A list of the contents of this article:

How to refine lard, tell me in detail if you know it.

1. You know, you have to absorb heat when hydrating into steam, so that the temperature of lard in the oil pan will not rise very high, and some of the harm mentioned above will not happen. Of course, when boiling lard, the amount of water added should not be too much. About 1 jin of lard is enough for a small bowl of water. If there is too much water, the oil has been boiled and the water has not been gasified yet, which is not good. Because water can speed up the conversion of lard to "ha".

2. Adding water can not only make the color of lard more white and bright, but also make the lard oil heated evenly. The water will slowly evaporate in the process of boiling, so don't worry about the moisture in the lard. The third point in picture 4 of the article is the heat. When the lard is just put into the pot, it is boiled over high heat. Turn the heat to a low heat in the later stage of boiling, and turn off the heat until the oil residue turns golden brown. Lard in liquid state is golden yellow, while lard in solid state is snow white.

3, boil lard steps: select fresh and surface dry lard, soak in clear water for 1 and a half hours, the amount of water to submerge lard, and then put some pepper to fishy, soak out the residual blood. When the lard is soaked, remove and drain, then cut into pieces of about the same size. Because when boiling lard, those that are cut too small will scorch off prematurely, while the big ones are not ready yet.

4. First, chop the spring onions and set aside, the lard needs to be cut into small pieces, and then use the meat grinder to make the stuffing. Part of the lard is refined in the pot, the oil residue is filtered, and the refined lard is taken out and set aside. Then mix the lard stuffing with chopped onions, salt, monosodium glutamate, chicken essence and thirteen fragrances, then add cooked lard and stir well, so that the filling of the pastry is ready.

5. Add yeast and noodles, knead the dough for a while, make sure the dough is strong, and place it in a warm place to ferment the dough. The fermented dough is rolled into a square, folded several times, folded and then rolled long, in order to crisp the layer and finally roll into a circle. Sprinkle the pastry with a layer of pastry, then fold it and roll it into a circle.

How does lambboard oil boil?

First of all, do not put oil in the pot, wash the lambboard oil directly and put it into stir-frying. At first, there will be some water from the lambboard oil. Continue to stir-fry until the water has evaporated, the lambboard oil will begin to produce oil, and then turn down the heat. Let the lambboard oil slowly refine the oil over a low heat. When the oil residue in the pot is dry and yellow, it means that the oil has been exhausted, and the fire can be turned off at this time.

Cut the lamb oil into small pieces. Put the heat in the pot until the white completely disappears, and the process is constantly stirred. Prepare a bowl of chili noodles with red oil and put in some salt. After the oil is boiled, set it aside for a while, not too hot, and then spill it on the chili noodles. Pour the oil into the chili noodles, stir well with chopsticks and cool. Pour the rest of the oil into the chili noodles, pour it into another clean bowl and cool it into two bowls of lamb oil.

Step 3 next, put the chili sauce into the oil, heat the oil over medium heat, pay attention to stir the bottom of the pot to avoid paste, wait for the oil to boil over medium heat and continue to cook for 20 minutes. During the period, you should often stir the bottom until the chili sauce changes from bright red to dark red and when you can smell the mellow smell of sheep oil, you can add some edible oil and two tablespoons chicken essence to eat.

After the pot is hot, put the prepared lambboard oil into the pan and stir-fry constantly. We need to fry the moisture in the lambboard oil. When the moisture in the lambboard oil is completely evaporated, we find that when the oil begins to appear in the pot, turn the heat and boil slowly, and pay attention to constantly turning the lambboard oil, so that the oil in the lambboard oil can be extracted completely.

Turn down the fire at this time. Let the lambboard oil slowly refine the oil over a low heat. When the oil residue in the pot is dry and yellow, it means that the oil has been exhausted, and the fire can be turned off at this time.

When making soup, be sure to keep it boiling, otherwise the broth is light and milky. When cooking, add the right amount of lambboard oil, and boil and melt, the soup will be more fragrant. 1000 grams of raw mutton, 200g of honey, 200g of dried Rehmannia glutinosa, 200g of return to body, 200g of Chuanduan, 100g of Achyranthes bidentata, 50g of Shangbeimao. Preparation method (1) peel mutton, remove fat and fascia, wash and cut into slices or shreds.

How does the suet melt quickly when it freezes?

1. First of all, soak the bought lard in clear water, this is because the bought lard is frozen and soaked in cold water to thaw the effect of soaking and then cutting it into blocks with a knife. Then put the gas stove on the iron pot, add a small amount of water, and then put the chopped lard into the pan and stir well with a spoon. Then turn the heat to low heat to make lard, and remember to keep stirring with a spoon to avoid pasting the pan.

2. If you have more fresh suet, you can consider cryopreservation. Before freezing, it is recommended to cut the suet into blocks or strips of appropriate size so that it can be removed when in use. It is recommended that the cryopreservation time should not exceed 3 months. When you need to use frozen suet, you can remove it directly and thaw it at room temperature for at least 30 minutes. The thawed suet can be used directly without having to cook it again.

3. It depends. If you boil it by yourself, but it solidifies slowly, you can eat it naturally. As long as pork comes from regular sales channels, then the boiled lard can be eaten normally. And if you buy it, you may have bought inferior lard.

4. If you are pure, you will keep it for a relatively long time.) I have experience with this. Lard (moderate amount, not too much, otherwise eating too much is bad for your health) is used to mix with vegetable oil (1: 4 or 5) to stir-fry vegetables (put a little animal oil when cooking, and then add vegetable oil when it is heated to give a fragrance. At the same time, it can put dried chili peppers, prickly ash seeds, etc., when the temperature is getting higher and higher, stir-fry the vegetables quickly, put salt out of the pot) has a different flavor.

5. Raw lard can be cut into large chunks and frozen in the refrigerator. It will not last long at constant temperature. Mature lard will be refined in two days. Cooked lard can be frozen, or stored in a cooler place in a storage box. If you still have lard in your home, put it in the refrigerator and freeze it. When necessary, cut it into small pieces and refine it into lard at any time.

6, lard is a kind of lard, it is different from the source of lard that people usually see, it is made of fat on pig belly, and usually it is a board after processing, so people are used to call it lard.

How do you boil lard? I don't know how to boil lard.

1, cut the fat pork or lard into the pot, heat first, then change the oil to a low heat, slowly boil until the lard residue is scorched yellow and no oil is taken out, and the oil can be left in the pot to cool.

2. Main ingredients: 400 grams of fat. Excipients: appropriate amount of water. Cut the fat meat into 3-4 mm slices so that it can be boiled quickly. Put the cut fat into the pot. It is best to use an iron pot to boil lard, because the temperature is relatively high, the non-stick pot is afraid of hurting the coating, and moistens the pot by the way. Add the right amount of water, just less than the amount of fat. Not too much, or it will take time to cook.

3. Main ingredients: 750 grams of lard, 1 star anise; excipients: water half bowl. Practice: wash clean suet, pour the oil into the pot, and then pour into a small bowl of water, put in a star anise, you can remove fishy, wait for the oil to be fished out. Fire, the fire boils, this time is evaporating water. The water slowly evaporated and began to produce oil.

4. Make it over a small fire. In the process of boiling, there may be different situations of oil production in the middle and four weeks. Stir and heat evenly. In this way, the paste pan is avoided to turn yellow. Cooking method: main ingredient: lard (suet) 1000 grams. Excipients: small half bowl of clear water, 10 prickly ash. Step: 2 jin of suet. Suet is the oil in the belly of a pig, and the best way to boil lard is to use suet, which produces a large amount of oil and makes the fat taste more mellow.

How to melt lard?

1. Under normal circumstances, lard is solid, and many people don't know how to melt lard. In fact, it is very simple. If you heat the pork in a pot, it will melt.

2. Lard is usually in a solid state. Many people don't know how to melt lard, but the process is actually very simple. Just heat the pork in a pot and the lard will melt naturally. Lard can be melted. The so-called lard refers to the oil extracted by heating fat pork. After being refined into lard, it is as transparent as our common vegetable oil in the hot state. After cooling, it will become white and solidified.

3. When you eat it, it can be melted by a little heating in the pot. The melting point of lard is 28 ℃ ~ 48 ℃. Lard, the Chinese also call it meat oil or pig oil. It is extracted from pork, the initial state is a yellowish translucent liquid cooking oil, white or light yellow solid at room temperature. Lard is mainly composed of saturated higher fatty acid glycerides and unsaturated higher fatty acid glycerides, in which the content of saturated higher fatty acid glycerides is higher.

4. 2 jin of suet. Suet is the oil in the belly of a pig, and the best way to boil lard is to use suet, which produces a large amount of oil and makes the fat taste more mellow. Rinse the suet with warm water and cut into small pieces. Prepare a small bowl of water, boil lard with a little water will be more fragrant, the color is milky white. Put the suet into the pot, add half a bowl of water, boil it over low heat and stir it from time to time.

5. I also think that physical methods should be used. Even if the oil can be removed by chemical methods, the added substances will pollute the water source and make it undrinkable for people and animals. Chemical methods, such as spraying concentrated sulfuric acid, must have removed all the oil in 10 minutes, but the well can't be used after that.

6. The water is added on purpose. Put some water in the pot first, the lard will be boiled out more, the color will be very white and lovely, and the fragrance will be stronger. If you do not put some water, dry boil, boil out of lard, color and smell will be poor.