Lard:
lard saturated fatty acids more , so it can also appear solid at room temperature. structure is more stable , and nutrition is not easy to evaporate and lose ; is more suitable for high-temperature cooking such as frying and frying; is more fragrant and can provide the body with necessary fat and calories . Disadvantages of
lard:
6 lard has higher fat content . Too much consumption will increase the risk of obesity , and is not conducive to cardiovascular health .
Why is it okay for the older generation to eat lard, but now they have great safety risks?
In the past, technology was not developed enough, and many people were engaged in physical labor . Lard can provide more energy. Although eats more , consumes faster , and will not cause fat accumulation ; Now, people's exercise volume has greatly reduced and consumes less . Too much lard can easily accumulate in the body, so is not conducive to healthy .
Summary:
lard itself has no problem, it is a healthy edible oil, but it cannot be eaten for a long time and in large quantities. It is best to control it to 25-30 grams per day. If you eat too much, it is best to consume more exercise to avoid fat accumulation; if you have cardiovascular disease, eat as little as possible or not to eat lard; in addition, vegetable oil should also be eaten in different varieties, which is more conducive to nutritional balance.
How to boil a pot of white, fragrant and fishy lard?
Specific method:
1. Plot the onion, ginger, green onion, and celery all over. Cut it into pieces and slice it. Slice it in slices. After a while, remove the fishy smell and use .
2. Pork oil Cut into even small pieces, put it in cold water and boil it, pour some high-alcohol liquor to remove the fishy smell, and remove it cleanly once the pot is opened to avoid oil. Then rinse off the foam with clean water, then repeatedly rub it with salt to remove the impurities on it, so as to avoid the lard that has black residue and odor of . Finally, rinse it with warm water and set aside, and it cannot be washed off with cold water.
3. Wash the pot, scoop two spoons of water, and add a small spoon of salt. The salt can not only improve freshness and remove fishy smell, but also make the lard taste more delicate. After boiling on high heat, turn to low heat, add pork oil, stir-fry and refine slowly. The most convenient way to refine lard at home is to use water to control the temperature. The refined lard is still white and has no odor. Low heat throughout the whole process and slowly simmer the water. The water evaporates too early, which will affect the oil yield.
4. At first, the milky white ones are boiled, because there is water inside, and it will become clearer as it keeps heating. When you are patient, boil the oil residue until it is slightly dry, and the oil color will be very clear and transparent.
5. At this time, put onions, ginger, green onions, celery and other auxiliary ingredients to remove fishy smell and enhance the aroma. Continue to boil over low heat to allow the fragrance of the auxiliary ingredients to be integrated into the oil, and at the same time suppress the fishy smell and odor . Stir in low heat throughout the whole process and stir frequently to avoid oily color and yellowish and black.
6. After the ingredients are dried, make it into a furnace core fire. Continue to soak for a while, release all the fragrance until the onion and ginger is fried until the fragrance is dried and golden, turn off the heat and remove it. Our lard will be refined.
7. Finally, drain the residue with a dense leak, the oil color is transparent and clear, and the fragrance can be smelled through the screen.
8. Look at the color after natural solidification. It is snow-white and delicate, and it is clear at a glance, which is silkier than Dove.Among them, plus salt scrub , plus water to boil , plus onion and ginger and other auxiliary ingredients to remove fishy smell and increase the fragrance . is the key to lard being clear and transparent, fresh and fragrant, not yellowing, and not black !
Answer: Why do you need to add water to boil lard?
Because the melting point of lard is close to the boiling point of water , the water continues to evaporate during the heating process of . can keep the temperature in the pot , is convenient for oil production, clear color, no yellowing or blacking; if is directly boiled , as the temperature continues to rise, if is not controlled well, the lard will turn yellow, even black, and affect the oil production rate .
First food editor: Xiaoya
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