【1081】吓?!咁大膽! 我改用豬油炒餸?
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- Опубліковано 28 чер 2024
- @LetsGoAustralia
澳洲香港人移民生活
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#香港人移民 - Навчання та стиль
六十年代多數人食豬油，當時好小有三高和心血管疾病．現在改為食花生油和介花籽油二十幾歲已經有糖尿病和三高。睇外國網站多數係化學油，介花籽油工業用，粟米改基因。我改食豬油幾年，無三高。
要切細塊，才快啲出油
應該用水浸住跟住逼出油去提煉否則 啲油逼唔曬出嚟同埋啲豬又唔會變白色
我看醫生報告都說豬油好，我有時吃豬腩肉， 有很多油和皮， 吃完皮膚有光澤和彈性，
要先用冷水煮，過水，再切粒，加水，utube有片教的
Easier if you dice it to smaller pieces (cube size) and stir fried it in low-med fire. Keep stirring until brown and the oil will release. Need to keep stirring to prevent burning. The cube size pork lard can be used to fried veg. One step before stir fried, need to clean it by boiling it together with water with some ginger as Cantonese say "kor lan hor"
Thank you ☺️
豬油渣灑淮鹽，最啱送酒。
Mini Marshmallow BBQ party 😆
豬油撈飯，童年回憶😋
湯包可以香港帶過去嗎？
傳統是用水練豬油、油清澈，凝固後乳白色。祝生活愉快。
謝謝你🤗
那粒是好似“炭精“的東西嗎？ 它生的火可食用嗎？
笑聲聽到都開心！！😊😊
炸半個鐘得兩碗仔。唔知隔幾耐用呢？會唔會變得好貴呢？
make sure the heat bead is fully burnt out and only use the flame from the charcoal to cook food. Otherwise it has kerosene taste and probably not healthy as well.
Thank you ☺️
細個時很鍾意食豬油炸。😋👍
見到你食燒綿花糖，我流晒口水😂
炸豬油要先加水
炸🐖油係用水來炸，切细至手指大小，用水煮，煮到水干就出油，下次試下。
加冲尾或洋冲會香D
👍🏻謝謝你😊
豬膏切小粒炸油，豬油炒菜摻點豬油渣使菜更生色，豬油渣炒飯有特色。除非相熟，豬膏要買，鴨膏為起鴨件下欄，棄之可惜，估常備鴨油做 duck confit、炒菜。
duck oil can be used to brush on roasting potato - extra tasty.
@@Woodland26 I'll try it next time. Usually I just brushed jacket potatoes with olive oil and threw in a few sprigs of fresh thyme during roasting. I have thyme and rosemary in my garden. Rosemary is more of onamental. I found its scent too pungent for seasoning food.
好想飲靚湯呀!
下次可以將豬肥膏切細件D， 方便容易炸出油.😊
Thank you ☺️
Thanks fir sharing. I will stop getting the rice oil now. For animal fat, duck fat is healthier. For plant oil, organic avocado oil is the best but super expensive. Olives oil is good but can't be high heat. Also, many manufacturers, even some Italian brand, fixed with other oil in their olive oil, very bad practice and for us as consumers, are difficult to know unless consumer council tested it and informed the public.
豬油渣好好味，香港以前元朗有間酒樓有豬油撈飯吃😋
燒棉花糖讀書時，旅行燒烤常吃的😍
元朗榮華酒樓
😋
豬油係冇反式脂肪
你們好，我也有買用猪油煮餸，我覺得比較易燶😂
我看你和家人遊台灣，好開心也很温馨，另想問你們吃温體牛是哪間店？😅😋😋🙏
你好，多謝你支持🤗，我哋食的溫體牛店叫做牛五藏，但聽說他們剛於6月底結業了😢
謝謝妳🙏🙏🙏
食用油真係成日都好confused, 唔知邊d對身體好d😂
可以介紹吓隻鑊嗎？
隻鑊响Woolworths, 好平AUD $20
Is it a non-stick wok? Try not to use non-stick wok to cook because of the coating. If using non-stick wok for stir-fry, best to use wooden spoon so it won't scratch the surface of the coating, as it can release the chemical to the food. It is better to use stainless steel wok.
但係啲豬油會唔會有騷味㗎? 澳洲豬肉有時都好騷下...
落檸檬葉
湯包澳洲買的嗎？
湯包在香港網上訂，然後寄過嚟澳洲
不可常用豬油，此終會有塞血管的問題
saturated animal fat
Hi Jimmy, 可以用你的Thermomix 來錬豬油，非常簡單、容易。
* Thermomix美善品食譜 |自製豬油和豬油渣 |How to Render Lard|Crispy Pork Lard|美善品|美善品多功能...
ua-cam.com/video/YP-tIZDuTyU/v-deo.htmlsi=lihkr_ocMNFGt-SI
👍🏻👍🏻多謝你話我知，我一直都吾知道😁😁😊
優點：
高溫穩定性：豬油有較高的煙點，適合高溫烹飪。
風味：豬油可以增添獨特的風味，使菜餚更加美味。
缺點：
高飽和脂肪：豬油含有大量飽和脂肪，這可能會增加心血管疾病的風險。
膽固醇：豬油中含有膽固醇，過量攝入可能對血脂水平不利。
健康影響：
心血管健康：長期攝入高飽和脂肪和膽固醇可能會增加動脈硬化和心臟病的風險。
體重控制：豬油的熱量較高，長期大量攝入可能會導致體重增加。
建議：
適量使用：可以偶爾使用豬油來增添風味，但不建議每天都使用。
搭配其他油脂：可以使用橄欖油、菜籽油等不飽和脂肪含量高的植物油來平衡飲食。
健康飲食習慣：除了油脂的選擇，均衡的飲食和健康的生活方式對維持健康同樣重要。
總結來說，豬油可以適量使用來增加菜餚的風味，但不建議每天使用。為了健康著想，應該注意均衡飲食，搭配其他更健康的油脂選擇。
加水用水炸，炸到冇晒水就可以變油
Thank you ☺️