Chinese Food
Cooking lard. Refining residue
(115027 views)
I remember when I was a child, every time grandma boiled lard and refinery residue, I was greedy. Take the hot steamed bread and dip it in lard. You can eat the oil dregs with salt as soon as you mix them. These are the taste of the new year. Now the taste of the year is light. Maybe it's rich in materials. Usually you can eat anything. You have to pay attention to controlling the oil and salt. Ha ha. It's new year's day. Boil a big bowl of lard and a small bowl of oil residue. Find the happiness of the past. Here is the method of boiling with water. By weight, one part of water + five parts of pig fat. Water can make the meat soft. This way, the oil rate is high.
Cooking ingredients
Cooking Steps
Step1:Cut pork fat and add water. Boil together over high heat. When the water content is reduced to half, add ginger and shallot. Turn to medium heat and simmer slowly. Cover the whole process. (actually, I should cut diced meat. But I use the pre cut frozen and fat meat. It's not thawed. It's not easy to cut. So I wash it and put it into water and boil it together. Does not affect quality.
Step2:Boil for about half an hour. The fat pork can be easily chopped with a shovel. At this time, the water is also close to the state of drying.
Step3:Cut all the fat meat with a shovel. Make sure to boil it to the minimum heat. When the water is gone, you will find that the liquid at the bottom of the pot is the least. Don't worry. Cover and continue to simmer.
Step4:Wait patiently. The fat dice will start to scorch. The oil will be more slowly. Turn it over with a shovel. Then cover it and boil
Step5:In about ten minutes, the diced oil will bang. Be careful to protect yourself from splashing with the pot cover. Turn it over with a shovel. Then cover it. Wait for the oil to come out completely. Turn off the fire. Do not open the cover in a hurry. It will be splashed. Wait until there is no sound in the pot. Then use the filter screen to remove the oil residue and put it into the bowl. Prepare a superfine filter screen. Pour the liquid lard through the filter screen into a large bowl when it is hot. In this way, the fine oil residue can be filtered out and the pure lard can be obtained.
Step6:The filtered lard is yellow before it cools. It will solidify into snow white after one night. Seal and store in refrigerator.
Step7:Put the pig oil residue into the bowl. The part that can't be eaten is tied tightly with the fresh-keeping bag. Put it into the refrigerator for preservation.
Step8:The frozen white lard and golden oil residue are allowed to stand.
Cooking tips:Two points need special attention - first, pay attention to the adjustment of the fire. First, the fire. Then the middle fire. Finally, the small fire. Second, the best way is to make the diced oil bang. Be careful not to be splashed. Cover your face with the pot cover when mixing. Wear long sleeves to protect your arms. Sealed and refrigerated storage is helpful to delay the oxidation of oil. There are skills in making delicious dishes.
