Lard is the world's healthiest oil, "lard residue" can eat.

Lard is an animal fat extracted from the fatty tissues of pigs. It is a part of pork that is usually located under the skin and in the belly of the pig. Lard is a white or yellowish solid that is solid at room temperature but melts into a liquid when heated. Lard is widely used in food processing and cooking all over the world. In Asia, especially in China, lard is used in cooking methods such as deep-frying, stir-frying, steaming and baking.

Lard drippings, as the name suggests, are the dregs produced during the lard frying process. Lard residue is not an impurity, but a chemical reaction product of some of the proteins, carbohydrates and other components of the lard at high temperatures during the frying process. Lard residue has a wide range of applications in traditional cooking, such as making fried noodles, fried chicken and other delicacies.

Preservation of lard

1, when boiling lard, add fennel, soybeans, sugar, salt or soybean oil, you can make the lard preservation time longer, and lard taste better unique.

2, in the lard is not completely solidified, add the appropriate amount of sugar or salt, with a mixer to mix evenly, the container sealed, you can long time preservation without deterioration. This practice can not only ensure the taste of lard, but also save ingredients, very practical.

3, in order to preserve lard for a long time, you can put it into a small altar and then put it into the refrigerator. This preservation method can effectively prevent the lard from oxidizing and deteriorating, and prolong its freshness.

4. After the lard has cooled, you can pour an appropriate amount of soybean oil on top to completely cover the lard. This will reduce the lard's contact with air, thus slowing down the oxidization process and prolonging the shelf life.

Reference for the above: Baidu Encyclopedia - Lard Dregs