lard

Lard, also known as lard or pig fat by Chinese people, is extracted from pork. It is a yellowish translucent liquid edible oil at first and a white or light yellow solid at room temperature.

Classification

The fat inside the pork and outside the internal organs is called "suet", which is generally processed as industrial oil for making cakes, etc.; the fat inside the pig skin, next to the lean meat or mixed with the lean meat is called "fat oil", most of which are bought by the people to make oil and cook; the strands attached to the outside of the various internal organs of the pig are called "water oil", because it contains a lot of water, the oil residue after refining is not delicious, almost no one eats it, and it is fed to livestock; the oil inside the pig skin is called "skin oil", which is collected in the process of processing pig skin into leather as a chemical raw material. In real life, it is not so finely divided. Generally speaking, the people call it "suet oil" and "water oil", and the other two names are not commonly used.

Nutritional value of lard

Nutritional elements per 100 grams:

Calories 827 (kcal) Thiamine 0 (mg) Calcium 0 (mg) Protein 0 (g) Riboflavin 0 (mg) Magnesium 1 (mg) Fat 88.7 (g) Niacin 0 (mg) Iron 2.1 (mg) Carbohydrates 7.2 (g) Vitamin C 0 (mg) Manganese 0.63 (mg) Dietary fiber 0 (g) Vitamin E 21.83 (mg) Zinc 0.8 (mg) Vitamin A 89 (μg) Cholesterol 110 (mg) Copper 0.05 (mg) Carotene 0.1 (μg) Potassium 14 (mg) Phosphorus 10 (mg) Retinol equivalent 4 (μg) Sodium 138.5 (mg) Selenium 0 (μg).

The efficacy and function of lard

1. Leucorrhea. Boil 30 grams of refined lard and 50 grams of wine, and take it all at once.

2. For constipation, use 2 liters of lard and ginger juice, simmer on low heat until 2 liters remain. Add 50% wine and simmer until simmered. Take in divided doses.

3. Coughing due to shortness of breath: Use 4 liang of lard, boil it several times, cut it into small pieces, and eat it with soy sauce and vinegar.

4. For chapped hands and feet, scrub them with lard dissolved in hot wine.

5. Oral ulcers that block the throat. Use one jin of lard and white honey, one liang of coptis root powder, decoct together to extract juice, and boil until thick. Take a jujube-sized ball each time, five times a day.

6. Scrofula: Soak raw Rehmannia root in lard, boil for six or seven times, and apply to the affected area.

Medicinal value of lard

Lard is sweet, cool and non-toxic;

It has the effects of nourishing deficiency, moistening dryness and detoxifying;

It can cure dry and dry internal organs, constipation, dry cough, chapped skin, etc.

It can be taken orally, boiled into ointment or made into pills. It can be applied to the affected area as an ointment.

Side effects and contraindications of lard

Lard and butter should not be used for cold dishes or fried foods. Foods seasoned with them should be eaten while hot. After cooling, they will have an oily smell that affects people's appetite. Animal oils are high in calories and cholesterol, so they are not suitable for the elderly, obese people, and patients with cardiovascular and cerebrovascular diseases. Ordinary people should not consume animal oils in excess. Many cream products contain a lot of sugar, so they should not be eaten too much. Diabetic patients should also pay attention.

Food incompatibility

Lard should not be eaten with prunes.

How to make lard

Material

800g pork fat, half bowl of water, a little salt.

1. Cut the lard into small pieces of 2 to 3 centimeters square and wash them clean.

2. Put it in a wok, add half a bowl of water, and boil it over high heat. Then turn to low heat and simmer slowly. The picture shows that it has been simmered for about 30 minutes. (Adding water is to prevent the meat from suddenly being heated and burning. The lard boiled in this way will be whiter and more fragrant after cooling. After the water boils, be sure to turn to the lowest heat and simmer slowly. You will see that the water gradually disappears (and the oil gradually increases).

3. The picture shows that after about 1 hour of boiling, the diced meat has shrunk into very small pieces and is slightly yellow. Do not overcook it. Use low heat throughout the process to avoid the oil residue from burning and destroying the taste and ingredients of the oil. There is no need to cover the whole process. Just stir it a few times when there is less oil at the beginning to avoid uneven heating. Remove the oil residue, pour the oil into a container after it has cooled thoroughly, and seal it in the refrigerator (be careful not to pour the residue at the bottom of the pot). If you cannot finish it at once, you can also freeze it in bags.