How to boil the lard with a good color and no impurities, what do you need to add?

You need to add green onions, ginger, garlic, and then you also need to add an appropriate amount of salt, pepper, star anise, longan, tangerine peel, sugar and other ingredients, so that the color of the boiled lard is particularly good.

The color of the lard boiled for about half an hour is better, you can add water, you can add some ginger, you can add some green onions, you can add some peppercorns, you can add some salt.

When boiling lard, you need to add some water, and the color of the lard boiled out at this time is relatively white and there are no impurities.

You can add water to it, you can add a little green onion and ginger, so that the color is more beautiful, and it can be better preserved.

Wash and tie the chives, peel and slice the ginger and add it to the oil to make the lard more fragrant, the method is as follows:

Ingredients: lard, water, ginger, chives.

1. Prepare the lard.

2. Wash and knot the chives, peel and slice the ginger.

3. Wash the lard in running water and cut into small pieces.

4. Pour water into the pot, add lard, bring to a boil over high heat, then turn to low heat and cook.

5. Boil the water dry, add ginger slices and green onion knots when the oil starts to come out, and boil slowly over low heat.

6. When the amount of oil becomes larger and the oil residue becomes smaller, take out the ginger slices and onion knots and throw them away, then scoop up the oil residue, and use a shovel to press the lard in the oil residue.

7. Dry until warm and filter into a bowl.

Boil lard and add caster sugar to remove the fishy smell and make it more fragrant.

Ingredients: lard, caster sugar.

1 First of all, choose good lard.

2 Rinse the lard. Cut into 2cm cubes.

3 Put it all in a pot and add 300ml of cold water. **Boiling.

4 At the beginning, you can see that the liquid is cloudy. Stir the bottom of the pan carefully so that it does not stick.

5 Wait until all the water is boiled. When you use a spoon to fill the liquid and see that it is clear, it is boiled lard. It began to be served.

6 Erect a strainer on top of the heat-resistant container. Boil the lard and strain it.

7 When it comes to this, it will be fine. Don't wait until the oil residue is charred and yellowish. Do not squeeze the oil residue with a tool. Otherwise, the extruded oil will turn yellow.

8 The filtered liquid is clear. Add 5 grams of caster sugar and stir well to remove the smell.

9 When the lard cools naturally, it will turn white.

You just need to put some potatoes or ginger slices in it, and you can't add anything else, otherwise the effect will not be good.

When I was a child, there was not much food in my life, and every time I was in the New Year, my mother would boil a pot of lard, and take out the oil residue for us to eat as a snack, and put the boiled lard into a drying jar, so that the white and fragrant lard can be eaten for more than half a year. Especially when stir-frying green vegetables, bring a small spoon of lard, and the fried green vegetables are fragrant and promising; When making shortbread, the puff pastry made with lard tastes more fragrant, and it is not an exaggeration to eat several in one sitting. Nowadays, the living conditions have improved, and few people boil lard, but some delicacies only add lard to make the taste of authentic taste, which cannot be replaced by other oils, such as:

Bibimbap, classic snacks - taro puree, lard egg yolk crisp, etc., without lard, there is no soul.

And when we boil lard at home, what do we add to make the lard fragrant and white without a fishy smell? When my mother boils lard, she mostly chooses lard, and in the process of boiling, she generally needs to add three things:A spoonful of waterwithGreen onions, gingerWith their blessings, the lard is white, fragrant, and not fishy.

To boil white and fragrant lard, the specific operation steps are as follows:

1.The purchased pork fat is first cut into strips, and then cut into pieces for later use.

2.Add an appropriate amount of water to the pot, wait for the water to boil, put the lard in it and blanch the water, skim the foam, remove the water and set aside.

3.Heat the pot and thenAdd a tablespoon of waterPut the blanched lard in it. Turn on medium-high heat and use high heat to dry the moisture inside.

Add water" This step can ensure that the lard will not be burnt, so that the lard will be whiter. ）

4.Cut the green onion into segments, peel the ginger and cut it into ginger slices. After the water in the oil is boiled dry, the grease slowly boils out, and when it is slightly browned, change to medium-low heat and boil.

This timePut in the prepared green onion and gingerWhen the fragrance comes out, pick out the ginger slices and green onions, and continue to boil over medium and low heat alternately, until the oil residue becomes completely browned.

The lard boiled out according to such steps, after a few hours of cooling and cooling, the color will be relatively white, and some is added when stir-frying, which is not fishy and very fragrant.

You can add milk, or add it, use peeled peanuts, squeeze peanut juice, so that the color of the cooked lard is definitely very white.

If you can add some salt when boiling lard, the lard will feel that there is no fishy smell, and it will be fragrant and white. There is no peculiar smell during use.

You can put a little green onion and onion, so that the lard boiled out will be more fragrant, you can also put a few slices of ginger to remove the fishy smell, and the lard needs to be placed in a container without water after boiling.

You can add a spoonful of water, add an appropriate amount of chopped green onions, add an appropriate amount of ginger, and if you add these things, the lard will have no fishy smell.

Generally, you need to add a spoonful of water and an appropriate amount of green onion and ginger, so that the boiled lard is white and fragrant, and there is no fishy smell.

Salt, Sichuan pepper, these two things are very necessary to put in, can better store these lard, the taste of storage will not change.

You don't need to put too much seasoning in this kind of seasoning, you just need to use water and boil it slowly.

Add some ginger slices to make the lard stay longer. Because ginger slices also have the function of keeping fresh, it is very good.

The salt barrier is slowing down. Salt is the soul of lard, when boiling lard, add a small amount of salt to empty the room, and the lard boiled out is particularly white and smooth, and it is easier to preserve. The salt should be mixed in 2 times, remember the timing of these 2 salt transfers:

One is when the diced meat is chopped, and the other is when the oil is about to start to solidify.

First of all, we cut the lard into small pieces, heat the oil in a hot pan, put the lard in it and boil it slowly, boil it over low heat, we don't need to add water, boil until it is all melted and solidified.

It will be better for you to choose lard when boiling medium oil, and then clean it and put the lard in an empty pot to boil, 1 2 minutes after the jujube judgment begins to boil, and you can add an appropriate amount of salt in the middle, so that the lard of the rock limbs will be particularly white.

Boil lard and add caster sugar to remove the fishy smell and make it more fragrant. Boiled lard is a delicacy, and the main ingredient is lard. Lard, also known as meat oil or lard by the Chinese.

It is an edible oil extracted from pork, and the initial state is a slightly yellow translucent liquid, and at room temperature it is a white digging chain or light yellow solid.

Lard is the "fat" in fats and fats, and is a white or light yellow solid at room temperature. The fat solidifies at room temperature at too low a white solid fat, which is known as pig fat in the West. The color of lard is white or yellow-white, and it has a special fragrance of lard, which is very popular among people.

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 the mountain is not condensed, add a little sugar or salt, stir and seal, which can be stored for a long time without deterioration.

Milky white. Rinse the lard with running water and cut it into small pieces.

Add half a bowl of water to the pot.

Cook over high heat until the water is dry.

When the oil starts to come out, turn the heat to low and turn the pan over with a spatula from time to time.

Slowly boil until all the oil comes out, and the oil residue turns golden.

Strain through a sieve and put the boiled oil into a container. After letting it cool, add a little sugar and salt before setting.

The first choice of raw materials for boiling lard is lard, which is the large white grease block on the pig's belly.

Adding a little sugar and salt to the lard after it cools not only increases the flavor of the lard, but also prevents spoilage.

Don't waste the oil residue that has been boiled to a golden brown, sprinkle celery orange with pepper and salt and eat it directly. It's also good to stir-fry vegetables or something.