Thawing method with the least loss of nutrients: 1, rapid thawing: microwave thawing. The disadvantage is that if the temperature and time are not well controlled, the surrounding meat tissue will become protein (actually cooked), and the outside has softened but the inside has not thawed. The original and best way is to calculate the time you need to cook. For example, if you want to have a barbecue at night, you can prepare it one day in advance or in the morning. Put the meat in the freezer in a container and put it in the freezer slowly. Don't put meat or packaging in cold water or hot water bath, neither of which is suitable.

Two indispensable curing materials for curing beef and mutton: onion and black pepper (if used best, it tastes good).