Kitchen tips: [Make homemade snow-white lard in rice cooker]

Overview

There is actually no technical content in boiling lard. I believe everyone can do it, and everyone has a different method. One of my favorite methods is to use a rice cooker to boil lard (ahem, another rice cooker...)~~ As the saying goes, lazy people have lazy tricks. There is no other way. After all, they are all forced to do it. . . Using a rice cooker to cook lard has many benefits! You see, the first advantage of this is that you don’t have to worry about the fire, just throw the cut suet into the pot, cover the lid and press the cooking button, and then you’ll have nothing to do. . Just wait until it automatically changes to the keep-warm state, open the lid and repeat the operation once (or several times). Secondly, naturally the lard produced has a high oil yield rate and is of good quality. . It’s really snow-white and extremely clean! I remember when I was a child, my mother would cook lard at home, but the lard was a little light yellow in color. If you eat it normally, there is no problem. 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 waste-free and easy to clean. Today's rice cooker inner pots generally have a non-stick coating. After boiling the lard, the little bit of base oil attached to the pot can be used directly for cooking. . When cooking rice, add a small spoonful of oil, and the cooked rice will be more fragrant! Of course, if you don’t want to keep the base oil, then cleaning is relatively convenient! Well, now that I’m done bragging, let’s talk about how to use a rice cooker to make lard! (Actually, it’s really super simple!)

Tags

• private kitchen
• homemade ingredients
• children
• clear water
• pork suet
• ginger

Ingredients

Steps

1. 1 Prepare the ingredients for boiling lard;

   

2. 2 Clean the outside of the suet, then dry or dry the surface moisture as much as possible, and then cut into pieces. The pieces don't need to be very small, as the lard will shrink on its own during the cooking process. Peel the ginger and cut into thick slices, about two slices will do;

   

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

   

4. 4 Select the "normal cooking" program, press the button, and then you can do other things. Wait until you hear the "pricking" sound coming from the pot, open the lid and turn the suet over, it will stop sticking to the bottom;

   

5. 5 When the rice cooker automatically adjusts to the keep warm state, open the lid and you can see that the suet block in the pot has become transparent and its volume has become somewhat smaller. We take out the inner pot, let it cool slightly (it will take about a few minutes at the current room temperature, you can take out the ginger pieces in the middle), then put it back into the rice cooker, select the cooking program again, press the button, and continue to do other things;

   

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

   

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

   

8. 8 Let the lard in the pot cool slightly until it is no longer hot, and then pour it into a container;

   

9. 9 When completely cooled, the lard will turn white, then seal and refrigerate or freeze.