Is there a remedy for the bitterness of lard refined? Urgent, thank you

If the lard is too bitter, here are some possible remedies:

1.Add the right amount of sugar to the lard: Since the sweetness of the sugar neutralizes the bitterness, the right amount of sugar can mask the bitter taste of the lard. It is recommended to add a small amount of sugar and gradually increase the amount until the bitterness is neutralized.

2.Using food adsorbents, such as activated charcoal or bread crumbs, can help adsorb and eliminate bitterness. Add an appropriate amount of adsorbent to the lard, stir well, let it stand for a while, and then filter out the adsorbent.

3.Re-boil the lard: If the lard has a strong bitter taste, you can re-boil the lard. Filter out the lard residue and re-boil it with fresh lard, taking care to control the heat and time to avoid the bitter taste again.

5.Use seasonings, such as garlic, ginger, coriander, etc., which can be added to lard to add texture and flavor and mask bitterness.

In terms of the list of ingredients and the steps to make it, here are some things to try:

1.Choose fresh lard: Fresh lard has no peculiar smell, bright color, and high oil yield, which can reduce the production of bitterness.

2.Clean: Before refining lard, the lard needs to be cleaned to remove blood and impurities. It can be washed using detergents such as flour and salt water.

3.Control the heat and time: When refining lard, it is necessary to control the heat and time to avoid over-refining and bitterness. It is recommended to heat slowly over medium-low heat, stirring the lard constantly, until the lard residue turns golden brown.

4.Filtration: After refining lard, the lard residue needs to be filtered clean to reduce the production of bitterness. Filtration can be done using tools such as a fine strainer or gauze.

5.Add seasonings: When refining lard, you can add an appropriate amount of seasonings, such as garlic puree, ginger puree, coriander, etc., to increase the texture and taste and mask the bitterness.

The above are some possible ways to remedy the bitter lard.

Lard. Bitterness is generally the oil temperature is too high, the lard block fried paste to lead to this, downstairs said with big ingredients, green onion and ginger, that only increases the fragrance, can not solve the bitter taste, I personally suggest you, the fried lard to use in stages, the bitter lard, add some fresh oil, reduce its bitterness, in addition to these oils are best used to fry things to use, generally fried potatoes can make the fine dregs in the oil removed, I hope mine is helpful to you.

Refining lard is refining the hungry, so the eggplant socks roll lard residue.

It will be bitter, and the lard will also have a bitter taste at this time.

Lard residues can never be bitter because they are fried too dry during the refining process, and some may even be burned. You can try spilling some sugar, which is also a great snack. Or the next time you blow it up, pay attention to the heat control and don't dry it too much.

The bitterness of the lard residue may be due to the fact that the oil is fried too dry, and even some pure acacia may have been burnt, you can try to sprinkle some sugar, which is also a good snack. Or the next time you fry it, pay attention to controlling the heat and don't do it too much.

It's okay if the slag refining is black, but the oil residue is black mainly because of carbonization, but it is caused by high temperature, and it has no effect on lard.

How to boil lard - Ingredients: 800 grams of lard, a small bowl of water, a spoonful of salt, a spoonful of sugar, a handful of peppercorns, and a handful of chives. Steps:

The lard is bought and washed with warm water and cut into small pieces. Put lard in the pot, pour a bowl of water at the same time, cook over medium-low heat, after the water boils, you can change the minimum heat to slow cook if you have enough time, continue to maintain this heat if you have a limited time, but try not to increase the heat, turn over the lard from time to time in the middle, don't let them stick to the pan. To evaporate all the water, the lard is boiled until the lard residue is dry, which takes about an hour.

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 is not dry and fished up. Avoid over-frying and the oil temperature continues to rise too high.

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. Experience Sharing:

1. Washing lard with hot water is cleaner, and some of the water will stay on the lard after washing, so that when boiling, the water must be heated and evaporated before the oil is produced, which is the same as adding a bowl of water to the pot, so that the temperature of the oil is kept relatively low. 2. The lard with chives can effectively remove the original fishy smell of the lard, and at this time, the water has all evaporated, and the appropriate amount of chives can slightly reduce the temperature of the oil.

I tried to forget her, but it hurt them every time.

No, I often refine, stir-fry, and cook hot pot are very fragrant.

There is no mushy smell when fried, and if there is, the oil will be bitter. There is also the degree of visibility.

Summary. Kiss, when the lard is old, you can put a little fennel in it. Overboiled lard with a burnt smell is best not to eat.

Because the over-boiled lard has a burnt smell, even if such lard is used as a raw material, it will not taste right, but also destroy the taste of the food, and at this temperature, not only the fat-soluble vitamins contained in the oil will be destroyed, but the essential fatty acids in the human body will also be oxidized and destroyed, reducing the nutrient value of the oil, and carcinogens will be produced in the case of too high oil temperature.

Kiss, when the old lard is boiled, you can put a little fennel in it. Overboiled lard with a burnt smell is best to change stupidity and not eat it. Because the overcooked lard has a burnt taste, even if such lard is used as a raw material, it will not taste right, and it will destroy the taste of the food, and the oil will not only be destroyed by the fat-soluble vitamins contained in it at this temperature, but also the essential fatty acids in the human body will also be oxidized, reducing the nutrient value of the oil, and carcinogens will be produced in the case of too high oil temperature.

The method of boiling lard: 1. The lard is first scraped off the surface with a knife, and then rinsed with water, and the washing process will be stained with oil on the hands and utensils, and rinse it with hot water after the treatment is completed; 2. Cut the lard into pieces with a knife, put it 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, the lead is very easy to burn, and it is also possible to burn yourself, and 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.

Summary. If the lard is old, it will have a burnt smell, and if it is not very heavy, you can put a little fennel in it. However, it is still recommended not to eat it. You can pour it out and re-refine it, because it can easily lead to denaturation of the grease and produce toxic substances.

If the lard is old, it will have a burnt smell, and if it is not very heavy, you can put a little fennel in it. However, it is still recommended not to eat it. You can pour it out and re-refine it, scorching the hall source field can easily cause the denaturation of the grease and produce cracked and blind toxic substances.

The best way to add water to boil lard is to wait until the color of the lard residue is light yellow, or golden yellow, turn off the heat and filter, you can't boil the lard residue to golden yellow, otherwise it is easy to boil, the color is yellow, and even slightly bitter. Slice a little green onion, slice ginger, a bowl of water, a pinch of salt. In another large pot, pour in a bowl of water, put the blanched lard in the pot, add the chopped ginger and the chef, and sprinkle in a little salt.

Heat slowly over medium-low heat, then turn to high heat, and the bowl of water will slowly evaporate and take away some of the odor and fishy smell. Then, pay attention. When most of the lard in the pot has been boiled out, and the remaining lard residue gradually turns yellow, it is necessary to filter the lard in the pot in time.

Then continue to boil the remaining lard residue for a while, boil the remaining lard, when you see the color of the lard residue turn to golden stove yellow, you have to turn off the heat and filter the lard Oh <>