Essential pastry: Lard(su pi dian xin bi bei zhu you )

Essential pastry: Lard

Introduction:

"Lard plays a very important role in the heart of Chinese style pastry, especially in the heart of crispy pastry."

Production steps:

Step 1: scrape off the dirt on the surface with a knife, take off the fat part and cut it into strips.

Step 2: place the pan on the fire, pour in the lard, and fry over low heat.

Step 3: after the oil comes out of the pot, boil it slowly over low heat. Use a shovel to shovel the lard from time to time to make it evenly heated.

Step 4: prick chopsticks on the oil more, which can make the oil squeezed fully and shorten the time.

Step 5: take out the oil residue from the refined lard, filter it, add a little salt and sugar, and cool it.

Materials required:

Pork: moderate

Salt: right amount

Sugar: right amount

Note: 1, boil lard raw materials preferred lard, that is, the pig belly that piece of white fat block, with it boil oil, less oil residue, high oil yield. 2. Lard storage time should not be too long, especially in summer, it is easy to contact with the air and oxidation, resulting in rancidity. The rancid lard is not suitable for eating. 3. Adding a little sugar and salt after lard cooling can not only increase the flavor of lard, but also prevent deterioration. 4. Under the condition of not excessive intake, lard has the function of tonifying deficiency and moistening dryness. 5. Lard is high in calories, so it is not suitable for the elderly and the three high population.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: other

Chinese PinYin : Su Pi Dian Xin Bi Bei Zhu You