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Why do restaurants have to add a piece of lard to make steamed buns?
Steamed buns and steamed buns have been traditional pasta in China for thousands of years, but restaurants and even five-star hotels always add some lard when making snacks. Why? Before the oil press, lard was used as cooking oil, which can be used for cooking (now many people cook with lard at home, while others cook with lard). Adding 20 grams to the dough is much better than the dough improver sold in the market.

Lard is naturally healthy. Kneading it evenly into dough can play a role in lubrication. When steaming steamed bread and buns, lard can effectively prevent cracking caused by gluten expansion, making pasta taste better and more beautiful. Now more and more people think that lard is not as good as vegetable oil, and everyone eats vegetable oil. In fact, Bian Xiao thinks lard is more delicious than vegetable oil. China people have eaten lard for thousands of years, which has the effects of nourishing yin, moistening dryness and protecting skin.

Lard is rich in saturated fatty acids and has a mellow taste that vegetable oil can't match, providing people with rich nutrition. However, modern people eat more meat, and most people lack exercise. If they eat lard, they will accumulate saturated fatty acids and synthesize cholesterol, which is harmful to their health. Plus, modern pigs can't compare with previous pigs.

I grew up on feed, usually in a few months. Naturally, the taste of pork is not as good as before. I don't know if my friends still remember lard residue, fried rice with lard and candy. These childhood foods still impress everyone.

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