How to squeeze lard, pork oil squeezing method

There is a skill in boiling lard, learn this step, boil it out white and fragrant, and even the oil residue is particularly delicious.

Lard, also known as meat fat or lard, is more common in the cooking process, has a white or light yellow appearance, and can be used when stir-frying vegetables or steaming steamed buns.

See how we do that.

Prepare about 3 catties of lard, wash it and cut it into long strips, and put it in a basin, which can increase the speed of oil refining.

Half a green onion is cut into horse ear slices, and a piece of ginger is cut into ginger slices and put together in a small pot.

When the ingredients are ready, we start blanching the pork fat.

Add an appropriate amount of water to the pot, add the lard under the cold water, and turn it several times with a spoon to heat the plate oil evenly.

Cook for about 2 minutes, pour the oil into a colander to control the water, and rinse twice with cold water.

Add 1 tablespoon of water to another pot, add the lard after the water boils, turn on low heat, keep turning with a spoon, slowly boil the water, and when the oil begins to come out of the pot, change to medium heat, pour in green onion and ginger, which is used to remove the fishy smell in the lard.

Keep stir-frying with a spoon to heat the lard evenly, and when the lard is halfway boiled, change to medium-low heat and continue to turn.

When the oil residue is slightly yellow, you can turn off the heat and remove it, and then control the excess oil and filter out the residue in the lard. When eating, you can sprinkle a little refined salt or pepper powder on the lard residue to taste more fragrant, although the oil residue is delicious, it is not recommended to eat more to avoid affecting your health.

Then pour the lard into the basin and let it cool naturally, the lard will slowly solidify, you can add a little salt to it, or you can put a few peppercorns, so that the lard will be stored for a little longer.

When stir-frying, add some lard to it, the fried dishes taste more fragrant, add a little lard when making steamed bread, the steamed bread will be softer and more fragrant.

Below are the ingredients and seasonings used.

Ingredients: pork lard, ginger, green onions, Sichuan peppercorns.

Seasoning: Salt.

Cut the lard into inch lengths, put it in a pot, start to boil over medium heat, put some salt in it, and the boiled lard is easy to store.

1. Heat the pot first, no need to put oil, and the rock can not be put water, it will splash. Pour in the fresh pork fat.

2. It is best to cut the pork fat into small pieces, squeeze and stir-fry with a spatula.

3. Pork fat slowly forest or breed fat oil Chunyu, press it down with a shovel, and the oil will come out faster.

4. When the pork fat slowly becomes smaller, it is still necessary to press hard.

5. After the pig fat residue is packed together with the fat oil, it can be eaten after cooling, and it should not be touched by hand.

1. First wash the pork and cut it into small pieces for later use.

2. Remove from the pot and pour clean water into the pot.

3. Put the sliced pork in the pot and blanch for 5 minutes.

After a few minutes, remove the pork and control the water.

5. Stir up the pot again and pour the blanched pork into it.

6. After the oil starts to come out, turn to medium-low heat and slowly boil.

7. Finally, separate the lard residue from the lard.

The method of boiling lard is as follows:Tools Ingredients: lard, water, salt, pot, knife, cutting board.

1. Rinse the lard with water and cut it into small pieces.

2. Pour into the pot. Silver Jelly.

3. Add half a bowl of water.

4. Stir-fry the reeds until the water is dry.

5. Turn to low heat and cook slowly, stir-frying in the middle.

6. Slowly the lard is boiled out, and the oil residue shrinks.

7. Filter the boiled lard through a strainer.

8. Sprinkle some salt on the remaining lard residue and wait for it to solidify.

Teach you how to make lard fragrant and white.

Ingredients: 400 grams of lard.

2. Put the lard into the pot, then pour in a small bowl of water and start to boil over low heat. (Be sure to use a low fire throughout the process.) In addition, adding a bowl of water to the pot can make the color of the lard whiter, and avoid the oil splashing out and burning people during the boiling process).

6. Sprinkle some salt into the container containing oil, and then filter the oil residue in the pot, and then pour the oil into the container. Finally, put the container in a cool place and store it.

Lard, also known as meat oil, has an irreplaceable aroma compared to general vegetable oil, especially when used to fry vegetables, it can have a better taste. Lard also has the effect of replenishing deficiency, moisturizing dryness and detoxifying, but because cholesterol and calories are higher than vegetable oil, it is best not to use lard for daily cooking for the elderly, obese and people with cardiovascular and cerebrovascular diseases.

Lard also has an irreplaceable side, in daily life you may need to refine your own lard, at this time there are some tips you have to know. When choosing to boil lard, it is necessary to pay attention to the fact that the raw materials must be of high quality, and the subsequent steps can play the role of icing on the cake, and the lard with thick oil and no impurities should be selected. After buying home, wash it with warm water, cut it into evenly sized pieces, and get ready.

First add an appropriate amount of water to the pot, then add the prepared lard, and slowly boil over low heat until the water in the pot is dry and the lard will gradually be boiled out. Some people may not know whether to use water or oil to refine lard, because it is true that both methods can be used, and this time it is recommended to refine lard with water, so that the lard can be heated evenly, and it is not easy to burn, and the lard boiled out is clear. Use a low fire throughout the boiling process, and if the fire is too large, the oil residue will be scorched.

Wait until the oil residue turns golden brown and then take it out, don't boil it for too long, let the oil residue turn black and make the oil bitter.

No matter what kind of oil it is, if it is stored for too long, the rancidity of the oil will occur. If the refined lard needs to be stored for a long time, it is best to keep it in the refrigerator, add a few peppercorns to the freshly refined oil, so that the lard can be kept for a longer time, add a little refined salt or soybean oil to the lard, and also prevent rancidity due to too long storage.

Ingredients: 3 catties of lard, 1 bowl of water.

Method 1, rinse the lard, it looks good, of course, there is not as much as the index when I was a child.

2. Cut into strips.

3. Put a bowl of water in a wok, over medium-low heat, put in the pork fat cut into strips, and turn while cooking.

4. Slowly, the water evaporates and the oil begins to come out.

5. When the oil is basically not produced in the plate oil, and it has shrunk into oil residue, the oil is scooped out through the screen screen.

6. Scoop it into the container of oil, I used to use a clay pot at home, but I didn't have it, and I have been using this enamel basin to fill the oil and put it aside to cool.

7. Don't pour out the oil residue, put it in the refrigerator, and put it in the refrigerator when you fry the vegetables.

8. The lard will solidify into white after cooling.

When I was a child, I grew up eating lard, because of the poor conditions at that time, I could only feed the pigs and kill the lard, and the lard boiled by a pig had to be eaten for a year.

When there is a clicking sound in the pot, it means that the water in the pot has almost evaporated. In the process of boiling lard, it is also necessary to reasonably grasp the heat, the fire in the stove, can not let it be too small, nor let it be too big, otherwise the oil in the pot will be greatly affected by the taste. After an hour or two of busy lard has basically been boiled out, the remaining lard residue is scooped up from the pot, and in the process of fishing, the oil residue must be pressed vigorously with a shovel, so that the oil in the oil residue can be pressed clean.

Lard residue is also a rarity in the countryside.

Boiling lard is a technical task, put the lard into a pot, add some warm water (slightly less than lard), pour a little rice wine and put a little salt, then cover it and put it on a simmer. When there is a clicking sound in the pot, it means that the water in the pot has almost evaporated. In the process of boiling lard, it is also necessary to reasonably grasp the heat, the fire in the stove, can not let it be too small, nor let it be too big, otherwise the oil in the pot will be greatly affected by the taste.

After an hour or two of busy lard has basically been boiled out, the remaining lard residue is scooped up from the pot, and in the process of fishing, the oil residue must be pressed vigorously with a shovel, so that the oil in the oil residue can be pressed clean. In the past, when my mother boiled lard, she watched the color of lard change from pure white to yellowish by the pot, and the clear and transparent liquid slowly gushed out of the lard sticks, and a strange fragrance followed ......

Ten catties of fat meat in a pot of oil, in the past, oil was a luxury in luxury for every family, every time the family cut meat, it was not to eat meat, it was to improve the life of lard.

Here's how:

The lard is bought and washed with warm water and cut into small pieces.

Put lard in the pot, pour a bowl of water at the same time, cook over medium-low heat, after the water boils, you can change the minimum heat to slow cook if you have enough time, and continue to maintain this heat if the time is limited, but try not to increase the heat, turn over the lard from time to time in the middle, and don't let them stick to the pan.

To evaporate all the water, boil the lard until the lard residue is dry, it takes about an hour to wait until the lard residue begins to turn golden brown, add chives and prick it in, so that the lard becomes more fragrant. At the same time, because the temperature of the oil is very high at this time, add the chives and reduce the oil temperature a little bit.

It wasn't until the end of the oil residue that it turned golden, in fact, mine was scooped up before it was dry. Avoid over-frying and the oil temperature continues to rise too high.

After scooping up the oil residue, the lard cools down slightly, put in a pinch of peppercorns, and the lard is very fragrant After the lard cools down, it is bottled separately, preferably in a glass bottle, and a small spoon of salt can be added.

The home-style refining method of lard is simple, and the lard is also very fragrant.

Boiling lard is very simple, pay attention to small details, and the lard will be very white and very attractive.

Cut the lard into small pieces, light the fire and put it in the pot, put a small amount of water in the pot, add a little salt, at first you need to boil the water on high heat, then put in the lard, and a small amount of radish pieces, low heat, cover, after a while, there will be a crackling sound in the pot, ignore it, however, you will open the lid and turn over the lard inside every once in a while, until there is no crackling sound in the pot You can turn off the fire, use oil to fish out the lard residue and radish inside, let it cool, it's good.

Go to the place where you buy pork and buy some lard and take the oil in the pot and refine it.