The lard residue is crispy and crunchy and very delicious, what is the production process of the lar

The lard residue is crispy and crispy, but the production method is also very simple, buy lard at the fresh market and take it home to refine, and the remaining residue becomes lard residue. The lard residue is very delicious, and it is very delicious, eat some properly, it has a good effect on the body, but you can't eat more, the calories are relatively high. <>

1. Put it in a pot and stir constantly

To make a delicious lard residue, be sure to buy lard from the fresh market and prepare some seasonings like cumin powder and chili noodles. Because the purchased lard is very large, be sure to cut it into small pieces and put it in the pot, and at the same time add the appropriate amount of water, stir it constantly with a spatula, and wait until the white lard is boiled into a golden lard residue. Scoop up the boiled oil and put it in a spare basin on the side, so that it is very delicious to use lard bibimbap or stir-fry vegetables with lard, take out the floating lard residue and put it in the basin, sprinkle in an appropriate amount of cumin powder or chili powder, it is very crispy, and you can't stop eating.

2. Try not to eat more lard residues

And the lard residue should be eaten hot as much as possible, if it is cold, it will not taste good, and it should also be sealed and preserved. Although the lard residue is very delicious, you can't eat too much, after all, it is made of lard, and there is a lot of oil in it. And if you eat for a long time, you will also get cardiovascular and cerebrovascular diseases, for the sake of your own health, try to eat less, and at the same time, stir-fry vegetables with lard residue or make dumplings is also very fragrant.

III. Conclusion

However, you must buy fresh lard, if you buy oil that has been stored for a long time, then the taste of the refined lard residue is not the same, and after eating, there will be certain problems in the stomach. However, if you can't finish eating, you must pay attention to the preservation method, try to seal the lard residue with a bag, so as to ensure the crispiness of the lard residue, and at the same time when you want to eat it, you can untie the bag.

First of all, the lard should be washed and dried to dry the water, then cut it into suitable pieces, boil the water, put the lard in it, remove the foam on it, then add the green onion and ginger to simmer slowly, wait until the water is completely dry, add the appropriate amount of green onion, continue to boil, take out the oil residue and mix the sugar to eat.

Clean the lard, cut it into small pieces, boil the water, put the lard into the hot water, put the green onion and ginger to blanch, and then put the blanched lard in another pot, put in a scoop of water, turn on low heat to let the lard boil out, and then filter out the lard residue, which makes the lard residue taste better.

The way to make it is to first heat the oil in the pot, put the cut lard into the pan and fry it, and wait until the oil is fried until all the water has evaporated, and then you can remove it, so that the lard residue is made.

Pork is the most common kind of meat we usually have, delicious and nutritious, but do you know the lard residue? In fact, lard residue is a kind of food extracted from pork, in fact, there are still a lot of people like to eat, so how to make lard residue delicious, let's find out together.

How to make lard residue delicious.

1. Cut the lard into small pieces of two or three centimeters and clean them.

2. Add half a bowl of water to a wok, bring to a boil over high heat, then turn to low heat and boil slowly.

3. After boiling for about an hour, you can see that the diced meat is shrunk into very small pieces and slightly yellow. Note that you can't get through it, the whole process is a low fire.

4. The oil residue is browned and destroys the taste and composition of the oil. The whole process of boiling is done without a lid, and it is stirred a few times at the beginning to avoid uneven heating. Note: Remember to remove the oil residue and add salt.

A simple recipe for lard residue.

Stir-fried lard residue with chili pepper:

Prepare the ingredients as follows: 1 piece of pork (fat), 1 handful of chili peppers, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of chicken essence, 1 piece of ginger, 5 cloves of garlic, 1 teaspoon of chili powder.

The specific method is as follows: boil the fat in oil, reserve not to boil too dry, set aside, suburban pepper slices, ginger and garlic minced, set aside, first use a hot pot to dry the green pepper and put it in a bowl for later use, put the lard residue in the pot, slowly dry over low heat, and then pour in the ginger and garlic, dry fried green pepper, stir-fry together, add all condiments except ginger and garlic, vinegar is added before the last pot, put on a plate!

Crispy sautéed lard residue to prepare.

1. Let's boil the lard residue first and cut the fat into thin slices.

2. Add about 50 milliliters of cold water to the pot, add the fat slices, fry it over high heat, let the fat slices be evenly dipped in water, then turn down the heat and cover for two or three minutes.

3. Open the lid and boil slowly over low heat, use low heat throughout the whole process, and turn it in a timely manner during the period, so as not to stick to the pot or paste the pot. Boil the oil residue until it is almost dry, pour out the oil in the pot, and keep stir-frying the oil residue with as much oil as the stir-fry until it is crispy and soft, and you can take it out. Don't boil too much, it's crispy when it's cold, and if it's cold, go back to the pan and fry it.

5. Add oil to another pot, fry the onion, chili, garlic and ginger over medium heat until half-cooked, pour in the boiled lard residue, add all the seasonings in the seasoning area and stir-fry evenly, and then you can get out of the pot after the onion and pepper are cooked.

Can you eat lard residue during the period.

Calories of oil residue: 827 kcal (100 grams), oil residue contains a lot of saturation and fatty acids, excessive consumption will cause cardiovascular and cerebrovascular diseases, ** should not be eaten during the period.

1. The practice of making lard residue delicious. Cut the lard into cubes of two or three centimeters and wash well. Put it in a wok and add a small half bowl of water, bring to a boil over high heat, turn to low heat and boil slowly.

After boiling for about an hour, you can see that the diced meat has shrunk into very small pieces and is slightly yellow. Note that you can't get through it, the whole process is a low fire. The oil residue is carred and destroys the taste and composition of the oil.

2. How to eat lard residue. Lard residue can also be made into dumpling filling or bun filling, with all kinds of vegetables, put seasonings and mix well, make vegetable filling, wrap in the dough, take a bite of the oil and fragrant. The consumption of lard residue is mainly due to its aroma and taste.

Lard residue can also be made into cakes, put ginger, green onions, wine, salt in the pot to taste, mix well and let cool, use Pu'er tea to brew water and noodles, make cakes, fry in the pot, fry until slightly yellow, you can smell the fragrance.