Homemade Lard
by Yi Xiao Yanran
Favorite
Difficulty
Easy
Time
30m
Serving
2
Lard is also called meat oil or big oil. It is extracted from pork, and the initial state is a slightly yellowish translucent liquid edible oil. Lard belongs to the "fat" in oils, and it is a white or light yellow solid at room temperature. Lard has the functions of invigorating deficiency, moisturizing dryness and detoxification, and can treat symptoms such as dry viscera, unfavorable stool, dry cough, and chapped skin. Generally healthy people can eat it, especially suitable for people in cold regions.
Lard has a wide range of uses. It can be used for stir-frying and fried fish. When boiling bone soup and fish soup, add 1 tablespoon of lard to make the soup whiter; when steaming steamed buns, add lard to the noodles to make the steamed Steamed buns are smoother and whiter. But lard is not suitable for cold and fried foods. Foods flavored with it should be eaten hot. After cooling, there will be a kind of oily smell, which will affect people's appetite. In addition, lard is essential for making Chinese pastries, because lard has a good shortening effect.
Lard has a wide range of uses. It can be used for stir-frying and fried fish. When boiling bone soup and fish soup, add 1 tablespoon of lard to make the soup whiter; when steaming steamed buns, add lard to the noodles to make the steamed Steamed buns are smoother and whiter. But lard is not suitable for cold and fried foods. Foods flavored with it should be eaten hot. After cooling, there will be a kind of oily smell, which will affect people's appetite. In addition, lard is essential for making Chinese pastries, because lard has a good shortening effect.
