids, lubricating oils, etc.

Fresh lanolin is refined and ready for consumption.

The shelf life of sheep fat is about half a year to one year, if it is placed for more than three years, most of the internal deterioration has occurred, breeding bacteria and harmful substances, and the taste changes, such as singing cherry blossom fruit to eat, easy to cause harm to the human body.

Sheep fat is a white or yellowish waxy solid, which is obtained by boiling wild ears by making fatty tissues near sheep internal organs and under the skin as raw materials, and is a high-fat food.

Sheep fat contains a variety of fatty acids, which can be used for many purposes, such as noodles, cakes, biscuits, flower rolls, buns, camellia and other foods, and can also be used to make candles by hand in a sedan chair.

If it is a good sheep fat in summer, it is best to store it in the refrigerator to avoid contact with air at high temperatures, oxidation, and cause the sheep fat to deteriorate.