I remember when I was a child, the conditions at home were not very good, and I was really happy to be able to eat a meal of lard residue. Whether it's lard residue mixed with sugar, or wrapped in buns, dumplings, pancakes, or stewed vegetables with lard residue, it is super fragrant.
And the method of getting fried is also very simple, you only need to boil off the fat in the fatty meat, and you will get a crispy oil residue. A sprinkle of salt, pepper or cumin powder is more satisfying than a snack, and it is a great accompaniment to drinks for drinkers.
However, now many people say that eating lard residue is not good for health and harmful to the human body. Many friends should have heard of this statement. In fact, among the many animal and vegetable fats and fats, lard is comparable to olive oil, which is known as the "healthiest" olive oil, for its unique health advantages.
In the "World's Most Nutritious Food Ranking", lard took eighth place, thanks to its rich source of minerals and B vitamins. It is worth mentioning that lard is rich in unsaturated fatty acids and does not produce trans fatty acids during heating, a discovery that subverts many people's traditional perception of lard.
In fact, lard residue is the residue of fat and protein in lard, and protein and fat are macromolecular nutrients that cannot be directly absorbed by the human body. Therefore, after eating lard residue, it needs to be broken down into small molecules through digestive enzymes in the digestive tract before the nutrients in it can be absorbed. After decomposition, fatty acids, amino acids, glycerol and other nutrients can be obtained, which are also nutrients that the human body needs.
Therefore, eating lard residue in moderation can replenish energy to our body. But you can't eat too much when eating, because there is a lot of fat in it, which will bring a certain burden to the body, especially for people with three highs and obesity. Therefore, lard residue is a food that can be eaten, but you must pay attention to the correct way to eat it and not eat it indiscriminately.
Then let's share with you the production process and precautions for boiling lard in spring.
The first step in making lard is to choose the right ingredients. Lard and cockscomb are two commonly used raw materials for lard. Lard is a large piece of fat taken from the belly or back of a pig, while cockscomb fat is the fat from the neck of a pig, both of which are rich in fat and suitable for frying lard.
Once you have the lard or cockscomb fat, first cut them into small pieces, which will help to get the oil out faster during the subsequent frying process. Cut lard cubes need to be washed with warm water to remove impurities and blood. This step requires patience and care to ensure that each piece of lard is adequately cleaned.
Put the cleaned lard cubes in a saucepan and add a spoonful of sugar and a little water. The addition of sugar helps to speed up the process of producing lard and is able to increase the aroma of lard. Then, reduce the heat to medium and begin to simmer slowly. During this process, the water will gradually evaporate and the lard in the pan will start to slowly seep out.
As time passes, the water in the pan gradually boils and the lard begins to seep out in large quantities, so you need to turn the heat to medium-low heat to avoid the lard from frying. At this stage, you need to be patient and observed, and when the fat of the pig is boiled to golden brown and shows a delicate and crispy state, it can be ready to be cooked.
Remove the boiled lard and place it in a clean jar. At this time, some soybeans, peppercorns, and salt can be added according to personal taste, and these condiments will not only add flavor to the lard, but also help preservation. The addition of soybeans can absorb the odor in lard, Sichuan pepper can bring a hint of pepper aroma, and salt is the most basic condiment and can also extend the shelf life.
In modern society, despite the increasing popularity of vegetable oil and other cooking oils, hand-fried lard still has an irreplaceable position. It is not only a culinary ingredient, but also a cultural heritage. On traditional festivals or special occasions, dishes cooked with hand-fried lard always evoke the first taste memories in people's hearts.
Lard is rich in fat-soluble vitamins such as vitamin A and vitamin E. Vitamin A contributes to vision protection and immune function, while vitamin E is an antioxidant that helps protect cells from free radical damage. Lard contains monounsaturated and polyunsaturated fatty acids, which are beneficial for cardiovascular health. Monounsaturated fatty acids help reduce "bad cholesterol" levels, while polyunsaturated fatty acids are essential for maintaining the fluidity of cell membranes.
Lard contains some minerals, such as zinc and selenium, which are trace elements that are very important for maintaining normal physiological functions and a stable immune system. Lard also contains cholesterol, and while cholesterol is an important component of cell membranes and a precursor to certain hormones, excessive intake of cholesterol may be detrimental to cardiovascular health. Lard also contains some other nutrients, such as vitamin D, which helps in the absorption of calcium.
Don't waste the remaining lard residue after boiling the lard. Not only does it add flavor to dishes, but it also serves as an ingredient in a variety of cuisines.
1. Spicy lard residue: Mixing lard residue with chili powder and cumin powder can make a spicy and delicious snack. This snack is not only suitable for drinking, but can also be enjoyed as a snack.
2. Sweet lard residue: Sprinkle with some white sugar and serve hot to enjoy a crispy and sweet taste. This is a simple and easy way to eat, and it is suitable for those with a sweet tooth.
3. Lard dumplings or buns: Chop the lard dregs, mix them with ingredients such as sauerkraut and dried tofu, and wrap them in dumplings or buns. Not only is the filling rich, but it is also full of oily aroma, and you can feel the juice when you bite into it.
4. Lard residue pancake or fried pancake: After the lard residue is chopped, it is mixed with seasonings such as salt and pepper powder to make pancake or fried pancake. These cakes are crispy on the outside and fragrant on the inside, making them a very popular home-cooked food.
The use of lard residue not only increases the flavor of the food, but also reduces food waste, making it a very environmentally friendly way of cooking. However, as lard residue is high in fat, it is recommended to consume it in moderation and pay attention to the overall balance of the diet.