Animal oil is the main source of saturated fatty acids in human body. It is not recommended to eat any saturated fatty acids. In addition to supplying energy to the human body, saturated fatty acids can also be stored in the body to protect skin health.
In addition, animal oil also contains polyenoic acid and lipoprotein beneficial to cardiovascular system, which can improve the nutrition and structure of cerebral artery, resist hypertension and prevent stroke. But there is more cholesterol in animal oil, which is not good for human health.
Lard purchase:
First of all, pure lard is milky white, with uniform color and no particles. The inferior lard is yellow and uneven, and it can be seen by the naked eye that it contains small particles.
Second, smell. High-quality lard gives off a faint scent of lard, while inferior lard smells bad.
Third, integration. Dropping melted lard into cold water, qualified lard will quickly form a white solidified thin layer of oil on the water surface, while inferior lard is not easy to solidify.
1, advantages and disadvantages of eating lard
Benefits: It can nourish the five internal organs, which is especially beneficial to the spleen and stomach and lungs. It can also stimulate people's appetite, has certain nutrition and can provide extremely high calories.
Disadvantages: Lard is a high-energy food, which is easy to eat too much energy, leading to obesity. The content of saturated fatty acids in lard is high, which is easy to cause cardiovascular diseases. Therefore, although lard bibimbap is delicious, you can't eat more often, but you can try it occasionally.
2. How to make lard bibimbap?
To make lard bibimbap, the most important material is lard. To cook a good bowl of lard, the selection of materials and the production process are very important, not just throwing fat into the pot and frying it. Lard is delicate and white, fragrant but not fishy, so as to make a bowl of lard bibimbap with rich flavor.
First, cut the fat into two centimeters (small pieces are easy to produce more oil), and cut the ginger into pieces;
Second, a small amount of water in the pot (don't put too much water) is boiled by fire. When the water boils, all the fat pieces are poured in. After turning it with a spatula for seven or eight minutes, cover the pot and turn it to a low heat. Shovel the bottom of the pot every few minutes to prevent the pot from being burnt. When the oil is refined, just uncover it and then bargain-hunting it every few minutes;
Third, the oil temperature is well controlled (controlled at 120℃), and small bubbles can be bubbled slowly. Add ginger pieces and fry them together to neutralize the fishy smell. If the lard you want to come out is white, it is recommended not to fry it too much, and it is not acceptable to fry it black;
Fourth, prepare a high-temperature resistant bowl and a dry colander, filter the lard residue for the first time, mix the lard residue with salt and sugar while it is hot, and put it in a glass bottle, which can be used for cooking in the future. While the oil is still hot, add the scallion, and there will be a touch of scallion fragrance. Spoon the oil onto the fine screen and filter it. In this way, a bottle of lard with high purity can be obtained, which is bright in color, sprinkled with a little white sugar, sealed and cooled, and placed in the refrigerator for refrigeration;
5. Prepare hot rice, a little chopped green onion and soy sauce for later use;
Six, a spoonful of lard, wipe on the white rice, sprinkle with chopped green onion, drizzle with soy sauce, and mix well with a spoon. Stirring can make the hot air of rice make lard begin to melt in it, giving off fragrance;
Seven, eat while it is hot, don't wait for it to be cold (it is best to prepare a cup of warm water and put it next to it).