Scientifically speaking, it is the degree of protein denaturation of meat at high temperature. Boiled in cold water, the meat protein is completely denatured and completely cooked; Boil the water before boiling, that is, keep the protein of the meat unchanged, that is, it is not fully cooked. Protein denatured meat is loose and tasty; Protein's undenatured meat is tender and delicious.

First, cold water

For example, old duck soup requires crispy meat when cooked in the mouth, and it is cooked in cold water. Floating foam is removed before the water boils. After boiling, turn the fire to a slight boiling state for several hours, so that the cooked meat will be crisp and the fat part will become less greasy. In fact, according to my mother, drinking more fat soup in this state will reduce blood fat. Other benefits are that eating this kind of meat is completely healthy food, and there is no need to worry about threats such as bacteria and parasites. Of course, there are rumors that the temperature in cook the meat of the pressure cooker can reach 200-300 degrees Celsius, so it is possible to produce aromatic amino groups, which may cause cancer. I don't know about this, but the cold water cook the meat process I mentioned earlier is made with an ordinary pot-+patience.

Second, hot water.

And if you want to eat fresh and tender meat, there is only one way, don't cook the meat completely, and keep it a little raw.

The hot water in the pot, one is when the chicken is boiled and the other is when the meat is rinsed. At the end of the day, let the protein inside the meat not be completely denatured.

This is why when making shredded pork, many people like to mix the meat with raw flour and put it in a pot with big oil. The reason is that raw flour forms an isolation layer on the surface of meat, and the raw flour layer absorbs heat first in the fire. When the dough layer disappears, the surface of the meat looks cooked. At this time, people will not continue to fry, but will be out of the pot. This way, the surface of the shredded pork looks cooked, but the inside is not the core part.

So steak and the like need to be cooked a little, and the taste is completely different.

Rare steak has no head at all.

Back to the hot pot, sliced beef and mutton. The standard way to eat meat is to rinse it in a hot pot before eating it, so that the meat is fresh, tender, juicy and delicious-the reason is the same, so that the surface looks cooked, but it is not cooked inside. . . .

Don't worry about stomach upset. In most cases, cooking at this temperature can kill most bacteria. And bacteria are generally on the surface of meat, so it is not a big problem to eat. However, for some parasites, the threat remains. Therefore, when cooking fish, snake frog and other meat products rich in parasites, it is absolutely not recommended to cook like this, which is easy to cause problems. But then again, many people who eat seafood simply eat it raw. What shall we do? You can't have your cake and eat it. How do you choose?