cooking lard
By CecileMohr
In fact, people nowadays spend less and less time eating lard, but putting some lard when eating noodles and the like really tastes delicious. Lard is also sold in supermarkets, but that is still not as good as the one cooked at home, because you don't know whether he made it with good or bad things! Let's simply say ha!
Recipe Recommendations
- water appropriate amount
Steps for cooking lard
1
When I bought the pork edge oil, it was in a whole piece, and first cut into small pieces for easy cleaning.
2
After cutting it into small pieces, take the small pieces to change the knife.
3
Cut it into small dices, it is best to cut it evenly. This will be good for boiling the oil later (there will be no state where you have endured this to that point and have not been cooked yet)
4
At this time, put about 150 grams of water in the pan. After putting in the water, pour the pork edge oil into the pan. In fact, the water is put in order not to boil the pork edge oil, and the heat should not be turned too high. Just medium heat will be fine.
5
The pork edge oil that is cut into small slices becomes smaller and becomes yellow as it is fried.
6
The frying process should be "turned" appropriately. When the pork edge oil becomes harder and harder, it means that the pork edge oil is almost ready. When appropriate, you can also use a spatula to press the pork edge oil hard a few times!
7
This is the remaining oil residue after frying. You can use it to fry fried cabbage or put it in the pan with sprouts to steam it.
8
This is the last lard. In fact, you can put a few peppers on the flour and cool it a little before bottling it. After completely cooling, it will be milky white. It is really comfortable to put some when eating noodles and boiling soup. Some things are still eaten with lard, but it is better to eat less!