Such a pot of crispy and refreshing oil residue mixed with sweet sugar, I don't know how many childhood memories of my friends, when I was a child, my favorite thing was to wait by my mother's side and watch her boil lard.
Do you love to eat lard residue.
When I grew up, I found that the lard had lost its original taste at all, why is this?
Is eating lard bad for your body? Why do some people say that eating lard will cause it?Cancer
Many people think that lard containsFatty acids are too highLong-term consumption will cause serious effects on the human body.
But in fact, only excessive consumption of lard can have an effect.
Fatty acids are the basic units that make up all fatty substances, and the body needs them to synthesize substances such as cell membranes, fat stores, and hormones.
Cell membrane structure at a glance.
Excess saturated fatty acids can increase the risk of chronic diseases such as cardiovascular disease, high blood pressure, high cholesterol, stroke, diabetes, etc.
Trans fatty acids are converted into trans fatty acids after various chemical reactionsCarcinogensExcessive intake can increase the risk of breast, liver, colon, and prostate cancers.
Although pork is boiled and fried at high temperatures, there are no such fatty acids in it.
3. Fatty acids are essential fatty acids for the human body, and when they are deficient, they will affect the normal function of brain development, immunity, vision, etc.
Classification of fatty acids.
Therefore, the intake of fatty acids should be moderate, balanced and diversifiedAvoid excess or imbalanceCauses health problems.
Throughout ancient and modern times, the history of edible lard in China has been thousands of years, and if it really had problems, its predecessors would have abandoned it long ago.
The reason why many families are willing to boil lard now is because this fat does existMany merits
Sipping oil residue in the pan.
Therefore, lard is edible from any point of view, and in some dishes, lard must be used to make it more fragrant.
Speaking of which, many friends may have such a question, the lard I tasted when I was a child was very fragrant, but now I don't feel like it was at the beginning, what's going on?
The pork we eat now is basically the sameCommercially farmed feed pigs, how can the feed that is full of chemicals have a fragrance?
Pigs huddled together.
The lard that we used to eat was fragrant because it contained some volatile compounds that were usually obtained from the diet and exercise of pigs.
At that time, the food we fed to pigs was basically leftovers, in a sense, similar to what people eat, all of which were pure natural food.
In order to make pigs grow faster and stronger, today's merchants choose to add some hormones to the feed and so on.
Originally, the feed had a great impact on pork, plus a little elseChemical drugs, these lards are tasteless when you eat them.
Have you ever eaten food made from pork.
In the past, the pigs we used to raise were free-range from farms, and one or two pigstys were basically raised.
The pork is managed in a refined manner by the farmers, and these pigs are simply not too comfortable to serve.
The usual growth cycle of such pigs is about 9 months to 12 months, and they do not survive to the end of the year.
In summary, the pigs we raised before are more fine, the growth cycle is long, the environment is ecological and natural, and the quality of meat and fat is naturally very high.
In today's parlance, it is "ecological farming".
But let's look at the current oneCommercial farmingDozens or hundreds of pigs are kept in stinking breeding sheds.
Pigs huddled together.
Not to mention how bad the environment is, just this "pig squeezing" breeding method is similar to the factory of the assembly line.
Moreover, these pigs are generally circulated to the market in about 6 months, and because they are all standardized breeding, their growth is almost the same.
At this time, the fat of the pig's body has not fully accumulated, and it will definitely not taste good.
Most of the pork that is now commercially farmed is an exotic breed, including large white pigs, Landrace pigs, and Duroc pigs.
This is the most common type of large white pig.
Among them, the large white pig is the most common, it is also known asYorkshire PigIt is a breed made in the 18th century by crossing the English white pig with the native Chinese white pig.
The large white pig has a short growth cycle, high meat production, and a docile character, which is very popular with merchants.
Generally speaking, a large white pig can reach the sales standard in the first 6 months of life, and its weight is close to 200 catties at this time.
Nowadays, it is rare to see local pigs on the market, because the pig meat production efficiency of this breed is low, the cultivation cycle is long, and the breeding cycle often does not make much money.
All these factors make it normal for the pork you eat to taste worse nowadays.
Different parts of the pig are called differently.
And now people's habits of eating lard are changing, and the intake of fats in life is gradualReplaced by vegetable oils
So what are the advantages of the difference between the two? How do we choose?
Let's take a look at the advantages of lard first, lard contains more saturated fatty acids, which have stability and heat resistance in cooking, so lard is suitable for frying, frying and other high-temperature cooking methods.
The saturated fatty acids in lard are hard, not easily affected by oxidation, and are not easy to decompose under high temperature or long-term heating, which will not affect the taste and flavor of food.
Fatty acid breakdown.
Like, doingBoiled fishLard must be used to enhance the flavor of the food.
When boiling fish soup, lard is a must-have fat, and the color of the fish soup boiled in lard is milky white, which is very attractive.
At the same time, the saturated fatty acids in lard have a high melting point, which is not easy to decompose and burn, and can form a protective layer at high temperatures to help food maintain its shape and texture.
Lard. Finally, the taste and aroma of lard are related to palmitic and stearic acids, which are also exposed to high temperaturesNot easy to volatile, so that the cooked food can be made more delicious.
This is one of the reasons why everyone thinks pork is more fragrant.
In addition, the fatty acids in lard can also help us maintain elasticity and water, and the vitamin E and linoleic acid also play an important role in the metabolism and blood circulation of tissues.
Proper intake can helpPrevention**Dryness, aging and wrinkle formation.
Vitamin D, linoleic acid and other ingredients in lard can promote hair growth and increase hair shine, in short, there are many benefits.
Let's take a look at the advantages of vegetable oil, which uses a variety of plants such as olive, peanut, rapeseed, camellia oil, etc., and is rich in texture and taste.
Among them, olive oil is a liquid oil, which is made from the fruit picked from olive trees.
Its taste is fresh, sweet and slightly bitter, with a natural olive fruit and grass aroma and is lower in calories than other oils.
Olive oil. olive oilMonounsaturated fatty acidsThe content is up to 80% or more, which helps to lower blood cholesterol and is very beneficial for cardiovascular health.
Therefore, this type of vegetable oil is suitable forof people who eat.
Vegetable oils are rich in -3 and -6 fatty acids, vitamin E and other components, which provide antioxidant effects and can prevent chronic diseases such as cardiovascular disease and cancer.
Finally, vegetable oil is widely used and is more efficient in production, so it is usually cheaper than lard.
After weighing and comparing, we can find that both lard and vegetable oil have their own advantages.
Different kinds of oils.
Therefore, when we use oils and fats in our lives, we can choose according to our needs.
However, it is recommended to mix lard with vegetable oil, because this will not only enjoy the benefits of pork, but also make full use of the functions of vegetable oil.
Moreover, a kind of fat is eaten too much,Occasionally change the flavor alsoIt's good.