Ingredients: Pork fat, appropriate amount▼ 1. Cut the pork into cubes: Wash the pork and cut it into cubes about the size of a fingernail.
There are two options for cooking lard: lard and pork fat.
Pork suet is pure fatty meat without pig skin, with a high oil yield and less oil residue; pork fat meat with pig skin and a little lean meat has a lower oil yield and more oil residue than suet.
If it is specifically for refining lard, it is recommended to choose suet directly. If you want to eat some oil residue and do not consume much lard on a daily basis, then it is recommended to choose pork fat.
Sister Hua wanted to make more lard, so she chose pork fat. She used 1 pound of fat to make a bowl of lard~▼ 2. Boil lard: Put the pork cubes into the pot and pour in the pork to cover it.
of cold water, put a small piece of peeled ginger to remove the fishy smell and add fragrance, and cook over high heat until the water evaporates.
The purpose of clear water is to allow the pork to be heated evenly and avoid browning, otherwise it will affect the color and taste of the final lard.
Add a few peppercorns or other spices to cook the lard together to make the lard more fragrant. However, if you are using lard to make pastries, pastries and other Western-style desserts, do not add any spices (including ginger) to avoid affecting the taste.
After the water is almost dry, start to keep the fire low. You can see that as the water evaporates, the lard begins to be boiled out.
The lard produced at the beginning is relatively small, so you need to turn the pork regularly to avoid burning.
Remember to wipe off the water on the shovel before turning!
Otherwise, it’s no joke to get burned by the scalding lard!
▼ 3. Remove: Cook until the edges of the fat turn slightly yellow and the volume shrinks slightly, then you can use a slotted spoon to remove the fat.
The lard cooked at this time will be snow-white after condensation.
Although there is still a lot of lard in the fatty meat, if you continue to cook it, the color of the lard will turn yellow in the end.
The color of the lard after solidification is related to the cooking time. Finally, Sister Hua will explain in detail ~ Pour the lard into a clean, dry container, let it cool, and you will get a bowl of snow-white lard.
At this time, the liquid lard has a slight yellow color.
Before Sister Hua finished pouring the lard, the friend beside her couldn't sit still: Where is the lard residue?
I'm waiting for the lard residue!
Haha, don’t worry, there will be lard residue, lard bibimbap and lard residue soup noodles will also be there.
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▼RECIPE lard residue▼ 1. Continue to cook: The oil residue just taken out still has a lot of oil and cannot be eaten directly. Let's continue to pour it back into the pot to cook the lard.
Remember to always keep the fire low and don’t be impatient.
When the fat shrinks to 1/3 of its original size, it becomes golden and crispy, almost the lard residue we want.
▼ 2. Take it out and enjoy it: Do you still remember how to eat it when you were a child?
Sprinkle a little salt on it while it's still hot, and eat it directly from the bowl!
Don't forget there is lard in the pot, pour it into a container and let it cool.
The color of the lard at this time is much darker~▼ 3. Lard bibimbap: In the N-mode opening of lard residue, how can you get lard bibimbap without it?
Take a spoonful of solidified lard and place it at the bottom of the bowl.
Cover with steaming rice, pour soy sauce and sprinkle with lard residue.
Mix well with a spoon, and you'll have a bowl of lard bibimbap that goes without saying: Don't add too much soy sauce at once, as it will take away the aroma of the lard.
Next, let’s make soup noodles~ Whether it’s lard bibimbap or lard noodle soup, they are soul-level delicacies in Sister Hua’s heart.
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▼RECIPE Lard Residue Green Vegetable Noodles▼ 1. Cook the noodles separately: Sister Hua uses wet noodles. After the water is boiled, cook the noodles over high heat. Remove when cooked and rinse with clean water to remove impurities.
Sister Hua has already mentioned the method of cooking dry noodles and wet noodles when making eel noodles; cooking the noodles separately here is also to prevent the final soup from becoming cloudy.
Blanch the baby greens in boiling water for 10 seconds, drain into cold water, and put them in a bowl with the noodles.
▼ 2. Make the soup: Scoop a spoonful of lard, put it into the pot and stir-fry the garlic slices until fragrant.
Quickly add boiling water and season with salt.
Finally, add a handful of lard residue and boil for about 10 seconds.
The crispy lard residue is not suitable for long cooking, so add it last.
▼ 3. Enjoy: Pour the soup over the noodles while it is hot. No other seasoning is needed at all. The vegetable noodles are now complete.
The soup is clear and clean. You can drink it with a spoonful and then take a bite of the noodles, but it is unexpectedly fragrant. If you are like Sister Hua, you like cooking and often cook, then it is a good idea to keep a bowl of lard in the refrigerator.
For most people, judging the quality of lard cooking is whether it is as white as jade after it condenses.