Why do hotels have to add a piece of lard to make steamed buns?

Steamed buns and steamed buns have been traditional pasta in China for thousands of years, but restaurants and even five-star hotels always add some lard when making snacks. Why? Before there was an oil press, lard was used as edible oil and can be used for cooking (now many people cook with lard at home and occasionally cook with lard). Adding 20 grams to the dough is much better than the dough improver sold in the market.

Lard is naturally healthy. Knead it evenly into dough, which can play a role in lubrication. When steaming steamed bread and steamed buns, lard can effectively prevent cracking caused by gluten expansion, making pasta taste better and more beautiful. Now more and more people think that lard is not as good as vegetable oil, and everyone eats vegetable oil. In fact, Bian Xiao thinks lard is more delicious than vegetable oil. People in China have eaten lard for thousands of years, which has the effects of nourishing yin, moistening dryness and caring skin.

Lard is rich in saturated fatty acids and has a mellow taste that vegetable oil can't match, providing people with rich nutrition. However, modern people eat more meat and most of them lack exercise. If they eat lard, they will accumulate saturated fatty acids and synthesize cholesterol, which is harmful to their health. Plus, modern pigs are not as good as before.

I grew up on feed, usually in a few months. Pork is naturally not as fragrant as before. I don't know if my friends still remember lard residue, fried rice with lard and candy. These childhood foods have impressed everyone so far.

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