Is lard suitable for hot pot? Why not use lard in hot pot?

As we all know, hot pot is a very popular food in winter. It has many flavors, rich ingredients, spicy and delicious taste, and is deeply loved by people. Many people will make hot pot at home. There is a certain emphasis on making hot pot, so is lard suitable for making hot pot? Let's take a closer look!

Is lard suitable for hot pot? Lard is not suitable for hot pot.

1, lard is too greasy to make hot pot. Too much lard tends to thicken the soup base, giving people a dirty feeling and making it difficult to keep.

2, hot pot should use old oil, lard is not suitable, it is easy to deteriorate after a long time, and the shelf life is not long.

3, lard has a high fat content, and eating too much is not good for people's health. Eating hot pot made of lard for a long time while drinking cold drinks will be bad for your stomach.

4. Generally, the bottom of hot pot is made of ox bones after a long period of slow fire. The soup is long, nutritious and high in calcium. If lard is added, it will only destroy the nutrients.

5. Lard has a slight fishy smell, and Hui people don't eat lard.

Why not use lard 1 for hot pot? The melting point of lard is very large, with a difference of 20 degrees from top to bottom, which is very unstable. Moreover, if lard is heated for a long time, it will have a paste taste and bitterness, but it does not have the oily taste it contains. However, as we all know, it usually takes a long time to cook hot pot bottom materials, and a few hours of slow cooking can achieve satisfactory results. Lard has its shortcomings in this respect. In this respect, butter does not have these problems.

2, the habit of hot pot raw materials, we all know the spicy hot pot in Sichuan, the ingredients that need to be scalded must have tripe and louver. This is also inseparable from the fact that Sichuanese raise more cattle and like to eat beef. Sichuanese don't like the taste of mutton, so they seldom eat mutton. When eating hot pot, I seldom eat pork, except pig kidney. However, using lard to stir-fry chafing dish ingredients that like to eat cow body parts tastes bad, and it is not as smooth and appetizing as butter chafing dish. And butter will absorb the fragrance of all spices at the bottom of the pot. Let the hot pot taste not as spicy as expected, but fragrant, spicy but not dry, hemp but not strong, with endless aftertaste. Therefore, eating meat is not greasy, and scalding vegetarian ingredients will not feel boring.

3. Lard is very picky about the ambient temperature. Lard will solidify after refining and cooling, and will solidify into blocks below room temperature. If the temperature is high, it is easy to deteriorate and turn sour. It is commonly known as "spicy". Sichuan belongs to a basin, and the climate is humid and sultry, so frying the bottom of hot pot with pigs will cause a lot of inconvenience.

Moreover, compared with butter, lard tastes more boring, greasy and slightly fishy. Therefore, based on the above points, the bottom material of Sichuan hot pot is usually butter hot pot or clear oil hot pot made of vegetable oil. The hot pot fried by pigs can't be seen.

What oil is used to make hot pot? Usually, the base of our hot pot is vegetable oil and butter. Vegetable oil is fragrant but not greasy, while butter is fragrant and rich, but it is not so greasy compared with lard, and it will not cover up the taste and taste of other ingredients when you rinse hot pot.

Therefore, in order to avoid lard affecting the taste and taste of other ingredients in hot pot, few people have used lard to cook the bottom material of hot pot so far. It is ok to cook a dish occasionally, but lard contains too much oil, and if you eat too much, your cholesterol will be high, so it is not recommended to eat it often!

Why does the hot pot use butter 1? Butter can be adsorbed on the surface of ingredients, and we can feel the real oily smell when we eat leeks, instead of the greasy smell of pork and mutton oil;

Butter can be cooked repeatedly without discoloration. In the process of continuous boiling, it can be fully integrated with the fragrance of pepper, pepper and other spices, that is to say, the base oil can be repeatedly refined to enhance fragrance! This has become an incomparable advantage of other oils in the era of material shortage! Of course, with the improvement of sanitary level, conscience hotpot restaurant uses oil all at once, and this advantage no longer exists, but this status has evolved;

3. Pure butter will be hard and easy to form after cooling. On the other hand, lard is softer.

4. Butter and chafing dish can be mixed together, but lard has obvious stratification after solidification, which is far from butter in taste fusion!

A little more 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!