1, cook the meat or bone soup should be boiled in cold water, gradually heated, and then simmered after boiling. If you find that there is too little water, you should add boiling water, and never add cold water in the middle, so as to avoid the sudden change of the temperature of the soup, which will cause protein and fat to solidify and denature rapidly, affecting nutrition and taste.
Meat cooked in hot water is delicious, while broth cooked in cold water is delicious.
3. Boiling beef with boiling water can retain many nutrients in the meat, and it tastes particularly fragrant.
4, fresh meat soup, should wait for the soup to open before putting meat; Bacon soup should be cooked in cold water.
5. Stir-frying shredded pork and minced meat with a little water can control and make up for the water loss when frying meat, which is more tender than not adding water.
Cold water cook the meat can lock the nutrients in the meat, so that the nutrients in the meat are not decomposed, and the nutrients in the meat are retained to a greater extent. The soup in cold water cook the meat is more delicious. Some meat cooking methods also need to be cooked in hot water. Hot water cook the meat can quickly tighten the meat, making it very tough, chewy and unique in taste.
The difference between cold water cook the meat and hot water cook the meat is that cold water cook the meat retains more nutrients, while hot water cook the meat can make the taste of meat more elastic and retain the basic taste of meat. In cook the meat, meat should be cooked according to the actual situation. Whether it is cold water or hot water, it is most important to be delicious.