Chinese Food
Boiled lard
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Lard. Chinese also call it meat oil or lard. It is extracted from pork. The initial state is a yellowish translucent liquid edible oil. It is a white or light yellow solid at room temperature. Lard is mainly composed of saturated high fatty acid glycerides and unsaturated high fatty acid glycerides. The content of saturated high fatty acid glycerides is higher. Because of the carbon carbon double bond in the molecule, the unsaturated high fatty acid glyceride can fade the bromine water and the acid potassium permanganate solution. Lard is a white or light yellow solid in normal temperature. When the temperature is too low, the fat will solidify into a white color solid oil. The melting point of lard is 28 ℃ ~ 48 ℃. It's called pig fat in the West. The color of lard is white or yellow. It has the special fragrance of lard. It is very popular. A lot of people think that if you don't use pig rape, it's not delicious. Lard is perishable in hot weather. You can put some fennel into it when refining
Cooking ingredients
Cooking Steps
Step1:Wash the fat meat with warm wate
Step2:Separate the pigskin with a knif
Step3:Cut the fat into small piece
Step4:The water is boiling in the pot. Put in the fat
Step5:Cover and cook. When the fat is done, it can be fished out
Step6:Wash the fat with wate
Step7:Put the fat meat in the pan and fry it over medium low heat. Remember to stir fry it occasionally with a shovel
Step8:The fat in the fat is running out. Turn off the fire
Step9:Take out the pig oil residue. Pour the lard into a clean bowl without water. When it's not hot, cover the film and refrigerate it
Cooking tips:There are skills in making delicious dishes.
