Why do you put water in fried lard? Fried lard is not easy to spoil if you put something

Although vegetable oil is safe to eat, stir-fried vegetables are always inferior to lard.

It is fragrant, which is why many rural people still like to stir-fry vegetables with lard to this day. Rural boiling lard and frying lard are generally relatively large, at least 10 catties or even more at a time, and careful people should find that they always have to add water first to fry lard, which makes many people unable to understand, adding water is not afraid of the fryer? Why do you need to add water when you boil oil?

Next, Lin Da will answer them one by one.

Why do you put water in fried lard?

The reason why you need to add water to fry lard, that is, boil lard, is because there are 3 benefits of adding water to boil lard, which are as follows:

1. Add water to boil lard to make it whiter. Because when boiling lard, if it is directly fattened or lard.

The bottom part of the pot is heated too quickly, and it is easy to burn and blacken, resulting in the overall color of the subsequent boiling oil is not white, and if you add a scoop of water first and then add fat or lard, the meat is heated with water insulation, and the water temperature of up to 100 degrees is not enough to burn black fat or lard, so adding water to boil lard can stabilize the lard, and the lard will eventually be white and not black;

2. It is safer to add water to boil lard. Because the temperature of the whole process of boiling lard is very high, if you boil lard directly without adding water, even if the bottom of the pot is not pasted, the temperature of the whole boiling oil is very high, if you accidentally fall into a little water or water on the lid of the pot falls in, the splash of oil droplets generated in an instant is very harmful, and if you add water to boil, because the water density is high.

The whole process is boiled at the bottom, and the upper layer of fat is naturally not easy to be too high because of the thermal insulation and heat conduction of water, and the danger of boiling lard is lower, and the water at the bottom of the pot will slowly volatilize into water vapor.

volatilization, so the lard can also be boiled well in the end, and the whole process is safer and more secure;

3. Add water to boil lard to make it more fragrant. Because the flavor in lard mainly comes from the volatility of fatty meat or plate oil.

gas, and the substance is easy to volatilize and disperse when exposed to high temperature, so if you boil directly without adding water at the beginning, then the fat or lard is heated too quickly, and the aroma gas carried inside will dissipate faster, resulting in the final boiled lard is not as fragrant as boiling with water.

Because it can make the lard whiter and more beautiful, in the process of frying the lard, people tend to put in some water, and the role of the water is to make the lard more beautiful and whiter.

1. Add water to boil lard to make it whiter. Because when boiling lard, if it is directly under fat or lard, the bottom part of the meat is heated too quickly and it is easy to burn and blacken, resulting in the overall color of the subsequent boiling oil is not white, and if you add a scoop of water first and then add fat or lard, the meat is heated with water insulation, and the water temperature of up to 100 degrees is not enough to burn black fat or lard, so adding water to boil lard can stabilize the lard, and the lard will eventually be white and not black; 2. It is safer to add water to boil lard. Because the temperature of the whole process of boiling lard is very high, if you boil lard directly without adding water, even if the bottom of the pot is not pasted, the temperature of the whole boiling oil is very high, if you accidentally fall into a little water or water falls into the lid of the pot, the splash of oil droplets generated in an instant is very harmful, and if you add water to boil, because of the high density of water, it will be boiled at the bottom of the whole process, and the upper layer of fat is naturally not easy to overtemperature because of the thermal insulation and heat conduction of water, and the danger of boiling lard is lower, and the water at the bottom of the pot will slowly volatilize as water vapor volatilization. Therefore, in the end, the lard can also be boiled well, and the whole process is safer and more secure;

Boiling lard is to remove water and add water to boil when boiling, to prevent the meat pieces from suddenly being heated and burned, the scorched pig has just come out of the pot, so that there is no oil in the pot, it is easy to stick to the pan to form a black paste, and when the oil is refined, it will turn black, add water first to make the lard slowly warm up without paste.

Animal oil, which we also name as animal oil, is the most common animal oil. Many people refuse to eat animal oil for fear of oiliness and high blood lipids.

In fact, saturated fats in vegetable fats and fats are the culprits that make blood sugar rise, and animal fats are not all saturated fats, very chicken, duck fat and animal oil, which contain a lot of monounsaturated fats, and a small amount of them does not necessarily increase blood lipids.

Whether you take animal fat or not, and how much you eat, depends on your usual diet. If you usually eat a lot of meat, then try not to eat animal fat as much as possible; If you usually have a vegetarian meal, cooking with cooking oil and animal oil at a 1:1 ratio is more beneficial to your physical and mental health.

People who eat very little meat can cook with animal fat or lard two or three times a week.

Authoritative experts say that the smoke point temperature of various vegetable oils and fats is different, and different vegetable oils and fats are used at the appropriate cooking temperature. Generally speaking, the higher the smoke point, the more stable the oil is at high temperatures, and it is not easy to cause harmful substances and is not easy to blacken. Vegetable oils and fats with low smoke point temperature, such as vegetable oil, soybean oil and flax oil, are not suitable for fire oil explosion or frying, while the method of mixing cold vegetables or cooked vegetables with oil is relatively healthy.

If it is a traditional type of fire, it is necessary to choose refined oil with a medium and high smoke point, such as rapeseed oil, edible oil, sunflower oil, etc. Animal fats and fats have the largest smoke point, making them particularly suitable for fried foods. It is best not to use cooking oil for frying repeatedly, pour less oil into the pan, and divide the ingredients into small amounts and multiple meals to fry, which is both economical and physically and mentally healthy.

For all foods, we must look at them with an objective mentality, and learning from each other's strengths is the most important thing in terms of dietary matching.

When frying lard, add fennel and edible salt, etc., which are not easy to spoil. Put a slice of radish or a few soybeans when serving oil, and then add a little sugar, salt or soybean oil, which can be preserved without peculiar smell. After the lard is boiled, add a little sugar or salt when it is not condensed, stir and seal, and it can be stored for a long time without deterioration.

The initial state of freshly refined lard is edible oil with a slightly yellow translucent liquid, and a white or light yellow solid at room temperature.

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.

When frying the lard, you need to put water, so that the fried lard can be white and delicious. Cut the purchased lard into pieces, pour an appropriate amount of water into the pot, pour the cut lard into the pot, boil slowly over low heat, and at the same time as boiling the lard, the water will slowly evaporate, and it will not paste the bottom of the pot, so that the lard boiled out is white and delicious.

When frying the lard, put a little water so that the oil is ready. When frying lard, be careful to cut the lard into small pieces, put it in the pan, and turn it from time to time.

When the lard is just boiled in the pot, there is no oil in the pot, and it is easy to stick to the pan and form a black paste. When the oil comes out, it turns black. Add water first, you can let the lard slowly rise without sticky, and after the oil is released, the water will become vapor volatilized again. So water is added to oil refining.

in fried lard. In the process, we must turn on a small fire, not to turn the fire too big, if the fire is too large, it is possible that the fat will be burned by the fire, and the lard will evaporate. Therefore, we must fry it slowly over low heat, so that we can force out the fat in the fatty meat and get a very fragrant lard.

After a search on the Internet, I found that fried lard is called low fire, and it must be fried slowly over low heat, so that the fat in the pork can be forced out, and a very fragrant lard can be obtained. If the fire is too high, there is a risk that the fat will be fried or the lard will evaporate. Therefore, when we fry the lard, we must fry it slowly over low heat, and we can also put some water in the pot when frying the lard, so that the pork can have a relaxing process and will not be burned by the fire.

And with the slow frying of the lard, the water in the lard will evaporate, because the boiling point of water is lower than the boiling point of oil, so the lard does not contain water, which we can rest assured. And we can also put some chopped green onions or ginger in the lard, so that the pork can be more fragrant.

Lard is more delicious, but we must not eat too much, because lard is very fat, if we eat too much, it may make us uncomfortable. Therefore, we must eat less when we eat lard, and it is best to eat it at noon, because at noon our meal is relatively large, and the body's metabolism is also relatively fast, do not eat lard in the early morning or at night. Therefore, for the sake of our health, we must eat lard cautiously, it is best to eat some light oil, and you can occasionally eat a little lard, so that it will not cause some bad effects on the body.

Sprinkle a pinch of salt and a dozen peppercorns in it. In this way, the lard tastes more fragrant, removes odors, and has a longer shelf life.

There are two ways of refining oil, one is frying, and the lard is prone to black slag, which affects the color and taste, and the taste is not very good; The other is boiling, I use boiling, which is easy to operate, so you don't have to worry about the problem of the fryer, and novices can also boil out white lard.

Classification

The fat inside and outside the pork is called "plate oil", and it is generally processed and used as industrial oil to make cakes.

The fat meat inside the pork skin, next to the lean meat, or mixed with the lean meat is called "fat oil", and most of it is bought back by the common people for oil refining and stir-frying.

The wisps attached to the various internal organs of pigs are called "water and oil", because they contain a lot of water, the oil residue after refining is not delicious, almost no one eats them, and they are fed to the livestock.

The oil in the pigskin is called "skin oil", and it is collected as a chemical raw material in the process of processing the pigskin into leather.

In actual life, it is not so finely divided, and the general people have the names of plate oil and water oil, and the other two titles are not commonly used.

The steps to make frying lard are as follows:

1.Cut the pig fat into pieces, blanch the water, skim off the foam, remove and wash for later use.

2.Put a bowl of water in a pot and put the fat.

3.Cook on high heat until the oil comes out, then reduce the heat to low.

4.The fat is slightly yellow, and the green onion and ginger are added.

5.When the green onion and ginger are fragrant, turn off the heat and filter.

6.Pick up the remaining lard residue and remove the green onion and ginger.

7.If you continue to heat it, you can also boil a lot of lard, don't waste it, it's enough to fry a dish.

8.The lard is allowed to solidify at room temperature and then refrigerated in the refrigerator.

Fry the lard with water. On the one hand, water is added to prevent the meat from suddenly being heated and scorching when boiling. When the lard is just boiled in the pot, there is no oil in the pot, and it is easy to stick to the pan and form a black paste.

When the oil comes out, it turns black. And adding water first, you can make the lard not mush, and after the oil is produced, the water will become vapor and volatilize. On the other hand, if you add a little water to the lard when boiling it, the boiled oil will not only be white in color, but also taste fragrant.

Because the unique aroma of lard comes from a small amount of volatile aromatics contained in the oil, such as glyceryl palmitate, glyceryl stearate, etc. These aromatic substances are lost more at high temperatures, and the fragrance will not be strong after cooling. If you add a little water (generally 500 grams of lard plus half a bowl of water in a small bowl) while putting lard in the pot, when the temperature of the oil rises to more than 100 °C, the water boils, and the vaporized water takes away part of the heat, the temperature in the oil pan will not rise sharply, the aromatic substances will escape less, and the oil residue is not easy to coke due to the high temperature, and the cooled lard will be white in color and rich in fragrance.

Some people may think that adding water to boil lard is not easy to fry, but in fact, adding water first will not fry, and adding water will not fry after frying oil.