Kitchen Tips: [homemade Snow White Lard in Rice Cooker]

Name: Kitchen Tips: [homemade Snow White Lard in Rice Cooker]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Around 980g Pork suet; 2 pieces ginger; a little Shimizu

by Warm blue 0429

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Boiled lard has no technical content, I believe everyone knows it, and everyone has their own different methods.

One of my favorite methods is to use an electric rice cooker to boil the lard (umh, it's a rice cooker again...)~~

As the saying goes, "lazy people have lazy tricks", there is no way, after all, they are all forced out. . .

Using a rice cooker to boil lard, the benefits are much better!

Look, the first advantage of this is that you don’t care about the size of the fire, just throw the cut suet oil into the pot, close the lid and press the cooking button, and then nothing will happen to you. . Just wait until it automatically becomes the state of heat preservation, open the lid and repeat the operation once (or several times).

Second, naturally, the boiled lard has a high oil yield and good quality. . It's really white and white, so clean! I remember when I was young, my mother would cook lard by herself at home, but the color of the lard was light yellow. Naturally, there is no problem when it is used to eat. But if you use it to make snacks, it will inevitably affect the color and appearance of the finished product.

The third point is that it is not wasteful and easy to clean. The inner pots of current rice cookers generally have a non-stick coating. After the lard is boiled, the little base oil attached to the pot can be used directly for cooking. . When cooking rice, add a teaspoon of oil, the cooked rice will be more fragrant! Of course, if you don't want to keep the primer, then cleaning is relatively convenient!

Well, the self-selling is finished, let's talk about how to use a rice cooker to refine lard! (Actually, it's really super easy!)"

Ingredients

Around 980g Pork Suet
2 pieces Ginger
a little Shimizu

Kitchen Tips: [homemade Snow White Lard in Rice Cooker]

1. Prepare the ingredients for boiled lard;

Kitchen Tips: [homemade Snow White Lard in Rice Cooker] recipe

2. Clean the exterior of the suet oil, and then dry or dry the surface water as much as possible, then cut into pieces. The chunks don’t need to be small, as the lard will shrink by itself. Peel the ginger and cut into thick slices, about two slices are fine;

3. Pour the cut suet cubes into the inner pot of the rice cooker, then add ginger, and add a little water;

4. Select the "Normal cooking" program and press the button to do other things. When you hear the sound of "stabs stabs" in the pot, open the lid and flip the suet, it will not stick to the bottom or something;

5. When the rice cooker is automatically adjusted to the heat preservation state, open the lid, you can see that the suet block in the pot has become transparent, and the volume has become somewhat smaller. We take out the inner pot and let it cool for a while (the current room temperature is about a few minutes, and the ginger can be fished out in the middle), then put it back into the rice cooker, select the cooking program again, and press the button , Continue to do other things;

6. Repeat this process until the suet cubes in the pot have become very small and golden in color (I seem to have done two cooking procedures);

7. At this time, the oil in suet has basically been extracted. Use a colander to remove the suet residue (here you can use a spoon to press the suet residue, the oil will drain more thoroughly), and place it in a bowl;

8. Let the lard in the pot cool slightly until it is not hot, then pour it into the container;

9. When it is completely cooled, the lard will become snow white, and then airtight and refrigerate or freeze.

Tips:
1. For lard refining, I like to use lard suet. The oil yield is relatively high and convenient. Of course, you can also use the fat that is removed when selling meat;

2. The suet can be rinsed slightly with clean water, but it is best to wipe off the surface moisture after cleaning;

3. When refining lard, add some clean water to the pot, the refined lard will be whiter;

4. When refining lard, you can also add some salt according to your preference. I am used to adding nothing;

5. Don't waste the residue left over from lard refining. It can be used to make pies, or it can be used to stir-fry vegetables and the like. They are all delicious~

6. The refined lard can be stored in a sealed refrigerator for about 1 month, and it will last longer if it is frozen.