Lardy it is grease of Chinese traditional edible. At this late hour still is better place people hard the mind of give up is good.
In recent years some people talk oily color to change. There is the food of rubbish on the world actually, have rubbish only have a way. Lardy as adipose, quantity of heat compares common flesh of course kind tall, but should have controlled only absorb gross, be no problem completely.
With lardy fry Lenten, eat meat less at the same time, made sure tallow fat is mixed already so mineral wait for what nurture pledges to absorb, it how many times is good that the dietary habit of bigger than big fish flesh does not know to want. Just think, one has the person of flesh of braise in soy sauce everyday, with a person that has lardy fried dish everyday, it is latter quantity of heat and cholesterol are absorbed for certain little, more healthy.
Actually, meat dishes vegetable oil, Lenten lard, all through the ages is one of method of Chinese meal. Lardy the position in Chinese style cooking is other oil tastes what cannot replace absolutely, have its original place oneself.
Lardy belowIt is to match absolutely, the practice with the famous authentic cooked wheaten food such as face of Bin Ran of Sichuan noodles with peppery sauce, appropriate, Chongqing small area must have lardy. Northward hot noodles in soup also is, with boiler of lardy boil in water for a while, deserve to go up fresh vegetable, not only nutrition is balanced, more delicate and goluptious. The name of Shanghai eats dish meal, left lardy did not do. Sweetened bean taste kind mug-up stuffing, stuffing of stuffed dumplings masse of glutinous rice flour served in soup join lardy, taste more moist and delicious. Of Chinese style mug-up, fresh pork moon cake, yoke is for instance crisp get of course lardy. Return mug-up of crisp skin of deepfry of some Chinese style, must use lardy blast to make, ability maintains white outward appearance. When doing Lenten boiling water, if disrelish too cross few weak, put touch lardy, live instantly color is strange sweet.
With makings
| Pig leaf lard | 500 grams |
| Half bowls |
The practice that pig leaf lard creams
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Pig leaf lard is abluent, cut small chip perhaps.
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The pig leaf fat that has cut adds half bowls of water to be put into cold boiler, big baked wheaten cake leaves. Must add water, can make appearance of pig leaf lard fast otherwise anxious paste, affect the taste that pig leaf lard creams.
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Turn small fire, break up regularly fry, wait for water to burn after working, lardy meeting slowly separate out.
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Small fire is boiled when to generation a large number of oil are measured, usable escape unpunished will be oily first drop gives one share, can avoid oil to heat so time is too long become angry, and also the can faster oil residue that lets remain gives oil.
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Boiling good leaf fat is beautiful golden yellow. Put completely cool hind, normal temperature can be saved least 3 months, what cold storage can save half an year is long.
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The oil residue that leave, add salt direct edible, perhaps stir-fry, do Shang Dou very pretty good.
Small stick person
2, lardy use to finally not much, can bite a bit into microwave oven, center at bottom, make the best use of everything.