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How to eat lard (how to practice lard is delicious)

1. Prepare ingredients: select lard, wash and cut into long strips, which helps to improve the speed of oil refining. James water treatment: blanch lard to remove excess blood and impurities, which is a key step to ensure the quality of lard. Oil refining process: add water to the pan, boil the water into the pig board oil, keep the fire low, and keep stir-frying until the oil residue is yellowish.

2. The oil extracted from pig oil by water refining is more delicious and not easy to paste. When refining pig oil, the water refining method is a wise choice. This method first cut lard or pig fat into Xiaoding, then put a little water in the pot and add the chopped fat meat. Next, heat slowly over a low heat, and as the water evaporates, the oil will gradually precipitate.

3. Add water to a clean pot and pour in the freshly cut lard. Add a little water first to prevent the lard from boiling into a paste. Of course, you can also add some to the bottom of the pot. Cooking oil may only affect the taste of lard. If you add water, it will evaporate after a while, and the rest is pure lard. Continue to simmer over low heat.

4, boil pig oil, the process of water volatilization is about 5-10 minutes, keep the small and medium heat slowly, stir with a spoon from time to time. When the lard residue turns golden, you can turn off the fire. In the process of boiling lard, it is very taboo to add white sugar, high temperature will make white sugar coking, thus affecting the color and taste of lard, which is also the reason why many people boil lard yellow in color and bitter in taste.

5, cold pot hot oil, pour salad oil into the pot, (salad oil is colorless and tasteless, will not affect the aroma of lard, try not to use strong flavor rapeseed oil or corn oil, sunflower oil, etc., ordinary blending oil is good. The temperature of the oil rises to 40%, about the time when the pot will bubble. Another function of salad oil is that the trained lard will not be hard or difficult to dig after being refrigerated, and it will be as silky as ice cream.

How to eat pig fat

1. Prepare rice with lard in advance: 250 grams of rice, 12 grams of lard, 10 grams of soy sauce, right amount of ginger, right amount of onions, right amount of green onions. Put lard, ginger, onions and green onions in an oil pan; stir-fry the above ingredients for about 5 minutes. Smell the fragrance; filter out the ingredients; mix soy sauce with stir-fried lard; pour into well-grained rice and serve with fried egg and stewed meat.

2. The fate between lard and rice can be traced back to the Zhou Dynasty, which is a delicious food with a long history. Today, friends from Jiangnan will come to a bowl of lard with rice from time to time to reflect on their childhood memories. Just braised rice, while the heat rises, to a spoonful of white lard, sprinkled with bright light soy sauce, sprinkled with green onions, stir well, aroma and hot noodles, is the simplest delicacy.

3. Stir-fried green vegetables with lard. This dish has always been my favorite. As long as it has it, it has the taste of my childhood mother! The practice is also super labor-saving! Ingredients: 400 grams of green vegetables, 50 grams of lard, 3 grams of salt, 2 grams of chicken essence. The practice of stir-frying green vegetables in lard: cut off the roots with scissors, wash the roots and drain. Put lard in the hot pot and cook until medium well.

4. Secondly, it is also important to pay attention to collocation. Lard can be eaten with foods rich in unsaturated fatty acids, such as fish and nuts, which can balance the proportion of fatty acids to a certain extent. At the same time, increasing the intake of foods rich in dietary fiber, such as vegetables and whole grains, helps to reduce the absorption of lard in the intestines and reduce the risk of elevated blood lipids. Finally, cooking methods can not be ignored.

5. Crisp: chopped onions, edible oil, lard, salt, stir, ready for use. Divide the dough into 8 to 10 parts and roll it into a tongue shape, the thinner the better. If you stick, you can pour some dry powder, then evenly spread the pastry one by one and roll it up for use. Roll up the noodles and let the flour eat some oil. Stand the dough upright with the roll facing up and press it flat with a hard prototype grinding tool.

How to use lard

Choose fresh pig board oil or fat meat and cut it into small pieces. Put the chopped pork into the pan, add a small amount of water and heat slowly over low heat. As the temperature rises, the pork begins to produce oil. after the water evaporates, it continues to be boiled over low heat until the pork becomes golden oil residue and the oil color is clear. Pay attention to control the heat so as to avoid the blackening and bitterness of lard caused by excessive oil temperature.

Frying: lard is also often used to fry food. It has good thermal stability and can make the skin of the food crisp and juicy inside. When frying, heat the lard to the right temperature, then put the food in the oil and deep-fry until golden and crisp. Mixing rice: in some places, people like to mix rice with lard. Mixing boiled lard with rice can increase the flavor and taste of the food.

First of all, lard can be very useful when it is dry in winter. As a lip protection substitute, just apply it to your lips. It moisturizes quickly and keeps your lips soft and smooth. Secondly, lard can also be a seasoning partner for bread. When eating bread, use it as a sauce and gently dip it in a wisp, which can add an unexpected delicacy to the bread and make it softer and smoother. Lard also works wonders for the maintenance of leather goods.

Method 1: dry lips in winter are easy to peel, do not like lip balm can be replaced with lard, lips immediately plump and moist. Method 2: when eating bread, lard can also be used as a sauce, dipped in a little lard to make the unsweet bread soft and smooth, and very delicious. Method 3: when leather shoes are not worn every year, they will be cleaned and polished and stored.

How to eat lard is the healthiest

1. It's healthier to put lard in a dish or soup. Lard is healthier than butter and sheep oil. Lard is rich in minerals and vitamins, as well as carotene, which is very good for our eyesight. In addition, lard can also help us lubricate our intestines and lungs and strengthen our spleen and stomach.

2. When eating lard with a balanced diet, don't forget to eat more fruits and vegetables to supplement dietary fiber, vitamins and minerals to maintain nutritional balance, especially to eat less high-sugar and high-fat foods. Pay attention to lard quality when buying lard, you should choose high-quality products with white color and no smell, and avoid buying inferior and out-of-date lard. When home-made lard, attention should be paid to the preservation conditions and time to avoid oxidative deterioration.

3. Health efficacy of stir-fried Chinese cabbage in lard: Chinese cabbage can promote growth, development, enhance immunity and protect eyes; prepare ingredients: cabbage and garlic; add cooked lard to boil, add garlic to stir-fry; add a little salt and chicken essence to stir well; stir-fry out of the pan, put on a plate, and eat immediately.

4. Use low temperature and slow stir-fry: lard is easy to produce harmful substances at high temperature, so you should use medium and low temperature as far as possible when cooking, and try to avoid high temperature frying for a long time. Rapid stir-frying can reduce the oxidation of oil and the loss of nutrients. Avoid reuse: lard produces more harmful substances after repeated heating, so it is not recommended to reuse lard that has been used for cooking.

Pay attention to cooking methods: try to avoid using lard for frying, because frying will produce trans fatty acids and lipid peroxides, which are not conducive to health. You can choose cooking methods such as cooking, steaming, roasting or stewing. In short, lard can be used as part of the diet on the premise of proper use, correct cooking and a balanced diet.

Which tastes better, lard or fat oil? Which has higher nutritional value?

1. There is little difference in taste between lard and fat oil, and it is difficult for ordinary people to tell the difference between the two. The color of the oil refined from lard is purer because the heat of fat refining is difficult to grasp and the oil color may be darker. In terms of nutritional value, there is no significant difference between them, and both are rich in the nutrients of animal fat. Although the names are different, there are some differences between lard and fat pork.

2. The oil refined from lard and fat meat has a stronger aroma, but the oil yield is not as high as lard oil. In spite of this, there is no significant difference in nutritional value between the two refined oil, and the quality is exactly the same. In the process of refining lard, the odor difference is mainly caused by the mode of operation. The key lies in the heat control during oil refining and the use of chopped onions.

3. Look at the taste: lard is better than lard in terms of the smell of oil and the amount of oil boiled. In general, if the family wants to boil lard, they will directly buy a large piece of lard; if they want to eat oil dregs, they will buy a piece of fat meat to boil oil home. The oil residue after boiling oil is crisp and tough, and it will not turn into powder as soon as it bites like pig board oil residue. Lard is not only fried, but also has high nutritional value.

4. Relatively speaking, the taste of lard refined from lard is a little better, and the nutritional value is relatively balanced. Individuals who recommend lard refined from lard are recommended to use lard, which tastes sweeter, more delicious and more nutritious.

5. There is no significant difference between lard and fat in the taste of lard, but the color of lard is purer and whiter. It is difficult to control the heat during fat refining. If you want to extract the oil completely, the color of the oil may be a little dim. Both of them are roughly the same in nutritional value, and both belong to animal fat. The difference between lard and fat lies in the oil yield and the value of oil residue.

6. The oil from lard and fat is different in taste and flavor. The oil produced by lard is better if the aroma and output of the oil are taken as the criteria. When cooking oil in the family, if you want the oil residue to taste crisp, you will usually choose fat meat, while if you want a unique oil smell, you are more likely to use lard. Lard is not only rich in flavor, but also has relatively high nutritional value in cooking.