Lard is animal fat extracted from pig adipose tissue. It is a part of pork, usually located under the skin and abdomen of pork. Lard is a white or yellowish solid, which is solid at room temperature, but it will melt into liquid after heating. Lard is widely used in food processing and cooking all over the world. In Asia, especially in China, lard is used in cooking methods such as frying, boiling, steaming and roasting.
Lard residue, as its name implies, is the residue produced in the process of frying pigs. Lard residue is not an impurity, but a chemical reaction product of protein, carbohydrate and other components in lard at high temperature during frying. Lard residue is widely used in traditional cooking, such as making Zhajiang Noodles, fried chicken and other delicacies.
Preservation of lard
1. When cooking lard, adding fennel, soybean, sugar, salt or soybean oil can make lard last longer, and it tastes better and more unique.
2. When lard is not completely solidified, add appropriate amount of white sugar or salt, stir evenly with a blender, and seal the container, which can be stored for a long time without deterioration. This method can not only ensure the taste of lard, but also save ingredients, which is very practical.
In order to preserve lard for a long time, you can put it in a small jar and then put it in the refrigerator. This storage method can effectively prevent lard from oxidative deterioration and prolong its storage time.
4. After the lard is cooled, you can pour a proper amount of soybean oil on it to completely cover the lard. This can reduce the contact between lard and air, thus slowing down the oxidation process and prolonging the shelf life.
Refer to the above content: Baidu Encyclopedia-lard residue