Chinese Food
Boiled lard
(184819 views)
Lard. Also known as lard and meat oil. Lard is extracted from pork. The initial state of lard is a yellowish translucent liquid. When the temperature is too low, it will solidify into white or yellow white solid grease. Lard has an irreplaceable fragrance compared with the general vegetable oil. It contains a variety of fatty acids. The content of saturated and unsaturated fatty acids is the same. It is almost equal. It has certain nutrition and can provide very high heat. But also because of its high calories, high cholesterol, general healthy people can eat a small amount, but the obese, the elderly, or patients with cardiovascular and cerebrovascular diseases are not suitable to eat.
Cooking ingredients
Cooking Steps
Step1:Cut the lard into two or three centimeters square pieces. Clean.
Step2:Put it in the wok. Add a small half bowl of water. Boil over high heat. Then turn to a small fire and simmer slowly. The picture shows you simmering for about 30 minutes. (water is added to prevent the meat from zooming due to sudden heating. The lard boiled in this way is whiter and more fragrant after cooling. After the water boils, make sure to turn the minimum fire to boil slowly. You will see that the water gradually disappears, and the oil slowly becomes more.
Step3:The picture shows that the meat is boiled for about 1 hour. The diced meat is shrunk into small pieces. It's just yellowish. It can't be over. The whole process is a small fire. Avoid too much fire, oil residue zoom and damage the taste and composition of the oil. Do not cover the whole process. Only stir it a few times when the oil is small. Avoid uneven heating. Take out the oil residue. After the oil is completely cooled, pour it into the container and seal it for cold storage (be careful not to pour in the slag at the bottom of the pot). If you can't eat it for a while, you can also freeze it in separate bags.
Cooking tips:There are skills in making delicious dishes.
