Chinese Food
Boiled lard
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Lard is used in the first two recipes. Lard has a special fragrance. It can add flowers to the scenery of the dishes and increase people's appetite. Lard not only nourishes the five internal organs, appetizers and invigorates the spleen, but also moistens the intestines, defecates and nourishes the face. I only love lard for cooking. Yangchunmian, sea cucumber millet porridge, preserved egg and lean meat porridge, etc. just a little lard. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the blood away with warm water and cut into small pieces.
Step2:Put a glass of water in the pot to boil.
Step3:Put the lard in the pot and bring it to a boil over medium heat.
Step4:When the water evaporates, it begins to produce oil. Turn it down. Turn it over with a spoon. Heat it evenly.
Step5:Until the suede is tight, the color turns yellow and the fire is off.
Step6:Scoop out the oil residue and put it into the bowl.
Step7:The fried green vegetables, the bottom strips and the cakes are all made by the restaurant. They are delicious and fragrant.
Step8:Put the pepper in the pot and fry for 1 minute. Put 1 tablespoon of salt in and stir. It will enhance the fragrance and prevent deterioration.
Step9:Take out lard and cool it slowly at room temperature.
Step10:The cooled lard becomes a white or yellow white solid. Put the lard in the refrigerator for storage. Take it out whenever you want.
Cooking tips:There are skills in making delicious dishes.
