How to boil lard to be fragrant, how to boil lard to be fragrant, and how to keep it for a long time

What is "boiling" lard.

Some people say that boiling lard is the same as fishing, be patient. Yes, boiling lard is a matter that requires patience, from washing oil to boiling lard, you need to be patient and do it slowly. The point of boiling lard is to "boil", not to fry or fry.

The boiling of lard should be divided into two parts, the first part is boiled with plate oil, and the second part is boiled with lard. Many people just do the first part of boiling the plate oil, and after boiling the lard out, they feel that they are done, and they lack the process of boiling the lard in the second half. Therefore, the boiled lard cannot be directly put into the noodle bowl and vegetables and eaten directly, and the lard must be fried in the pot before it can be eaten.

Otherwise, it is easy to have diarrhea. So how to "boil" lard to be delicious? Let's take a look at the steps required for these two parts!

Boil lard"——

Main ingredients: 1 large piece of plate oil.

Seasoning ingredients: a small handful of dried red peppercorns, water, 2 teaspoons of salt.

Production method: first carefully clean the plate oil, mainly clean the blood vessels, fascia, and lymph nodes on the plate oil, these things must be carefully cleaned up. Then it can be washed and drained. Finally, cut the oil into cubes.

When the pan is cold, put the plate oil into the pot, turn on high heat and fry until the lard in the plate oil begins to slowly seep out, and then turn to low heat to slowly boil, grab a small handful of dried red peppercorns into the pot, and boil until the oil residue in the pot becomes golden and tight, and the oil residue is fished out with a colander. (If you want to add some vegetable oil to the lard, eat the mixed oil here and start adding it.)

Put in a bowl of water, turn to high heat and continue to boil until the lard in the pot becomes faintly yellow, add 2 teaspoons of salt and stir well, turn off the heat, filter the lard with a fine colander, filter out the residue inside, and the lard can be sealed and stored after cooling.

Lard is no stranger to everyone, lard is made of fatty meat, very mellow! Although most people now advocate health, they eat peanut oil, olive oil and the like! However, there are still a lot of people who like lard and think that lard will be very fragrant whether it is stir-fried vegetables or bibimbap!

Huang Lei, as a star, likes to eat lard very much! He uses lard in his scallion oil bibimbap and some of his dishes! So, how to refine the almighty lard to be fragrant and white!

There are a lot of tricks in this! Only by mastering these skills can you avoid refining lard into black oil. If you want the lard to be fragrant and white, first of all, when choosing pork, try to choose the fat of the pig!

The lard made from pig fat is the most fragrant! Of course, the fatty part of the pork can also be used! When cutting fatty meat, try not to piggyback on lean meat!

After all, lean meat is very easy to paste during the refining process, which will cause the lard to not be bright and not bright. Secondly, if you want the lard to be fragrant and white, try to choose an iron pot to refine, the iron pot is heated relatively evenly, so that some of them are refined, and some are smelted!

Water. Many people think that you can't add water when refining lard, but it's not! If you want lard to be fragrant, white and pure, be sure to add water!

So, when is the best time to add water? When the lard is almost refined, add it! Add no more water and no less, which is one-third of the lard.

In addition, in order to facilitate the preservation of lard after refining, green onions, ginger, garlic, etc. are indispensable in the refining process, and high-quality sake is also indispensable! Of course, after the green onion, ginger and garlic are put into the pot, they must be taken out if they are slightly burnt, otherwise they will become black slag! And high alcohol, on the one hand, is to prevent the lard from spoiling, and on the other hand, it is also to remove the fishy smell of the lard!

Boil. Many people will boil a lot of lard and hoard it to eat, but in my opinion, as long as the fat is left for too long, it will always be esterified and rancid! Therefore, if you like to eat, you should not boil too much!

If you want to boil lard to be fragrant and white, it is very important to choose pork fat, and the heat is also very important.

Putting a little caster sugar in the lard can make it more fragrant and keep it for a long time.

Ingredients: lard, caster sugar.

1. First of all, we must choose good lard fat.

2. Clean the lard. Cut into 2cm cubes.

3. Put all the water in a pot and add 300ml of cold water. **Boiling.

4. At the beginning, you can see that the liquid is turbid. Stir the bottom of the pan carefully so that it does not stick.

5. Wait until all the water is boiled. When you use a spoon to fill the liquid and see that it is clear, it is boiled lard. It began to be served.

6. Set up a strainer on top of the heat-resistant container. Boil the lard and strain it.

7. It's okay to stay up to such a time. Don't wait until the oil residue is charred and yellowish. Do not squeeze the oil residue with a tool. Otherwise, the extruded oil will turn yellow.

8. The filtered liquid is clear. Add 5 grams of caster sugar and stir well to remove the smell.

9. Wait until the lard cools naturally and it will turn white.

1.Add water and cook with lard.

2.The oil refining heat should be small.

3.Add the ginger and turn the lard.

4.Strain the lard and wait for it to cool.

Hello, your arrival makes me shine, I have understood your problem, please wait a moment and I will give you a satisfactory answer [hug].

Hello: It is a pleasure to serve you, lard is extracted from pork fat, the initial state is a slightly yellow translucent liquid edible oil, at room temperature is white or light yellow solid. Compared with general vegetable oil, the fat of lard has an irreplaceable special fragrance, which can increase people's appetite.

Ingredients: fatty meat, salt, water. Steps:

Step 1: The lard boiled on the winter solstice will not melt until summer when stored at room temperature. Step 2: Stir-fry vegetables or make soup with a spoonful of lard and stir-fry the vegetables are particularly fragrant. Step 3: Prepare the ingredients.

Step 4: Put the fatty meat in a pot and add a small half bowl of water. Step 5: Remove the fat and boil over high heat until the water boils. Step 6: Use a colander to turn the bottom of the pan to prevent it from sticking.

Step 7: Water evaporation during the boiling process should be prevented from being scalded by the oil. Step 8: Fry slowly and turn yellow in color. Step 9: Look at the color and turn to low heat and boil slowly.

Step 10: Simmer for 10 minutes, adjust according to the color. Step 11, take out the oil residue and take a look, if you like to eat oil residue, you can boil it to this extent. Step 12、I like to boil the pork aroma so that it is boiled a little older。

Step 13, do not survive, and finally must be low fire, to avoid too big a fire to carry and destroy the taste and composition of the oil, the whole process does not need to cover. Step 14: Drain clean the oil residue. Step 15: Pour into a container, cool and store at room temperature with a lid.

Step 16, lard is easy to deteriorate in hot weather, boiled oil while it is not condensed, add salt and stir, can be stored for a long time without deterioration. I hope I can help you, thank you, I wish you a happy life, dear.

Does lard last long when you boil it? The lard should be boiled over a slow fire to be fragrant, and after boiling, put some salt, so that it will last for a long time.

When the lard is boiling, add a little cold water directly to the cold pan, then directly add the lard, simmer over low heat, and then put it in the refrigerator to refrigerate.

Salt.

Putting salt when boiling lard can play a role in removing the smell and improving freshness, but the time of salt when boiling lard is also required, it is best to put it when it is almost ready. Before boiling the lard, you can soak the lard in water for a few hours, and then cut it into small pieces so that it is easier to cook. Boiled lard needs to be served in a waterless container.

Precautions for boiling lard.

When it comes to boiling lard, people's first reaction is to use lard. Although it is completely possible, if you want the lard to be more fragrant, it is recommended that you use fatty meat to boil the lard. The lard is whiter and more fragrant, and even the fried lard residue will be more crispy.

Wash the fatty meat in water and cut it into small pieces. Then we prepare a pot of boiling water, put the fat meat in the blanch, and after 5 minutes of vertical laughter, take it out, wash it and set aside.

Put a little water in the pot, put 100g of water on 1 kg of fat meat, pour the fat meat into it after the water is put in, add a little bit of high liquor Yu Cong, you can start frying.

Wash and tie the chives, peel and slice the ginger and add it to the oil to make the lard more fragrant, the method is as follows:

Ingredients: lard, water, ginger, chives.

1. Prepare the lard.

2. Wash and knot the chives, peel and slice the ginger.

3. Wash the lard in running water and cut into small pieces.

4. Pour water into the pot, add lard, bring to a boil over high heat, then turn to low heat and cook.

5. Boil the water dry, add ginger slices and green onion knots when the oil starts to come out, and boil slowly over low heat.

6. When the amount of oil becomes larger and the oil residue becomes smaller, take out the ginger slices and onion knots and throw them away, then scoop up the oil residue, and use a shovel to press the lard in the oil residue.

7. Dry until warm and filter into a bowl.

You just need to put some potatoes or ginger slices in it, and you can't add anything else, otherwise the effect will not be good.