Lard is a saturated higher fatty acid glyceride.Lard belongs to the “fat” in fat, and it is white or light yellow solid at room temperature.The fat will solidify into white fat solid oil at too low room temperature. The melting point of lard is 28 ℃ ~ 48 ℃. It is called pig fat in the West. Lard has a white or yellowish white color and has a special flavor of lard, which is very popular among people. Many people think that cooking without lard is not fragrant.Chinese people often use lard for two main purposes. One is cooking, especially for southerners. They believe that the fried dishes are supplemented with lard, and the dishes will be rich in nutrients and more flavorful. For example, in places like Fuzhou in southern China, lard will be dripped into dishes or noodles and eaten directly.The second is to make pastry snacks, such as barbecued pork. According to statistics, China, which produces the most pork, also ranks first in the world in lard production.The factories are located in factories around the country, and have used scientific machines and methods to refine lard. These lard production plants, whose export units are in tons, not only supply household food in China, but also export to many countries outside China. In addition, it is still common for Chinese people to use hot pots to boil fat pork to refine lard.
How to make secret lard
Wash the lard oil, remove it, cut it into pieces, and wash it several times with water
Put in a wok
Add a small bowl of water.
Boil over high heat
When the water is boiling fast, turn to low heat and cook slowly
Boil until the oil residue turns yellow, remove it
The oil residue can be steamed into steamed buns or stir-fried, don’t waste it.
After cooling the fat, put it in the fresh-keeping box and put it in the refrigerator to keep it fresh.
After cooling, the solidification will become white.