The correct way to make lard The correct way to make lard

Here's how:

1. Cut the lard into small cubes, preferably smaller, so as to reduce the boiling time, the lard is easier to produce oil, and the remaining oil residue is more convenient to eat.

2. Then clean the lard with hot water, because in the case of low temperature, the dirty things are wrapped in grease and cannot be cleaned. Use hot water to dissolve the oil on the surface, then rinse it off and drain it.

3. Remember to do this step more when boiling lard, blanch the lard in a pot, put it in a pot under cold water, skim off the foam after boiling, take it out and rinse it, and filter it clean.

4. Put the lard into the pot again, add an appropriate amount of water, and boil the lard with water, so that the lard boiled out is whiter and cleaner.

5. Boil, boil the water dry until the oil comes out, turn to low heat and boil slowly, boil the lard completely out of the oil, and it will be boiled.

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.

Main materials; 2 pounds of lard.

Accessories; 2 tablespoons of water.

The practice of refining lard.

1. You must buy plate oil.

2. Scrape and clean.

3. Cut into cubes.

4. Put 2 tablespoons of water in the pot and put the oil in the plate.

5. Oil refining over medium and low heat.

6. Gradually fill out the refined oil.

7. The refined meat scraps can be made into meat scraps.

8. Diagram of finished lard oil refining.

Ingredients: Appropriate amount of lard, a little water.

1. Buy back a piece of lard and wash the lard with water, as shown in the figure below

2. Cut the lard into small pieces, as shown in the figure below

3. Put it in a large pot and cook it directly, as shown in the figure below

4. Until the oil is boiled out and the oil residue dries out, as shown in the figure below

5. Drain out the boiled lard, and the lard is ready.

Cut the lard into small pieces, soak it in warm water for 30 minutes, soak out the blood and impurities in the plate oil, and rinse it several times with water. Put the washed meat pieces into the pot, add some water, cover the pot, and simmer over low heat (you can see a lot of large bubbles at this time). When the oil residue becomes smaller and yellowish and floats on the oil surface, add some Sichuan pepper and two spoons of salt (to increase the flavor of the lard).

Remove the oil residue, put the refined lard in a container to cool, solidify and seal the lard and store it, and take it as you eat.

Cut into pieces, add a small bowl of water to the pot, and then boil the water dry and fry the oil over low heat to slowly seep out! When the oil residue turns yellow, the oil residue is removed, and the rest is lard!

Lard, how to refine lard, have you learned.

Ingredients: 1000 grams of lard (plate oil).

Excipients: half a bowl of water, 10 peppercorns.

1 First of all, prepare 2 catties of plate oil, plate oil is the oil in the pig's belly, the oil output of the plate oil is large, and the taste of the boiled oil is more mellow.

2. Then clean the plate oil with warm water and cut it into small pieces.

3. Then prepare a small half bowl of water, and add a little water to boil the lard when boiling the lard, which will be more fragrant and milky white in color.

4. Put the oil into the pot, add half a bowl of water, turn on low heat and cook, stirring from time to time. At first, the lard in the pot will be milky white, and after the water is slowly drained, the lard will have a clear egg white color.

5. When all the oil residue floats up and is browned, it is almost done, add 10 peppercorns and fry slowly for 2-3 minutes. Adding peppercorns can remove some of the fishy smell of animal fat, or it can be left unadded.

6. Then take out the oil residue, don't throw it away, it can be used to make stuffing, steamed buns or dumplings are very delicious.

7. When the oil is placed warm, it is filtered through the leakage.

8. Finally, put the filtered oil into a clean and waterless sealed jar for preservation.

9. Finished product diagram of boiled lard.

Some people add water and some people put oil in boiling lard, all of them are wrong, with the most correct method, fragrant and white, it will not be bad for a year.

Lard is a good product for people to stir-fry and cook every day, which can increase the oil and gas of the meal and give the food a unique aroma.

Ingredients

Lard to taste.

Green onion to taste.

Ginger to taste.

Dried peppercorns to taste.

Steps:

1. Change the lard into a knife and cut it into small pieces.

2. Put the lard in a bowl and set aside.

3. Prepare an appropriate amount of green onion and ginger.

4. Add a spoonful of water to the pot.

5. Pour in the sliced lard.

6. Flip the lard with a spoon and boil slowly.

7. After the oil is removed, add ginger and green onion.

8. After five minutes, remove the ginger and green onion.

9. Add an appropriate amount of dried peppercorns.

10. After frying for one minute, remove the oil.

11. Strain out the lard with a strainer.

12. That is, the refining of lard is completed.

I believe that many friends will add a little bit of their own refined lard when cooking noodles or soup, but there may be some friends who are not too clear about how to refine lard, let's find out together.

The method of refining lardFirst of all, the pot is heated, and then the lard cut into pieces is put into the pot, slowly boiled over low heat, with continuous boiling, the oil will slowly come out, then you need to use a spoon to stir in the pot until the lard turns yellow-brown, then you can put the boiled oil into a basin with an appropriate amount of pepper and sugar, and then wait for it to slowly solidify.

Precautions for refining lardFirst of all, when refining lard, you should add an appropriate amount of water, so that the temperature in the oil pan can be controlled and not rise too high. The second is that the fire must be small, if the fire is too large, it is easy to cause more oil to not boil out, and part of the lard is vaporized into oil smoke and volatilized, and the amount of oil will be reduced accordingly. Finally, the refined lard is best to add an appropriate amount of refined salt or soybean oil to prevent rancidity due to long-term storage, and must be stored in the refrigerator in time, so as to ensure the preservation time of the lard.

Clean and cut the purchased lard into even pieces, so as to ensure that the lard is heated evenly;

Prepare the pot for oil refining, put in the lard, and then put in the appropriate amount of water;

As the temperature rises, the water will evaporate, and all that remains is the refined lard;

Pay attention to stirring during the refining process, boil over low heat, if the oil is boiled over high heat, the oil will turn yellow;

When the lard turns brown and is almost dry, it means that the oil has been refined, and you can find a container to put it in. When loading, you can put a few pepper granules in the container to remove the fishy smell of lard.

The correct refining method of lard is as follows:

Prepare ingredients: 4 catties of lard, half a bowl of water.

1. The lard oil is scraped off the surface with a knife, and then rinsed with clean 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, as shown in the figure below.

2. Use a knife to cut the lard into pieces of about 3cm in size, 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, as shown in the figure below.

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, if the oil temperature just out of the pot is high, it is easy to burn if the container is not resistant to high temperature, and it is also possible to 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, as shown in the figure below.

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, as shown in the picture below.

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 for refrigeration, and it is very convenient to use it at any time, as shown in the figure below.