I still like to use bought lard, which is white and bright. When I boil the lard myself, it feels a little yellow and not white enough. It may be because the heat is too high, or there may be impurities in it, etc. So how do you boil lard to make it white and fragrant? Let’s take a closer look below! Why is the lard not white when boiled?

1. It may be caused by the fire being too high when boiling and it becomes mushy. It should be simmered over low heat, otherwise the oil residue will burn. If the amount is large, you can add some water at the beginning.

2. It may be that the pot was not cleaned when boiling, and impurities were mixed in the lard, so the lard that came out was not white. What to do if the lard turns black

If it has been placed in the fresh-keeping cabinet and has become solid, and it has turned black and this is the only way to go, then take out the white lard on top and leave out the remaining lard. Throw away the next layer of lard with black impurities.

While it is boiling, the oil becomes burnt and turns black. You can try when the lard is about to reach its solidification point. Put the oil into a basin and use a rolling pin to stir it quickly clockwise. The more it is stirred, the whiter it becomes. What is the color of lard?

Lard is actually pig fat, and its identification can be distinguished by its color. Usually the color of real lard is white or yellow-white. It also has a special lard aroma, and this kind of animal oil is more fragrant than the vegetable oil that people often eat, and it can bring people more appetite. How to make a bowl of clear and white lard

1. Buy the lard, wash it and control the water. (To cook lard, it is best to buy lard from a pork stall. The oil yield is high and the cost is low. Or you can use fat pork fat.)

2. Cut the lard into cubes and put it into the pot. (If it feels difficult to cut, you can freeze it in advance to prevent the knife from slipping and cutting into your hands.)

3. Cut the pork suet into cubes and put it into the pot. (If it feels difficult to cut, you can freeze it in advance to prevent the knife from slipping and cutting into your hands.)

4. Do not cover the lid, use low heat, and heat continuously. (When the water is not boiled dry, the liquid will be white. When the water evaporates, the oil begins to precipitate, and the liquid on the edge of the pot will appear light yellow.)

5. The diced meat gradually becomes smaller and the water evaporates. , the oil precipitates and the liquid becomes crystal clear.

6. When the oil residue turns light yellow and basically shrinks, turn off the heat, scoop out the oil with a spoon, and filter the oil residue with a filter. (The container must be high-temperature resistant. It has a lid and is easy to store. If the container is not resistant to high temperatures, you can just let it cool in the pot before filling it.)

7. Leave the lard to cool and seal it , just store it in the refrigerator. (If you can’t finish it all at once, you can freeze it for storage).