How to cook fragrant and white lard? Besides adding salt, what else can keep white for a long time?

Speaking of animal oil, I firmly believe that most people should be familiar with it. It is a very nutritious food, but many people have some misunderstandings about it. They think animal oil is greasy and high in fat, which is unhealthy. In fact, animal oil can protect eyes and stimulate appetite. For children, it can also promote the absorption of calcium, thus making people stronger.

In normal cooking, everyone likes to put cooking oil. However, after high temperature heating, the diversified unsaturated fatty acids in edible oil are easily oxidized by air. Because of the reliability deviation of these chemicals, it is not easy to have such concerns when using animal oil. Therefore, the dishes fried with pig fat are more fragrant than those fried with edible oil.

Many people also like to put animal oil in steamed bread to make it softer and whiter. In many Chinese snacks, animal oil is an indispensable part. Many people have tried cooking animal oil, but the actual effect of most people cooking animal oil is so poor, mainly because most people can only add salt when cooking lard. In fact, just adding salt is absolutely not enough. Let's take a look at my own practice first. The edible oil made by this method is extremely white, without any fishy smell, and will not go bad after one year.

Practice: 1. Step 1: Cut the prepared animal oil into small pieces with the size of one centimeter, put it into warm boiled water, soak it in edible salt for a while, wash it by hand under the condition of soaking to remove the fishy smell and peculiar smell in the animal oil, and put it into a cold water pot after picking it up, with the ratio of cold water to animal oil being 1:2. Boiling animal oil with tap water can control the temperature of lard. Animal oil is not easy to burn and contains peculiar smell. 2. When the pot is boiled, animal oil will precipitate a lot when the water is boiled. At this time, add two spoonfuls of edible salt and heat again with heat. At this time, the milky juice has appeared in the pot, which is also the emulsification of the water-oil mixture. If heated again, water will evaporate. If there is a hissing sound, it means that the water has evaporated.

3. At this time, change to slow fire and cook the oil, the pork particles will become smaller and smaller, and the oil surface will become wider and wider. The whole frying process takes about 20 minutes, so you must be patient when cooking lard. When cooking with a small fire, stir constantly with a spoon, so that the animal oil particles will be symmetrical when heated, and some places will not be easy to paste, and some places will still be wet, and the ambient temperature can be controlled. When there are many small bubbles on the surface of animal oil, we can stop playing. At this time, the animal oil particles have already turned into golden lard residue. Don't cook any more, or the oil will become more and more yellow and will continue to contain fried flavor. After carefully cleaning the lard residue, add a spoonful of sugar to the oil to enhance its taste.

Store the animal oil in an airtight glass container so that you can take some down every time you eat it. After cooling, it will be transferred to the refrigerator for freezing or refrigeration, and it will not be bad after storage for one year. The animal oil made by this method contains faint fragrance, but it is not easy to get tired. I want to remind you that the ratio of animal oil to water is 2: 1 in the case of boiling, salt should be put in the case of boiling, sugar should be put in the case of boiling, and the boiled oil should be carefully considered. So how can we make better animal oil?