To make lard, just adding salt and ginger is not enough!

You need to add some lard, lard is fragrant and white in color, and is more delicious. It is an indispensable item for home cooking. If there is no oil in the meal, the taste will be dry and astringent, and it will not taste good.

Nowadays, all the oils we eat at home are barreled oils, such as soybean oil, rapeseed oil, peanut oil, sunflower oil, etc. These are all vegetable oils.

For balanced nutrition, it is recommended to eat animal oil and vegetable oil together. The most common animal oil is lard.

Using lard to stir-fry vegetables has a more meaty aroma than ordinary vegetable oil, especially when used to stir-fry vegetarian dishes, the texture and taste are better.

When I was a child, my mother often bought some pig fat and made it into lard, which resulted in a large pot of fragrant lard and a large amount of lard residue. The lard residue tasted very delicious.

Now when I sell pork to make lard, the oil has a pasty smell and is not white in color.

I found some methods on the Internet and said that just adding salt and ginger would be enough, but the effect was not very good and the taste was weird.

I have an uncle who has been a chef in a restaurant for more than 20 years. He often uses lard in cooking, so I asked him for some experience.

The uncle said that when refining lard, you need to add not only salt and ginger, but also some white sugar, which can lower the boiling point of the lard. In this way, the refined lard will be more fragrant and whiter in color, and the white sugar will play the role of "flavor enhancement".

"Color enhancement" effect.

————Refined lard————Materials: lard, salt, ginger, sugar.

The first step of the production method is to buy fresh pork suet, sprinkle a spoonful of salt on the pork suet, then "scrub" all the pork suet with salt by hand, and then wash the pork suet with clean water. Rubbing with salt can wash it well.

Cleaner, then cut the lard into small pieces with a knife.

Step 2: Take the pot, pour a spoonful of water, then add ginger, then pour in the suet cubes, and refine over high heat.

When the suet is first added to the pot, you need to stir it continuously with a shovel. When some oil is refined, add 2 tablespoons of sugar and keep refining over high heat.

Step 3: After refining over high heat for 5 minutes, switch to medium heat and continue refining, allowing the pork suet to come out slowly to avoid burning the suet over high heat.

Step 4: When the lard is fried into golden brown, add half a bowl of hot water to the hot oil. Remember it is hot water!

Then switch to high heat and simmer the suet until shriveled lard residue remains. Turn off the heat, take out the lard residue and keep it. It can be used for cooking, making buns, and dumplings.

Step 5: Refin the lard well and let it cool naturally. When the temperature drops, add some salt to the lard and mix it evenly with a shovel. Adding salt can make the lard last longer and prevent the growth of bacteria.

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Step 6: In summer, lard will still be liquid after it drops. Find an open box with a lid and pour the liquid lard in to save it. In winter, lard will solidify automatically. When cooking every day, use a clean spoon to scoop out a little.

A spoon will do.

The lard made by this method is very fragrant for cooking. Eat it with vegetable oil and lard every day. Although it can be stored for more than half a year, it is still recommended to eat it within 3 months.

————Tips for refining lard————① When refining lard, cut the lard into small pieces and then add some sugar to “enhance the flavor and color”.

② When refining lard, you need to add clean water at the beginning, and then add hot water once. The lard produced in the end will be thick and white, and will not have a pasty smell. You must heat the water, otherwise it will fry the pan.

③After the lard is refined, add a spoonful of salt to sterilize it and keep the lard longer.