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. Soaking for about an hour can completely thaw, which is more efficient than natural thawing.

The tap water has thawed.

Meat can be thawed by washing with cold water, and the water flow is constant, which is faster than soaking in cold water.

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.

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. The air has thawed. ?

Just thaw the frozen meat naturally in the air. It is best not to use it in summer. Meat will go bad easily if it is kept at high temperature for a long time. Even in the spring and autumn, it is easy to see that there is some corruption on the outside of the meat, but the meat inside has not been completely thawed.

6. The refrigerator has thawed. ?

Put the meat in the refrigerator overnight and let it thaw naturally and gradually, which can not only keep it fresh at low temperature, but also thaw the meat completely. This is a recommended thawing method.