Proper amount of pig fat

▼ 1. Pork dicing: Wash the pork and cut it into squares with similar nail size and size.

There are two choices for lard cooking: pork suet and pork fat.

Pig suet is pure fat without pigskin, with high oil yield and little oil residue. Pig fat with pigskin and a little lean meat has lower oil yield and more oil residue than plate oil.

If it is specialized in refining lard, it is recommended to choose plate oil directly. If you want to eat some oil residue and eat little lard every day, then it is recommended to choose pig fat. Xiaohua wanted to make more oil residue, so she chose pig fat and cooked it with 1 kg fat 1 bowl of lard ~

▼ 2. Boil lard: put the pork pieces into the pot, pour in cold water without pork, put a small piece of peeled ginger to remove the smell and increase the fragrance, and cook over high fire until the water evaporates.

The purpose of clean water is to heat pork evenly and avoid browning, otherwise it will affect the color and taste of the final lard.

Put a few peppers or other spices together, lard will be more fragrant, but if you use lard to make cakes, cakes and other western-style desserts, don't put any spices (including ginger) to avoid affecting the taste.

When the water is almost dry, turn down the fire, and you can see that lard begins to boil out as the water evaporates.

At the beginning, there was still less lard, so we should turn the pork regularly to avoid burning.

Remember to dry the shovel before turning it over! Otherwise, it is no joke to be fried and burned by a hot pig!

▼ 3. Fishing out: When the fat edge is slightly yellow and the volume is slightly reduced, you can fish out the fat with a colander.

At this time, the boiled lard will be white after coagulation. Although there is still a lot of lard in the fat, if you continue to cook, the color of lard will turn yellow at last.

The color of lard after solidification is related to cooking time. Finally, Xiaohua will talk about it in detail ~

Pour lard into a clean and dry container and let it cool to get a bowl of white lard.

At this time, the liquid lard has a slight yellow color.

Before Xiaohua finished pouring lard, a friend on the side couldn't sit still: what about lard residue? I'm waiting for lard residue!

Haha, don't worry, there will be lard residue, lard bibimbap and lard residue noodle soup.

Love to eat but can't cook? Pay attention to the headline number of "Flower Eating Sister", and make you become an old driver from Xiaobai! You are the chef of cooking!

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secret

crack

▼ 1. Continue to cook: There is still a lot of oil in the oil residue just fished out, so you can't eat it directly. Let's continue to pour the lard back into the pot.

Remember to keep the fire small all the time. Don't be impatient.

When the fat shrinks to 1/3, it becomes golden and crisp, which is almost what we want.

▼ 2. Take it out and enjoy it: Do you remember how to eat it when you were a child? Sprinkle some salt while it's hot and eat it with a bowl!

Don't forget that there is lard in the pot, but also pour it into the container to cool it. At this time, the color of lard is much darker ~

▼ 3. Lard bibimbap: Under the N-opening mode of lard residue, how can we have less lard bibimbap? Take a spoonful of solidified lard and put it at the bottom of the bowl.

Cover with steamed rice, drizzle with soy sauce and sprinkle with lard residue. After stirring with a spoon, it is a bowl of lard bibimbap without words:

Don't put too much soy sauce at once, it will rob the aroma of lard.

Next, let's make noodle soup ~

Whether it is lard bibimbap or lard residue noodle soup, it is the soul-level delicacy in Xiaohua's mind.

Love to eat but can't cook? Pay attention to the headline number of "Flower Eating Sister", and make you become an old driver from Xiaobai! You are the chef of cooking!

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secret

Vegetable noodles with lard residue

▼ 1. Noodles are cooked separately: small flowers use wet noodles. After the water is boiled, cook the noodles with strong fire, remove them, and rinse off the impurities with clear water.

Xiaohua talked about the method of making dry noodles and wet noodles when making eel silk noodles. Cooking noodles here alone is also to make the last soup not turbid.

Blanch vegetables in boiling water 10 second, remove cold water, and at least put noodles in a bowl.

▼ 2. Make soup head: scoop a spoonful of lard, put it in the pot, and saute garlic slices.

Add boiling water quickly, and then season with salt.

Finally, add a handful of lard residue and cook for about 10 second.

Crispy lard residue is not suitable for long cooking, put it last.

▼ 3. Enjoy: pour the soup head on the noodles while it is hot, without adding any other seasonings at all, and the green vegetable noodles are also ready.

The soup head is clear and clean. If you drink it with a spoonful and take a sip of noodles, it will be unexpectedly fragrant ~

If you like and often cook like a flower, it's a good idea to put a bowl of lard in the refrigerator.

For most people, judging the quality of lard boiling depends on whether it is as white as jade after condensation. Of course, some people like "older" lard, and Xiaohua's mother prefers color, saying it is more fragrant ~

In fact, it is not difficult to control the color of lard. The key is the cooking time: the longer the cooking time, the darker the color.

Xiaohua poured three portions of lard when the pork was slightly burnt, and the volume was reduced by half to 1/3. You can see that the color is getting darker and darker.