What is the correct cooking method of lard and how to choose lard?

What is the correct cooking method of lard and how to choose lard?

Lard is very common in our daily life, but it is very skillful to make lard well. I'll tell you how I did it!

1. Scrape the dirt on the surface of pig's plate oil with a knife, and then rinse it with clean water. In the process of washing, hands and utensils will be stained with oil, and then washed with hot water after treatment.

2. Cut the pork suet into pieces about 3cm in size with a knife, put them all into the pot, and pour half a bowl of water into the pot at the same time, and the gas stove will be on fire;

3. First, slowly cook with medium fire. In the process of cooking, constantly stir the pork suet with a spatula, so that all the pork suet is heated evenly, and the pork suet gradually turns milky white, and the water slowly begins to evaporate. After all the water evaporates, clear lard slowly appears at the bottom of the pot. At this time, turn down the fire and continue to cook slowly. In the process of boiling, the lard in the pot gradually increases;

3. First, slowly cook with medium fire. In the process of cooking, constantly stir the pork suet with a spatula, so that all the pork suet is heated evenly, and the pork suet gradually turns milky white, and the water slowly begins to evaporate. After all the water evaporates, clear lard slowly appears at the bottom of the pot. At this time, turn down the fire and continue to cook slowly. In the process of boiling, the lard in the pot gradually increases;

Scoop out the oil with a spoon and pour it into a clean container. The container must be resistant to high temperature. If the oil temperature just comes out of the pot is high, the container will be easily scalded if it is not resistant to high temperature. At the same time, you may burn yourself. In the process of easy pouring, you can filter it once with a sieve to completely remove the broken oil residue or other impurities in lard.

Scoop out the oil with a spoon and pour it into a clean container. The container must be resistant to high temperature. If the oil temperature just comes out of the pot is high, the container will be easily scalded if it is not resistant to high temperature. At the same time, you may burn yourself. In the process of easy pouring, you can filter it once with a sieve to completely remove the broken oil residue or other impurities in lard.

5. When the oil residue is completely enlarged, remove the oil residue with a colander, and scoop the remaining lard into a high-temperature resistant pot with a spoon. Don't wait for the last time to scoop out the lard together. The lard should be scooped out and boiled continuously. The lard that has been cooked for a long time is easy to turn yellow after solidification. The remaining oil residue can be used for cooking, making oil residue cakes, making steamed buns, stewing soup and so on. Every method is especially delicious!

6. The solidified lard after natural cooling is white and fragrant without any peculiar smell. If you want to keep it for a long time, you can keep it in the refrigerator, which is very convenient to carry around.

Thank you for reading. The above is the sharing of Ma Qi food stories. I hope I can help you. We learn and progress together, and the knowledge of food will naturally be comprehensive!