Speaking of lard, I believe many friends have eaten it. There are also many friends who regard lard as daily cooking oil. Whether it is stir-frying or mixing soup, they will use a spoonful of lard to enhance the aroma.
lard, is one of the cooking oils extracted from pork fat. lard is the "fat" in oils, so it is usually white or light yellow solid at room temperature. The lard has a unique aroma, and it is particularly fragrant when used for stir-frying.
So is the lard that everyone loves the healthiest oil in the world? Some friends also think that the "lard residue" fried in lard will cause cancer when eaten regularly? With these questions in mind, Xiaochu will talk to you about some tips about lard today.
Is lard the healthiest oil in the world?
First of all, lard is called the healthiest oil in the world, and this statement is relatively reliable. And in the 2018 BBC evaluation proved that lard is one of the healthiest foods.
Lard is a cooking oil extracted from pork. Especially in the era of my parents, lard was basically used instead of the current vegetable oil for stir-frying. The processing of lard is very simple and does not have any additives or other ingredients.
The ingredients of lard mainly include about 40% saturated fat, about 50%-60% monounsaturated fat, and about 10% polyunsaturated fat. Among them, monounsaturated fat is a relatively healthy fat, which is beneficial to health. In addition, lard also contains a variety of vitamins, so it is still beneficial to the human body to eat it in moderation.
However, when processing lard, you should pay attention to the reasonable method, and do not over-boil or eat too much; the amount of lard consumed every day is recommended to be controlled at about 25g. At the same time, it can also be eaten alternately with other vegetable oils, which is more conducive to the body's absorption of different nutrients.
Will long-term consumption of "lard residue" cause cancer?
If you like to eat lard, then lard residue will definitely be eaten frequently. Especially after refining lard, sprinkle some salt on the oil residue, or fry with lard residue directly, and the taste is really delicious. lard residue is after boiling lard, and the remaining solid lumps are extracted are lard residues. Lard residue is delicious, so it’s okay to eat less, but eating it regularly is still unfavorable to the human body.
lard residue contains a large amount of animal fat, and its fat belongs to saturated fatty acid , that is, stearic; if consumed frequently in excess, it is easy to cause obesity and can also increase cholesterol. In addition, lard residue is a substance with relatively high carbon content. When decomposing the heat, if it cannot be fully burned (oxidized), a carcinogen called " benzopyrene " will be produced. Long-term consumption is still not conducive to health.
and when boiling lard, it usually takes a long time and the temperature is relatively high. When the oil temperature of is as high as 200℃, a large amount of peroxide and other carcinogens will be produced; the burnt oil residue will also produce tar, dimethylnitrosamine and other carcinogens.
So will "lard residue" cause cancer? There is still this risk in the above. The lard residue is delicious, so it is recommended that you try to eat as little as possible or not.
How to boil lard and is white and fragrant?
[Boil lard]
[Ingredients]: Pork oil , water, sugar, salt
[Production steps]:
1. When choosing pork oil, try to choose the kind of white and soft ones without choosing the ones with blood. Be sure to choose good quality pork butter, otherwise the quality of lard will be very different.
2. Clean pork oil with warm water, without boiling water or too cold water. Then cut it directly into relatively even pieces.
3. Put all the cut pork oil into a clean pot and add half a bowl of water; turn on the heat first, turn on the pork oil with a shovel, and evaporate the water in the pot over high heat.
4. Wait until all the moisture has evaporated, the liquid in the pot should be clear at this time.If it is still turbid, it means there is still moisture. Don’t worry, boil it for a while. After the oil starts to be discharged, you must turn to low heat and slowly boil the oil. You must be patient in this process and keep turning to avoid pasting the bottom of the pot.
5. Prepare a leaky net and a spoon, filter the boiled lard with a leaky net, and then directly put it in a ceramic container or stainless steel basin prepared in advance. Remember not to use glass containers, it will easily explode!
Then add a spoonful of salt and sugar to the lard, stir evenly and then put it aside to cool. The remaining lard residue can be mixed with a little salt and then eaten, but it is also recommended that friends not eat too much at once~
Add water when boiling lard. The purpose is to achieve the effect of " boiling frog in warm water", so as to avoid the pig oil being burnt at high temperatures, which is healthier; the second is to allow the water vapor to evaporate away the fishy smell of the pig oil itself. So when boiling lard, try to add some water to make it. And you don’t need to cover it when boiling, otherwise the fishy smell will not be dissipated.
