Boil lard, avoid only salt, put 2 more samples, extend the shelf life, fragrant and white and not fishy
In autumn and winter, in many areas of the north, it began to boil lard again, and now it is cold and put down, unlike in summer, it will break in a few days. Lad, in the eyes of many, is a symbol of unhealth, but in fact it is not, and this rumor has long been broken.
Lard is very versatile, if you can go to the production workshop of dessert shops and pastry shops, you will see that lard is essential, put lard taste more fragrant, glossy better, more attractive. Of course, the most common way to eat lard is nothing more than cooking instead of cooking oil.
To boil lard, there is no need to go outside, buy a piece of fat oil or lard, and easily get it at home, the cost is a few dollars. But if you want to extend the shelf life of lard and make it taste more fragrant, if there is no fishy smell, you can't just put salt, but also put 2 more.
【Simmered lard】
Used: lard oil, salt, peppercorns, soybeans, water
1. If lard oil cannot be bought, use fat lard directly, it is possible, the oil output is very high, put it in water after buying, and wash it several times.
2. Because of this thing, the general traders are casually placed on the ground, or placed somewhere, very dirty. After washing, cut into small pieces, many people ask whether to use blanching, I personally feel that I don't need ha, if I really feel uneasy, you can also blanch it a little.
3. Then pour directly into the pot, and then add water to it, do not put too much water, ordinary eating bowls, about half a bowl is enough. Next, turn on a high fire, cook on high heat for a while, the water in the pot will slowly boil, and after continuous boiling, the moisture inside will gradually decrease.
4. When you see that the moisture in the pot is much reduced, and there is almost no more, you can change to low heat. Turn on low heat and continue to cook, slowly a little moisture is gone, at this time you need to use a spatula to stir-fry, because this time start to produce oil, stir-fry to heat evenly, the oil will be more thorough.
5. To what extent of stir-frying, the originally white, thick lard oil becomes brown, and there is no moisture or oil at all, and it becomes dry and crispy. Put some salt inside, stir well and turn off the heat, at this time, the lard oil has completely turned into lard residue, and you can fish it out.
6. Prepare a small bowl, which must be water-free and oil-free, for storing lard. Next, don't rush to pour lard, but need to go into it first, put 2 kinds of things, one is soybeans, one is peppercorns, put 3 grains respectively, this is in addition to salt, put more 2 flavors, plus not only good flavoring effect, but also can extend the shelf life.
7. Finally, strain the lard, pour it directly into a bowl, and let it stand for a while, it will turn white. It smells fragrant, looks snow-white, and is a must for stir-frying, making a bowl of bibimbap, which is loved by men and women of all ages.