How to cook urine lard Bashny.Net

Someone loves lard, someone hates it. Previously, this product was accused of extreme harmfulness, blamed on it for its tendency to obesity, heart disease. Then they backed away and said it was very helpful.

It contains arachidonic acid, which is necessary for the body to build new cells and synthesize hormones; it normalizes the work of the heart, liver, helps maintain tone, prevents the development of atherosclerosis.

Also, lard is a great source of energy. For example, the people of the North must eat in the morning. loafTo increase the production of heat by the body. So the colder it gets, the more I think about it!





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Are alluring pieces of fat with such lush streaks of meat can leave fat lovers indifferent?! Nope! Just have time to cut! And if there is a black bread...

My grandmother knows more than 10 options. how to make lardboiled, baked, smoked. Well, salty in all sorts of ways.

By the way, lard that has not undergone heat treatment is considered the most useful. And one of the most win-win ways. salt-baking.





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How to cook lard that is why the editorial board "Site" I couldn’t get past this cold season. salt-baking. A way that only a true lover of this product can appreciate!





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The ingredients

• 1 kg of lard
• salt
• 1 potato
• spice

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Preparation

1. First you have to make the brine. This is very simple, because it only needs water and salt, and potatoes. Put peeled potatoes in the water, gradually add salt to the water. Salt should be enough so that the potatoes float to the top. When the potatoes pop up, it will mean that the salt brine is ready.
   
   
   
   
   
   

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Salo cut pieces the size of half a palm and a thickness of five centimeters. I clean it thoroughly with a knife, but never mine. Pieces of lard put in a cork with skin to the top and fill with brine, press it with a plate so that it is completely immersed in the liquid.





Put it in the fridge for three days.



After three days, the water was drained from the salad and rubbed it with its favorite spices. I take a mixture of spices and seasonings, in which I always have garlic. I also add to it coriander crushed in mortar, ground black pepper or burning red. I smear each piece, put it in a container with a lid, into which I add a couple more broken bay leaves. Which spices to put depends only on your taste preferences!





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Leave the lard in the fridge for another day. Keep the lard in the freezer and get it out if necessary.



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I also suggest you learn how to cook lard in husks, so that it turns out exactly like smoked! No chemistry, just natural ingredients.







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It just so happens that in my family, lard is in great demand, especially if it is prepared according to this recipe. It's easy to chew, so even Grandma's teeth!

And thanks to the right combination of spices, it turns out very fragrant. If it's red pepper, it's hot. My family is ready to eat it day and night!

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