Chinese Food
Boil fragrant Lard by yourself
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Lard is the essence of many Chinese dishes and snacks. In fact, it's not difficult to boil it. Look at the fast Kwai videos below. Next time, lard will not bother your mother any more.
Cooking ingredients
Cooking Steps
Step1:Wash the lard, drain the water, cut it into small pieces of 2cm squar
Step2:Heat up the pot. Put in water, oil, salt and bul
Step3:Stir fry in high heat. After boiling out water, turn to low heat and slowly refine the oil in the plate oil
Step4:Turn off the fire after the oil residue hardens, drain the oil residue and cool the oil at room temperatur
Step5:It's better to make pastr
Step6:It turns white like milk after being coole
Cooking tips:The pastry made of lard is crispy, fragrant, soft and glutinous. It is also delicious for cooking, soup seasoning or bibimbap. [three practical methods for lard preservation] 1. Salt is put into lard cooking, which can effectively prolong the storage period of lard. Refrigerate in a sealed container for 35 months. 2. Remove the residue of lard and let it cool. When it is not hot, puncture the vitamin E capsule and extrude the oil in the capsule. Mix it with lard. One jin of oil is enough. 3. Put a spoonful of soybean oil on the lard after it has been removed and cooled thoroughly. It can also help delay the shelf life of lard. There are skills in making delicious dishes.
