1, refrigerated thawing method

Can maintain the quality of meat to a great extent, with high safety and low operation difficulty.

Although it takes a long time, if you make preparations in advance, for example, take it out one night in advance and thaw it in the cold storage, there will be no problem.

2, microwave oven thawing method

It takes the shortest time, can preserve the quality of meat to a great extent, and has high safety.

It is more suitable for temporary thawing without prior preparation. The disadvantage is that the operation is the most difficult and you need to explore it yourself.

The firepower must be small, and it is best to use a defroster. Or a piece of chicken breast. Personally, I think it only takes 3-4 minutes to thaw the file.

Microwave oven, you deserve it.

3, soaking in cold water method

The most compromise method.

Better than thawing at room temperature,

This is safer than thawing directly with cold water.

Save a little water than thawing tap water,

Much faster than freezing and thawing,

This is much easier than thawing in the microwave oven.

For the whole chicken breast, it only takes about 1.5 hours to thaw at room temperature, which is half an hour faster than not soaking in water.

If the above two methods fail, this method is the most cost-effective.

Finally, I believe everyone is aware that these methods can be freely combined.

For example, it can be thawed in hot or cold water.