What should I do if the lard is old, and is there a way to remedy the bitterness after the lard has

Teach you a trick to solve, simply put, is to add water to boil lard, and wait until the lard residue.

The color is light yellow, or golden yellow, turn off the fire and filter, and the lard residue can not be boiled into 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 out the lard in the pot in time.

Then continue to boil the remaining lard residue for a while, and after boiling the remaining lard, when you see that the color of the lard residue turns golden yellow, you should turn off the heat and filter the lard.

When the lard is boiled and bitter, it can be explained from two aspects: the list of ingredients and the production steps

1.In terms of ingredient list: you should use fresh lard and cut it into small cubes, and then prepare a bowl of water, a little green onion, ginger slices, a bowl of water, and a little salt.

2.Production steps: add water to boil lard, wait until the color of the lard residue is light yellow, or golden to turn off the fire and filter, can not boil the lard residue into golden yellow, otherwise it is easy to boil, the color is yellow, and even slightly bitter.

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.

<> method 1:1, the boiled lard.

Place in a ceramic bowl.

2. Place the lard on the table to cool.

3. After the lard has cooled, put the lard in the refrigerator and wait for the lard to become solid.

4. After the lard has become solid, first remove the upper layer of white lard, and finally throw away the remaining layer of lard with black impurities.

Method 2: 1. Put the boiled lard in a container.

2. Sprinkle some flour before the lard has curdled or not.

3. Wait for flour precipitation.

4. Put the lard on the table to cool and solidify.

5. Put the top layer of the solidified lard into another container.

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 noise of your reputation and don't do it too much.

Question 1: What should I do if I have boiled the lard and it smells burnt After it freezes, put it in the pot and boil it.

Question 2: How to remedy the paste of refined lard Wash the lard with water, cut it into pieces, put it in a pot, add some warm water (slightly less than lard), pour a little rice wine and put a little salt, then cover it with a royal lid, and put it on a simmer. When there is a clicking sound in the pot, that is, the water in the pot has almost evaporated, and then boil for a while, wait for the oil residue to turn yellow, remove the oil residue, and pour the oil into a clean container.

Question 3: What should I do if the lard is boiled This is only cold dressing, the lard residue is poured out, the oil can still be wanted, and the lard must be boiled slowly on low heat.

Question 4: What to do if the lard is boiled before there is no coagulation, sprinkle some flour eaten at home, after the flour settles, the oil will become clear, and the peculiar smell will be reduced.

Question 5: What should I do if the lard is boiled? 30 points If it's mushy, it's useless, but you can dilute it and water the flowers

Question 6: What should I do if the lard is scorched Re-fry in the pot, add peppercorns and green onions. Remove the mushy smell and remember to simmer slowly over low heat.

Question 7: Can you still eat lard after boiling it in Zhenling Oil doesn't make paste, what is boiled is oil residue, oil residue must not be eaten, but oil can be eaten.

Question 8: How to remedy the lud boiled and the oil residue turns black There is no remedy, there are a lot of carcinogens in it.

Question 9: What should I do if the lard is scorched Put a few green onions.

Question 10: What should I do if I have boiled the lard and it smells burnt After it is frozen, put it in the pot and boil it.

It is better not to boil the lard black, put it in the fresh-keeping cabinet and wait until it has become solid, put the white lard on it, and finally throw away a layer of lard with black impurities. When the lard is almost at the setting point, put the oil in a basin and stir it quickly clockwise with a rolling pin, and it will become whiter and whiter.

Lard is actually pig fat, and its identification can be distinguished from the color. Usually real lard is white or yellowish white in color. And it has a special lard flavor, and such animal oil is more fragrant than the vegetable oil that people often eat, and it can bring people more appetite.

If you can't accurately distinguish between real and fake lard, you can try to refine it with fresh pork, and the pork you refine must be real lard.