How to refine lard to make lard white and fragrant, and it can t be bad for a year?

How to refine lard to make lard white and fragrant, and it can't be bad for a year? Pour a bowl of water into the wok, add mutton fat, turn on high heat and heat, boiled lard can better control the temperature, and the boiled lard is white and fragrant. The lard residue is removed with a strainer, and the filtered lard is placed in a high-temperature container.

Then add a little salt and let cool in a cool and ventilated place. The boiled lard is whitish in color, take out the ginger slices and lard residue, filter the lard, put it in a high-temperature container, add a spoonful of salt and a few peppers, stir evenly and cool, and store it in the refrigerator.

When the white and fragrant lard is cooked, add a little water to the pot, and add water when boiling the lard because the boiling point of water is higher than the melting point of lard, and water can use the heat of water to better melt lard, water. Wait until the water boils, boil the lard until it is lumpy and elastic, take it out, put it in another pot, add a bowl of water, add onions, green onions, ginger slices, add an appropriate amount of white vinegar, bring to a boil over high heat, while boiling the lard, cool it down, cover it with a lid, and put it in the refrigerator for preservation, so that it will not spoil for a year.

It is better to leave the lid uncovered and strain the lard into the container with a strainer. Sprinkle with a pinch of dried Chinese thorn ash and a tablespoon of salt to finish cooking the lard. Wait a few hours until the lard is completely set.

When lard turns into water, water is added when boiling lard because the boiling point of water is higher than the melting point of lard, and water can use the heat of water to melt lard, water better. When the water is brown, add the green onions, ginger slices, Chinese prickly ash and white wine and cook for another 10 minutes. In a pot of cold water, turn on low heat, boil and bubble slightly, stir well and take it out.

Wash it again, prepare the real refined lard, add pepper and salt after heating, mix well, and let the lard sit for a year without spoiling. But it should be noted that the container must be waterless and oil-free, so that the lard plate cannot be used for a long time. It needs to be washed with warm water at about 40 degrees Celsius.

Washing with cold water will cause the lard to get on your hands, and washing with hot water will cause the loss of lard. The lard takes 6-8 hours to set. After solidification, the lard turns white and is sealed with a lid.

White and fragrantLard refining steps:

Step 1: First cut the lard into evenly sized pieces, try to cut it evenly, so that the oil can be boiled more easily. It should be noted here that if you want to boil out the lard white, the first step is to blanch the lard, and the main function of this step is to blanch the blood water in the lard, so that the lard boiled out is more white.

Step 2: In the process of blanching the lard, you can prepare a little trimmings (green onion and ginger), the ginger can be cut directly into thick slices, and the green onion can be cut directly into segments.

Step 3: Add a spoonful of water to the pot, if you want to boil out the lard white and fragrant, you must boil it with water, not with oil, pour the blanched lard into it, first turn on the high fire to boil off the water in the lard, and when the water gradually dries and begins to slowly produce oil, it is necessary to turn to medium and low heat and slowly boil it.

Step 4: When the lard has been fried with a lot of oil, continue to boil over low heat, remember to use a spatula to keep turning it when boiling to prevent the pan from drying out underneath. When we smell the fragrance, we put the ginger and shallots in and fry them together.

Step 5: Next, use a colander to beat out the oil residue and ginger and shallots together, then prepare a jar or bottle, add some soybeans and a few dried peppercorns to it, add a spoonful of salt (adding salt is mainly to prevent the lard from spoiling), and then filter the boiled lard through a fine mesh sieve, and then pour it into the container, and choke out the fragrance of soybeans and peppercorns with the residual temperature of lard.

Tips:

1. Add water to prevent the meat from suddenly being heated and zooming. 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 become charred and destroy the taste and composition of the oil, and the whole process does not need to be covered.

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

First of all, the fat meat you bought is cleaned and cut into slices.

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Put a small amount of water in a pot.

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Put the sliced fatty meat in the pan, use a spatula to break up the meat slices, and add the ginger.

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Wait for the water in the pot to boil dry, reduce the heat to low heat and slowly boil the oil.

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During the boiling process, turn the pork over at regular intervals to avoid sticking to the pan and burning.

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When the meat slices are no longer smaller, it means that the oil has been boiled out, turn off the heat, remove the oil residue, pick out the ginger and throw it away.

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Pour the oil into a clean and waterless container and add a little salt, which will keep the oil for a longer period of time, and when it cools, it will turn into fragrant and white lard.

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1. Add half a bowl of water and boil it together before boiling, so that the lard boiled out is fragrant and white, and there are no impurities.

Second, the heat should be small, the high temperature will cause less oil in the lard, the oil color will also appear burnt, the fragrance will also be reduced, and carcinogens can be produced.

Prepare the ingredients. 4 catties of lard and half a bowl of water.

The production process. 1. Scrape off the dirt on the surface with a knife first, and then rinse it with clean water, it will be stained with oil on your hands and utensils during the washing process, and rinse it with hot water after the treatment is completed;

2. Cut the lard into pieces of about 3cm with a knife, put them in the pot after all the cuts, and pour half a bowl of water and gas stove into the pot at the same time;

3. First boil slowly over medium heat, and in the process of boiling, keep mixing the lard with a spatula, so that the lard is heated evenly, slowly the lard becomes milky white, and the water slowly begins to evaporate, and after the water is all evaporated, the clear lard slowly appears at the bottom of the pot, at this time, the fire is adjusted to small to continue to boil slowly, and the lard in the pot gradually becomes more and more during the boiling process;

4. 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;

5. When waiting for all the oil residue to become brown, use a colander to remove 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, the lard should continue to boil while scooping out, and the lard boiled out for a long time is easy to turn yellow after solidifying. The leftover oil residue can be used to stir-fry, make oil residue cakes, wrap steamed buns, stew soup, etc., and each way to eat it is particularly delicious!

6. The lard solidified 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.

The raw materials needed for refining lard 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

To refine lard white and fragrant, boil the oil out on high heat first, then boil it over low heat, boil until the oil residue shrinks into golden brown, and finally skim out the lard and filter it. 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 glycerides can fade bromine water and acidic potassium permanganate solution due to the carbon-carbon double bond contained in the molecule.

Lard can increase appetite and is rich in fat-soluble vitamin A, which is more suitable for people who are deficient in vitamin A and adolescents. But lard is higher in calories, so pay attention to moderate intake.

How to boil lard at home is white and fragrant.

Lard, also known as "big oil" or "meat oil", is one of the best seasonings for flavor and freshness, and is considered a treasure by many traditional foodies. No matter how plain the raw materials are, only one tablespoon of lard needs to be added during the cooking process, and the flavor does not immediately start to become richer and more fragrant.

Nowadays, many friends rarely eat lard for the sake of health, but lard is almost irreplaceable in many traditional dishes. Without lard, they can't make that special taste. Not to mention some mouth-watering delicacies such as "lard rice".

Refining lard may seem simple, but it takes a certain amount of skill to make it fragrant and white without smell. The cooked lard is not white, fragrant or fishy, and it is not a good cooking method. Especially when using lard with blood water, do not cook it directly under the pot, otherwise the cooked lard will be much worse in color and taste.

Next, Cai Weiwei will share the correct and traditional method of refining lard with friends, and interested friends may wish to follow Xiaoding to learn together!

Refining lard

Raw Materials:

Fatty meat or pork lard, a green onion, a piece of ginger, a few peppercorns, a small handful of soybeans, and an appropriate amount of salt.

Specific steps:

Step 1Rinse the fat or lard you bought with water, then put it on the board and cut it into evenly sized pieces and set it aside for later use.

Step 2After cleaning the prepared green onion and ginger with water, cut the green onion into green onion segments, cut the ginger into ginger slices, and set aside for later use.

Step 3, take out a pot, pour an appropriate amount of water into the pot, then put the cut fat pieces into the pot, turn on high heat to bring it to a boil, and then boil for another three minutes to remove it for later use.

Step 4, take out a wok, pour a small half bowl of water into the pot, put the blanched fat into the pot and boil it with water, boil it over high heat, boil until the water is dry, and then turn to low heat to slowly refine the lard.

Step 5In the process of refining the lard, put the prepared green onion and ginger slices into the pot, fry them until golden brown, and then remove the green onion ginger slices and the refined lard residue, and turn off the heat, and put the lard aside to cool.

Step 6Take out a clean glass jar, put a few peppercorns, a small handful of soybeans and a small amount of edible salt into the jar, and then pour the cooled lard into the jar and wait until the lard solidifies before use.

Tips:

1. The best way to refine lard is to use lard oil, which has more oil and the color is also very good-looking.

2. Before refining lard, be sure to blanch the fatty meat in a pot, which can not only remove the blood, but also remove the fish.

3. It is best to refine lard with water, which is not only convenient and simple, but also produces a lot of oil.

4. In the process of refining, add green onions and ginger slices to make the taste of the refined lard more fragrant.

5. Put a small amount of pepper and soybeans in the lard, which can make the lard store for a long time.

When boiling lard, you must follow the method of boiling small fire, medium heat, small heat, medium heat, and add some peppercorns to the pork when the ruckus, and the lard boiled out is white and fragrant, and it can be stored for a very long time.

When boiling lard, add some green onions, ginger and garlic to marinate it, so that the boiled lard can be better preserved and will not be easily spoiled.

Before boiling lard, you must wash the lard, and then add a little water to boil it, so that the pork will be fragrant and white.

Lard is a very widely used vegetable oil, especially for Sichuan cuisine and Cantonese cuisine, which is inseparable from lard. Most people will boil lard, but it is actually not easy to wait until the lard is white and delicate, the oil is fragrant, and it will not be bad if you put it in for two years. Today, you know how to make sure that every dish you make with lard is tempting and delicious.

Food: Lard condiments: soybeans, peppers, ginger, green onions, rice wine production steps:

To boil lard, you must choose the lard with the fierce mold reed, which is not only high in oil, but also whiter and more fragrant when boiled into oil. Today I bought 10 catties of black lard oil, the first step is to clean up the plate oil, and many people clean the plate oil with cold water, which is also completely unable to clean up the residue blood stuck in the plate oil, and it will smell fishy and too dirty when boiled, so it must be washed with boiling water, so that it can be cleaned clean before the plate oil is full of water. Wash the plate with oil and cut it into mahjong-sized pieces.

Prepare a little dongru and ginger slices in advance, add ginger and garlic to boil oil, and the effect of removing the smell and increasing the fragrance is very obvious. Put the plate oil in the pot with the cold water code, pour the rice wine and water to remove the fish, boil the water and skim off the blood, continue to water for 2 minutes and then pick up the plate oil, which has already been washed with boiling water, and do not need to clean it up again after scooping it up with boiling water.

After the pot is washed, pour a small amount of water again, then pour in the plate oil, turn to boiling, and pour a little rice wine again after boiling to remove the smell and freshness, and it will become popular again. With the efficient evaporation of water vapor, the residual fishy smell in the plate oil is continuously volatilized. The color of the oil in the pan gradually turns white, and in about 20 minutes, the lard has gradually turned from milky white to clear, which means that the water has already volatilized.

At this time, pour in the green onion and ginger, and then turn to low heat to gradually force out, and the vegetable oil is mixed with the aroma of green onion and ginger.

Prepare a larger lard bowl and sprinkle a little pepper and soybeans in it, which is also the practice left by the ancestors. Pepper is to remove the smell and improve the freshness, soybeans I heard that it can increase the storage time of lard, which has no scientific evidence, but the harm is not easy to do.

Wait until the plate oil becomes a little yellow lard residue again, gradually scoop out the oil and bring it into the basin, and pick up the green onion and ginger in the pot, and then change the low heat to release the oil in the lard residue again, and you can scoop it up when you see that the lard residue is yellow.

Finally, pour the oil in the pot into the basin and put it overnight, waiting for you to be delicious for a year. If you like the way this is boiled into delicious lard, can you give me a thumbs up? Thank you for your attention, and share different home-cooked steamed dishes every day.