Lard, also known as big oil and meat oil. Compared with ordinary vegetable oils, lard oil has an irreplaceable special aroma, 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. Animal oil contains a variety of fatty acids. The content of saturated fatty acids and unsaturated fatty acids is equivalent, and it is almost equally divided. It has certain nutrients and can provide extremely high calories.
I ate lard often when I was a child, especially in winter. Every household would boil lard. I am familiar with the process of boiling lard.
Generally healthy people can eat lard.
1. People in cold areas are suitable for eating more
2. It is not suitable for the elderly, patients with obesity and cardiovascular and cerebrovascular diseases, patients with exogenous diseases, and slippery stools.
cooking lard
Recipe Recommendations
- pork plate oil 700 grams
- salt 1 scoop
Steps for cooking lard
1
Cut pork suet into thick slices (the store helps). If it is too thin, the residue is not delicious and fragile.
2
Wash lard with warm water several times. I put a frying pan to wash it. I didn't want to occupy too many pots. It was too oily.
3
Filter the water from the pan, set fire to the fire, and start burning. There is enough water left to use, so no need to add it. If you filter too much and drain the water, add a small bowl of water.
4
Add a spoonful of salt.
5
After the water in the pot dries, start to boil out the oil. Pay attention to the firepower and not to be too strong.
6
The oil residue turns golden, cease fire.
7
Remove the oil residue.
8
The oil settles for a while, find a water-free and dry basin, preferably an enamel basin, pour in, cool, and use at any time.