Had a visit to the street to see what kind of cooking oil we usually eat, the results of the majority of people eat soybean oil, canola oil, corn oil and other vegetable oils, but there is no one to say that eating lard, do not eat lard people nowadays?
In the past, the conditions in the countryside are very poor, usually eat vegetarian dishes, such as potatoes, turnips, cabbage, etc., lard is a good thing, with the flavor of meat, mom used it to fry vegetables, as if the addition of meat as fragrant, so the children who grew up in the 80s generally believe that lard is the most delicious oil.
However, nowadays people think that lard is too greasy and unhealthy to eat regularly, which is one of the reasons why no one eats lard.
In fact, from a nutritional point of view, only eat vegetable oil will lead to nutritional imbalance, should be eaten with animal oil, to get the fatty acid is more comprehensive, so lard is also to eat.
Lard comes with a natural meat flavor, can enhance the appetite, which is vegetable oil can not be compared, the most suitable for frying relatively light vegetables. In addition, lard has a high nutritional value, in addition to containing fat, but also contains a variety of vitamins, minerals, there is a deficiency, moisturizing, detoxification effect.
In addition to being used for frying, lard can also be used to make crispy snacks, steamed buns, make rice, etc., and in winter to prevent frostbite and chapped skin.
Lard is boiled with lard, nowadays there are not many people who will boil lard, most of them are the old people at home boil, young people do not master the skills, usually make the lard yellow, fishy flavor. Today, I'd like to share with you the correct way to boil lard.
When boiling lard, we all know to add salt, but salt does not remove the fishy flavor, so you need to add other seasonings. Simmering process, but also need to master a few tips, simmering lard can be as white as snow, flavorful, not a little fishy, 1 year will not be bad, like to eat lard quickly collect it.
Simmering lard
Prepare lard, salt, scallions, ginger, pepper, white wine, water.
Practice
1, boiling lard has three methods, namely dry boiling, water boiling, oil boiling, the simplest and most effective is the water boiling method. Pork plate oil clean, remove the pig hair, cut into 2 cm wide pieces.
2, the pot poured into the amount of water, lard cold water pot, add onion, ginger, cooking wine, blanch for 5 minutes, fish out and rinse.
3, add a bowl of water to the pot, pour the lard, boil and turn to low heat, continue to simmer for 5 minutes, the lard will slowly simmer out.
4, when the color of the lard becomes yellow, add green onion, ginger, pepper, white wine, simmer for another 10 minutes, lard shrinks, the color is burnt, turn off the fire, fish out the lard residue, green onion and ginger, and let it cool.
5, add the right amount of salt, a few soybeans, pour into a sealed container to save, put 1 year will not be bad.
What are the techniques for boiling lard?
1, lard can not be directly boiled, need to blanch, can remove blood, reduce the fishy flavor, boiled lard is fragrant.
2, simmering lard, you need to add onions, ginger, pepper, white wine, these 4, can deodorize and increase the aroma. Simmering with low heat, high fire simmering out of the lard color yellow, is fried.
3, save the lard, in addition to salt, but also add a few soybean, can prevent lard deterioration, save time. It should be noted that the hot summer to keep the lard refrigerated, can avoid the emergence of "haram flavor".
When boiling lard, in addition to salt, green onions, ginger, pepper, white wine, these four can not be less, lard can be white and fragrant, long put does not deteriorate, we learned?