Lard, similar to cooking oil, is commonly used for frying in many households. However, some people may encounter issues such as the lard not turning white or emitting an unpleasant smell, despite careful frying. Professional chefs have shared that this is likely due to insufficient ingredients and spices used in the frying process. Frying lard requires a specific method, outlined as follows:
Preparation:
- 500g lard
- Salt, ginger, water
Procedure:
Begin by washing the pork fat to remove any surface dirt and impurities. If the fat is bitter, it can be cut. Freezing the fat for approximately 30 minutes before cutting can also make the slicing process easier. It’s important to cut the fat into small pieces to ensure quicker cooking.
Next, place the fat in a clean pan and add a bowl of rice water along with a few slices of ginger. The addition of water will not cause the fat to splatter during frying and will evaporate during the process. Adding water from the start will result in whiter and more fragrant fat, while also preventing it from becoming too flammable. Incorporating ginger improves the taste and longevity of the fat.
Initially, heat the fat on high heat. Once the water in the pan boils, skim off any foam and add a small amount of salt. The salt acts as a disinfectant, ensuring the fat remains preserved for a longer duration without spoiling. Reduce the heat and stir occasionally to evenly fry the fat until it shrinks in the pan. Avoid over-frying, as excessive frying can cause the fat to turn yellow and lose its white color.
Strain the fried fat and transfer it to a clean glass jar. Allow it to cool completely before sealing the jar. Storing the jar in the refrigerator will result in whiter and more fragrant fat with a longer shelf life.
The remaining fat can be utilized for stir-frying vegetables, soup preparation, or dipping in chili garlic sauce to savor its flavors.
Therefore, when frying lard, remember to add water, ginger, and a pinch of salt. The added water ensures whiter fat while preventing burning, while ginger and salt contribute to enhanced aroma and increased longevity. It is also advisable to keep the heat low to prevent fat from burning.
Best of luck!
Source: Thoidaiplus
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