Chinese Food
Cooking lard without tar and without oil explosion
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Lard was loved by our parents in those years. There is no way to replace that fragrance. Modern people eat less animal fat for health. But this lard has been kept in our eating habits. Lard mixed with rice, lard made a crispy point, a spoon of lard, a bowl of water and a little salt to make the most basic soup base. It's the kind of flavor we can miss.
Cooking ingredients
Cooking Steps
Step1:Rinse the lard. Cut into small pieces.
Step2:Boil the water in the pot. Put the oil in the pot and drain.
Step3:Put the drained oil into the pan. Add some hot water. Do not use the oil.
Step4:Boil it over medium heat. When the water in the pot evaporates to produce oil, boil it over low heat slowly to produce oil
Step5:During the boiling process, stir fry for several times to make it evenly heated. Press the oil block with a shovel. When it is slightly hard, turn off the fire. After turning off the fire, you can put some ginger slices or prickly ash grains to taste and sprinkle some salt for preservation.
Step6:Boiled lard. Cool and filter into a bowl. Refrigerate.
Step7:After cold storage, lard coagulates into a white solid. Scoop it out and use it as you take it.
Cooking tips:It can remove the fishy smell of the meat and add water when refining. It can prevent it from scorching. It can also make the finished product white. When oil comes out, make sure to use a small fire to prevent oil splashing and coking. Ginger and pepper are used to deodorize lard. Adding some salt can also help to preserve lard. It will not be bad for 23 months. Want to use lard to make sweet pastry. Can save salt and ginger pepper. You can't buy lard. You can boil it with fat pork. But the oil yield is not so high. There are skills in making delicious dishes.
