Refining lard as white as milk(qing song lian zhi se ru niu nai ban ru bai de zhu you qiao lian zhu you )

Refining lard as white as milk

Introduction:

"Generally, I use vegetable oil to stir fry dizzy vegetables at home, but I use lard to stir fry pixel vegetables, so the taste of vegetables is more fragrant. In addition, it's better to use lard when you have a baby's vegetable at home, because lard has high content of vitamin A and vitamin D, and contains less fat than butter, which is more suitable for people who lack vitamin A and children. Lard is sweet, cool, non-toxic, tonifying, moistening and detoxifying; compared with general vegetable oil, it has irreplaceable special flavor and can enhance people's appetite. Especially when it matches with radish, vermicelli and bean products, it can get delicious taste which is difficult to achieve with other seasonings. Lard contains a variety of fatty acids, saturated fatty acids and unsaturated fatty acids content is equivalent, almost equal, with a certain amount of nutrition, and can provide very high calories. The digestibility and absorption rate in human body is high, up to 95%, but it is not suitable for the elderly, obese and patients with cardiovascular and cerebrovascular diseases, exogenous diseases and diarrhea. The magic of lard: 1. Steam steamed bread into a small piece of lard, steamed bread puffy, white, sweet and delicious. 2. Add lard and a little salt to make the cooked rice soft and delicious. 3. Wash and dry the iron pot, and then apply some animal oil to prevent rust. 4. If you don't wear shoes, rub some animal oil on them and store them in a cool and dry place to make them smooth and soft. "

Production steps:

Step 1: prepare the lard. I usually buy this kind of lard. The refined oil is more fragrant. You can also use pig fat directly. The refining method is as follows. I use this method, generally a kilo of pork can be refined into seven to eight taels of lard.

Step 2: wash off impurities in lard and drain.

Step 3: cut into strips.

Step 4: cut it into small pieces.

Step 5: put the sliced pig oil into the pressure cooker, cover the lid, and press it for 10 minutes on high heat, then press it for 5 minutes on low heat (the pressing time can be controlled by yourself, because the amount of pig oil or pig fat you put is different. Generally, when pressing with high heat, the pressure cooker can be turned down and pressed for 1-2 minutes when the pressure cooker is not steaming or steaming).

Step 6: after the pressure cooker is cooled, open the lid and stir the oil residue gently with a spatula.

Step 7: take out the oil residue with the leaky net. At this time, squeeze the oil residue and drain the oil.

Step 8: oil residue can be used to stir fry vegetables, or stir fry with chili and garlic, very fragrant.

Step 9: This is lard that has been drained. Oil is usually golden when not cooled. For example, the refined oil in winter will naturally freeze into floating white at room temperature. In other seasons, when the lard is cooled to below 70 degrees, it can be frozen into milky white solid in the refrigerator.

Materials required:

Lard: 3 jin (or pig fat)

Note: 1, when buying lard, should choose thicker, texture is white, less impurities. 2. The refined lard is usually put in the refrigerator for a year. 3. When refining with pressure cooker, if you are not sure of the time, you can turn on the high fire first, and then turn off the low fire when there is a small gas, until there is no gas (generally no more than 20 minutes).

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Song Lian Zhi Se Ru Niu Nai Ban Ru Bai De Zhu You Qiao Lian Zhu You