How to make lard and how to make lard

Lard, how to refine lard, have you learned.

Lard, how to refine lard, have you learned.

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.

The position of lard near the pork loin is the fat that is lumpy on the outside of the pig's offal. Lard is not only very important to the pig itself, it can also benefit the body's three focal (heart, lung, spleen, stomach, kidney, bladder, large and small intestines) waterways, helping to metabolize and dredge excess water.

The method of boiling lard: first wash it and cut it into pieces, roll it and then rinse it with water, especially the lymph nodes in the net oil should be removed. Then add water to boil in the pot, it is advisable to not pass half of the lard, boil on high heat until the water is dry, turn to low heat, during which it should be constantly turned over, so that it is evenly heated, and finally the wine is slowly boiled on low heat until all the oil is produced, the oil residue becomes golden, and the volume is significantly reduced, you can turn off the fire.

Eating lard is not suitable for people.

1. Animal food oil is high in calories and cholesterol, so it is not suitable for the elderly, obesity and patients with cardiovascular and cerebrovascular diseases.

2. It is not suitable for patients with obvious greasy symptoms.

3. The average person should not consume too much animal oil. Many cream products contain a lot of sugar, so you should not eat too much, and diabetics should also pay attention. Lard should not be consumed in excess, so as not to cause hyperlipidemia or elevated blood sugar.

Boil the lard.

Recipe description Lard: Fat on the belly of a pig. It's a big one, one board at a time, but it's not the fat of a pig.

Stir-fry vegetables with lard, the taste will be very fragrant, and the puff pastry snacks usually use lard, so some are often boiled at home for backup. Lard also has high medicinal value, it is cold, and some traditional Chinese medicine prescriptions use lard as an ingredient.

Material. 500 grams of lard, 1 small rice bowl of water.

Method. 1. Cut the lard into matchbox-sized pieces.

2. Put the sliced lard into the iron pot and add 1 small bowl of water.

3. Bring the heat to a boil, then turn to medium heat and simmer for 2-3 minutes.

4. Turn to low heat and boil oil.

5. At this time, when the pork fat gradually changes color and the oil comes out, put the oil into a container with a lid.

6. As the oil gradually comes out, the oil is put out one after another.

7. The remaining lard residue can be used for stir-frying.

8. When the boiled oil becomes cold, it will turn into a white color.

Tips. Water should be added to boil lard, so that the oil yield is high, and the color is white. Water must be added at the beginning of boiling.

Boil lard. Material.

Lard, salt, water.

Method. 1.Rinse the lard, cut it into small pieces, put it in a wok, and pour a small half bowl of water (you can see a little water at the bottom of the pan, don't put too much).

2.After boiling over medium-high heat, immediately reduce the heat to a low heat.

3.Bring to a simmer over low heat, and you will see the water in the pot slowly dry up and the oil gradually increases.

4.The whole process of boiling lard is not covered with a lid. Stirring halfway to avoid uneven heating, press the plate oil dice with a spatula while boiling, and use a spatula to pocket the boiled lard in the container at any time, wait for the plate oil to slowly turn yellowish, the volume shrinks into very small pieces, no oil precipitation can turn off the fire, remove the oil residue, pour out the remaining oil in the pot into the container, and store it after cooling at room temperature.

There are also people who boil the lard in a medium-sized beam bucket and do not take out the oil, and after boiling it directly, they take out the oil residue and pour out the boiled lard. When I was a child, I saw my mother just boiling and serving lard, so I also liked this, anyway, people can't go away when boiling, and they should be stirred at any time to prevent uneven heating. ）