How to cook lard? Cooking is particularly fragrant and will not go bad after a long time. I always cook some lard, which is white and tasteless and can be eaten until next spring. The way the 80-year-old grandmother cooks lard is seamless, fragrant but not fishy, and it is not easy to deteriorate after one year! Now I recommend the practice of "boiling lard" to everyone. Friends who like it can do it according to the menu, give their families a delicious meal and give them a care! Foods for cooking lard: pork suet, shallots, soybeans, pepper, ginger slices, salt and rice wine. Exercise:

In the first step, I arranged 5 Jin of pork suet oil, which has a large capacity and is mellow. I added a little soybean and pepper, 1 root shallot, 1 slice of ginger. Put the suet into a pot, add a little water and a little salt to boil, grab a handful of wheat flour, put salt to remove the odor of the suet, add wheat flour to adhere the dust residue on the surface of the suet, mix and knead for a while, then rinse it with warm water several times and cut it into pieces.

Step 2: Put the prepared suet into the pot, add appropriate amount of cold water, add some Dongru, ginger slices and a small amount of rice wine, and blanch for 5 minutes. Boil the water in the pot, skim off the white foam, then soak in the water for 3 minutes, pick it up and drain it. This step can make lard more white and tasteless.

Step 3, take out the pot, put the blanched suet into the pot, add a small bowl of cold water, boil it on high fire, and boil the lard on low fire. The boiling speed of tap water is relatively slower than that of cooking oil, and it is not easy to boil.

The fourth step has just begun to be popularized. During the learning process, it is necessary to keep rolling with a frying spoon to make the pork plate oil heated evenly in the pot. After frying for 10 minutes, the oil and water become turbid, which is a normal phenomenon.

Step five, roll again. Gradually, the water will evaporate and the oil will become completely transparent. At this time, it is necessary to turn the popularity into a small fire and then cook it slowly. There will be more and more oil, which will soak out the clear lard and enter the ginger slices and winter shavings. The purpose is to remove the fishy smell and extract the fresh. After the ginger and garlic fade, pick them out.

Step six, prepare two utensils, and add a little salt, soybeans and pepper to the bottom of the utensils. In order to remove the fishy smell of lard, enhance the aroma and prolong the shelf life of lard, the lard residue is pressed down with a water outlet, the first oil is scooped into a container with a spoon, then the lard residue is gently pressed, the steam is squeezed out and scooped into a vessel, and this is continued for several times. Turn off the fire when the lard residue is golden and crisp and no longer goes out.

Step 7, you can cook the lard residue until it is slightly yellow, and then all the lard will float down and no oil will come out. Turn off the fire, shovel the lard residue with a broom and put it aside. Pour the lard into a basin or clay pot. When the lard gets cold, of course it gets cold. The coagulated lard is milky white and smells delicious. Cooking and cake baking are inseparable.