1. Dice and freeze: cut the whole raw meat into flat pieces, each piece is the size of a meal, and then put it in the freezer to freeze, which can shorten the thawing time, because the larger the surface area of meat, the faster the freezing speed and the easier it is to thaw. If it is minced meat, it can be put in a fresh-keeping bag, driven away by air, tied tightly, and then flattened, which can increase the heated area of frozen meat, avoid uneven heating and speed up thawing.
2. Thawing with 0℃ ice water in winter: add ice cubes to normal temperature water to make the water temperature around 0℃, and then soak in frozen meat for about 40 minutes. It takes a long time to thaw meat with 0℃ ice water, but the thawed meat retains its freshness and nutrition, and the meat is compact and easy to cut. Note: When thawing meat, it is best to put the meat in a plastic bag and tie it tightly.
3. Use the lowest gear for thawing in microwave oven: When thawing in microwave oven, you must use the lowest gear and heat it gradually. First, heat for about two minutes, then change the direction of frozen meat, continue to increase the time, and then determine the heating time according to the degree of thawing of meat until it is completely thawed. Never heat 10 minutes at the beginning.
4. Another method is to thaw in the freezer: put the meat in the lower layer of the freezer the night before, which not only thaws evenly, but also has no loss of nutrients, which is very safe, low-carbon and environmentally friendly.
In addition to the above four points, frozen meat can be thawed quickly. Some people may use vinegar to thaw, but this is actually the wrong way. Because the meat thawed with vinegar is white, loose and sour.