Extracted from pig fat, the initial state is light yellow translucent liquid edible oil. After cooling, it solidified into a white or yellowish solid at room temperature, showing a paste.

How to cook white and tender lard?

1, select high-quality pork suet, cut it into small pieces of two or three centimeters square, and clean it.

2. Put it into a wok, add cold water to submerge the meat, bring the boiled water to a high fire, and turn to a low heat for about 30 minutes. Water is added to prevent the meat from getting bigger when it is suddenly heated. The lard cooked in this way is whiter and more fragrant after cooling. After the water is boiled, be sure to turn to the minimum fire and cook slowly until the water gradually evaporates and the oil gradually becomes more. )

3. There is no need to cover the whole process. Just turn it a few times when the oil is low at first to avoid uneven heating. When pork suet is boiled into golden particles and the oil in the pot is light yellow, turn off the fire.

4. Finally, fish out the oil residue with a colander. When the oil is completely cooled, pour it into a container and seal it for refrigeration (be careful not to pour out the crumbs at the bottom of the pot). If you can't eat it all at once, you can also freeze it in bags.

Storage prompt:

1. A few fennel grains are put into the oil, a radish or several soybeans are put into the oil, and a little sugar, salt or soybean oil is added to the oil, which can be put for a long time without peculiar smell.

2. After the lard is cooked, when it does not coagulate, add a little sugar or salt, and seal it after stirring, which can be preserved for a long time without deterioration.

Other magical effects:

1. Rub a small piece of lard into the dough of steamed bread, which is fluffy, white, sweet and delicious.

2. When cooking old rice, add some lard and a little salt, and the cooked rice is soft and delicious.

3. Wash and dry the wok, and then evenly apply some animal oil to prevent rust.

Taboos and mutual constraints:

Lard is not suitable for cold salad and fried food. Lard should not be eaten with plums.

leaf fat

It is the fat oil of goats or sheep, which is mostly boiled from sheep viscera and subcutaneous adipose tissue, and is a white or yellowish waxy solid.

Use:

It can be made into flower rolls or used to make pasta.

Sheep oil refined by adding Chili sauce to sheep plate oil can be used in mutton soup, noodles, stewed meat and hot pot to enhance fragrance and taste, which is spicy but not choking. Just like lard in lard bibimbap and butter used by westerners to spread bread.

fish oil

Norwegian salmon: The meat is orange-red with white stripes. Fresh salmon meat is covered with natural oil, and the surface is smooth and elastic.

Bluefin tuna: rich in oil, delicate in meat, interwoven with fat, a bit like cartilage, with tough and brittle tendons. It is rich in iron and DHA.

Yellow lionfish in Nagasaki, Japan: Yellow lionfish in winter has a high fat content before spawning and is very delicious.

Selection skills:

1, fresh fish has luster and no peculiar smell. Pressing by hand will recover quickly, full and elastic.

Avocados are comparable to tuna. Slice the ripe avocado and add some soy sauce. It tastes very close to tuna meat.

People call the yellow lion fish "the dog waiting to cry". There is a folk story that the dog was very happy when he saw that his owner had bought back a yellow lionfish. At dinner, he squatted under the table and ate the fish bones. After dinner, the dog didn't even eat a fish bone and cried. The bones of the yellow lionfish are so soft and fragrant that the owner even ate them up.