Lard generally tastes good. Putting some in cooking can increase the brightness and flavor of food. When cooking lard, water, edible salt and onion and ginger can be added appropriately. Adding a proper amount of water can not only prevent lard from blackening, but also make more oil come out of pig plate oil. Edible salt can make lard whiter, chives have a good flavor enhancement effect, and ginger has a fishy smell removal effect. After the lard is boiled, the ginger and onion should be fished out to avoid affecting the appearance of the finished product.
In addition, we should add the following spices and soybeans to improve the quality of lard. When cooking lard, adding spices can remove odor and increase aroma, making lard more delicious. In addition, spices also have antiseptic effect, which can prolong the shelf life of lard. Adding soybeans to lard can also prevent lard from deteriorating and make it last longer.
Matters needing attention in boiling lard
1, fire control: when cooking lard, you should master the fire, first boil it with strong fire, and then slowly cook it with low fire, so as to avoid that the fire is too small to make the pork suet completely boil, and the fire is too long to make the pot paste.
2. Temperature control: The boiling temperature of lard should not be too high, so as not to affect its quality and storage time. It is recommended to cool to room temperature before bottling and storage.
3. Use pure water: The pure water used in the boiling process must be pure water to avoid impurities mixing into lard and affecting its quality.
4. The dosage of salt: A proper amount of salt can improve the taste and flavor of lard, but the dosage should be appropriate. Too much salt will spoil the quality of lard.