Boiled lard recipe-Chinese Food-best chinese food recipes-cooking food

Boiled lard

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I grew up eating lard from childhood. I always think that cooking with lard is very delicious. Especially when stir frying vegetables. Put a little lard. The vegetables will be very fragrant and tender. That's incomparable to the taste of vegetables stir fried with clear oil. Lard. Also called 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

pig fat:5 kg

clear water:1 bowl

Cooking Steps

Step1:Buy pig fat and wash it. Peel it. Slice the fat and set it up. (you can also boil lard with suet.)

Step2:Heat the pot. Add a bowl of water. Heat it up. (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:Put the cut fat into the pot. Boil it over medium high heat and turn it to low heat immediately.

Step4:Simmer slowly on a small fire. You will see that the water in the pot is slowly dried. The oil is gradually increasing.

Step5:Wait until the fat shrinks into small pieces. It's 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.

Step6:When the lard is cooked, remove the oil residue and drain the oil.

Step7:Pour the remaining oil out of the pan into the basin. Cool it at room temperature and store it.

Step8:When the temperature is low, the cold lard will coagulate into white or yellow white solid oil.

Step9:Dig a spoon with a spoon to see if it's as tempting as lanolin?

Step10:The lard cooked by myself smells special. The lard bought outside is incomparable.

Step11:The residue of cooking lard. Add a little salt and cumin powder and stir evenly. It's also very delicious. When I was a child, I stood by the pot and waited for more than an hour for my mother to cook the lard and eat some lard. How happy it was then.