Ingredients: frozen meat, salt, white vinegar, cold water.
First, take out a piece of frozen meat from the refrigerator.
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Second, put the frozen meat into a clean basin and add a spoonful of salt. The principle is that salt itself has the function of thawing.
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Third, pouring proper amount of white vinegar can lower its freezing point and absorb a lot of heat.
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Fourth, pour a proper amount of cold water, because using warm water or hot water will affect the taste of meat and lead to nutrient loss.
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Five, the water did not pass the meat, let stand 10~ 15 minutes.
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Sixth, look at the thawing of meat: at this time, you can touch the meat with your hands, and the thawing is completed without lumps.
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Seven, after cutting, the meat is just like fresh pork, and it is cut smoothly.
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Precautions:
Don't put frozen meat in cold water for too long, and it is appropriate to 15 minutes to avoid affecting the taste of beef because it is soaked for too long.