Lard and aged vinegar, when used correctly, is good medicine, what do you think?

I very much agree with this statement, because some diseases require the use of lard and aged vinegar, if the use method is very correct, the dosage is also moderate, it can have the effect of ** disease.

I think this statement is correct, because both lard and aged vinegar contain ingredients that are beneficial to the body, and paying attention to the amount of lard and how to use aged vinegar when using it will make the body healthier.

Yes, this sentence is particularly correct, if it is used correctly, it is good medicine, if it is not used correctly, it may directly affect a person's physical health, and they will often get sick.

Summary. You can make the lard smell fragrant, and if there is no smell of meat, add white vinegar when boiling. If it's a big pot of lard, then at least a whole bottle of white vinegar should be put on it, not just a few drops.

The addition of white vinegar will not make the lard sour, because in the process of boiling and heating, the acetic acid will evaporate, so it will not change the taste of the lard, on the contrary, the lard with vinegar will taste more fragrant and have no fishy smell at all.

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You can make the lard smell fragrant, and if there is no smell of meat, add white vinegar when boiling. If it's a big pot of lard, then at least a whole bottle of white vinegar should be put on it, not just a few drops. The addition of white vinegar will not make the pork belly sour, because in the process of boiling and heating the scale, the acetic acid will evaporate, so it will not change the taste of the lard, on the contrary, the lard with vinegar tastes more fragrant and has no fishy smell at all.

Summary. Related information Lard belongs to the fat in fat, which is white or light yellow solid at room temperature. If the fat is too low at room temperature, it will solidify into a white solid oil.

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 deteriorate in hot weather, you can put a few grains of fennel when refining oil, put a piece of radish or a few soybeans when holding oil, add a little sugar, salt or soybean oil to the oil, and there is no strange smell for a long time. 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.

Hello, dear kiss, I am honored to answer for you: When boiling lard, add white cave vinegar when boiling. Boiled lard is a one-year-old delicacy, and the main ingredient is lard. Lard is also called meat oil or lard by the Chinese.

It is an edible oil extracted from pig Na Que Min meat, and the initial state is a slightly yellow translucent liquid, and it is a white or light yellow solid at room temperature.

Related information Lard belongs to the fat in the fat car, which is white or light yellow solid at room temperature. If the fat is too low at room temperature, it will solidify into a white solid oil. 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, with the special fragrance of lard, and it is welcomed by people. Many people think that if you don't use lard, the stir-fry will not be fragrant.

Lard is easy to deteriorate in hot weather, you can put a few grains of fennel when refining oil, put a piece of radish or a few soybeans when holding oil, add a little sugar, salt or soybean oil to the oil, and there is no strange smell for a long time. 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.