分量: 300 ml 净容量
Service volume: 300 ml net volume
什么是猪油：
猪油，曾是许多华人爱用的烹饪油。还记得小时候，妈妈偶尔会煎猪油，我都会在一旁等待猪油渣的出炉😍 撒些盐就当零食吃了起来，吃多了还被骂呢，那时都不晓得是妈妈担心我吃多对身体不好，还是吃了她的份😅 甚至那时不知道家里煮的菜，用的都是猪油，去到外面的餐馆都感觉少了一种香气😂 随着年龄增长，妈妈也少做了，因为耗时耗精神，最主要是会把厨房弄得油油的🤭 到了今天， 也越来越少人懂得用猪油来烹饪了。
用猪油烹饪，不只是吃的香，其实也吃的健康！研究也证实了猪油的营养价值，甚至还是在众多健康食物中排名第八的呢！
外婆家 的家传猪油膏，用的是100％的新鲜猪脂肪，细心处理，煎炸出来的。过程不加任何化学成分。煎出来猪油，雪白纯滑，可保存一年之久。
而猪油渣，就像是很多华人食物的“催化剂”，尤其是炒食 - 炒果条，炒面，只要放一些猪油渣，mamamia~不得了！
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猪油，曾是许多华人爱用的烹饪油。还记得小时候，妈妈偶尔会煎猪油，我都会在一旁等待猪油渣的出炉😍 撒些盐就当零食吃了起来，吃多了还被骂呢，那时都不晓得是妈妈担心我吃多对身体不好，还是吃了她的份😅 甚至那时不知道家里煮的菜，用的都是猪油，去到外面的餐馆都感觉少了一种香气😂 随着年龄增长，妈妈也少做了，因为耗时耗精神，最主要是会把厨房弄得油油的🤭 到了今天， 也越来越少人懂得用猪油来烹饪了。
用猪油烹饪，不只是吃的香，其实也吃的健康！研究也证实了猪油的营养价值，甚至还是在众多健康食物中排名第八的呢！
外婆家 的家传猪油膏，用的是100％的新鲜猪脂肪，细心处理，煎炸出来的。过程不加任何化学成分。煎出来猪油，雪白纯滑，可保存一年之久。
而猪油渣，就像是很多华人食物的“催化剂”，尤其是炒食 - 炒果条，炒面，只要放一些猪油渣，mamamia~不得了！
What is Pork Lard:
Since time immemorial, lard has been the favourite cooking oil of every Chinese household. Since I was a child, mom would sometimes make lard fritters from her well-learned frying skill. When done, sprinkle some salt on it and taken as titbits would be my greatest luxury and I would be chided if I took too much of it. Until now I don’t know whether she was concerned that I took too much and might fall ill or I am enjoying her portion!
And little did I realise that almost every delicious dish done by her was perfected with this secret ingredient, which is the reason I always felt something is lacking in the dishes I took at other restaurants! As mother grows old, she did not produce lard as often as she did as it is a painstaking process, not to mention cleaning the oily kitchen after it is done! And few people nowadays appreciate the fragrance of lard found in the dishes.
Many also do not realize that lard doesn’t just spice up the dishes, it is also one of the healthiest ingredients. Research by nutritionists has concluded that lard is the 8th most nutritious food!
Lard paste by Nannyhouz is made 100% with fresh pork lard, every stage of production is carefully carried out and fried with full attention without chemical additives. The final product is in creamy jelly form and can be kept for a year.
Being the secret recipe in Chinese tradition, lard can especially applied on fried kueh tiow, fried mee et cetera to make it more lip-smacking!
