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Is lard suitable for hot pot Why don't you use lard for hot pot

时间:2020-02-21人气: 作者: 小编

As we all know, hot pot is a popular food in winter. It has more flavor, rich ingredients, spicy and delicious to eat, and is loved by people. Many people will do hot pot at home. Do hot pot is a certain pay attention to, so lard suitable for hot pot? Let's take a look at it!








Is lard suitable for hot pot


Lard is not suitable for hot pot.




1, lard do hot pot is too greasy, put more soup bottom easy to thick, give a person not clear feeling, and not easy to keep.




2, hot pot should use old oil, and lard is not suitable, put for a long time easy to bad, the maintenance period is not long.




3, lard fat content is high, eat more is not good for people's health. Eating hot pot made of lard for a long time, and drinking cold drinks, will be bad for the stomach and intestines.




4. The bottom of the general hot pot is simmered with cattle bones for a long time, and the soup is fragrant and long, rich in nutrition and high in calcium. If you add lard, you just destroy the nutrients.




5, lard has a slight foul smell, and the Hui do not eat lard.








Why not use lard in hot pot


1. Different melting points


The melting point of lard is very large, with a gap of up and down 20 degrees, which is very unstable. And lard, if heated for a long time, has a mushy, bitter taste, rather than the oily flavor it contains. But as we all know, usually boil hot pot bottom material, is the need for a long time heating, after a few hours of small fire slow boil, in order to achieve satisfactory results. Lard has its inherent shortcomings in this respect. Butter, on the other hand, does not have these problems.




2, the habit of hot pot raw materials


We all know Sichuan spicy hot pot, need hot food ingredients must have cow hair belly, louye. This also and Chuan people raise more cattle, like eating beef living habits inseparable. People in Sichuan don't like the smell of mutton, so they rarely eat mutton. It is also rare to eat pork when eating hot pot, except for pig kidney. And like to eat beef body parts of the hot pot material with lard to fry what taste is not match, as butter hot pot to eat more smoothly and more appetite. And the butter will absorb all the flavours of the spices on the bottom of the pan. Let hot pot eat not as imagined so spicy, but aroma tangy, spicy and not dry, hemp and not strong, endless aftertaste. So that when eating meat meat materials not greasy, and hot food vegetarian food materials will not feel tasteless.




3. Lard is picky about the ambient temperature


Lard solidifies after being refined and allowed to cool. Below room temperature, lard solidifies into lumps. If it is heated, it can easily deteriorate and develop a sour taste. It is commonly known as "rancid taste". Sichuan is a basin with a humid and sultry climate, so stir-frying hot pot base with lard will cause a lot of inconvenience.




Lard is also more stuffy and oily than butter, and has a slightly foul smell. So, based on the above points, in Sichuan to do hot pot pot bottom, usually butter hot pot or is made with vegetable oil oil hot pot. And can't see with lard fried hot pot base.








What oil is used for hot pot


Usually our hot pot base is made of vegetable oil and butter. Vegetable oil is fragrant but not greasy, while butter is fragrant, rich in flavor but less oily than lard, and does not obscure the flavor and texture of other ingredients when cooking pot.




Therefore, in order to avoid the lard in shabu hotpot affect the taste and taste of other ingredients, so far very few people boil with lard hot pot base. Occasionally, it IS OK TO MAKE a DISH, but lard contains too much fat, eat more cholesterol will be very high, so it is not recommended that we often eat OH!




Why hot pot with butter


1. The butter can absorb the surface of the food. When we eat the shabu, we can feel the real aroma of grease, rather than the greasy odor of mutton like pork or mutton.




2 butter can be repeatedly boiled without discoloration, in the process of continuous boiling, can be fully integrated with the fragrance of Sichuan pepper, hemp pepper and other spices, that is to say, the bottom oil can be repeatedly refined Titian! This is an advantage that no other oil can match in a time of scarcity. Of course, the improvement of health standards now, conscience hot pot restaurant is a time of oil, this advantage is no longer exist, but this status has been followed down;




3. When pure butter cools, it will be hard and easy to shape. Lard is soft




4. Butter and hot pot bottom material can be doped together, while lard curing has obvious stratification, in the taste into the butter gap far away!




5. A bit of butter is widely used and can be eaten by people of all ethnic groups. Unlike lard, Muslim friends cannot eat it! This also enhances the convenience of his promotion!


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