How do you make white and fragrant lard? The key step is not missing, the method is simple and practical

 

In addition to lard, which is needed when cooking dishes, we also need to use it when making pasta, and it has the effect of puff pastry. Lard is white or light yellow solid at room temperature, also because it has a special fragrance, moderate consumption of lard has the effect of increasing appetite, replenishing deficiency, moisturizing dryness, detoxification, dry cough, dry skin and other symptoms.

Next, I will share with you how to refine white and fragrant lard, and its detailed method.

【Lard refining method】

Ingredients: pork lard, green onion, ginger, salt, Sichuan peppercorns.

Here's how:

1. Prepare the lard and rinse it, check and remove the lymph pieces on it, and cut it into small pieces of uniform size. If the fresh and soft lard is not easy to cut, it is recommended to put it in the refrigerator and freeze it before cutting it, which is very convenient.

2. Prepare half a bowl of water in the pot, put the cut lard cubes into the pot, boil over high heat, turn to medium heat and slowly refine and turn. At the beginning, the water in the pot will turn milky white because of the grease, so this process should be slowly refined.

3. After refining into the pot, the oil and water gradually turn from white to transparent, then turn to low heat and continue refining, constantly turning. At this time, we put the chopped green onion and ginger slices into the pot and fry them until the color is yellow, and then we can take them out. What needs to be noted here is that the heat must not be large, but low, otherwise the oil block is easy to burn, which will affect the taste and color of the lard.

4. The lard can be filtered by refining it to shrink and become transparent, and it turns slightly yellow.

5. Put a little salt and peppercorns in a container of lard, and some people like to put soybeans.

The result of lard after cooling.

Should I add water to lard?

When refining lard, an appropriate amount of water is added, and during the refining process, the lard can be made white and delicate through the evaporation of water vapor. This is also a key point in the refining of lard. Under normal circumstances, when we refine lard, we are directly into the pot, and the oil is refined over low heat, so that the time can be shortened, but it is easy to paste the pot if we are not careful, and the color of the refined lard is not as white as that refined after adding water.

How to get rid of the fishy smell of refining lard?

Friends who have watched the process may already know that I added green onion and ginger in the refining process, which can play a good role in increasing the fragrance and removing the fish.

Why do you put salt, peppercorns or soybeans in the bottom of the bowl?

This is to increase the preservation time of the lard and not be prone to odors.