Many housewives have the habit of freezing pork to avoid going to the market too many times. When eating, most people will thaw it by putting it in the microwave or soaking it in water. However, soaking in water will make the meat taste dull, and not every household has a microwave.
Therefore, the chef has a very fast and perfect way to thaw, no matter how hard the frozen meat is, you just need to drop a few drops of this on it and the meat will thaw in 3 minutes. The specific method is as follows:
First, prepare a suitable bowl of water for the piece of meat to be thawed. Then add a few drops of white vinegar to the water, and add a teaspoon of salt. Stir well to dissolve the salt and vinegar in the water. Put the piece of meat to be thawed in. Note that if you put the meat in the water right away, it will make the meat taste dull. You have to wait for the salt and vinegar to dissolve before putting it in.
Many people worry that adding vinegar to the water for soaking the meat will make it smell and affect the taste. However, white vinegar not only does not affect the flavor of the pork but also makes the pork less pungent and fresher.
The main purpose of adding white vinegar is to speed up the thawing process for frozen meat. White vinegar contains a lot of acetic acid, which can lower the freezing point of water and play a role in quick thawing. Thawing meat with white vinegar only takes 3-5 minutes, very fast, and does not take cooking time.
If you add salt, it will help to reduce bacteria and the salt also acts as a catalyst to make the meat thaw faster.
How to eliminate the odor of meat
Usually, healthy and “clean” pork raised on farms will smell very fragrant and delicious. However, the current market is flooded with pigs fed with growth feed, so pork often has a foul odor.
If you buy meat that has an odor, first of all, you need to clean it and pay attention to some ways to eliminate the odor as follows:
– Before boiling, you need to remove dirt, residual chemicals in the meat, and the odor by washing it repeatedly with clean water. In addition, you can use a little salt dissolved in water to wash the meat, as diluted saltwater also helps to remove dirt from the meat.
– The secret to making boiled pork delicious without being smelly is to boil it twice. The first time boil it briefly, and the second time boil it until it’s tender.
Cooking the meat correctly
– The first time, add 1 teaspoon of vinegar, some thinly sliced ginger, and 1/2 teaspoon of salt to the boiling water for boiling the meat, then put the pork into the pot for about 2 minutes, then remove the meat and wash it again. This way the meat will not be smelly. Adding vinegar and salt also helps the meat remain white and clean.
– The second time you boil the meat, you put the meat into the pot right from the start, fill it with water, crush a few onion bulbs and put them in the pot, add some spices to make the meat flavorful, and boil until it boils. Let the meat boil in the pot for 5 to 10 minutes, then use a skewer to check if the meat is cooked or not.
The cooking time for meat cannot be accurately determined because it depends on whether the meat is large or small, thick or thin. If the meat is thick and large, the cooking time can be very long and it may not be fully cooked, in this case, you can slice or score the meat so that it cooks more easily without being tough.
When boiling the meat, if there is foam, it should be removed regularly to keep the meat clean. When you see that the fat piece is slightly transparent, skewer the meat with a skewer and if no red liquid comes out, it means the meat is cooked. At that time, you can turn off the stove and remove the meat from the pot to drain.
– Wait for the meat to cool down a bit, then use a knife to slice the meat into bite-sized pieces. Boiled meat should be thinly sliced, crosswise, to prevent it from becoming tough. Now you just need to arrange the meat on a plate and mix a delicious dipping sauce to enjoy the soft and fragrant meat.
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