How to refine lard

Question 1: the cooking method of lard, how to cook lard best, and eating lard in moderation is also beneficial to health, so we often prepare a little lard to eat with vegetable oil. Method of cooking lard-Ingredients: 800g pork suet, a small bowl of water, a spoonful of salt/sugar, a handful of pepper and a handful of chives. Steps: Buy pork suet, wash it with warm water and cut it into small pieces. Put lard in the pot, and at the same time, pour a bowl of water, and cook over low heat. When the water is boiling, you can change it to the minimum fire and cook it slowly, and keep the temperature for a limited time, but try not to increase the heat. Turn the lard over from time to time, and don't let it stick to the pan. It takes about an hour for all the water to evaporate and the lard to boil until the lard residue is dry. When the lard residue begins to turn golden yellow, add shallots and plunge them in, and the lard becomes more fragrant. At the same time, because the temperature of the oil is very high at this time, leeks are added to lower the oil temperature a little until the oil residue turns golden yellow. Actually, mine was fished out before it was completely dry. Avoid the oil temperature rising too high when frying too dry. After the oil residue is picked up, the lard is slightly cooler, and a pinch of pepper is added. The lard is very fragrant. After the lard is cooled, bottle it separately, preferably in a glass bottle, and add a spoonful of salt. Experience sharing: 1. Washing pork suet with hot water is cleaner. After washing, some water will be left on the pork suet, so when cooking, the water must be heated and evaporated before the oil can be produced, just like adding a bowl of water to the pot, so as to keep the temperature of the oil relatively low. 2. Adding leek lard can effectively remove the original fishy smell of lard, and at this time, all the water has evaporated. Adding appropriate amount of leek can slightly reduce the temperature of the oil.

The first is the process of boiling lard. When pork suet is put into the pot, add a proper amount of water.

Although as the saying goes, oil and water are incompatible. When lard can be cooked, it needs to be cooked with water, that is, raw plate oil or fat meat is put into the pot, and a proper amount of water needs to be added to cook. Because the melting point of lard is lower than the boiling point of water (100'C), when boiling lard, water and plate oil (or grease) are added for boiling, which can absorb heat and dissipate heat through the evaporation of water, so that the temperature in the oil pan can be controlled not to rise too high. In this way, it can not only ensure that the oil in the plate oil or fat corner is heated to be completely melted as much as possible after pickling, but also avoid the disadvantage of rising oil temperature when lard is dry cooked. Facts have proved that lard boiled in water is not only white, but also rich in flavor. It can be seen that adding water when cooking lard is an essential step. Second: the fire should be small. Because many people are in a hurry, they are generally only willing to spend ten minutes frying oil! The dry cooking method of refining without adding water mainly leads to the increase of the temperature in the pot, so that the surface of the oil residue is fried before a lot of oil is boiled. This will not only hinder the release of the oil in the oil residue, but also cause some lard to be vaporized into lampblack and volatilize at high temperature, especially the fat components with aromatic smell will escape more at high temperature, which will lead to less oil output, brown oil, reduced fragrance and even thick oil. To make matters worse, carcinogens can also be produced in oil residue fried at high temperature. Lard cooked at high temperature is easy to be oxidized and deoiled during storage. Storage method of lard-after lard is boiled, add a little sugar or salt before it condenses, put it in a bottle after stirring and seal it, which can be stored for a long time without deterioration. It's best to keep it in the refrigerator. Refined lard will have a strange smell if it is kept for a long time. If you put a little pepper in the freshly refined oil, stir it and seal it for a long time, it will not spoil. Adding a little refined salt or soybean oil to refined lard can also prevent rancidity due to long-term storage. How to use lard-the healthiest thing to cook at ordinary times is of course cooking, because the oil temperature will not become too high and the nature of the oil is relatively stable. However, no one can support cooking every day and give up the delicious taste of frying, frying and frying again. It's really necessary to do this. Please also try to reduce the fire temperature and reduce the state of burning oil until it smokes. Some people like to watch lampblack, thinking that fried dishes are enough. In fact, the chemical properties of tobacco oil will change after high temperature, leading to harmful substances, so try to reduce this situation, especially olive oil, sesame oil and linseed oil, which are not resistant to high temperature. Don't buy too much oil at a time, whether it is lard or vegetable oil refined by yourself, the oil will go rancid if stored for too long, especially the residual crude oil. Edible oil contains linoleic acid, which easily reacts with oxygen in the air. This phenomenon is called "oil oxidation". Oil, hydrolysis and a series of anti-> >;

Question 2: How to smell lard from fat meat? Cut the fat into small pieces or pieces, then add 100-200ML of water to the pot, put the cut fat into it, and cook it slowly over medium heat until the fat farm is golden yellow.

Question 3: How to refine lard without too much fire? Turn off the fire when the oil residue turns yellow, and quickly pick up the oil residue. Otherwise, the oil temperature is too high, turn off the fire when the oil residue turns yellow, and it will be burnt when it is fished up, just two minutes in advance.

Question 4: Is there any good way to extract lard? Cut lard into small pieces and wash. Add water, add onion and ginger and cook together. When boiled in water, it is oil. One advantage of refining is that the oil is white and will not be sticky.

Question 5: How can lard be refined to make big oil? First of all, we should choose high-quality "oil source", that is, the part of big oil refining.

The part that produces the most oil is under the pig's stomach, which is often called "sliced oil"

First of all: cut the sliced oil into small pieces, not too big, wash it, heat the pot and put some water. The amount of water is related to the amount of slicing oil, not too much, just to avoid sticking to the pot. Then put the big oil in the pot and turn it over several times, and we can start our "big oil" journey. Don't worry, about fifteen minutes, the big oil will boil out slowly. . Be careful it burns. .

Question 6: How to extract lard and fat pork, cut it into small pieces, put it in a wok and heat it with low fire, and the pork will slowly ooze out.

Question 7: How to make materials for rapid refining of lard?

2000 grams of lard

Water 200 ml

Practice of lard refining

Wash pig suet, control the moisture, and cut it into small pieces of two or three centimeters.

Put it in a pot and pour a bowl of water. The ratio is about meat 100g and water 10g. It doesn't need to be strict. The fire dried up. Then turn to low heat and simmer. Water is added to prevent the meat from getting bigger when it is suddenly heated. The lard cooked in this way is whiter and more fragrant after cooling. After the water is boiled, you must turn to the minimum fire and cook slowly. You will see that the water gradually disappears and the oil gradually increases. Forgive me for dictating this step without drawing, because I told my mother-in-law to buy fat refined lard to wrap cakes, and went to bed very late the next morning, and it looked like the picture below. ) Chili peppers can be added at this step.

When the diced meat shrinks into small pieces, it can be yellowish and cannot survive. The whole process is a small fire to prevent the oil residue from being enlarged and destroying the taste and composition of the oil. There is no need to cover the whole process, just stir a few times at the beginning when the oil is low to avoid uneven heating. Take out the oil residue, pour it into a container after the oil is completely cooled, and seal it for refrigeration (be careful not to pour the broken oil residue into the bottom of the pot). If you can't eat it all at once, you can also freeze it in bags. Salt and sugar can be added in this step. You can also drop a few drops of soybean oil to help prevent oxidation and prolong storage time. Oil cooked in winter can be basically stored for half a year. In addition to increasing protection, oil cooked in summer is best kept in cold storage.

It changes from golden yellow liquid to white paste after refrigeration, which is really fragrant. Incredibly, I can still smell lard now, because I don't eat pork anymore. I hope you can also buy first-class fat meat and lay the foundation for a beautiful cake. O(∩_∩)O Ha!

Finally, my cake debut, rose cake ~ Although the color is not very good-looking, the layering and taste touched us. Thank you again for the reliable formula carefully selected by Aunt Xue who came to bake three groups together.

Question 8: How to cook lard:

1. Wash pork suet and cut into pieces.

2. Cut the suet into pieces and put it into a dry wok. Add onion, ginger and pepper (prepare a dry and heat-resistant container).

3. Start cooking lard with medium heat. When there is oozing lard in the pot, start filling it into the container with a shovel until the suet turns into oil residue (don't throw away the oil residue, it tastes delicious when cooked).

4. After the cooked lard is cooled, put it in the refrigerator until it is solidified (it is no problem to eat it for half a year).