Cold water cook the meat or boiled meat?

Cold water cook the meat or boiled meat?

Cold water cook the meat or boiled meat, meat is the most delicious in the world. Many people in life like eating meat very much. For them, the whole person can't eat without meat. Cook the meat has a lot of exquisite, so cold water cook the meat or cook the meat.

Cold water cook the meat or cook the meat 1 First, cold water cook the meat.

Many people use cold water to cook the meat when they are in cook the meat. In fact, cold water cook the meat can lock the nutrients in the meat, so that the nutrients in the meat are not decomposed, and the nutrients in the meat are retained to a greater extent. The soup made from cold water cook the meat is more delicious.

Second, hot water cook the meat.

Some meat cooking methods also need to be cooked with hot water. Hot water cook the meat can quickly tighten the meat, making it very tough, chewy and unique in taste.

The difference between cold water cook the meat and hot water cook the meat is that cold water cook the meat retains more nutrients, while hot water cook the meat can make the taste of meat more elastic and retain the basic taste of meat. In cook the meat, meat should be cooked according to the actual situation. Whether it is cold water or hot water, it is most important to be delicious.

If you mainly eat meat, you must use hot water for cooking. The meat is delicious because it is rich in "fresh substances" such as glutamic acid and inosine. Stewing meat with hot water can make the protein on the surface of the meat solidify quickly, so that the fresh substances and nutrients in the meat are not easy to penetrate into the soup, and the stewed meat tastes delicious. For example, beef stew, first blanch the beef with hot water to remove the residual blood. Then, after boiling the water, put the beef into the pot, open the lid and stew for 20 minutes to remove the odor, then cover the lid and use a small fire to keep the oil floating on the noodle soup at a certain temperature to play the role of stewing.

If you mainly drink soup, you should use cold water. Before cooking the soup, add enough water at a time and heat it slowly. In the process of heating, more nutrients and fresh substances in the meat are dissolved in water, and the seasoning in the soup can also penetrate into the meat well, so that the soup tastes good.

Cold water cook the meat or cook the meat. Does cook the meat use cold water or hot water?

When cooking pork, it is best to use cold water, not fire, and don't add water halfway. If you cook beef, you need hot water instead of cold water. Hot water will help the protein layer of beef solidify and prevent the loss of amino acids in beef. But if it is a common poultry food, it does not need hot water, while meat, such as small ribs, needs to be blanched with hot water in advance.

Second, a more tender way to cook meat.

First: Marinate the sliced meat with egg white before adding pork, so that the meat will be tender after marinating for half an hour.

Second: Mix the sliced meat with dry starch for half an hour, which can also make the meat tender.

Third, cook the meat's worse method.

First: if the meat is rotten quickly, you can choose to cook it with hawthorn or radish, so that the meat is more likely to rot.

Fourth, the practice of Baishui cook the meat.

Step 1: Wash and cook the meat, cut it into pieces, put it in a pot and boil it in cold water to remove floating foam.

Step 2: Cut the onion and ginger, and simmer cook the meat until the meat is cooked.

Step 3: Add some salt to taste after the meat is boiled.

Step 4: Dip the meat out and it's absolutely delicious.

Cold water cook the meat or boiled meat 3 cold water cook the meat or hot water cook the meat depends on the situation:

1, cook the meat or bone soup should be boiled in cold water, gradually heated, and then simmered after boiling. If you find that there is too little water, you should add boiling water, and never add cold water in the middle, so as to avoid the sudden change of the temperature of the soup, which will cause protein and fat to solidify and denature rapidly, affecting nutrition and taste.

Meat cooked in hot water is delicious, while broth cooked in cold water is delicious.

3. Boiling beef with boiling water can retain many nutrients in the meat, and it tastes particularly fragrant.

4, fresh meat soup, should wait for the soup to open before putting meat; Bacon soup should be cooked in cold water.

5. Stir-frying shredded pork and minced meat with a little water can control and make up for the water loss when frying meat, which is more tender than not adding water.

Meat diet taboo:

First, meat+tea is easy to cause constipation.

1. Tannic acid in tea will combine with protein in meat, and it will produce astringent protein tannic acid, which will slow down the peristalsis in our intestines, prolong the retention time of feces in the intestines and easily cause constipation.

2. Although protein tannic acid can slow down intestinal peristalsis, other substances in the diet, such as dietary fiber, can stimulate intestinal peristalsis. Nutritionists believe that tannic acid will make people's absorption of protein worse, so it is suggested that people who usually have insufficient protein intake should not drink strong tea during or immediately after meals. If possible, drink it every 1 to 2 hours.

In addition, tannin in strong tea will hinder our absorption of iron. Tannin will combine with non-blood matrix iron existing in plants and become insoluble complex, which will affect the absorption of iron. Vegetarians should pay more attention.

Second, the taboo:

Patients with heart disease should not eat more, but eat less in moderation.