1, still water thawing
First, seal the frozen meat in a plastic bag and put it in cold water. If the meat floats, press it with a heavy object such as a plate to ensure that the meat is completely immersed in the water. It takes about an hour to thaw the meat completely.
Step 2 thaw with running water
Meat can be thawed by washing with cold water, and the water flow is constant, which is faster than soaking in cold water.
Step 3 thaw with hot water
First, the frozen meat is sealed in a plastic bag, and then thawed with hot water (above 60℃). However, this thawing method is generally not recommended. On the one hand, it is easy to cook meat when the temperature is too high, on the other hand, it is not easy to keep it above 60℃ all the time.
Step 4 thaw in the microwave oven
Put the meat in a special container of microwave oven, set the microwave oven to "thaw" and thaw the meat for a few minutes. Check it from time to time when thawing. No matter whether there is ice in the meat, it can be taken out as long as it is soft.
5, salt water thawing
The same is true of water thawing. If some salt is sprinkled in the water, the thawing time can be greatly shortened. We sprinkled some salt in the water and then put the meat in the salt water. Using the principle that salt can reduce the melting temperature of ice, we can thaw meat quickly, and salt water can also remove the fishy smell of meat.
6, steel pot thawing method
Friends who use steel pots at home can try this method. Put the steel pot on the fire until it is warm, not too long. Then turn the bottom of the pot upside down and put the frozen meat on the bottom of the pot. Finally, cover the frozen meat with a pot cover. As long as you wait for three minutes, the frozen meat will thaw quickly and keep the taste fresh.
7, add vinegar thawing method
The difference between thawing with vinegar and thawing with salt is that it can only be soaked in cold water. Put the meat in cold water, add proper amount of vinegar in the water, stir well and wait patiently. Because vinegar freezes at-16.6℃, the freezing temperature is low, so the thawing can be accelerated.
The above are seven ways to thaw frozen meat, all of which are very useful. You can save it if you need it.
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