In the kitchen of a star-rated hotel, I often think of the scene of boiling lard when I was a child. At that time, lard was a must-have ingredient for every household, and whenever someone was boiling lard, the whole village could smell the intoxicating aroma. Today, lard is no longer consumed in as much as it used to be, but it is still a valuable ingredient.
Lard is not only delicious, but also very nutritious. It is rich in unsaturated fatty acids and vitamin E, which help to replenish deficiency, moisturize dryness, and provide energy to the body. In addition, lard also has the wonderful effect of anti-rust and anti-freezing. Therefore, the correct approach is to reasonably mix vegetable oil and animal oil to achieve the purpose of nutritional balance.
Boiling lard is not an easy task. The lard boiled by many people is not only yellow in color and fishy, but also sour and spoiled after a while. In order to solve this problem, I have practiced for many years to ensure that the lard is white and fragrant, and it will not be bad for a long time.
We need to prepare lumps of lard, green onions, ginger, salt, peppercorns and dried soybeans. Next, cut the lard into small pieces, cut the green onion into sections, and slice the ginger. Add an appropriate amount of water to the pot, add the lard, green onions, ginger slices and cooking wine, heat and boil over high heat and continue to cook for 5 minutes, remove the lard and drain the water. The purpose of this step is to blanch the water and remove the blood from the lard, so as to avoid the boiled lard from being black in color and smelly in fish.
Then, add a bowl of water to the pot, add the blanched lard, heat over high heat and continue to cook until the water is dry. This step can be boiled with water or oil. Boiling with water is simple to operate, it is not easy to paste the pot, and the lard is whiter and more fragrant. When the water is boiled dry, leaving only the lard, the color becomes transparent. At this time, add green onion and ginger slices to boil, which can increase the aroma of lard.
Be sure to keep the heat low and slow throughout the boiling process. The advantage of this is that it is not easy to paste the pan, and the color of the lard does not turn yellow. When the lard residue becomes brown and very dry, it is almost ready. After removing the lard residue, prepare a high-temperature container, put in a spoonful of salt, a few soybeans and Sichuan peppercorns, then pour the lard into the container and stir well while hot. Once cooled, the lard solidifies and takes on a snow-white color and rich aroma. Finally, cover the lard and put it in the refrigerator for refrigeration. The lard boiled in this way can be stored for many years without spoiling.
It is not difficult to boil lard, the key is to master the heat and ingredients. In addition to adding salt, remember to add a few soybeans and peppercorns. They can not only remove the smell and enhance the flavor and antiseptic effect, but also make the lard more delicious and tasty. Hope my sharing is helpful to you!If you think my article is good, please give me likes, comments, **favorites, and follow. See you next time!
Boil lard