1, the lowest level of microwave oven thawing: When microwave oven thawing, the lowest level must be used and gradually heated. It should be heated for about two minutes at first, and then the heating time is determined according to the degree of thawing of the meat until it is completely thawed. Avoid heating at the beginning 10 minute;

2. Thawing with salt water or vinegar: put the frozen meat in the refrigerator 1-2 hours to soften the frozen meat. This is because the temperature of the refrigerator is generally around 0 degrees Celsius, so you can soften the frozen meat first. Then the meat can be completely thawed in salt water. This is because salt water can accelerate the melting of ice without breeding bacteria. Fan Zhihong warned that tap water is not suitable for thawing frozen meat. In addition, you can dip the fork in vinegar and fork it into the meat, which can also speed up the thawing;

3. Thaw the frozen meat with aluminum pots: first put one aluminum pot with the bottom facing up on the table, then put the frozen meat on the bottom of the aluminum pot, and then gently press the other aluminum pot with the bottom facing down on the frozen meat. Press for about 5 minutes to thaw. This makes use of the extremely strong thermal conductivity of aluminum products. When both ends of the frozen meat are attached to the aluminum pot, the frozen meat quickly exchanges heat with the surrounding air through the aluminum basin. After constant heat exchange, frozen meat will melt in a short time. If you don't have a aluminum pot at home, an aluminum cover and an aluminum basin will do.

4, close to 0℃ cold water:

(1) The temperature of frozen meat is below 0℃. If it is thawed in hot water, the frozen meat absorbs heat from the hot water, and its outer layer is thawed quickly, so that the temperature rises rapidly to above 0℃. There is a gap between the meat layers, which reduces the heat transfer ability, making it difficult for the frozen meat inside to absorb heat and thaw, forming a hard core.

(2) If frozen meat is put into cold water, the temperature of cold water will drop to 0℃ and some water will freeze due to the heat absorption of frozen meat and frozen chicken. Because 1g water can release 80 calories when it is frozen (while 1g water can only release 1 calorie when it is lowered to 1℃), after frozen meat absorbs so much heat, the temperature of the outer layer of the meat rises rapidly, while the inner layer is easy to absorb heat, so the temperature of the whole meat also rises rapidly to 0℃.

(3) If this is repeated several times, the frozen meat can be thawed. From the point of view of nutrition, this method of uniform and slow heating is also scientific.