When to add water to lard?

As we all know, lard is a common edible oil. It is rich in nutrients, tastes fragrant and appetizing, and is very popular among people. Many people like to eat lard. Some people will make lard at home. So when making lard, should we add water first or later? Let's take a closer look!

When refining lard, should water be added first or later?

When refining lard, water is usually added first.

Wash the lard or fat, cut it into small square pieces, and put it into a pot with a little water in advance. Add about half a bowl of water to 1 jin of lard, and add 3 grams of salt. Salt can enhance the flavor, remove the fishy smell, and sterilize and preserve freshness.

When refining oil, you cannot extract oil while refining it. The water in the oil has not been completely vaporized at this time. The oil contains a large amount of water. If it is not stored, it will easily go bad. The oil must be extracted at the end after refining.

After taking out the oil and filling it, wait for it to cool and solidify before putting the lid on. Otherwise, water vapor will condense on the lid and fall into the oil.

When to add water when refining lard

Generally, we refine oil by adding a proper amount of water to the pot, then cut the oil into small pieces and put them in the pot, and then simmer it slowly over low heat. Adding water is to prevent the pot from getting sticky, and the oil will be whiter after it cools down. The heat should not be too high, otherwise the dishes will have a sticky taste and be bitter. The oil is very old. You have never heard of lard getting old! Lard is not white when it is boiled old, but yellow. So simmer it over low heat until the oil residue turns yellow. At this time, remove the oil residue, cool the oil down and put it into a clean container without water.

How to make lard

1. Wash the fat, cut into small pieces and set aside.

2. Heat a pot over high heat, add a small amount of water into the pot and bring to a boil (very important, add some water when boiling lard to prevent the fat from burning and to avoid oil odor).

3. Pour in the chopped fat and simmer over medium-low heat. Stir the fat from time to time when no oil is released or only a little oil is released to prevent the meat from sticking to the pan and burning.

4. Boil the fat dry, remove the meat residue, and the oil is ready.

5. Sprinkle a little salt into the oil and wait for it to cool. The lard will freeze naturally in cold weather. When the weather is hot, put the oil in the refrigerator and freeze it into snow-white lard.