When boiling lard, do you add water or oil? What s the reason for the yellowing of boiled lard?

In general, it is necessary to add water, because adding water can remove the fishy smell in the oil and ensure that the color is whitish. The yellowing is because the water was not blanched in advance, and it is necessary to add cooking oil to another pot after blanching.

Then add it to full heat so that it does not turn yellow.

Water should be added. It is very likely that there is a problem with the raw materials, or it is also possible that the pork is not fresh pork.

The purpose of adding water to boil lard is to reduce the temperature during the continuous heating of the oil, so that it will not turn brown due to the continuous heating of pure oil, and the water will evaporate with heating, leaving clear oil. Don't cover the lid when we boil the lard, the color of the lard is yellow after cooling, mainly because it is fried too much, and finally put in the salt to keep it for a long time without peculiar smell, and don't add more salt, a pound of oil can put up to 1g of salt. Do not add sugar to the boiled lard, the sugar will convert the protease of the oil to accelerate the spoilage.

When we cook the lard, we should put in the water first. In the process of gradually heating the water, the meat flavor of lard can be volatilized. After adding water, you can add a spoonful of high-grade liquor, which can not only remove the fishy smell of lard, but also increase the flavor.

At the end, lard is very easy to turn black and paste, which will directly cause our lard to turn yellow or black. If the lard residue is burned severely, it will also cause the taste of the lard to be bitter. So when everyone is about to boil, remember to turn off the heat in time and use the residual heat in the pot to bring the remaining lard residue to a boil.

Prepare lard, preferably lard on the belly of the pig. This lard is the most fragrant and tasty. If not, you can also use fats and oils from other places.

Then clean it, cut it into small pieces, simply blanch the water in the pot for 1-2 minutes, skim off the foam, and remove the water. If it is not blanched, the boiling lard will have a fishy smell and there will be some impurities.

Cut the lard into thick slices, put the water, ginger slices and a little rice wine in a pot and boil until slightly boiling. Add the plate oil and cook for three minutes, then remove. Put the plate oil in the pan again, add 3 slices of ginger, then add some purified water and cook over medium heat.

Actually, it's okay to sift it, but I think it's not perfect if the cooled lard has a dented oil residue. I like to look at the white and flawless lard. Be very careful at this step to avoid burns.

After controlling the oil, the lard residue can be put on a plate, sprinkled with salt, and ground with black pepper.

The purpose of lard boiling is to reduce the temperature during the continuous heating and boiling process, so that the water evaporates with heating, leaving a clear grease. When we boil the lard, don't cover it. When the lard cools, it turns yellow in color mainly because it is fried too much.

Finally, add salt to keep it odorless for a long time, and do not add more salt. A pound of oil with a maximum of 1g of salt is enough. Don't add sugar to lard, because sugar converts fat proteases and accelerates spoilage.

Leave the lard for a long time.

It is yellow when solidified. Prepare lard, preferably plate oil from the pork belly, which is the most fragrant and tasty. Otherwise, fat elsewhere will do.

Then wash, cut it into small pieces, bleach briefly for 1-2 minutes, skim off the foam, and remove the control water. If not bleached, the lard will have a fishy smell and some impurities. Freshly pressed lard has a yellowish color because the sows are colored by long-term feeding, and then their fat turns yellowish, which happens quite often, and this is the yellow fat.

Free unsaturated fats in lard due to the fact that the lard has been left for too long.

It is oxidized to aldehydes, ketones, oxides and peroxides.

and other chemicals, gradually turning yellow.

<> prepare the ingredients. Chop some green onions, ginger slices, a bowl of water, a pinch of salt. In another large pot, pour a bowl of water, bleach the lard, add the ginger slices and the cook, and sprinkle with a pinch of salt.

Heat it slowly over a low heat and then turn to a high heat, and the water will slowly evaporate, taking away some of the smell and smell. The storage time of lard should not be too long, especially in the summer when the temperature is high, it is easy to contact with the air and oxidize, resulting in rancidity and deterioration. Rancid lard creates a "sour taste" and is not edible.

Lard is not suitable for cold and fried food. The food seasoned with it should be eaten hot, as it will have a greasy fishy smell after cooling, which will affect people's appetite. The remaining lard will be boiled for a while. When you see the lard turn golden brown, turn off the heat and strain it.

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It's because you've been up for the wrong time. It should take about 80 minutes to boil. Put some oil, not water, because the water will dilute.

It's because vegetable oil is added when boiling lard, and when boiling lard, you have to put a little oil, you can't add water, you have to boil it slowly over low heat.

It may be because your lard is not completely boiled out, you should add a little water when you boil it, and the proportion of water should not be too high.

No. The lard is boiled black, indicating that part of the fat has been carbonized, and it will taste mushy, and it contains a harmful substance, acrylamide, which is not good for the human body. Therefore.

It is not recommended to continue consuming it. Lard, also known as meat oil or lard by the Chinese. It is an edible oil extracted from pork, and the initial state is a slightly yellow translucent liquid, and it is a white or light yellow solid at room temperature.

No. The lard is boiled black, indicating that part of the fat has been carbonized, and it will taste mushy, and it contains a harmful substance, acrylamide, which is not good for the human body. Therefore. It is not recommended to continue consuming it.

Lard, also known as meat oil or lard by the Chinese. It is an edible oil extracted from pork, and the initial state is a slightly yellow translucent liquid, and it is a white or light yellow solid at room temperature.

Here's how:Ingredients: lard, caster sugar.

1. First of all, we must choose good materials. Use lard oil.

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 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 yellow, then dismantle. 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, the effect is very good!

9. Wait until the lard will turn white when it cools down, and dig it out with a spoon to take a look.

Lard is rich in various minerals and vitamin B, and its initial state is a slightly yellow translucent liquid edible oil, but sometimes when you boil lard at home, it will turn yellow, so how can lard not turn yellow?

1. The oil should be washed: washing the lard with hot water is cleaner, and some of the water will stay on the lard after washing, so that when boiling, the water must be heated and evaporated before the oil is produced, which is the same as adding a bowl of water to the pot, so that the temperature of the oil is kept relatively low.

2. Add some water: the melting point of lard is lower than the boiling point of water (100'C), so when refining lard, add water and plate oil (or fat) to cook together, you can use the evaporation of water to absorb heat and heat dissipation, so that the temperature in the oil pot can be controlled without rising too high. In this way, it can not only ensure that the oil in the plugging oil or fat is pickled, and it is fully melted out as much as possible by being heated enough, and it also avoids the disadvantages of the continuous increase in oil temperature when the lard is dry.

It turns out that the lard boiled with water is not only white, but also has a strong fragrance.

3. The fire should be small: the dry boiling method of refining oil without adding water mainly leads to the continuous increase in the temperature in the pot, so that when many oils and fats are not boiled out, the surface of the oil residue has been scorched, which will not only hinder the release of the oil inside the oil residue, but also the high temperature will make part of the lard be vaporized into oil smoke and volatilize, especially the fat components with aromatic smell will escape more at high temperature, all of which will lead to less oil output of lard, burnt yellow, reduced fragrance, and even make the oil stained with a strong burnt smell. What's more, carcinogens will also be produced in the oil residue that is fried at high temperatures.

The lard made by dry boiling at high temperature is also easy to oxidize and remove the oil during storage.

The relevant content of how to boil lard without yellowing is introduced here.

People who often boil lard should know that when boiling lard, you should add an appropriate amount of water to avoid the lard from being pasted before it is fried. So, why add water to boil lard? What should I do if I put too much lard in water? 、

Why do you need to add water to boil lard.

The dry direct boiling method without adding water will lead to the continuous increase in the temperature in the pot, so that when many oils and fats are not boiled out, the surface of the oil residue has been scorched, which not only hinders the release of the oil inside the oil residue, but also causes part of the lard to be vaporized into oil smoke and volatilized, especially the fat components with aromatic odor escape more at high temperature, resulting in less oil output, burnt yellow, reduced fragrance, and even stain the oil with a strong burnt smell. What's more, carcinogens will also be produced in the oil residue that is fried at high temperatures. The lard made by boiling at high temperature is easy to oxidize and remove the oil during storage, and the taste of hala is released.

The lard made by adding water will be particularly white and lovely in color, and the fragrance will be stronger. Because the melting point of lard is lower than the boiling point of water, adding an appropriate amount of water and boiling with plate oil can help the evaporation, heat absorption and heat dissipation of water, so that the temperature in the oil pan can be controlled and not rise too high. In this way, it can not only ensure that the grease in the plate oil is heated enough to melt as completely as possible, but also avoid the disadvantages of the continuous increase of oil temperature when the lard is boiled.

What kind of water is used to boil lard.

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

2. Add half a bowl of water to the pot.

3. Cook over high heat until the water is dry.

4. When the plate oil begins to produce oil, turn to low heat, and turn over the pot with a pot or shovel from time to time.

5. Slowly boil until all the oil comes out, and the oil residue turns golden.

6. Strain through a sieve and put the boiled oil into a container. After letting it cool, add a little sugar and salt before setting.

Tips for boiling lard.

It turns out that the lard boiled with water is not only white, but also has a strong fragrance. It can be seen that adding water when boiling lard is an indispensable step.

After boiling, find a clean vessel, preferably with a dark-colored jar or a dark glass bottle, and pour the warm lard filtered to remove the oil residue into the utensil for preservation.

Compared with general vegetable oil, animal oil has an irreplaceable special fragrance and can increase people's appetite.

You need to add green onions, ginger, garlic, and then you also need to add an appropriate amount of salt, pepper, star anise, longan, tangerine peel, sugar and other ingredients, so that the color of the boiled lard is particularly good.

The color of the lard boiled for about half an hour is better, you can add water, you can add some ginger, you can add some green onions, you can add some peppercorns, you can add some salt.

When boiling lard, you need to add some water, and the color of the lard boiled out at this time is relatively white and there are no impurities.

You can add water to it, you can add a little green onion and ginger, so that the color is more beautiful, and it can be better preserved.