Hand made private dish with heart blue(xin lan shou zhi si fang cai bai ru ning zhi de zi lian zhu you jiu xiang chi kou an xin jian kang you )

Hand made private dish with heart blue

Introduction:

"Xinlan likes to eat vegetables fried with lard. A little lard can give ordinary vegetables magical taste. Heart blue also like to boil their own lard, because the current food safety problems, or boil their own oil at ease. Bai Juyi has a poem that "hot spring water washes and coagulates fat". I think old man Bai must have survived lard. People without life experience will never use the word "Congzhi" to describe Yang's fat body Generally speaking, people will use plate oil to boil lard, because it is economical, low price and high oil yield. One jin of plate oil can boil eight liang of lard. But the heart blue felt that the oil is not safe, all a lump of frozen things, heart blue will intuitively doubt his composition, ha ha, forgive heart blue is not good frozen goods. So heart blue like to buy fresh pork, the fatter the better, with a knife off lean meat and skin, with the rest of the fat boil oil. The oil boiled out is as clear as water and mellow as a nose. It's much stronger than the oil boiled out from suet, but the oil yield is low. A kilo of streaky pork can only boil five to six taels of lard, and the price of streaky pork is higher than that of suet. That's noble So once Xinlan is ready to boil oil and go to buy meat, the butchers will look at Xinlan suspiciously, thinking: "this boy is as good as a ghost. He usually buys pork in small plates, and the meat must be divided into more than five layers. What's the matter today? What's the personality explosion? be in drink?? Or are you testing me? " He quickly pretended to be enthusiastic and said, "brother, these five flowers are not good. I'll keep them for you. Look, they're here. I'll sell it to someone else. " Depressed, right? No, what Xinlan wants is the saying of Shifu: "yes, you see, the meat is so fat. Why don't you make it cheaper, Shifu?" The master of meat Hehe, the heart blue is still the same as the ghost. What? Do you think lard is unhealthy?? Professor Ximu said: lard is the healthiest. You see, our ancestors couldn't eat salad oil and blend oil before. Fried vegetables are lard and rapeseed oil. It seems that our ancestors have a much lower chance of getting all kinds of strange diseases than us... "

Production steps:

Step 1: wash the streaky pork for use

Step 2: remove the skin and lean meat of pork and cut into small pieces of fat diced meat

Step 3: put water in the pot, put diced pork into the pot, bring to a boil over high heat, and turn to low heat

Step 4: water boiled dry, fat out of oil, ginger and onion under the knot

Step 5: slow boil over low heat, pay attention to the state of scallion knot, do not boil paste

Step 6: when the amount of oil is large and the oil residue is small, take out the scallion and ginger slices, squeeze the oil residue with a pan spoon until the lard is completely boiled out, and then start the pot

Materials required:

Pork: 1000g

Water: 50g

Congjie: appropriate amount

Ginger: moderate

Note: 1. Buy Wuhua big fat meat, the fatter the better, do not love rice, because the oil boiled out of Wuhua, no matter from the color, aroma, quality, taste, all surpass more than one grade of suet. 2. The skin of meat must be clean, lean meat can stay some, this kind of cooking oil residue is very delicious. 3. Boil the oil with a small fire, so that the oil will not have a burnt taste, and the oil must be clean White 4. The size of the fire control can be observed from the state of onion knot, onion knot is not scorched, oil temperature is just right 5. First boil with water, can ensure that the temperature is not high, will not damage the nutrition of lard 6. Boiled lard, when the temperature drops to 70 or 80 degrees, the next point of sugar and salt, longer shelf life 7. Lard can fill deficiency, Runzao, detoxification, can cure visceral dryness, bad stool, dry cough, skin Skin chaps, etc

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Bai Ru Ning Zhi De Zi Lian Zhu You Jiu Xiang Chi Kou An Xin Jian Kang You