How to make the lard delicious, how to train the lard well

Lard, also known as meat oil and big oil, is made of pig fat, and the taste is fragrant and wide. So how to make the pork fat more delicious and fragrant? Remember these 3 tricks, the boiled lard is white, fragrant and not fishy.

1. Prepare the lard. Wash well and cut into small pieces. In a pot under cold water, cut a few slices of ginger and green onions, then pour in the cooking wine.

Blanch for 1 to 2 minutes, skim off the foam, remove and rinse. This step removes impurities and removes fishy odors. If the amount is very small, it can also be left unblanched.

2. Start another pot, put in the pork fat, pour in a bowl of water, sprinkle a little salt, and cut a few slices of ginger and green onions into the pot. Turn on medium-low heat and heat slowly, wait until it boils, then turn to high heat. The water quickly evaporates when heated, and some of the fishy smell is taken away.

The fat is slowly boiled, and the lard is getting more and more.

3. When you see the ginger and green onion become browned, you can pick them out and throw them away. When you see that most of the fat has been boiled out, you can turn to medium-low heat and continue to heat it. Wait until the lard residue in the pan turns golden brown, then turn off the heat.

Add a little peppercorns and fry them at extra temperature. Finally, while the lard is hot, filter the sediment and impurities.

Notes:1Water is added to prevent the pieces of meat from suddenly being heated and burning.

The lard boiled out in this way is whiter and more fragrant when cooled. 2.After the fat is yellowed, be sure to turn to the lowest heat and boil slowly.

3.After the fat is yellowed, turn to low heat to avoid too much fire and the oil residue will cart and destroy the taste of the oil, and the whole process does not need to be covered. 4.

After all the oil residue is cleaned, turn off the heat to prevent the oil residue from absorbing too much oil.

Lard is rich in proteins, vitamins, amino acids and lipid substances. And its special aroma is irreplaceable by any vegetable oil, especially fried vegetables, which taste more fragrant.

Lard, also known as meat oil, has an irreplaceable aroma compared to general vegetable oil, especially when used to fry vegetables, it can have a better taste. Lard also has the effect of replenishing deficiency, moisturizing dryness and detoxifying, but because cholesterol and calories are higher than vegetable oil, it is best not to use lard for daily cooking for the elderly, obese and people with cardiovascular and cerebrovascular diseases.

Lard also has an irreplaceable side, in daily life you may need to refine your own lard, at this time there are some tips you have to know. When choosing to boil lard, it is necessary to pay attention to the fact that the raw materials must be of high quality, and the subsequent steps can play the role of icing on the cake, and the lard with thick oil and no impurities should be selected. After buying home, wash it with warm water, cut it into evenly sized pieces, and get ready.

First add an appropriate amount of water to the pot, then add the prepared lard, and slowly boil over low heat until the water in the pot is dry and the lard will gradually be boiled out. Some people may not know whether to use water or oil to refine lard, because it is true that both methods can be used, and this time it is recommended to refine lard with water, so that the lard can be heated evenly, and it is not easy to burn, and the lard boiled out is clear. Use a low fire throughout the boiling process, and if the fire is too large, the oil residue will be scorched.

Wait until the oil residue turns golden brown and then take it out, don't boil it for too long, let the oil residue turn black and make the oil bitter.

No matter what kind of oil it is, if it is stored for too long, the rancidity of the oil will occur. If the refined lard needs to be stored for a long time, it is best to keep it in the refrigerator, add a few peppercorns to the freshly refined oil, so that the lard can be kept for a longer time, add a little refined salt or soybean oil to the lard, and also prevent rancidity due to too long storage.

The easiest way to "boil lard".

There are more and more friends who like to make egg yolk crisp, mille-feuille crisp, shortbread and shortbread, but if you want to make all kinds of shortbread, you must use your own boiled lard, clean and hygienic, and the shortening effect is good.

Ingredients: 1000g of lard

Cold water (purified water I use) 100g

The simplest method of "boiling lard".

The place where pork is sold sells lard, and after you buy it, cut it into small pieces, please click to enter **description.

These are small pieces that have been cut.

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Put all the small pieces of lard into the pan.

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Then put in a small bowl of cold water.

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Cover the pot and simmer over medium heat for a while.

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Open the lid and turn it with a spoon to prevent the bottom of the pot from sticking.

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Keep flipping.

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At this point, you can flip it over and skim the oil into the bottle.

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Place a colander on top of the bottle.

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In this way, little by little, the oil will not come out, and the heat can be turned off. With cooling, it's OK.

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This is the refined lard, and the oil I refined with this method is white, and if the method is not right, the refined lard will be gray and taste bad.

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This is the oil residue left over from boiling oil, which can be used for many purposes, please click to enter ** description for a while to see the tips.

Put the fried oil in a bowl, cover with plastic wrap and refrigerate. It is not recommended to pack it in a plastic box.

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Tips: Don't pour out the oil residue refined, you can use it to make oil residue cakes, you can also make stuffed steamed buns and dumplings with cabbage, you can also use oil residue to boil cabbage tofu, and you can also use oil residue, fermented bean curd and green onions to eat directly in wraps.

I hope it can help you in refining lard.

Teach you how to make lard fragrant and white.

How to practice lard:

Main material: plate oil or flower oil.

Excipients: salt, pepper, sand kernels, liquor, ginger slices.

The practice of refining lard is wanton steps:

Step 1: Buy an appropriate amount of lard, rinse it with warm water, remove the lymph on the oil, and then cut the first hail into small pieces, and put it in a bowl for later use.

Step 2: Get out of the pot, add an appropriate amount of water, add a few slices of ginger, then add a small bottle cap of liquor, boil the water to about 60 degrees, pour in the lard block, turn it evenly with a spoon, boil until the plate oil turns white, about 3-5 minutes, so that the blanching can remove the impurities in the plate oil, and the boiled lard is more translucent.

Step 3: Remove the blanched oil and remove the ginger slices from it.

Step 4: Start another pot, add a small bowl of water, and then pour in the blanched plate oil, the purpose of adding water here is to prevent the meat from being heated too much and becoming burnt, after the water is boiled, turn to medium heat, slowly boil out the oil, and keep turning it with a spoon during the boiling process to avoid pasting the pot.

Step 5: Boil until fried and yellow, add a little salt, pepper and sand kernels, this step is to prevent the latter from being stored for a long time and deteriorate, boiling and frying to golden brown, and the oil inside is basically finished.

Preparation of pork fat1.Take out the fresh fatty meat from the slag shed, rinse it with water, and then cut the fatty pork into small pieces of uniform size. Pay attention when cutting here:

Try not to cut the fat into too large pieces, too big, for fear that the frying oil will not be completely fried thoroughly, which will easily cause waste.

2.Then wipe the pan clean and turn on the heat again. When the pot is hot, add an appropriate amount of water to the pot, then put the cut fat slices into the pot, boil over high heat first, and then turn to low heat.

Practice slowly. The step of adding water to it is essential. This step can make the boiled lard whiter.

Also, during the cooking process, you need to occasionally turn the fat over with a spatula.

3.Finally, put the chopped onion and the appropriate amount of salt into the pan. This step is also a critical step in oil refining and cannot be ignored.

The lard added to their refined reeds will be more fragrant and whiter. The addition of table salt prevents the lard from spoiling, and the addition of onions enhances the flavor of the lard. The lard that is refined in this way will be especially good.

After frying, we need to wait until the temperature of the lard has cooled down, use a tool to remove the oil residue, put it in a bowl, and then pour the oil into a clean basin prepared in advance, seal it for preservation, and the remaining oil residue can be used at the same time and can be used to fry the chili peppers to eat.

Here's how to practice pork fat:

The first step is to buy fresh lard, sprinkle a spoonful of Yuming salt on the lard, then scrub all the lard with salt by hand, and then wash the lard with water, rub it with salt to wash it cleaner, and then cut the lard into small pieces with a knife.

The second step is to remove from the pot, pour a spoonful of water, then add ginger, disassemble the key and then pour into the plate oil block, and refine it over high heat. When the oil is just out of the pot, you need to use a spatula to stir constantly, and when some oil is refined, add 2 tablespoons of sugar, and always use the high heat to refine.

The third step is to refine over high heat for 5 minutes, then change to medium heat and continue to refining, so that the lard can slowly boil out and come back again, so as to avoid the fire and the plate oil will be fried.

Precautions for boiling lard

To wash and chop the pork and put it in a pot to boil, pay attention to the water in the pot when it is still cold. When the lard is boiled, you don't need to stir it too often, only need to do it occasionally. Grasp the boiling time, it is not easy to be too long or too short, if it is too long, the lard boiled is likely to turn black.

If the time is too short, it may result in a large lump of oil residue instead of lard.

For boiling lard, it is recommended to use plate oil to boil, so that the boiled lard wants to be purer. Be sure not to skip the blanching step before boiling the lard, the color of the lard boiled after blanching is whiter and the taste is more fragrant. When storing lard, it is recommended to put it in a dark-colored jar, and the bottom can be filled with an appropriate amount of sugar, and at the same time, it should be stored in a sealed and cool place.

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.

Ingredients: 1000 grams of lard, appropriate amount of green onions. Excipients:

1 small bowl of water. Steps: 1. Prepare several pieces of lard fat, clean them, cut them into cubes that are about three inside and left square, and put them in the pot.

2. Prepare a small bowl of water, pour it into the pot, boil over high heat, turn to low heat after the water boils.

3. Add a little green onion, and the water in the pot will gradually decrease.

4. Continue to boil over low heat, during which you turn it over with a shovel a little, and the oil begins to force out.

5. Until the oil block begins to turn yellow, and the volume becomes smaller and smaller, until it becomes a very dry oil residue.

6. Filter and cool with a strainer and then use.