熬猪油

2024-05-13 05:59:20 543

熬猪油
熬好的猪油洁白如玉,特别适合做中式糕点~
刚入手的铸礼记珐琅锅熬猪油,正好也润润锅,相当于给它敷面膜了。中小火慢慢熬,不但出油率高,不往外溅油,熬出来的油还有清香味。

Details of ingredients

  • 猪板油850克
  • 凉水半碗

Technique

  • 难度初级
  • 工艺其他
  • 口味原味
  • 时间三刻钟

Steps to make 熬猪油

  • 1.猪板油准备好,重量不限;
  • 2.切小丁,越小出油越快,出油率也稍高一些;
  • 3.铁锅里倒半碗凉水,再把板油入锅,一开始板油还是粘连在一起,用铲子轻轻搅拌,很快就分开了;大锅,可一次倒入全部板油,小锅,可待板油分开后分次倒入,以防一次倒入不好翻动;
  • 4.中小火加热,不时地用铲子搅拌,使板油受热均匀;一开始是乳白色的状态,汤也比较混浊,随着水分的蒸发及部分油脂的渗出,汤越来越清澈;
  • 5.继续中小火加热,直到水分全部蒸发,板油也由先前的白色变成微黄色,不要熬到焦色,那样就有糊味了;
  • 6.关火,用漏勺将油渣儿捞出,少量小油渣捞不出也没关系,稍晾一会儿能沉底,不影响油质;
  • 7.捞出的油渣可炒青菜、做萝卜馅包子等;
  • 8.油晾到温热时,用勺子舀入干净耐高温的容器里,彻底凉后盖上盖子,放冰箱冷藏保存;850克的板油,熬出的猪油有650克,出油率达到76%,还是非常高的。
  • 9.冷水熬猪油,洁白清香无异味!
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