1. Cut the meat into small pieces or press it into a "cake shape" before freezing. Cut the meat into small and thin pieces, enough for a meal and put it in a separate bag; or lay the bone-in meat such as ribs into a "cake shape" and put it in the refrigerator. This will increase the heating area of ??the frozen meat, avoid uneven heating, and speed up the thawing speed.

2. Use an aluminum basin to thaw frozen meat. First place an aluminum basin with the bottom facing up on the table, then place the frozen meat on the bottom of the aluminum basin, then place the other aluminum basin with the bottom facing down and gently press it on the frozen meat. Press for about 5 minutes to defrost. This takes advantage of the extremely strong thermal conductivity of aluminum products. When the two ends of the frozen meat are tightly attached to the aluminum pot, the frozen meat quickly exchanges heat with the surrounding air through the aluminum pot. After continuous heat exchange, the frozen meat will It melted away in a short time. If you don’t have an aluminum pot at home, aluminum lids and aluminum basins can also be used.

3. Thaw with salt water or vinegar. Put the frozen meat in the refrigerator for 1-2 hours to soften it. This is because the temperature in the refrigerator compartment is generally around 0 degrees Celsius, which allows the frozen meat to be softened first. The meat can then be thawed completely in salt water. This is because salt water accelerates the melting of ice and does not breed bacteria. Fan Zhihong reminded that tap water is not suitable for thawing frozen meat. In addition, you can also dip a fork into the meat with vinegar to speed up defrosting.

4. Use the lowest setting for thawing in the microwave. Fan Zhihong reminded that when thawing in a microwave oven, you must use the lowest setting and heat it gradually. Start by heating for about two minutes, and then determine the heating time according to the degree of thawing of the meat until it is completely thawed. Do not heat for 10 minutes at the beginning.

These four thawing methods are better for thawing meat in the refrigerator, so for kitchen experts, you might as well try it!

Hope this helps!