How to refine lard is the best, how to refine lard

Method: After the lard is cleaned, cut into pieces, pour the cut lard into the pot and fry it over slow heat, not on high heat, the lard boiled out over low heat is white and does not change color, add a small amount of salt in the boiling process to increase the shelf life of the lard, slowly boil until all the oil is out, the oil residue can be golden, filter it with a sieve, put the boiled oil into the container, and seal the plastic wrap and put it in the refrigerator after the lard cools and solidifies.

To refine lard, the method is actually very simple, first cut the lard into large pieces, put it in a pot of cold water and blanch it, so that the impurities can be removed, and then put the blanched lard cubes into the pot, slowly refine the oil over low heat, during which you can put in onion and green onion ginger slices to increase the fragrance of the lard, until the oil is fried, and the impurities can be removed after cooling.

Cut the pork fat into small pieces, clean it, then put it in the pot, add an appropriate amount of water, cook slowly over low heat, and when the oil residue becomes small and yellows and floats on the oil surface, add pepper and salt to enhance the flavor, and then remove the oil residue, and the lard can be cooled and preserved, the specific steps are as follows: ingredients: lard (pork fat), Sichuan pepper, salt.

1. Cut the lard into small pieces, soak it in warm water for 30 minutes, and soak out the blood and impurities in the oil. 2. After soaking, rinse with water several times. 3. Put the washed meat pieces into the pot and add some water.

4. You can cover the pot and simmer over low heat. A lot of large bubbles can be seen at this point. 5. When the oil residue becomes smaller and yellower and floats on the oil surface, add some Sichuan pepper and two spoons of salt to increase the fragrance of the lard.

6. Remove the oil residue and put some oil residue when wrapping buns or making pies.

How to practice lard best? Put less water in the pot of lard, and then put the big oil in it, slow fire refining is the best color, and it is better to practice it in vain.

ChainLardThe method is to prepare the fat first, wash and cut it, and stir-fry it all the time, and the specific steps are as follows:

1. Prepare the part of the stew, with the tip of the front buttocks or the tip of the back buttocks, cut out a part of the fat for refining oil, so that it will not be too much, put some when cooking noodles or stir-frying rape or cabbage sum, enhance the flavor, and the big oil is a soul ingredient. Cut into small pieces of one centimeter or less, so that it is easy to boil the oil, wash and set aside.

2. Put meat and ginger slices in the pot, add water, the water can not be over the meat, it can also be flush, you can relax, don't be so nervous, boil over high heat, pour out a part of the water, so that it can also play the role of secondary cleaning, from now on do not need to cover the pot, always observe, and when the water is completely gone, change the heat to low, take a shovel and constantly stir-fry, so that it is heated evenly, and the process of oil can also be synchronized.

3. Small oil.

The fat is boiled into golden, and the kind of ** success that you can see can be fished out.

4. Turn off the heat, wait for the temperature to drop a little, find a container, pour it in, and let it stand.

5. After a night, it is this white, waxy oil, so perfect, cover the lid, put it in the refrigerator, and take it with Huai Huai.

Lard with Huai Shao

Lard is the fat oil of pigs, which is known as pig fat in the West. The color of lard is white or yellow-white, with a special fragrance, and is very popular among people. Its melting point is lower than that of sheep fat and bovine lead oil, generally lower than human body temperature, easy to be absorbed by the human body, and is a commonly used edible oil in the catering industry.

It is a white or light yellow solid at room temperature.

There are two ways to refine lard:

1. Oil refining: cut the fat into cubes, put a little vegetable oil in the pot to put the fat diced, and slowly refine the oil over low heat. In the process, you need to grasp the temperature, and you can't imitate too high, which is easy to have a burnt smell.

2. Water refining: cut the fat into cubes, put a little water in the pot to make a void fiber, add the fat dices, turn over low heat, and wait for the water to drain, and the fat will appear. This method is not easy to paste the pan. When refining oil, put peppercorns, and add a little salt after refining, which can be stored for a long time.

Blanch the sliced lard and add cooking wine to remove the smell. Pour the blanched lard into another pot, add an appropriate amount of cold water, add the green onion and ginger, and bring to a boil over high heat. After seeing the oil, turn to low heat and boil, and see the lard residue turn golden brown, remove the oil residue and put it in the refrigerator.

Ingredients: 500 grams of pork fat, 3 shallots, 1 small piece of ginger, appropriate amount of water, appropriate amount of cooking wine.

1. Wash the lard and cut it into small pieces.

2. Prepare green onions, ginger and lard.

3. Blanch the cut pork fat and add cooking wine to remove the smell.

4. Start another pot, pour in the blanched lard, add an appropriate amount of cold water, add the green onion and ginger, and bring to a boil over high heat.

5. After seeing the oil, turn to low heat and boil, and see the lard residue turn golden yellow, and remove the oil residue.

6. Put it in the refrigerator and refrigerate.

Lard is indispensable for us to usually stir-fry vegetable balls, maybe some places are accustomed to using vegetable oil, but most places are still accustomed to eating lard, lard is usually boiled with lard or fatty meat, digging today to share with you the boiling method of lard, after this method is learned, it is also applicable to boiling lard with fatty meat, let's take a look at how it is boiled!

Prepared ingredients].

Ingredients: Fresh lard

Excipients: ginger, green onions, star anise

Detailed practice step sharing].

Step 2: Blanch the cut lard in a pot under cold water, add an appropriate amount of cooking wine to remove the smell, turn on high heat, boil for two minutes after boiling, turn off the heat, remove the foam on the surface and rinse it with water, and dry the water for later use. **。

Step 4: Remove from the pot, pour the processed lard into the pot, add a small half bowl of water, and add a small amount of liquor to the pot during the boiling process (remove the odor and increase the fragrance); Boil the water over high heat first, turn to low heat when the oil starts to come out, then add green onions and ginger slices to continue boiling, keep boiling over low heat, stir every few minutes to avoid burning. **。

Step 8: Put a few dried soybeans into the washed and dry earthen jar prepared in advance, add a spoonful of salt, and then pour in the boiled lard, the lard will solidify after cooling, and you can cover the lid to prevent dust. **。

After the above steps, the lard is boiled, stir-fried or boiled soup, with lard, the taste is very good, and there is no need to worry about unhealth, when cooking, you can boil it directly, and you can collect it for later use.

Tips] 1If you boil lard, you can substitute fatty meat without lard, and you can boil it in the same way to make white and flawless lard.

2.When cutting the lard, you can cut it into small pieces, so that the oil residue will be less and the oil output will be higher.

3.Blanching the sliced lard in a pot under cold water can remove the peculiar smell, especially the lard bought in the market, this step is indispensable.

4.Add water while boiling the lard to avoid sticking to the pan and burning.

The method of refining lard is as follows:

The lard is first scraped off the surface with a knife, and then rinsed with clean water, which will be stained with oil on the hands and utensils during the washing process, and rinsed with hot water after the treatment is completed. Cut the lard into pieces about 3cm in size with a knife, put it in the pot after all the cuts, and pour half a bowl of water and gas stove into the pot at the same time.

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 all 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.

Scoop out the oil with a spoon and pour it into a clean container, the container must be high temperature resistant, the oil temperature just out of the pot is high, if the container is not resistant to high temperature, it is easy to burn and may 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.

When waiting for the oil residue to become all browned, use a colander to scoop out 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 together, the lard should be searched and stuffed while scooping out while continuing to boil, and the lard boiled out for a long time is easy to turn yellow after solidifying. The leftover oil residue can be stir-fried, made into oil residue cakes, steamed buns, stewed soup, etc., each of which is particularly delicious!

The lard, which solidifies 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, and it is very convenient to use it at any time.

Physicochemical properties

Lard is mainly composed of saturated higher fatty acid glycerides and unsaturated higher fatty acid glycerides, among which the content of saturated higher fatty acid glycerides is higher. Among them, the unsaturated higher fatty acid glycerol esters can fade bromine water and acidic potassium permanganate solution due to the carbon-carbon double bond contained in the molecule.

Lard is the "fat" in fats and fats, and is a white or light yellow solid at room temperature. If the fat is too low at room temperature, it will solidify into a white solid oil. The melting point of lard is 28 48.

In the West it is known as pig fat. The color of lard is white or yellow-white, and it has a special fragrance of lard, which is very popular among people. Many people think that stir-fried vegetables will not be fragrant if they are not used in lard.

Lard is easy to deteriorate in hot weather, you can put a few grains of fennel when refining oil, put a piece of radish or a few soybeans when holding oil, add a little sugar, salt or soybean oil to the oil, and there is no strange smell for a long time. After the lard is boiled, when it is not condensed, add a little sugar or salt, stir and seal, and it can be stored for a long time without deterioration.