Sichuanese like to eat lard and put lard when cooking; Eat noodles with lard. Sichuan people's superb application of lard has been used in many dishes. Therefore, boiling lard is a very common thing in Sichuan. Every time our family cooks lard, it is a few large pieces of suet, which can make people tired to death. Many people think that cooking lard is very simple and easy, so the flavor of the cooked lard is not strong enough, and some people can't even eat it directly in the noodle bowl, because the lard they cooked is still pig oil and must be fried in the reverse pot before eating it. Why do you say you are tired of cooking lard? So how to cook lard is delicious?
What is "boiling" lard? Some people say that boiling lard is the same as fishing, so you should be patient. Yes, it takes patience to boil lard. From washing dish oil to boiling lard, it takes patience and time. The key to boiling lard is "boiling", not frying or frying. Boiling lard is divided into two parts, the first part is cooking plate oil, and the second part is cooking lard. Many people just burn the first part of the suet, and after boiling the lard, they feel that they are done, lacking the process of burning lard in the second half. Therefore, boiled lard can't be eaten directly in a noodle bowl or plate. This lard must be cooked in a pot before it can be eaten. Otherwise, it's easy to have diarrhea. So how can lard be "boiled" to taste good? Let's take a look at the steps needed in these two parts!
—— "Boiled lard "—— Main ingredient: large slab oil 1.
Seasoning ingredients: a handful of dried red pepper, water, 2 teaspoons of salt.
Production method:
? ①: Carefully clean the suet first, mainly the blood vessels, fascia and lymph nodes on the suet. These things must be carefully cleaned. Then it can be cleaned and drained. Finally, cut the suet into pieces.
? ②: After the pan is cold, put the suet into the pan, stir-fry it with high fire until the lard in the suet begins to seep out slowly, then slowly boil it with low fire, grab a handful of dried red peppers and put them into the pan until the oil residue in the pan becomes golden and firm, and take out the oil residue with a colander. If you want to add some vegetable oil to lard, you can start by eating mixed oil. )
? ③: Put a bowl of clear water and continue to boil it with high fire until the lard in the pot turns pale yellow. Add 2 teaspoons of salt and stir well. Turn off the fire and filter the lard with a fine colander to filter out the residue inside. After the lard is cooled, it can be sealed and stored.
The answer to the problem of boiling lard: What are the benefits of putting blood vessels, fascia and lymph nodes on suet?
A: There are many foreign bodies on the suet, and there is blood in the blood vessels, which will smell fishy when brought into lard. When the fascia is cooked in the oil residue, the oil residue tastes soft, and it is not delicious or fragrant. Lymph nodes belong to things that must be cleaned up. There is something in the suet, and many people have not cleaned it up. This food is not delicious. Therefore, every time we cook lard in the early stage, we should clean these things before lard comes into contact with water. These things are easy to find before they touch water.
The second question: how to clean the plate oil before it can be cleaned?
Answer: Cleaning the pan oil is also very particular, not simply cleaning it with water. Instead, soak it in boiling water, and then add clean water to maintain a relatively high temperature. Because suet is a greasy thing, it is very sticky when sold, and it is easy to stick a lot of things. These things must be washed off with boiling water, and the greasy layer on the surface of the plate oil will be whiter after washing with boiling water.
Three questions: why do you want to slowly boil sheep fat with small fire and dried red pepper?
A: Many people don't like to add dried red pepper when cooking lard. The lard they cooked often smells a little fishy and is not thoroughly cleaned. Therefore, I personally suggest adding a spoonful of dried red pepper to make the smell clear. When cooking suet, you must use a small fire. After the outer layer of pig oil is fried by fire, the sheep fat should be kept low, so that the sheep fat can fully penetrate into the lard inside to ensure the maximization of lard.
Four questions: why do you want to add a bowl of water to boil it once after frying?
A: Many people don't do this step, thinking that the lard will be cooked after the oil residue turns golden yellow. In fact, such lard belongs to pig oil, not cooked lard. This lard can't be put directly in the noodle bowl, but needs to be fried before eating. Because the oil residue turns golden yellow, it proves that the temperature in the pot is already very high. At this time, it is easy to produce a burnt smell by continuing to fry lard. Therefore, we need to add a bowl of clear water, cool it and cook lard again, so as to cook lard, and the taste is more intense. Some people may say that the oil added to the clear water pot will explode! Yes, if you put a little water in the pot, it will explode. If you put it too slowly, it will explode. But if you pour a big bowl directly into the pot, it won't explode, because if you lower the oil temperature once, there will be no possibility of oil explosion. So be quick and decisive.
Five questions: How should lard be preserved after cooling?
Answer: If the lard is not boiled in the second step, it will be easy to get hairy if it is not sealed well, and it will not be stored for a long time. But if it is through the second part of the operation, such lard is not easy to deteriorate, even if it is not well sealed. It can also be kept for a long time. This is the importance of the second part of the operation.
-Share the skills of "boiling lard"? Tip 1: Wash the plate oil with hot water, or you can boil the water and let the plate oil pass through the boiling water.
? Tip 2: You can cut the floor oil into large pieces. After all, after lard is boiled, there is little oil residue.
? Tip 3: When burning plate oil, don't worry, stir while burning to prevent the pan from sticking and burning.
? Tip 4: When cooking lard, act quickly and don't hesitate to prevent the oil from exploding.
? Tip 5: Before the lard comes out of the pot, it is best to have a small colander to filter out the oil residue and pepper inside, so that the lard will be very white.
—— Summary at the end —— The key to cooking lard is cooking, and both parts should be done, especially the second part, which many people will forget or won't do. Lard is the only oil that we can cook at home. It is rich in flavor and has a wide range of uses. Have you prepared the lard for Mid-Autumn Festival?