According to the query foodlife.com, one of the taboos of cooking meat is to cook meat in cold water. First, because of the bleaching liquid in the cool water, it will destroy the vitamin b21 in the meat and make it lose its nutrients. Second, the meat in the fresh flavor is very easy to lose. Meat flavor is delicious because meat with phosphoric acid, inosine and other fresh substances. Boiling water to cook meat, meat particles can make the surface layer of protein fast coagulation, meat is fresh material is not easy to penetrate into the soup, stewed meat is very tasty. Taboo two is halfway to add cold water. In the whole process of cooking meat, if you find the tonic soup less, do not add cold water halfway. This is because the meat with a lot of protein and body fat, if you suddenly add cold water during the whole process of cooking, the temperature of the tonic soup steeply changes, resulting in protein and body fat quickly condensed, the gap between the meat surface layer will also be greatly closed, and then cook is not easy to crisp. And the fresh flavor of the soup will also be greatly reduced. The same principle, simmering bone broth halfway is not suitable to add cold water. Bones with phosphorus, calcium, micro-fire cooking, bone tissue loose, phosphorus, calcium dissolved in the soup, enhance the nutrients in the soup. From this we can see that stew meat with hot water.

Hot water, usually refers to the temperature of water. This entry is a dictionary explanation of "hot water", the difference between hot water and cold water, definition and explanation of hot water heater, definition of the word "hot water", explanation of the word (source, example, etc.), explanation of the term in the Pharmacopoeia, the benefits of hot water to wash your face, etc.

Hot water is the temperature of water.