炸猪油渣 Crispy Fried Pork Lard
ฝัง
- เผยแพร่เมื่อ 2 ต.ค. 2024
- 凉水下锅，加入猪油渣，姜片和盐，大火煮滚汆烫猪油渣去杂质。然后，把猪油渣沥干水分，入锅文火爆至浅金黄色，转大火炸个10秒钟逼出猪油渣剩余的水分， 熄火散热，猪肉渣出锅。只要跟着啊豪师傅这做法，就能做出金黄爽脆猪油渣啦！
分量：1kg+-炸猪油渣/猪油
准备时间：10分钟
煮时：20分钟+-
材料：
1公斤 猪油渣 (洗过）
8 片 姜片
1汤匙 盐
适量 凉/室温水*
准备功夫：
1. 所有食材下锅，开火煮至大滚出浮沫，熄火，猪油渣沥水去姜片，待用
做法：
1. 猪油渣入锅，文火伴炒爆至浅金黄色
2. 转大火，伴炒大概10秒钟逼出猪油渣剩余的水分
3. 熄火，勺上下大概20次，帮猪油渣散热避免油的余温继续把猪油渣炸焦
4. 猪油渣出锅，收入耐热的容器，随时可以使用
*小提示：
1. 有加菜油煮过的猪油渣收过几天后会有一股油益味。所以，建议炸猪油渣时不要加入菜油。
2. 用凉水汆烫猪油渣，猪油渣会炸得比较酥脆
What’s the trick to making crispy and golden brown fried pork lard? Let’s find out from Chef Eric!
Portion: ~1kg fried pork lard / oil
Prep Time: 10 minutes
Cook Time: ~20 minutes
Ingredients:
1 kg pork lard (wash first)
8 pcs ginger slice
1 tbsp salt
Some water (room temperature*)
Preparations:
1. Add all ingredients into the wok, bring to boil until the fat foam is formed, turn off the gas, drain & remove the ginger, set aside
Steps:
1. Add pork lard, stir fry with medium heat until light golden brown
2. Switch to high heat, stir fry for 10 seconds for pork lard to lose its water
3. Turn off the gas, ladle up and down for around 20 times to release heat and avoid over-burnt
4. Store it inside a container for future use
Notes:
1. Avoid adding vegetable cooking oil to avoid oily flavour after storage
2. Blanch the pork lard with room temperature water so that it will be more crispy after frying
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Chef Eric you the Best person to teach cooking. Thank you very much.
Yes he is, thank you for watching!
豬油捞飯，一粒荷包蛋，靓酱油，人间美食
喜欢阿豪师傅的短片，说话清晰不快不慢。解释都很到位，感恩～
真的，我们也是到拍摄时才发现原来师傅还有这美声清晰解说的天赋啊。
8
@@NanyangKitchen 可以兼职当DJ或司仪
@@NanyangKitchen to
@@NanyangKitchenthe
对对对！非常喜欢他的解说数度，舒服极了！赞👍
多謝師傅，師傅叻叻👍㊗️您身體健康🫰
The best youtube video on how to make pork lard! Awesome. Concise and details.
Glad you love it!
sifu, love the way you demostrate and explain-detail and comprehensive. love your teaching. thank you, good luck.
谢谢你的无私分享 感恩
我昨天才做了豬油；一和二的步驟一樣，但等三步驟是在煱下點泠水，下肉，大火燒開誏水蒸發，水蒸發完後，中火，油就會慢慢迫出來，這做法，豬油凝固後，雪白漂亮。
至於豬油渣，起煱後，立刻放點鹽和茄理粉，是一道很要吃的零食，也可撒在幹撈面上。
這零食是欲罷不能，吃不停口的。
谢谢你的分享，我们又长知识啦！
哎哟你的做法和我很接近哦。我为了猪油比较白色我是用小火慢慢熬的。猪油渣也最后剩一点油在锅里，开大一点火炒酥然后捞起加盐，当零嘴超级无敌美味😋
原来炸猪油渣还可以当零食吃的，又学到个新吃法啦😋
这样可以保存多久？是咖喱粉吗？
为什么我每次水干后当猪油要开始出油时 猪油就开始沾嚄了 这点我一直想不明白 是沾的蛮严重那种 只好不停的翻炒..直到它不沾嚄为止 请问是哪里出错了？
Nice and easy for beginer.tqvm.
多謝師父！！！
Super pork lard,my no.1favorite!
你好專業呀 ！介紹得好清楚！ 一定會照你個方法做嘅！多谢你！😀
This is amazing, great explanation. Thanks.
我會猪油渣可以用薑，蔥，麵鼓，辣椒煮個猪油渣醬，灘凍後放入樽，放在雪櫃，用來配飯，麵都好食
大家又学到另一种吃法啦😍
亞豪:
廚藝高,講解明。
多谢观赏！
真感恩，最近在才买猪油，可是不懂怎样做，我现在要去做了，感恩😍
加油！
@@NanyangKitchen 不是说不要加油吗？哈哈哈，开个玩笑！！
Aromatic & Yummy.....
Very detail & with tips, Thanksgiving for your experience & time .
Sharing is caring!
Thank you for your video
Very clear n details
Hope to visit your cafe when I can come back from LA
You must have missed the food here very much!
Tq so much master
从来没有去过马来西亚的我被这位阿哥弄得我立刻想去马来西亚
来啦来啦，豪哥等你😁
我在超市買新鮮豬皮連油15元三斤，炸了一大碟，不用冷水再蒸！
澳門是這樣！
Thank you very much for 无私的分享
Welcome and happy cooking!
香港人教您如何食用豬油渣如下，就是：1酒2醬3糖4醋5水(糖醋醬汁)，可加些蕃茄醬，用鑊把糖煮溶後，再加湯匙原豆麵鼓醬，續煮聞香，倒入豬油渣上，灑上青紅辣椒粒，放入電飯煲同蒸！
原来猪油渣还有这样的一种吃法。大家又长知识啦😊
我永远都学不会😂
Thank you for your sharing 🙏
Thank you for watching!
煎蛋也很好吃！
原来还有J样的吃法，找天我也要试下🤤🍳
請問？豬油渣要放在雪櫃嗎？謝謝咁用💚推介🐥🐦🐇
Please make more videos with Chef Eric. Such a delight to watch. Thank you!
Yes, we are planning CNY recipe with Chef Eric, subscribe and stay tuned!
请多播关于豪师父的秘诀，他很无私舍得分享...试过鸡丝河粉做法味道很棒...好过咖啡店外劳煮的
只要时间安排到的话，定会继续找师傅来教做菜的！
Thank you, Chef Eric. You explained very well and clear. Learned a lot just from this video:)
Everything correct except dont fry until all the crispy lard floats. The oil will easily bitter. Color is more important
豪師傅做的豬油渣看起來就香 一定會到你店吃雲吞面
来啦来啦，师傅等你😁
Thank you for sharing..will try..👍👍👍
Happy trying!
人在香港的我现在超级想念大马的美食。😭😭😭能看到你的视频学煮大马的地道美食暂时帮我和家人解馋了。谢谢师傅你无私的分享和教导。你讲解得很详细👍🏻👍🏻👍🏻等疫情过去我们可以回去的时候必定去你的店“帮衬”😋😋
来啦来啦，豪哥等你😁
In Balkans (Europe) we eat them dry. We don't cook them in water at all. We add milk for even color (half of glass for your amount) when they start bubbling. The result is crispy, dark golden to brown delicacy. Yummy 😁
Thanks for sharing!
多谢，豪哥 👍
有时间就自己试做吧！
I Like the Cleanliness in Washing the pork n the hack of cold H²O instead of pouring Hot H²O.👍
Tq for sharing.. I wan to do this too 💪💪
💪💪💪
谢谢分享
多谢無私的分享
Hou Hou SEK,lei Hou lek,I lov Ur pork oil sooooo much,my favorite,Bes pork oil of Al,u r bravo!!!
了不起的阿豪，K L LIEW那麼稱讚你！
我要同啊豪讲Aunty Liew也称赞他了😁
疫情好转后、会在第一时间到贵店吃河粉、面！👍🔥
师傅等你😁
店有地址和给店名
恩
谢谢分享，我每次做的猪油渣都有猪臊味，本来想放弃了，我再试试看吧
试做愉快😊
Ur pork lard,de Bes Bes of Al,super yumy,my favorit,bravo!
Thank you, your explanation is so clear. I enjoyed watching your video. Teach us more n do share some of your recipes please chef.
Hard work.
your cantonese is good have you go to hong kong? i wonder hong kong peoples eat this or not?
A lot of people from Ipoh can speak good Cantonese too 😅
Sifu, thank you for sharing 👍👍👍👍👍👍👍
他説話很青楚也很明白不錯
赞👍
多謝師父，说的好明白，感恩👍👍👍👍👍
为何你的铁鍋沒有开鍋？
如果铁锅有养好的话，用时直接下锅，也不粘锅的。
無意之間看到豪師傅的頻道，第一次是看你做的是廣式白切鷄，發覺師傅你無私教學，講解非常清楚，從容不急，為人modest and humble ( 對吾住，中文忘記了怎樣寫 ） 這是第二次看你煮餸，以 subscribed 咗。請容許我一個人提議，日後可加入英文字幕，會增加你的支持者，尤其是不懂聽中文的外國朋友。
加油豪師傅，加拿大支持你。
Thank you for subscribing! 其实我们有加了中英文字幕，在TH-cam的caption开启便可。
great tips
nice, feel like buying and doing it now
Let's do it :)
謝謝分享
Chef, how long can i keep the oil in fridge or room temperature?
Store into a container, room temperature, consume within 2 weeks time.
请问炸好了过后，猪油渣和油分开放，还是一起放？
师傅说只要猪油渣炸得够通透，一起收的话一个星期，猪油渣还是脆的。如果猪油渣沥干油凉后收入密封的盒子，收2个星期都ok.
Perfect lard! Thanks for sharing! 👍👍👍👏👏👏🌟🌟🌟🌟🌟
Thank you for the tips!
Hi Chef, what is the purpose of adding salt into the water?
To reduce the odour ya
请问阿豪师傅，猪油渣可存放多久？猪油渣很脆很好吃，不知道怎么保存？能隔夜不？放冰箱行不行？我都是在小贩那儿吃到的，一小碟当场就吃完了。没试过自己煮，自己煮的话，一大碗应该一天吃不完
收进个密封的罐子，2个星期最佳尝味。不要收冰厨，猪油会凝固，影响口感。
看過香港師傅教，會落蔥（連根洗乾淨）、芫荽連根、乾蔥、蒜頭，不妨試試。
原来香港师傅是这样做的, 我们又长知识啦！😊
Thank you for the recipe on pork lard. ~ swamhiji
Good job Chef thanks you
Thanks for sharing your cooking skill. Tq.👍
Thank you for watching 😊
请问为什么这么多泡泡？眼看泡泡少了，就去搅它，又起很多泡泡！谢谢。
有泡是正常反应啊，师傅炸时也是有泡的。
☝️定要叉住腰妙先会炒得靓。秘诀！
我今日试做炸豬油渣 成功了 配上一碗白米饭 放上猪油渣淋少许靓豉油 太好味 了🤭😄
👍👍😋
Thank you Chef
Thank you. Great video and excellent technique.
感谢无私分享！喜欢你的影片，一直支持下去，加油💪！豪哥
Hello.. Can i ask if I can use chicken fat to make the oil? I cannot take pig. Tq.
It's possible but we never try before 😅
Like
thank you chef, greetings from singapore!
Hello Singapore :)
Hi 请问有什么食谱可以用micro oven的吗？我想不出ideal了 谢谢🙏
Airfryer 食谱ok吗？即将送上哦😁
@@NanyangKitchen 也可以 😄
我还以为是香港师傅原来是马来西亚师父 i like it Singapore style.
謝谢你😀😀我以前不知道什么煮猪油👍👍
Lei hou lek!
Today I have made ths and follow according what you teach, it tasted very yummy, best of the best, thank you sifi, my next new invention will be mixed this pork into the balacan, with raw chilli
Great to hear that 💪
👍感恩
支出💪
ThNk you chief for sharing👍👍👍😊😊😊
Chef Eric, can you show how to fry ikan bilis as when I fry it is not crunchy . Thanks
You can try to fry the ikan bilis right after you blanch it, don't leave it for too long as it will become soft. There are other factors too, the ikan bilis will not be crunchy if it is not fresh.
Thanks chef . Will give it a try
👍👍👍
😋😋😋
請問豬油炸可以收藏多久？謝謝🙏
两个星期。如果分开收可以耐更久
very good
謝謝。 試過 幾次 不同方法 炸豬油， 豬（蘇）味都極重， 跟著 師傅 這方法 做， 好多了。👍🏻👍🏻👍🏻👏👏👏
👏👏👏 师傅也是做了多次才找到这做法能有效去掉那股骚味的。
Bro,TQ of your details abt pork lard.👍✌
Happy cooking!
埃里克厨师，你太棒了，感谢您分享优质的烹饪视频
boleh simpan berapa lama?
1 week if you keep the lard and oil together, you can separate them if you wanna keep it longer, try store the lard in a sealed container :)
@@NanyangKitchen thank you , actually i just tried it but i failed because maybe i cut the pork lard too big, i keep stirring and stirring and adjusting the fire but it just dont get smaller until i smell the burning smell i know i over fried it :-) will try again with smaller cut next time
Very detail very good explanation
豬油係用豬嘅內部脂肪仲係用肥豬肉？
脂肪。买时同肉贩讲要做猪油渣的，他就会切给你的。
唔该晒
Thanks to teach me...suhu🥰
Wonderful the best ever
Sifu, How long can we store the finished product and where to keep it? Thanks.
2 weeks if store in room temperature
Thank you so much Chef
I would follow your steps
请问可以买猪板油吗？
没有😅 要自炸
可以收藏多久？
如果猪油渣和油一起收的话，1个星期猪油渣还是脆口的。如果要久收的话，需要分开收。猪油渣要有入密封的容器里，才能保持脆度。