Now that living conditions are better, it feels uncomfortable to go without meat for a day. I believe many people have some meat stored in the freezer in their refrigerators. In order to prevent deterioration, pork is stored in a freezer, but this also has a disadvantage: when it is time to eat, the pork has been frozen into a large hard block. Many people take it out in advance and put it in cold water. Sometimes they just put it in hot water to dissolve it in a hurry, but in fact, this method is wrong. It not only affects the taste of the meat, but also easily breeds bacteria. So next I will introduce to you three practical thawing methods, which are simple and convenient and do not affect the taste of pork.

The first is the physical defrost tray. For many homemakers, thawing frozen ingredients is a hassle. There are many thawing methods, including microwave thawing, hot water thawing, cold water thawing and natural thawing. Each of these methods has advantages and disadvantages. Food taken out from the freezer of the refrigerator naturally takes a long time to defrost and is prone to the breeding of harmful substances. The rapid thawing plate has the characteristics of rapidity, which can effectively save the time of first selection. Using a high-density heat sink, no need to plug in or heat, the meat will not age, and it only takes 30 seconds to defrost. 9 times the thawing speed, it can quickly defrost all kinds of food without destroying the nutritional structure of the food. It can firmly lock the nutrients and gravy in the meat, reduce the juice that overflows when the food is defrosted, and retain the delicious taste.

The second is to defrost the salt. The bubble thawing process can be sped up simply by adding salt to the water. This method should be easier for everyone to understand. Salt itself has a melting effect on freezing. In the winter, when the snow freezes, spread salt to melt it. We prepare a basin of cold boiled water. Do not use tap water to prevent bacterial growth. Soak the frozen meat in water and add two tablespoons of salt to the water. The frozen meat will be completely defrosted in about 20 minutes. Not only does the ice cube on the surface completely dissolve, but the inside also becomes soft. It is more time-saving and has better thawing effect than ordinary cold water thawing!

The third is lemon juice + defrosted ginger. If you want frozen meat to thaw quickly, scalding it in hot water or soaking it in cold water will damage the quality of the meat. Meat that has been soaked in water is also prone to the growth of more bacteria. Only lemon juice and ginger are needed to defrost meat quickly and keep it fresh! Add a few slices of lemon and ginger to the water, and then soak the frozen meat in the water. The meat will become soft in about 10 minutes. This method is not only convenient and practical, but the ginger and lemon can make the meat more tender, and can also effectively sterilize and remove the fishy smell, making the cooked meat more delicious.