What do I need to pay attention to when boiling lard?

Add water to boil the lard over high heat, and after the water is gone, change to medium and low heat. Here's how:

Ingredients: appropriate amount of lard and appropriate amount of water.

Accessories: 1 piece of kitchen paper.

1. Wash the lard and cut it into pieces, add 2 bowls of water, two-thirds of the amount of lard, and boil over high heat.

2. When the water is gone, change to medium-low heat and boil until it turns yellow.

3. Add a piece of kitchen oil blotting paper with a drain net to filter.

4. After the boiled oil is filtered, the oil residue can be wrapped in buns.

Step 1: First rinse the lard board with warm water 2 times, then cut the lard into small pieces for later use, the lard should not be washed with cold water, otherwise it will cause the lard to be very stained. Step 2:

Put all the lard cubes and cold water into the pot, bring the water to a boil over high heat, and continue to boil the lard over medium-high heat for 3-5 minutes until the lard turns light yellow. Step 3: Put all the prepared peppercorns and green onions into the pot, then reduce the heat to low and continue to fry the lard for 1 minute.

Step 4: After 1 minute, place the pork lard residue in the pan.

After removing it, turn off the heat, then leave the lard for 5 minutes, then put the lard in a large bowl or bottle, wait patiently for 3 hours, and the lard will automatically solidify. [Precautions for boiling lard]: 1. When boiling lard, be sure to add an appropriate amount of water, because in the process of heating, water will turn into water vapor.

Volatilization, and when water vapor volatilizes, it will take away a large amount of fishy smell, so that the fishy smell of lard is reduced. Do not put cooking oil in refining lard.

Otherwise, the color of the refined lard will not be white. 2. When the lard residue is fried to a light golden brown, you need to put the pepper and green onions into the pot and fry them over low heat, because these two flavors can completely remove the fishy smell in the lard, so as to make the lard more fragrant.

Lard, star anise, fennel, Sichuan pepper, sugar, salt, soybeans. Lard is easy to deteriorate in hot weather, you can put a few grains of fennel and pepper 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 changing.

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. The saturated higher fatty acid glycerides 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.

Ingredients: Lard.

Procedure. 1. First of all, clean the lard bought from the market and put it in a container, then put an appropriate amount of salt on the surface, apply it evenly, carefully scrub every corner of the lard with salt, and then put it under the faucet to rinse it and drain the water.

2. Cut the lard into small pieces for later use, and slice the ginger for later use. Put plenty of water in the pan, put the lard and ginger in the pan and turn on the high heat to start heating.

3. After the water is boiled, turn to medium heat and continue to boil, until the water in the pot is almost dry and the lard has shrunk significantly, then turn to low heat and start to continue boiling, and boil until all the oil in the lard is precipitated and a small oil residue is formed, remove the ginger slices and oil residue, and then turn off the fire.

4. Turn off the heat and cool for a while until the oil temperature is not hot, pour the lard into a clean container when it is slightly hot, let it cool until it solidifies, and then it can be sealed and stored.

Teach you to boil lard correctly, pay attention to several key points, not only the oil yield is high, but the color is white and fragrant.

Boiling lard generally requires water and salt, and some people will also add ginger and green onions in the process of boiling lard. The taste of lard is good, full of nutrition, and putting some in the stir-fry can increase the brightness of the food, and it also has a certain flavoring effect.

When boiling lard, never add sugar and soy sauce! In addition to adding salt, remember to add white vinegar, star anise and Sichuan peppercorns, these three ingredients can not only play a role in removing fish, but also prolong the shelf life of lard.

Boiling lard can be appropriately added with edible salt, green onions and ginger, edible salt can make the lard more white, chives have a good fragrance effect, ginger has the effect of removing fish. After the lard is boiled, the ginger and green onions should be fished out, so as not to affect the appearance of the finished product.

Boil the lard to turn the fat into meat scraps, then pour it into a bowl and solidify. Freshly boiled lard is yellowish in color, and when it solidifies, it will generally turn white or slightly yellowish in color.

Notes

The ingredients for boiling lard should be made with fresh fatty pork, and the fatty pork should be processed well before making. You can rinse it repeatedly first, and then use a kitchen knife to remove the pig hair and grease on the surface, and rinse it repeatedly.

After the pork fat is cleaned and the head of the sail is cleaned, it should be cut into pieces of equal size, and then boiled in the pot. It is best to wipe the surface of the pot with ginger before boiling the lard, which will prevent the phenomenon of sticking to the pot.

When boiling lard, don't throw away the meat fat residue that boils out, it is also a particularly delicious ingredient! Eating some lard residue in moderation is also beneficial and harmless to your health! When I was a child, adults would always put the meat fat residue that had just come out of the pot into a bowl, add sugar, and mix it for children to eat, which was really delicious!

In autumn and winter, dumplings and steamed buns are eaten with meat fat residue, which is particularly fragrant!

The above content reference: Encyclopedia - boiled lard, - broadcast.

Boil the pork in oil.

You need to put lard and star anise. Lard is the "fat" in fat, which is white or light yellow solid at room temperature. If the fat is too low, it will solidify into white when the temperature is too low.

color solid grease. Known as pork fat in the West, lard is white or yellowish white in color and has a special flavor of lard.

Lard is easy to spoil in hot weather, and a few grains of fennel can be put when refining oil.

Put a piece of radish or a few soybeans when holding the oil, add a little sugar, salt or soybean oil to the oil, and it can be stored for a long time without strange taste. 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.