Meat preparation
After buying meat, Ms. Linh divides it into portions for each meal. She usually washes the meat 3 times: rinses with cold water, rinses with diluted salt and vinegar, and the final rinse with warm water.
Dry the meat thoroughly
While many people skip this step, Ms. Linh thinks it is necessary. The meat is dried thoroughly in a specialized container so that it does not get frozen all around. When defrosting, the meat will not release any water.
Ms. Linh dries the meat thoroughly in a specialized container.
Viet Linh
Divide into portions
Wrap each portion of meat in a layer of banana leaf or dong leaf and place it in a box. Each portion of meat is enough for one meal. Only defrost the portion you want to eat to avoid cross-contamination or affecting other parts of the fridge.
Seal the box and label it
In order not to have to search for the meat every time you cook rice, you need to write the type of meat and the date on a small label and stick it on the lid of the box.
Meat is divided into portions and placed in boxes with banana leaves or dong leaves.
Viet Linh
With this method, Ms. Linh has stored nearly 10 kilograms of pork in the freezer for later use. Thanks to proper storage and hygiene, the meat is guaranteed to stay fresh and delicious until the very end. Housewives also apply the method of freezing food by dividing it into portions as mentioned above with porridge, sausages, or nem…
Preparation for convenient and quick cooking.
Viet Linh
After completely defrosting, the sausages are steamed over low heat, without letting the water boil, the sausages will be fragrant and tender as if they were fresh. On weekends, Ms. Linh rolls a bowl full of nem, then shallow fries them, divides them into small portions for each meal and freezes them. Whenever she wants to eat, she takes out one box at a time, very convenient and quick.
“Preparing and preparing food when you have free time may take time, but in return, it will save time in the kitchen every day,” Ms. Linh said.
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