Refrigerated thawing

Freezing is the most commonly used method for most people. As long as the ingredients are moved to the refrigerator, almost all ingredients can be thawed in this way. It should be noted that it is not recommended to thaw in the "fruit and vegetable cold room" with high temperature, which is easy to deteriorate food and breed bacteria.

Because it takes a long time to thaw in cold storage, it must be treated 1 day in advance, but the thawing time of fresh seafood should not exceed 2 days, and other meat should not exceed 3 days as far as possible, which is easy to rot.

Thawing by running water

Thawing method for deriving temperature through flowing clear water at room temperature. Be sure to seal the ingredients in a fresh-keeping bag and put them under the faucet with running cold water (neither warm water nor hot water! Rinse and thaw, don't let tap water directly contact with food, otherwise it is easy to breed bacteria; Once the thawing is completed, be sure to cook it immediately and don't put it back in the refrigerator.

Thawing with running water is suitable for scalded, pickled or seasoned vegetables and meat, as well as cooked sauces. These ingredients are unlikely to deteriorate due to water temperature. Try not to defrost fresh meat and seafood with running water. It is recommended to use the following ice water thawing method.

Ice water melting

Can frozen ingredients be thawed effectively in ice water? In fact, fresh meat and seafood are very suitable for ice water thawing, which keeps the freshness while thawing, and the thawing time is faster than that of cold storage.

Prepare a large basin, put in ice and water, then completely soak the sealed fresh-keeping bag with ingredients in ice water, and turn it slightly from time to time. In addition to fresh meat, pickled frozen vegetables can also be thawed with ice water to keep their crispness when eaten.