1, the lard plate oil in advance into the refrigerator for 1 hour, cleaned and cut into small cubes of 2-3 cm; 2, put the lard into the pot, and then pour a small bowl of water, turn the fire to start simmering, the whole time with a small fire; 3, stir-frying a few times with a spatula, the water in the pot began to evaporate, water evaporation began to evaporate gradually out of the oil; 4, such as oil residue into a golden yellow color and floating in the oil surface, you can be Lard residue fishing out, and then pour the oil into the container, sprinkle the appropriate amount of salt can be.

The correct way to fry lard

Lard, the Chinese also call it meat oil or pig fat. It is refined from pork, the initial state is slightly yellow translucent liquid cooking oil, at room temperature for the white or light yellow solid. It has the effect of tonifying the deficiency, moisturizing the dryness and detoxifying the toxin, and can cure the symptoms of withered internal organs, unfavorable bowel movement, dry cough and cracked skin. The general population and cold regions should eat more, the elderly, and cardiovascular disease patients, external diseases, stool slippery diarrhea should not be eaten.

Lard is mainly composed of saturated fatty acid glycerides and unsaturated fatty acid glycerol, of which the saturated fatty acid glycerides have a higher content. The unsaturated fatty acid glycerides can discolor bromine and acidic potassium permanganate because of the carbon-carbon double bond in the molecule. The fat at too low a room temperature will solidify into a white color solid fat. Lard melting point is 28 ℃ ~ 48 ℃.

Lard in the West is known as pig fat, white or yellowish-white color, with the special flavor of lard, popular. Many people believe that if you do not use lard dishes are not fragrant. Lard hot days easy to deteriorate, refining oil can be put a few grains of fennel, when the oil put a piece of radish or a few soybeans, oil with a little sugar, salt or soybean oil, can be stored for a long time without strange flavor. Lard boiled, while it is not condensed, add a little sugar or salt, stirring and sealing, can be stored for a long time without deterioration.