Lard how to boil?
1. Lard cut into two or three centimeters square small pieces, cleaned
2. Put into a frying pan, add a small bowl of water, boil over high heat. Then turn to low heat and slowly simmer can, the picture is simmered for about 30 minutes (add water is to prevent the meat suddenly heat and scorched. This way the lard will be whiter and more flavorful when it cools down. After the water boils, be sure to turn to the lowest heat and simmer slowly, you will see the water gradually disappear, and the oil slowly become more)
3. The picture is simmering for about 1 hour, the meat diced into a very small piece of light yellow can be, can't be simmered over. The whole process is a small fire, to avoid too much fire dregs scorched and destroyed the flavor and composition of the oil, the whole process does not have to cover the lid, only in the beginning of the oil when a little less stir a few times, to avoid uneven heat. Fish out the dregs of oil, oil thoroughly cooled and poured into a container sealed refrigerated storage (pay attention to the bottom of the pot do not pour the crumbs), if a moment to eat, you can also be divided into bags of frozen (excluding filtering the bottom of the pot of dregs of the loss, can be simmered 600ml or so)
Lard with what meat simmering good
Simmering lard is simmered in the pig's fat meat.
Lard, also known as meat oil or oil, is extracted from pork, the initial state is slightly yellow translucent liquid cooking oil. Lard is a saturated high fatty acid glycerides, there is a deficiency, moist and dry, detoxification effect, can cure the viscera wither, stool is not favorable, dry cough, cracked skin and other symptoms.
What container is good for lard
Ceramic containers.
? Reason: corrosion resistance and good sealing. Lard contains fatty acids, fatty acids are not strong acids, will not corrode items, but easy to oxidize, temporary storage of what containers can be used, long-term storage should be used heat-resistant airtight containers, such as ceramic jars, no matter what the fat, should be consumed as soon as possible, and can not be eaten in the summer, the high temperature of the summer is prone to mold.
Lard how to put a long time
1, in the oil just boiled with a little salt or sugar, so you can extend the storage time of the oil, it is best to store in a ventilated cool place.
2, summer due to high temperatures, the refined lard is difficult to solidify, so the oil affects the storage time. You can refine the oil, end away from the fire, depending on the oil temperature drops to about 80 degrees, add sugar and stir. Sugar and oil ratio can be 1:15. oil added sugar poured into the porcelain jar, immersed in cold water can be solidified, and is not easy to change flavor.
3, lard slag cooling, to the hand feel not hot, will be vitamin e capsule puncture, extrusion capsule oil, and lard mix, a catty of oil to put a capsule is enough.
4, lard slag cooled, put a spoonful of soybean oil on top. Note that is not to be placed in too hot. As long as the heat is not so hot that the lard is melted, it is fine, do not need to put in the refrigerator can be.
5, find a clean vessel, preferably with a light altar or dark glass bottle, filter the dregs of the warm lard poured into the vessel, sprinkle some sugar (lard put a little sugar, conducive to the preservation of summer lard and lard will make the lard look more white, 1 kg of oil poured into 1 tablespoon of sugar, the spoon is a common capacity of the family of 15 milliliters tablespoon), thoroughly cooled and then sealed with a lid.
6, put the lard in a clean pot to melt, to 7, 80% heat, add 10 grains of peppercorns, and wait for the peppercorns to turn golden brown, or when the aroma is floating out of the fish out.
7, refining oil can be put a few fennel, when the oil put a piece of radish or a few soybean, oil with a little sugar, salt or soybean oil, can be stored for a long time without a strange taste.