Can you eat the lard residue after it has been refined? How to eat the lard residue after it has been refined?

We all know that lard residue is a common substance. It is made from lard and tastes very good. It can be used to make a variety of delicious snacks. Many people like to eat lard residue. There are many ways to eat lard residue, so how can we make it more fragrant and delicious? Let's take a closer look!

Can lard residue be eaten?

Many people love and hate lard. They love it because it is really delicious, but they hate it because many people say that eating lard can cause cancer. In fact, lard is not carcinogenic. No matter what food is fried at a very high temperature, it will produce carcinogens. If the lard is fried a little black or even burnt, it must contain carcinogenic ingredients. So when you cook lard, be sure not to cook it too much. However, because lard itself has a high oil content, even if a lot of fat is boiled out, it still has a high oil content. So eating lard for a long time will definitely cause obesity and the three highs. In general, you really can't eat too much lard, but as long as you don't eat it frequently, it's definitely okay to eat a little occasionally. After all, it's made from pork, so it still has nutritional value.

What are the common ways to eat lard residue?

1. Eat directly. After boiling the oil residue, do not add anything to it. Eat it directly. The dry ghee is fragrant and it is delicious and can satisfy your appetite.

2. Eat with other food. After the oil residue is cooked, sprinkle some salt or sugar on it. The former is salty and fragrant, while the latter is sweet and greasy. I personally can't get used to eating oil residue with sugar, which is too greasy and sweet.

3. Steam and eat. The steamed oil residue has a soft texture, is fragrant and smooth, and is very delicious with rice (dry rice). People in rural areas often eat it this way.

4. Stir-fry. The oil residue is freshly boiled, with rich oil fragrance and tender cabbage. It is a very good dish to go with rice.

5. Cook the noodles. When cooking noodles, add some lard residue to the bottom of the bowl. The lard has a strong aroma and the residue becomes soft. It is so fragrant.

How to make delicious pork lard

Yeerba stuffed with lard residue

Ingredients: yeerba powder, cabbage leaves, lard residue, chopped sprouts, green onions, old ginger, salt, sugar, MSG

Preparation method:

1. Let the lard residue cool slightly and cut it into small pieces.

2. Wash and cut the green onions into chopped green onions, and put the green onion whites and green onion leaves separately; wash and chop the ginger.

3. Take only one section of the cabbage leaves, wash them clean and blanch them in boiling water. Take them out and put them in cold water to cool thoroughly, then drain the water and set aside.

4. Pour the chopped sprouts into a wok, stir-fry over low heat until the water is dry, then scoop out and set aside.

5. Heat a small amount of cooking oil in a pan, add minced ginger and chopped green onion when the oil is 40% hot, stir-fry until fragrant, add a little dried peppercorns, and then pour in the chopped lard, stir-fry to remove the remaining fat in the lard, then pour in the chopped sprouts that have been fried dry, stir-fry for a while, then pour in the chopped green onion leaves, add salt, sugar, and MSG to season, stir-fry evenly, then remove and let cool.

6. Put the Yeerba flour into a large bowl, add warm water in small amounts several times, and knead it into a slightly hard and sticky dough.

7. Take a small piece of Yeerba dough, wrap the fried fillings in it like making dumplings, seal it and roll it into an oval shape, put it on a piece of processed cabbage leaf, and then put it on the steamer.

8. After all the Yeerba are made, put them into a pot of boiling water and steam them. Generally, it takes about 15 minutes in a pressure cooker and about 40 minutes in an ordinary steamer. After steaming, turn off the heat and simmer for a few minutes before opening the lid and taking out.

Tips:

1. Use lard residue as filling. The lard residue does not need to be cut too finely, just cut it into small particles.

2. Use warm water when kneading the Ye'erba flour, and knead it more to make the Ye'erba flour sticky. This will make it easier to handle when wrapping the stuffing, and the finished Ye'erba will not easily crack.

3. It is easier to wrap the fried stuffing after it cools down, because the lard will solidify after cooling down and will not fall apart easily when wrapping the stuffing.

4. The wrapped leaf cakes should be steamed in boiling water.

5. After steaming, simmer the Yeerba for a few minutes before opening the lid and taking it out.

6. To make Yeerba, there are special baba leaves in the mainland. The Yeerba wrapped with baba leaves has a special fragrance and is easy to shape. In the absence of baba leaves, I use cabbage leaves. When eating, eat it together with the cabbage leaves, which is another feeling.