如何無火也能優雅【煉豬油】，無油煙、不爆油、不顧火、沒焦味。[How to make lard at home.] скачать в хорошем качестве

如何無火也能優雅【煉豬油】，無油煙、不爆油、不顧火、沒焦味。[How to make lard at home.]

小時候的記憶是，只要媽媽在炸豬油,香氣總能飄得老遠，能讓戶外玩耍的孩童趕著飛奔回家，因為晚了可真是連"渣"都沒有呢! 媽媽會灑些砂糖伴在溫熱的油渣上帶點瘦肉的焦香油渣最是美味。這是記憶中懷念媽媽的味道......... [How to make lard at home but no fume, non-explosive by oil, no open fireand no charred.] As a child, as long as the mother is frying lard. The good smell going far make children playing outdoor return home quickly. Because there would be no ''surplus'' later. Mom will sprinkle some sugar on the surplus of warm oil. This is the taste from mother. 材料 : material: 豬油絞碎 Ground lard 電子鍋 Electronic pot 濾網 Strainer 裝油容器 Oil container 【日常分享】 家裡常用食橄欖油，椰子油，苦茶油，豬油這幾類。豬油我都拿來煎魚與高溫爆炒與保養鐵鍋。溫熱的豬油是呈現泛黃透明色澤，溫度低於24度c以下呈凝固白色，夏天我會冷藏保存，冬天則放在室溫即可。 【Daily life sharing】 I often eat olive oil, coconut oil, bitter tea oil and lard. I always use lard to frieding fish, high temperature cooking and maintaining iron pots. Warm lard appears slightly yellow. When the temperature is below 24℃ it appears solid and white. I preserve it in refrigerator when it's summer and room temperature in winter. 謝謝你的觀賞!竭誠希望你能給予鼓勵訂閱!記得按下小鈴噹 Thank you for watching. I sincerely hope for your subscription. Remember to click the small bell. #自己煉豬油 #免顧火煉豬油#雪白豬油