Chinese Food
Simply boil pure white lard
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Lard is also called meat oil or lard. It is extracted from lard. The initial state is a yellowish translucent liquid edible oil. At low room temperature, it will coagulate into a white color solid oil. The main nutrients of lard are protein and fatty acid. The main edible effects are tonifying deficiency, moistening dryness and detoxifying. It can cure the symptoms of dry and astringent viscera, disadvantageous stool, dry cough, chapped skin, etc. But the lard fat is high. The patients with hyperlipidemia use less.
Cooking ingredients
Cooking Steps
Step1:Clean and control water for oil washing of pig board. It's better to buy fresh, thick and fat lard.
Step2:Cut the lard into even sized pieces.
Step3:Add a small bowl of water to the sliced lard and put it in the pot. Boil it over high heat first and then turn it to low heat and simmer slowly. Remember to stir fry every other time to avoid sticking to the bottom of the pot. When the diced meat shrinks into small pieces, it's OK to turn a little yellow.
Step4:Take out the oil residue first. Cool the oil in the pot, then pour it into a clean container and seal it. (don't pour in the bottom of the pot) when the oil solidifies, it will turn into white lard.
Cooking tips:1. Lard can be sealed indoors in winter. When the temperature is high in summer, it must be refrigerated. 2. Lard is easy to deteriorate in hot weather. When refining, you can put a few prickly ash and ginger slices. When filling oil, you can put a piece of radish or a few soybeans. Add a little sugar, salt or soybean oil to the oil. It will not smell strange for a long time. After cooking lard, add a little sugar or salt while it is not coagulated. Stir and seal. It will last for a long time without deterioration. There are skills in making delicious dishes.
