Lard is basically used for two purposes in catering: one use is frying, adding a small amount of lard when frying will make the dishes have a special flavor; the second use is to make Chinese pastry, such as wife cake, egg yolk pastry, taro pastry, etc. The second use is to make Chinese pastry, such as wife cake, egg yolk pastry, taro pastry and so on.

Friends who like to cook should be familiar with lard, which is the fat extracted from fat pork by boiling; the family practice is to heat it slowly over low heat and let the fat precipitate out slowly.

Here is a simple and practical home version of how to make lard.

The home version of making lard ------ Characteristics: white oil, simple method!

Materials lard, water

----- start making ------

The first step: material processing: buy back the lard cut into two 2 cm square diced meat, cleaned with water;

The second step: add water and slow cooking: add water to the pot, add the cut lard diced, open the high fire boil, after the water boils, be sure to turn to the minimum fire slowly! Simmering; to be gradually evaporated water, grease will slowly precipitate;

The third step: the collection of grease: ready to containers and metal spoons, with the slow precipitation of lard, metal spoons will be precipitated out of the grease containers, and to constantly stir the pot of the plate of oil diced meat, to avoid uneven heating of the plate of oil block; when you see the diced meat into a very small piece of the surface of the yellowing, you can turn off the fire, sheng out of the pan! The rest of the grease will be removed from the pan.

A few notes:

1, add water to prevent the oil due to direct heating, the meat is heated and burnt, so that the boiling lard will be more white and fragrant; add water to the amount of just missed the oil block shall prevail.

2. All the way to open a small fire, to avoid the fire is too big the dregs of oil scorched and destroyed the flavor and composition of the oil.

3, when the diced meat changes into a small contraction, you can turn off the fire, do not boil overcooked, will affect the quality of the simmering fat.

How to store lard:

Boiled lard, generally placed in the refrigerator can be refrigerated; you can also add a little sugar or salt before it solidifies, stirring and sealing long preserved without deterioration.