It takes 7 minutes to cook.
The Jiangsu Provincial Center for Disease Control and Prevention once conducted an experiment, in which an expert put meatballs into a boiling soup pot, and after two minutes, the meatballs floated, and then the meatballs were taken out and the internal temperature was detected. The results showed that the central temperature of meatballs was only 45.4℃. Re-heat the meatballs in the boiling pot for 5 minutes, take them out and measure them again, and the central temperature will reach 72.3℃. At this time, the meatballs are cooked.
Extended information:
Rinsing time of common hot pot ingredients
1. Ordinary meat: sliced beef and mutton, pork belly, crispy meat, etc. These are common meats when eating hot pot, but the thickness of the meat slices is different, and the cooking time is different. Generally speaking, it should be cooked for about 1-15 minutes before it is fully cooked.
2. Fish and shrimp: eel, loach, shrimp, etc. Fish live in water all the year round and contain many parasites or microorganisms. But eating fish and shrimp pays attention to freshness. Many diners often put bloody loach and eel directly into the pot. At this time, they should pay more attention to cooking for a while, at least for more than 15 minutes.
3. Viscera: hairy belly, duck intestines, yellow throat, etc. Many people like to rinse beef omasum and duck intestines, which is crispy. However, the internal organs may contain bacteria. It is recommended to scald them for at least 3-5 minutes before they are fully cooked. As for brain flowers and blood, it takes longer to cook, preferably more than 1 minutes.
Reference:
People's Daily Online-Eat hot pot and rinse meatballs, float and cook for a while
People's Daily Online-It's best not to eat hot pot for more than two hours at the Spring Festival party.