Boiled lard(ao zhu you )

Boiled lard

Introduction:

"I remember eating lard when I was a child. Things have two sides, lard also has the effect of brain, bowel, as long as the right amount is not too much. Take a closer look at all kinds of oils on the market. Most of them contain additives and genetically modified ones. If you have time to make some fried vegetables with lard, it's much healthier than those oils! "

Production steps:

Step 1: 1. Put the fat on the meat and clean it.

Step 2: 2. Cut the fat into 2-3cm square pieces.

Step 3: 3. Put it in the pot.

Step 4: 4. Add half a bowl of water, boil over high heat, and then turn to low heat to boil slowly (the purpose of adding water is to prevent the meat from being heated suddenly and becoming scorched). The lard boiled in this way is whiter and more fragrant after cooling. When the water boils, turn to the minimum heat and boil slowly. You will see that the water gradually disappears and the oil gradually increases.

Step 5: 5. After boiling for a period of time, the diced meat can be shrunk into small pieces, yellowish, and can't survive.

Step 6: 6. Cool the oil thoroughly.

Step 7: install

Materials required:

Fat: 500g

Water: moderate

Note: 1. The whole process is a small fire, to avoid the fire is too big, oil residue zoom and damage the taste and composition of the oil, the whole process does not need to cover, only in the beginning when the oil is small, stir a few times, to avoid uneven heating. Take out the oil residue, cool the oil thoroughly, and then pour it into a container to seal and refrigerate (do not pour the residue at the bottom of the pot). 2. If you can't eat it all at once, you can freeze it in bags.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Ao Zhu You