Can you eat the lard when it is dark, and can you eat the lard when it is brown

It's best not to eat it. , the so-called lard.

When it is boiled dark, it is carbonized. Proteins and fats are carcinogenic after carbonization, so it is best not to eat them.

The lard that has been boiled out of the black slag is burnt. Pick out the black slag and be sure not to eat it, there are carcinogens. Lard is still edible. Of course, if you have the right diaphragm, you can do it again.

Of course, you can eat it, as long as it is not boiled, you can eat it.

The pork is boiled, dark in color, please pour out the oil residue, there will be carcinogens, it is cool and cool, and the meat can also be eaten.

If the lard is boiled into a dark color, don't eat it, because if it is boiled into a dark color, it means that the quality of the oil is not good, and there is also the color produced by not cleaning it.

Summary. Hello: Brown is because the heat is too big, and the boiling time is too long to become brown, but it is still edible, and it will not have any effect, usually the color of real lard is white or yellow-white, and has a special lard fragrance!

You can still eat in such a situation, it's okay! Personally, I think that when boiling in the future, you can open the heat a little smaller, and the time should not be too long, so that there will be no brown situation!

Hello: Brown is because the heat is too big, and the boiling time is too long to become brown, but it is still edible, and it will not have any effect, usually the color of real lard is white and white or yellow-white, and has a special lard flavor! You're still sleepy in this situation, it's okay to eat!

Personally, I think that when boiling in the future, you can open the heat a little smaller, and the time should not be too long, so that the eggplant sail will not appear brown!

So the lard can still be eaten when it is browned, although rest assured, it is like this, I hope it can help you!

ChainLardWhen the fire is too big, the oil residue becomes pasty and burnt, and the lard is black, so you can add some water before refining, so that the refined lard is white.

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 it is a white or light yellow solid at room temperature.

Lard is mainly made up of glycerol, a saturated higher fatty acid.

Esters are composed of glycerides of unsaturated higher fatty acids, of which the content of saturated higher fatty acid glycerides is higher.

Among them, the unsaturated higher fatty acid glycerides can make bromine water due to the carbon-carbon double bond contained in the molecule.

Fading, can make acidic potassium permanganate solution.

Fade. Lard is the "fat" in fats and fats, and is a white or light yellow solid at room temperature.

The fat will solidify at room temperature at too low a white color.

color solid grease. 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 spoil in hot weather, and a few grains of fennel can be put when refining oil.

Put a slice of radish or a few soybeans in the oil, and add a little sugar, salt or soybean oil to the oil.

It can be stored for a long time without strange smell. 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.

Production. After washing the lard with water, cut it into strips or pieces, two or three centimeters is appropriate.

Put it in a wok (it is not recommended to use a frying pan), add a small half bowl of water, bring the pot to a boil over high heat, and then turn to low heat and boil slowly. Water 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.

After the water boils, be sure to turn to the lowest heat and boil slowly, you will see that the water gradually disappears and the oil slowly increases.

When the pork fat is boiled into small yellowish grains, and the oil in the pot is a faint yellow color, you can turn off the heat, and do not overboil the heat. The whole process is a small fire, to avoid too big a fire and the oil residue to cart and destroy the taste and composition of the oil, the whole process does not need to be covered, only stir a few times when the oil is less at the beginning, to avoid uneven heating.

Remove the oil residue, use a colander to remove the oil residue, stir-fry or make cakes.

After the oil has cooled naturally, pour it into a container and seal it for preservation.

Can you still eat the lard when it becomes dark brown when the fire is too big?

Hello, it's better not to eat. If the lard is boiled into a dark color, or even blackened, do not eat it, because it may contain carcinogens, generally the color of the lard that has just been boiled should be transparent and yellowish, after being placed for a period of time, the lard will cool and solidify, and the color is milky white, if the lard is boiled black, you can try to put it in the fresh-keeping cabinet and wait for the lard to become solid, and the white lard on it will be brought out, and finally a layer of lard with black impurities will be thrown away.

Here's why. Under normal circumstances, the lard refined is white, if it is brown, there may be two situations, the first situation is that when the lard is refined, it has been practiced, and the oil residue is fried in the oil.

When the lard is browned, it's best not to eat it.

When the lard is browned, it's best not to eat it. When the lard is boiled, the lard is browned, and some even have black symptoms, which are usually inedible, because it is likely to cause carcinogens to be produced in it, which will have some effects on the body.

When lard is boiled, the first thing to choose is the ingredients, usually lard, sugar, salt and water, when boiling, the lard should be cleaned, you can put some salt or flour when cleaning, you can envy the spring imitation to help remove the fishy smell of lard, when cutting lard, it may be greasy, not easy to cut, properly frozen in the refrigerator, about two hours can help cut into small pieces, and then put the lard into the pot and add an appropriate amount of cold water, which can prevent the oil from splashing out or the appearance of paste pot.

In the process of boiling, you can add some salt in an appropriate amount, with some sugar, so that the shelf life of the boiled oil will be longer, generally the lard is boiled to transparent or yellowish when it is the best, the lard is poured out for cooling, the pork will appear milky white, and then put it into the fresh-keeping cabinet.

1. When we refine oil, we can put a few grains of fennel in it, and when we hold the oil, we can put in a slice or a few soybeans, and add a little sugar, salt or soybean oil to the oil, which can be stored for a long time without strange taste.

2. After boiling the lard, we can add some sugar or salt to it while it is not condensed, and wait until it is stirred and sealed, so that it can be stored for a long time without deterioration.

3. We put the lard in a clean pot to melt, and when it is ripe, we can put in more than 10 peppercorns, and wait until the peppercorns turn golden brown or waft out of the fragrance. Brother Fiber.

The above content refers to Encyclopedia - Lard.