Do you use solidified lard or melted lard to add lard to steamed stuffed bun skin?

Add lard to steamed stuffed bun skin with melted lard. Adding lard to the dough can make the flour agglomerate more easily, and the pasta will look gray, loose and white, and taste sweeter. When using lard and flour, it is necessary to melt the solidified lard into liquid, then pour the lard into the depression of the dough and knead it repeatedly by hand. Lard, also known as meat oil, is extracted from pork and its color is light yellow and translucent liquid.

Introduction of lard

Lard commonly used in China has two main uses, one is cooking, especially in the south. They think cooking with lard will make dishes more nutritious and fragrant. For example, in Fuzhou and other places in the south of China, lard is poured into dishes or noodles for direct consumption. The second is to make cakes, such as barbecued pork. According to statistics, China, which produces the most pork, also ranks first in the world in lard production.

Factories located in Guangdong, Zhejiang, Fujian, Jiangsu and other places use scientific machines and methods to extract lard. These export units are tons of lard production plants, which not only supply families in China, but also export to many countries outside China. Compared with common vegetable oil, the oil of animal oil has irreplaceable special fragrance, which can stimulate people's appetite.

Especially when it is matched with radish, vermicelli and bean products, it can get delicious food that other seasonings can't achieve. Animal oil contains many kinds of fatty acids, and the contents of saturated fatty acids and unsaturated fatty acids are almost equal. It has certain nutrition and can provide extremely high heat. It is more suitable for people and children who lack vitamin A.