Kitchen tips: homemade white lard for rice cooker(chu fang xiao miao zhao dian fan guo zi zhi xue bai zhu you )

Kitchen tips: homemade white lard for rice cooker

Introduction:

"Cooking lard, in fact, there is no technical content, I believe everyone will, and everyone has a different method. My favorite method is to boil lard in an electric rice cooker ~~It's the so-called "lazy people have lazy moves". There's no way. In the final analysis, it's not all forced out... Cooking lard with electric rice cooker has many advantages! You see, the first advantage is that you don't have to worry about the fire, just throw the cut oil into the pot, close the lid, press the cook button, and then you're done.. Just wait until it automatically becomes the state of heat preservation, open the lid and repeat the operation once (or several times). Second, naturally, the rate of cooking lard is high and the quality is good.. It's really snow-white. It's very clean! I remember when I was a child, my mother would boil lard at home, but the color of lard was light yellow. It's no problem to take it to eat. But if you use it to make snacks, it will inevitably affect the color and beauty of the finished products. Thirdly, it is not wasteful and easy to clean. Nowadays, the inner liner of electric rice cooker is usually coated with non stick coating. After cooking lard, the little oil in the pot can be directly used for cooking.. When cooking, add a small spoon of oil, the cooked rice will be more fragrant! Of course, if you don't want to keep the bottom oil, then cleaning is relatively convenient! Well, after boasting, let's talk about how to use electric rice cooker to refine lard! (it's really super simple!) "

Production steps:

Step 1: prepare the material for cooking lard;

Step 2: clean the outside of the oil, then dry or air dry the surface as much as possible, and then cut it into pieces. It doesn't need to be very small. In the process of cooking lard, it will shrink by itself. Ginger peeled and cut into thick slices, about two pieces on the line;

Step 3: pour the sliced oil into the inner liner of the rice cooker, then add ginger, and then add a little water;

Step 4: select "ordinary cooking" program, press the button, you can do other things. When you hear the sound of "pricking" in the pot, open the lid of the pot and turn over the oil, it won't stick to the bottom;

Step 5: when the electric cooker is automatically adjusted to the heat preservation state, open the lid, you can see that the oil in the pan has become transparent, and the volume has become smaller. Let's take out the inner bladder and let it cool a little (at room temperature, about a few minutes, you can take out the ginger in the middle), then put it back into the electric rice cooker, select the cooking procedure again, press the button and continue to do other things;

Step 6: repeat this process until the oil in the pan has become very small and golden (I seem to have done two cooking procedures);

Step 7: at this time, the oil in the board oil has been basically extracted. Use a leaky spoon to take out the board oil residue (here you can use a spoon to press the board oil residue, and the oil will drain more thoroughly), and put it in a bowl;

Step 8: cool the lard in the pot until it is not hot, then pour it into the container;

Step 9: wait until it's completely cooled, the lard will turn white, and then seal and refrigerate or freeze.

Materials required:

Lard: 980G

Ginger: two

Water: a little

Note: 1. Refining lard, I like to use lard, oil rate is relatively high and convenient. Of course, you can also use the fat removed from the meat when you sell meat; 2. Wash the oil with clean water, but it's better to dry the surface water after cleaning; 3. When refining lard, add a little water in the pot, the lard will be more white; 4. When refining lard, you can add some salt according to your own preference. I'm used to adding nothing. 5. Don't waste the residue of lard. It can be used to make pies or stir fry vegetables, all of which are delicious. 6. The refined lard can be stored for about one month in a sealed refrigerator, and it will last longer if it is frozen.

Production difficulty: simple

Process: others

Production time: several hours

Taste: other

Chinese PinYin : Chu Fang Xiao Miao Zhao Dian Fan Guo Zi Zhi Xue Bai Zhu You