Boiling lard if it is consumed within a short period of time can not put salt; salt has a fresh deodorization, sterilization and preservation of the role, if you want to prolong the preservation time can be put salt, lard boiled, while it is not condensed, add a little salt, stirring and sealing, can be stored for a long time without deterioration; in addition, but also play a role in the lard flavoring, but also to help stabilize the temperature of the pot of oil, to promote the aroma of the lard. In general eight pounds of fat boiling lard as long as half a catty salt is enough.

Note:

1, boiling lard must be blanched, not only clean and hygienic, but also remove the blood, so that the lard flavor is more pure, the color is more white.

2, put onion and ginger can make the lard more fragrant, but will make the color become slightly yellow.

3, lard crumbs become charred when to turn off the fire, because the lard is also a residual temperature, continue to open fire frying is very easy to fry batter.

4, lard room temperature storage can be, but hot weather is recommended to put in the refrigerator to prevent lard sour, affecting the taste.

Methods of preserving lard:

1, you can put the lard in the refrigerator.

2, if in the summer, the oil refining, end away from the fire, depending on the oil temperature drops to about 80 degrees, add sugar and stir. The ratio of sugar to oil is 1:15. After adding sugar to the oil, pour it into a porcelain jar, immerse it in cold water and let the lard solidify, then place it in a ventilated place for storage.

3, the vitamin e capsule puncture, squeeze out the oil inside the capsule, and lard mix, a pound of oil to put a capsule can be.

4, in the cooled lard on top of a moderate amount of soybean oil, to ensure that soybean oil can cover all the lard, you can reduce the lard and air contact.