Cut off a piece of frozen meat and lift it to thaw it. You can thaw quickly and conveniently with a thawing tray, or you can take the frozen meat out of the refrigerator first and then put it in a thawing container. Because the aluminum basin has good thermal conductivity, it can also be thawed, and the frozen meat can be cut after thawing.

First, use two aluminum metal pots (many containers at home now have aluminum), put one upside down on the table, and then put the meat on it. The other pot is placed on the meat (the pot is deep enough to buckle on the meat). Let the meat touch the aluminum metal basin from top to bottom! This meat will thaw soon, and aluminum is very conductive! Water will soak away the nutrition of meat, and the meat quality is very bad. In the microwave oven, the surface of the meat is cooked and the inside of the meat has not thawed! My method avoids the shortcomings of the above two methods!

There is also a microwave oven, but don't hit the microwave file, hit the thawing file or the file with less firepower, as long as it melts outside and inside, the thawing effect is the best.

Second, it is best to use cold water for running water to avoid freezing outside.

Third, take it out and thaw it in advance. If it is hot, it will deteriorate carefully, but it is not easy to run away compared with water. Hotels are usually like this. The microwave oven is the best in the house. Faster and easier to master.

It is suggested that the fresh meat bought should be cut into small pieces and packed in clean plastic bags. Take out as much as you want, and it will melt faster. The finer, the faster.