Is there a remedy for the lard to boil black, why is the lard boiled out and the lard boiled out bla

If the lard is boiled black, it can be remedied from two aspects: the list of ingredients and the steps of making it:

In terms of ingredient list:

1.After the lard is blackened, you can add some white sugar. The purpose of adding white sugar is to react with the impurities in the lard and make the lard clear.

2.After the lard is blackened, you can also add some baking soda. Baking soda is an alkaline substance that neutralizes the acidic substances in the lard and makes the lard clear.

In terms of production steps:

1.Cooling treatment: Turn off the heat immediately or reduce the heat to prevent the oil temperature from continuing to rise. You can turn the furnace to its lowest heat and let the oil temperature gradually decrease. This reduces the likelihood of further deterioration of oil quality.

2.Filtration sedimentation: After the refining lard has cooled, the black sediment in the oil can be filtered out with the help of tools such as a strainer or gauze.

The refined lard is poured into a clean container and filtered using a strainer to remove impurities from the oil. In this way, the refined lard can be restored to a certain transparency and clarity.

3.Deodorization treatment: Some peculiar smells will be produced after refining lard is burned black, and the smell of oil can be improved through deodorization treatment.

There are many ways to deodorize, and a simple way is to put a small amount of tea leaves into refined lard, and the adsorption effect of the tea leaves can help remove the odor. Put the tea leaves into the filtered refined lard, stir evenly and leave it for a period of time, the tea will absorb some of the peculiar smells, and then filter out the tea leaves again.

The above is the remedy for the blackened lard from two aspects: the list of ingredients and the production steps.

Lard. It's dark, probably because there are too many impurities in it, and you can use water starch.

Slowly pour it into the lard, bring out the impurities in the lard by heating, and then remove the starch that has dried and floated.

The main reason for blackening is that the oil residue is fried, let the lard cool first, and don't care if it tastes not bitter or smelly, it doesn't matter if it's black or black. If it is bitter, boil some hot water in a pot, put the lard in the hot water and boil, then put it in a large bowl while it is hot, and put some salt to facilitate the precipitation of the oil. If you can wait for the lard to precipitate naturally in winter (you can put it in the refrigerator in summer), then concentrate the lard floating on the surface in a bowl to get a white oil cube, and then put it in a clean pot to boil the water dry.

Note: It is said that starch is mixed with water to make the oil clean, but after trying it, I feel that the effect is not good, and it will lose a lot of oil.

What to do if the lard is boiled black.

After boiling it black, it can only be like this, put it in the fresh-keeping cabinet and wait until it becomes solid, put out the white lard on it, and finally throw away a layer of lard with black impurities.

There's no way, you're on too big of a fire and staying up for too long, so it's getting dark.

1. When refining lard, the fire is too big, causing the oil residue to become pasty and coking, and the lard is black, so you can add some water before refining, so that the color of the refined lard is white.

2. Cut the lard or pork fat into large pieces.

3. Put the fatty meat in the pot, add a little water, and bring to a boil over high heat.

4. The water has almost evaporated, and the pork fat begins to change color, so slowly boil out the lard over low heat.

5. Turn off the heat when the meat residue becomes smaller and smaller, filter out the meat residue with a strainer, and put the lard in a bowl.

6. After cooling, the lard solidifies and becomes white, not black at all.

<> method 1:1, the boiled lard.

Place in a ceramic bowl.

2. Place the lard on the table to cool.

3. After the lard has cooled, put the lard in the refrigerator and wait for the lard to become solid.

4. After the lard has become solid, first remove the upper layer of white lard, and finally throw away the remaining layer of lard with black impurities.

Method 2: 1. Put the boiled lard in a container.

2. Sprinkle some flour before the lard has curdled or not.

3. Wait for flour precipitation.

4. Put the lard on the table to cool and solidify.

5. Put the top layer of the solidified lard into another container.

1) If the lard is not particularly serious, you can put a little fennel in it to cover up the mush, before the lard is not condensed, you can sprinkle some flour eaten at home, after the flour settles, the oil will become bright, and the peculiar smell will be reduced, put the oil on the top into another container, and the lard with black impurities precipitated down in the lower layer can be thrown away.

2) If the burnt smell is particularly strong and the oil has turned brown, it is recommended not to eat it. Because of the excessive fire, the organic matter of the lard was burned out, leaving inorganic salts and mixed with substances that were not good for the human body. Benzopyrene is produced in burnt food and fried food, which is a common highly active indirect carcinogen.

Lard boiling tips:When the pork fat is boiled into small yellowish grains, and the oil in the pot is a faint yellow color, you can turn off the heat, and do not overboil the heat. The whole process is a low fire, to avoid too big a fire and the oil residue will be browned and destroy the taste and composition of the oil, the whole process does not need to be covered, only stir a few times when the oil is low at the beginning, to avoid uneven heating.

How to boil lard so that it won't be mush:(1) The whole process is a small fireTo avoid too much fire and the oil residue will become coking and destroy the taste and composition of the oil, the whole process does not need to be covered, only stir a few times when the oil is less at the beginning, so as to avoid uneven heating. (2) Add more water when boiling lardThis is all to avoid frying the pork, as soon as the oil is hot, the temperature will be very high, add water to keep the water temperature at 100 degrees, so that the boiled lard will be fragrant and flavorful.

1. Add a few soybeans.

Lard. If you boil out the mushy smell and put a few soybeans in it, so as to remove the flavor, you can also avoid the lard from becoming easy to taste.

2. Add some fennel.

If the mushy smell of the lard is not particularly strong, you can put a little fennel in it to mask most of the mushy smell.

3. Add some flour.

Before the lard is not condensed, sprinkle some flour eaten at home, after the flour settles, the oil will become clear, the odor will be reduced, put the oil on the top into another container, and the sediment below will not be needed.

How to boil lard will not be mushy.

1. Choose the best lard.

It is very important to boil good lard raw materials, and generally there are two options for boiling lard, one is lard and the other is pork fat. Be sure to choose a brighter color, do not have a yellowish color or impurities, this is not of good quality, wash the adjusted pork and cut it into small pieces for later use.

2. Add some water.

When boiling lard, add a little water to boil, because the oil is easy to yellow and easy to decompose after boiling, which not only affects the fragrance and color, but also produces some toxins.

3. Boil over medium-low heat.

In the process of boiling lard, if you want the oil residue to have no burnt smell, you must use medium and low heat, and add an appropriate amount of water.

When the lard is paste, you can put an appropriate amount of fennel into the lard; Before it solidifies, add an appropriate amount of flour, and after the flour settles, the lard will become clear and the odor will be reduced; At this point, put the oil on top into another container and pour off the sediment underneath. In the process of boiling lard, adding ginger slices can play a role in increasing the flavor and removing the fish, and the aroma of the boiled lard will be more intense.

1. Before there is no curdling, sprinkle some flour eaten at home.

2. After the flour settles, put the oil on it into another container.

3. Throw away the sediment underneath.

4. The part of the lard paste is disposed of, and the rest is the processed lard.

Generally speaking, lard can be eaten after refining paste, but it is best not to eat the oil residue after refining paste, of course, if there is a problem with the taste of lard after refining paste, it is best not to eat too much, and the cholesterol in lard is very high, which has a certain impact on the cardiovascular and cerebrovascular body of the human body, and it is recommended that patients should eat vegetable oil in their usual life.

When the lard is boiled, it can no longer be eaten, and there is no good solution to it, so it can only be boiled again.

The lard is too bad to eat. If it is a little overheated and has a little taste, you can put a few green onion segments in the oil and fry them for a while.

Just throw it away. The paste is bitter and smoked, and it is carcinogenic.

The lard is boiled, it is recommended not to eat it, it contains the most harmful substances to the human body.

If the lard is boiled, you can't eat it, it's poisonous, so throw it away.

Don't eat the lard if it's boiled, the lard will deteriorate, and eating it will be bad for your health.

Don't eat the lard if it is boiled, it will definitely taste bitter and produce harmful substances to the human body.

It's already mushy, so it's okay to eat.

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Refining lard boiled black and caught fire or Hui can eat. As long as the black oil residue can be fished out, the oil can be eaten. The oil residue is fried and scorched containing carcinogens, the boiling point of the oil is very high, it is the effect of lard without the effect of answering the question of the shirt branch, it is an oil refined from pig fat, which is white or light yellow solid at room temperature, and is produced on a large scale in Guangdong, Zhejiang, Fujian, Jiangsu and other places.

It has a special aroma of lard and is very popular among people. It also has the effect of replenishing deficiency, moisturizing dryness and detoxification, and can treat symptoms such as dry viscera, unfavorable stool, dry cough, and chapped disease. 1. Enhance appetite Lard is white or yellow-white in color, with the special fragrance of lard, which is well received by people.

Compared with general vegetable oil, it has an irreplaceable special fragrance that can increase people's appetite. Especially when paired with radish, vermicelli, and soy products, it can be delicious and difficult to achieve with other seasonings. 2. Cold lard 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.

People in cold regions often consume lard, which can play a role in keeping out the cold. <>

If the boiling is boiling and the scorching turns black, you can try to put the oil in a basin when the lard is almost to the setting point, and stir it quickly clockwise with a rolling pin, which will become whiter and whiter. If it has been placed in the crisper and has become solid, you can only put out the white lard on it, and finally throw away a layer of lard with black impurities.

Lard is scorched by oil, resulting in tiny carbon particles in the oil. Let the oil settle first. You can put the oil into a stainless steel container, heat it to a liquid state, and then put the container in hot water to keep it from solidifying, wait until there are particles to settle, and then put filter paper in the funnel, pour the oil into the filter, and remove the large particles.

Lard is actually pig fat, and its identification can be distinguished from the color. Usually real lard is white or yellowish white in color. And it has a special lard flavor, and such animal oil is more fragrant than the vegetable oil that people often eat, and it can bring people more appetite.

Why does lard boil black? It may be caused by too much fire and mushy boiling. It should be boiled slowly over low heat, otherwise the oil residue will be scorched, if the amount is large, you can add some water at the beginning.

It may be that the pot was not washed when boiling, and the impurities were mixed in the lard, and the lard that came out was not white.