Chinese Food
Self cooking lard
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I bought 530g of lard for 3 yuan, washed and cut it into small pieces, put it in a frying pan, add 3G of salt and half a bowl of water and boil it with a small fire. It takes less than 20 minutes to boil it well. Filter it into a heat-resistant container and cool it. Put it in a fresh-keeping box, cover it and refrigerate it. 390g of product oil. It can be used to stir fry and make Chinese style pastry, etc. - red bean pastry, Matcha pastry, purple potato pastry, meat cake, wife cake,,)
Cooking ingredients
Cooking Steps
Step1:530g fresh lard bought by the fresh meat shop. Wash. positive.
Step2:Back.
Step3:Cut into small pieces and put them in the frying pan. Add a small half spoon of water and 3 grams of salt. Bring to a boil over medium high heat. (no water, either. I didn't add it before. Just cut it into small pieces and boil it over a small fire. Adding salt is resistant to storage.
Step4:It's out of oil. Stir fry it with a spoon in the middle. It's more even.
Step5:It slowly boils out a lot of oil. Don't splash the water in the oil pan at this time.
Step6:Find a dry and clean heat-resistant container (I use a stainless steel basin). Use a spoon to put the boiled oil into the soybean milk machine filter screen for filtration.
Step7:Boil and filter the oil.
Step8:Boil the filtered lar
Step9:Don't boil the oil dregs too much. They can be used to chop and wrap the bun. If you don't like it, you can boil it for a long time. Boil the oil out. Discard the dregs.
Step10:Put the cold lard in a fresh-keeping box or other containers.
Step11:It will turn milky white after thoroughly cooling. (refrigerated storage is recommended. It can be stored for one year. It's ten days since it's hot and the room temperature has gone bad.
Cooking tips:There is no SLR, no good mobile phone, no photo p-chart, only a heart and mobile phone slag chart that loves to share records three meals a day. There are skills in making delicious dishes.
