Why do you need to put water in refining lard, adding water and not adding water to refining lard

Analysis of the reasons for releasing water for refining lard:

The dry and direct boiling method without adding water will lead to the continuous increase of the temperature in the pot, so that when many oils and fats are not boiled out, the surface of the oil residue has been fried and scorched, which not only hinders the release of the oil inside the oil residue, but also the high temperature will make part of the lard be vaporized into oil smoke and volatilize, especially the fat components with aromatic odor will escape more at high temperature, resulting in less oil output of lard, burnt yellow, reduced fragrance, and even make the oil stained with a strong burnt smell. What's more, carcinogens will also be produced in the oil residue that is fried at high temperatures. The lard made by boiling at high temperature is easy to oxidize and remove the oil during storage, and the taste of hala is released.

The lard made by adding water will be particularly white and lovely in color, and the fragrance will be stronger. Because the melting point of lard is lower than the boiling point of water, adding an appropriate amount of water and boiling with plate oil can help the evaporation, heat absorption and heat dissipation of water, so that the temperature in the oil pan can be controlled and not rise too high. In this way, it can not only ensure that the grease in the plate oil is heated enough to melt as completely as possible, but also avoid the disadvantages of the continuous increase of oil temperature when the lard is boiled.

The correct way to boil lard:

Material: Lard.

800 grams, a small bowl of water, a spoonful of salt, a spoonful of sugar, a handful of Sichuan peppercorns, and a handful of chives.

Method: 1. Wash the lard back with warm water, cut it into small pieces and put it in the pot, pour in a bowl of water at the same time, cook over medium-low heat, wait for the water to boil, you can change the minimum heat to slow cook if you have plenty of time, and continue to maintain this heat for a limited time, but try not to increase the heat, turn over the lard from time to time in the middle, and don't let them stick to the pan.

2. All the water should be evaporated, and the lard should be boiled until the lard residue is reached.

It takes about an hour or so. When the lard residue starts to turn golden brown, add chives and plunge into it to make the lard more fragrant. At the same time, because the temperature of the oil is very high at this time, add chives, and appropriately reduce the oil temperature a little bit, knowing that in the end the oil residue difference becomes golden, in fact, mine has not dried up yet.

Avoid over-frying and the oil temperature continues to rise too high.

3. After scooping up the oil residue, the lard cools down slightly, and a pinch of peppercorns is added, and the lard is very fragrant. After the lard has cooled, it is bottled separately, preferably in a glass bottle, with a small spoonful of salt.

If you boil lard without adding water, it will cause the temperature of the pot to continue to rise, resulting in a lot of oil can not be boiled out in time, but the surface of the oil residue is already in a state of fried scorch, and not adding water will not only hinder the release of all the oil, but also because of the high temperature, most of the lard will be vaporized, and then exerted, especially the fragrant fat, which is easier to play at high temperatures, resulting in the final result of the lard is less oil, and the color is not pure, the fragrance is not very ideal, and it will be mixed with most of the oil burn smell. The melting point of lard with water will be lower than that of water, so that the temperature in the pot can be controlled continuously. The lard made by adding water can be completely melted, and at the same time, it also avoids the disadvantages of high temperature.

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. Therefore, oil refining should be pulled with water.

Why add water to refining lard. Lard contains animal protein, and animal protein cannot be directly heated in an iron pot, otherwise it will force out a fishy smell. Therefore, water should be given to the lard to avoid the contact between the lard and the wall of the hot pan, and the fishy smell will not come out.

When refining lard, it is necessary to release water, mainly because after releasing water, it may be better to be heated evenly and refine lard.

Many people habitually think that lard made from pork is unhealthy, but I have read a report that the nutrition of lard is actually among the best, and the stir-fry is a lot more fragrant than the soybean oil we use, which is simply the gospel of foodies!

Lard contains a variety of fatty acids, has high nutrients, and can provide extremely high calories. It has a higher digestion and absorption rate in the human body, up to more than 95%, and is a seasoning rich in vitamin A and vitamin D, the proportion of fat contained in it is less than butter, and the taste will be more fragrant when eating, and it is also more suitable for people and children who lack vitamin A.

But eating lard is simple, but refining oil is not so convenient, so is there any trick or refining method, this will be sorted out for everyone

The raw materials needed for oil refining are: pork fat, green onions, salt, and water.

1。Wash and dry the pork.

2。Cut the pork into small pieces, preferably similar in size.

3.Heat a pot with a little water and put in the cut fatty meat, bring to a boil over high heat, and simmer slowly over low heat.

4.Add an appropriate amount of green onion and add a pinch of salt.

Wait until the color of the pork turns brown and basically the lard is ready, at this time, remember not to boil too much, and control the time.

6。Next, take out the meat scraps, then put them in a container and seal them, and if you save them, you can put them in the refrigerator after cooling, and take them out and hold two spoonfuls when you eat them!

Here are a few tips to keep in mind, the first is that the refining of lard can not be boiled for too long, the oil will not taste good after the pork paste, and then the second point is that when boiling lard, you can put some green onions and salt appropriately, so that the lard boiled out is not easy to deteriorate, and the taste will be better, and finally the third point, remember that the pork cut pieces should not be too small, if it is too small, it is not easy to control the heat

If you put water, you can prevent the lard from frying, and you can make the lard a little longer and more ripe.

When refining lard, he put water, in fact, let him slowly boil out the oil, which is what it does, but it is still very convenient to put water and use it to boil up.

The reason why it is necessary to release water for refining lard is because the temperature is easy to rise when it is too dry.

Freezing lard can prevent the water in the lard from evaporating and can play a role in preserving.

Because the heat cannot be conducted without adding water, the part that contacts the heat source at the bottom will be paste, and the door-to-door will not be heated and the oil will be produced!

Hello, when refining lard, put water, for the sake of anal truth, lard, sticking to the bottom of the pan.

When we are refining lard, we have to put water, so that the pork can be boiled and the oil will be easier to come out.

When refining lard, adding water will make the color of the lard more beautiful, and the lard will last longer.

Why do you need to put water in refining lard? In order to refine the lard and release the water, in order to prevent the oil from spraying and rising, the lard was leaned out.

Practicing oil and water discharge can produce certain physical effects, which can make the effect better.

In addition, in the process of boiling, we need to occasionally use a spatula to turn the fat meat, so that it is not easy to paste the bottom of the pot.

Hello, generally when boiling lard, we don't put water, occasionally cut three or four slices of ginger and go down to boil lard together.

Why do you need to put water in refining lard? Refining lard and putting a little water to make the lard white and delicate.

The one made is more fragrant, and I think it may be some of my own common sense, and I think it may actually be more helpful to change some of the ingredients in it.

I don't know if you're **Oh, I've never been a kid since I was a child, I opened lard, and if no one has let go of water refining lard, you don't need to put anything, and you will boil out the oil if you boil it slowly.

Why do you need to release water to refine lard, you don't need to release water to refine lard, who said that you need to release water when refining lard?

In boilingLardThere is no difference between adding water and not adding water.

To boil lard, one is made with oil as an introduction, and the other is made by adding water as an introduction. There is basically no difference in appearance, and there is no difference in color. It's just a little different in time, because the lard boiled with water takes slightly longer than the lard boiled with oil.

How to preserve lard:

1. Add a little salt or sugar when the oil is just boiled, which can prolong the storage time of the oil, and it is best to store it in a ventilated and cool place.

2. Due to the high temperature in summer, it is difficult to solidify the refined lard, which affects the storage time. After refining the oil, remove it from the fire source, and when the oil temperature drops to about 80 degrees, add sugar and stir well. The ratio of sugar to oil can be 1:

15。After adding sugar, the oil is poured into the porcelain jar and soaked in cold water to solidify, and it is not easy to change the taste.

3. Remove the slag from the lard and let it cool, until it feels not hot, puncture the vitamin E capsule, squeeze out the oil in the capsule, mix well with the lard, and put one grain in one pound of oil.

4. After the lard is slag removed and cooled, put a spoonful of soybean oil on top.

Be careful not to put it in a place that is too hot. As long as the unhot lard has melted, it's fine, and you don't need to put it in the refrigerator.

Need.

The reason why you need to add water 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 under the 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 the fat or lard, the meat is heated with water insulation, and the water temperature is 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.

The temperature of the whole process of boiling lard is very high, if it is boiled with water, because the water density is high, it will be boiled at the bottom of the whole process, and the upper layer of fat meat is naturally not easy to be too high because of the thermal insulation and heat conductivity 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, so in the end, the lard can also be boiled well, and the whole process is safer and more secure.

3. Add water to boil lard to make it more fragrant.

Because the flavor in the lard mainly comes from the volatile gas in the fat meat or plate oil, and the substance is easy to volatilize and disperse when exposed to high temperature, so if you boil it directly without adding water at the beginning, the fat or lard will be heated too quickly, and the aroma gas carried by the inside will dissipate faster, resulting in the final boiled lard is not as fragrant as boiling with water.

"Fried lard" cooking precautions

After the fried lard is cooled slightly, you can add a spoonful of salt and mix well, so that the lard can be stored for a longer time without mold, because the salt can kill bacteria and prevent corrosion.

The oil boiling method is heated too quickly, so it means that when boiling the lard, you need to keep turning the plate oil, and the whole process is particularly tiring, and because the oil boiling method itself is a very high temperature lard in the whole pot is stir-frying, it is easy to accidentally stir-fry the lard and fall on the body or arm to cause unnecessary burns, so the oil boiling method is not suitable for boiling a large amount of lard, so few people use it.

You need to add water to boil lard, which is basically a common sense. If you look closely, you will find that when you boil lard and add water, the color of the boiled lard will be whiter and more tender. If you don't add water, the color of the boiled lard will be a little yellowish, but this water addition is also particular.

Adding water in advance when boiling lard still has many benefits, such as preventing the meat pieces from suddenly being heated and burning. Because at the beginning, there was no oil in the pot, and if the lard was poured into it at this time, it would be easy to stick to the pan, and the color of the lard boiled out would not look good. And add water first, you can let the lard slowly rise without sticky.

Yes, before making lard, it is necessary to add water in advance, and only after the evaporation of water can the oil be boiled.

Of course, you can't add water, and you must make lard from pork completely. This kind of lard is very pure, and it also has a high nutritional value.

You need to add water, and after adding water, the lard will be good, so that the lard will not stick to the pan, and the lard that comes out of this way can be left for a longer time.

Do you boil lard and put water:

Yes, the reason why you need to add water to fry lard, that is, to boil lard, is because adding water to boil lard has 3 benefits, as follows: put half a bowl of water in the pot, pour the lard into it and refine it over low heat, adding water can make the lard heat more evenly, and there will be no situation where the pot is pasted because the heat is not mastered. When the water is boiled dry and the oil is slowly precipitated, you can add the green onion and ginger slices to boil together, and the lard boiled out after adding the green onion and ginger tastes more mellow.

Add water to boil lard. Because of the fat meat cooked with water, first, when the cooked fat meat is fried, it is not easy to hurt yourself because of uneven heat and oil splashing. Here's how to boil lard:

1. Clean the lard and cut it into small pieces or slices, as long as the size is uniform.

2. Add a little water to the pot and bring to a boil, then add the lard and slowly boil over high heat.

3. When the lard is boiled in the pot, you can add a little edible salt and green onions, which are mainly used to remove the peculiar smell of lard and increase the fragrance.

4. As long as you pay attention to boiling lard, turn off the low heat and boil it slowly after the water is dry, the fire is not easy to fire, so it is easy to turn black.

5. After the lard is boiled, it can be placed in a cool place to cool cumin, and the fried can be made into green pepper fried oil residue, or wrapped in buns, and the soup is a very delicious ingredient.