I usually use vegetable oil to stir-fry vegetables at home, but I use lard to stir-fry pixel vegetables, so that the vegetables taste more fragrant. Besides, it is best to use lard when you have a baby's vegetarian dish at home, because lard has a high content of vitamin A and vitamin D, and contains a smaller proportion of fat than butter. It is more suitable for people and children who lack vitamin A.
Lard is sweet, cool, non-toxic, and has the effects of replenishing deficiency, moistening dryness, and detoxifying; compared with ordinary vegetable oils, it has an irreplaceable special fragrance, which can enhance people's appetite. Especially when matched with radishes, vermicelli and soy products, you can obtain delicious food that is difficult to achieve with other seasonings. Lard contains a variety of fatty acids. The content of saturated fatty acids and unsaturated fatty acids is equivalent, almost equally divided, has certain nutrients, and can provide extremely high calories. In the human body, the digestion and absorption rate is high, reaching more than 95%, but it is not suitable for the elderly, patients with obesity and cardiovascular and cerebrovascular diseases, patients with exogenous diseases, and slippery bowel movements.
The wonderful use of lard:
1. Knead a small piece of lard into the dough of steamed steamed buns. The steamed buns are fluffy, white, sweet and delicious.
2. When cooking old rice, add some lard and a little salt to make the rice soft and delicious.
3. Wash and dry the iron pan, and then apply some animal oil to wipe evenly to prevent rust.
4. Wear some animal oil on leather shoes that are not worn, and store them in a cool and dry place to make the leather shoes smooth and soft.
skilfully refined lard
By JustonKunde
Recipe Recommendations
- pork plate oil 3 pounds
Steps for skilfully refined lard
1
Prepare pig suet. I usually buy this kind of oil. The refined oil will be more fragrant. You can also use pork fat directly, and the refining method is as follows. The method I use can generally refine seven to eight taels of lard from one pound of pork board meat.
2
Rinse pork board oil in a small bowl to remove impurities, remove and drain.
3
Cut it into long strips.
4
Cut it into small pieces.
5
Put the cut pork suet into the pressure cooker, cover and press on high heat for 10 minutes, and then press on low heat for 5 minutes (you can control the pressing time because the amount of pork suet or pork fat you put is different. Generally, when pressing on high heat, the pressure cooker can be turned off and pressed for another 1-2 minutes when it is no longer steaming or is stingy).
6
After cooling the pressure cooker, open the lid and gently stir the oil residue with a spatula.
7
Use the net to remove the oil residue. At this time, squeeze the oil residue and drain the oil.
8
The oil residue can be used to stir-fry small dishes, or stir-fry with pepper and garlic. It is very fragrant.
9
This is lard drained with oil residue. When not cooled, the oil is generally golden in color. For example, oil refined in winter will naturally freeze to a floating white when placed at room temperature. In other seasons, when the lard is cooled below 70 degrees, it can be refrigerated in the refrigerator and solidified into a milky white solid.skilfully refined lard Make Tips
1. When purchasing pig suet, you should choose one that is thicker, whiter in texture and less impurities. 2. The refined lard can be stored for a year if it is generally refrigerated in the refrigerator. 3. When refining with a pressure cooker, if you are not sure about the time, you can turn on the high fire first, wait until it is too small, and then turn off the low fire until it does not come out (generally no more than 20 minutes).