Let me answer this question: lard is familiar to everyone, that is, the fat of fat pork; Generally, it has two uses in catering. One is cooking. Adding a small amount of lard when cooking will make the dishes have a special flavor. The second is to make Chinese cakes, such as old lady cakes, egg yolk cakes and taro cakes. , will all be made of lard;
Lard is boiled with pig fat or suet, and there is not much difference in nutrition between them. However, lard cooked with pig fat does not have a unique oil flavor and the oil yield is low.
Self-made method of lard-features: white oil, simple method! Materials Pig suet and clear water.
-Start making-
Step 1: Material treatment: cut the bought pork suet into 2 cm square diced meat and clean it with clear water;
Step 2: Pre-cooking: add water to the pot, add diced meat and plate oil, and bring to a boil. After the water is boiled, be sure to turn to the minimum fire and cook slowly; After the water gradually evaporates, the oil will slowly separate out;
-Tip: Adding water can prevent the suet from being directly heated, and the meat pieces will be enlarged when heated, so that the boiled lard will be whiter and more fragrant.
Step 3: precipitate grease: prepare containers and metal spoons. With the gradual precipitation of lard, take the precipitated grease out of the container with a metal spoon, and constantly stir the diced suet in the pot to avoid uneven heating of the suet block; When you see the diced meat shrink into small pieces and the surface is yellow, you can turn off the fire and take out the remaining oil in the pot.
-Hint: 1. Always turn on a small fire to avoid the oil residue zooming when the fire is too big, which will destroy the taste and composition of the oil. 2. When the diced meat becomes smaller, you can turn off the fire. Don't live in the fire, which will affect the quality of cooking oil.
Boiling lard with white oil and simple method is finished!