After mixing the water and minced meat together and putting it in the refrigerator, why is the water

This is because when water and minced meat are frozen, the coagulation temperature of water solidification into ice and minced meat jelly is different, and the water solidifies into ice below 0 degrees Celsius, and when it is frozen in the refrigerator, the water has solidified into ice, and the minced meat has not yet begun to solidify, so there will be water separated from the minced meat into ice, and when it is taken out of the refrigerator, it will come out and the water and meat will separate.

In fact, if the water and fire meat are whipped together, if the meat is not completely eaten into the water, there will be a certain amount of water flowing out later, because he is beaten by the foot in the gap between the meat and the meat, not the foot trembles, and the meat is in the meat, that is, the meat does not suck the water, and if you don't whip it up enough, in fact, there is nothing to take out, if you whip it hard, the water will be eaten again, and then you can continue, cooking.

Because their "freezing point" is different! Water has already begun to solidify at zero degrees Celsius! And minced meat needs to be more than ten degrees below zero to be frozen!

Freeze in the freezer in this process! They are necessarily "separated"!

Originally, the meat and water will not melt together, and it is easier to precipitate in a low temperature environment after precipitation, and the water will naturally separate when it freezes

If you leave it for too long, it will separate, so you can use it as soon as possible after stirring without this problem.

Put too much water, and at the same time do not stir well, dehydrated,

OK. In general, it should not exceed 36 hours.

It depends on how long it takes, and it is advisable not to exceed 24 hours.

You probably have warm water, right? The skin of the chicken is easy to melt, but the meat is not easy to melt, so it will naturally break away. It is best not to soak it with water, but to remove it from the freezer one day before and let it thaw naturally at room temperature.

The chicken taken out of the freezer is soaked in water, if the chicken skin and chicken are completely off, it means that the chicken should not be fresh, if it is a fresh chicken at that time, the refrigerator is not stopped in the middle or there is no problem with the refrigerator, this situation should not occur, you can wait until it is completely thawed to smell whether the chicken has any peculiar smell, if there is a peculiar smell, then decisively throw it away and don't eat it.

First of all, the beef is placed in the refrigerator, if there is too much, it is difficult to separate it in this way, and it is used later to take it out and thaw it all at once, which will also affect the overall quality of the beef.

You can try this to store it.

1. Xinjiang beef is placed separately, divided into several small pieces, divided into the amount of each meal, and then stored in the refrigerator.

2. After putting it in the refrigerator, seal it separately and save it in different packaging bags, then take out a bag at once to thaw it when you eat it next time.

3. In addition, you can also separate them, cut them into equal amounts and place them in different bags.

4. The next time you eat it, take out the amount of each bag directly, and then thaw it directly and eat it.

5. The beef is all mixed together, so that it is not easy to store, and it is not easy to eat in the later stage, and it is easy to be polluted twice if all of it is taken out.

6. If you have put everything in the refrigerator, you can only try to divide them into small pieces and freeze them again at this time.

It depends on the temperature you need. Generally, there are more frozen things in 4 to 5, if less, 2 to 3 freeze for a day, take it out to see if it is enough, and the temperature you need can be.

Clean the fridge and get it out, and the ice and water will get it out, and it will be better.

Autumn is the harvest season, many crops will mature in this season, including chestnuts, chestnuts can be eaten raw or cooked, the taste is different, but the nutrition is very rich, such as rich in starch, ascorbic acid and protein, etc., but raw chestnuts have a hard shell outside, it is more difficult to peel off this shell by hand, at this time the following measures can be taken.

How to peel chestnut shells fast way:

Peeling chestnut shells fast and clean method is a knife flow, eating chestnut shells is a particularly prominent problem, the shell is hard and small, simply peeling the pain level of the person should have experience, today I will introduce you to a personal test method, for reference.

The chestnut is placed on the board and held down with one hand, and the other hand is stabbed from the top down, dividing the line, which refers to the junction between the bottom of the chestnut and the chestnut body, and the bottom is thick and will not cut the chestnut meat.

After cutting with a knife, it will divide into a bite to ensure that the chestnut meat is not cut, and it doesn't matter if you cut it a little, you can eat it the same.

Use a stiff stainless steel spoon handle to pick the chestnut shell from the incision, leaving the chestnut meat with the coat, and then remove the coat uniformly.

Put together all the chestnuts that have been stripped of their hard shells.

Bring water to a boil. Blanch the chestnuts in a pot.

Remove from a colander. The coat is torn off.

6 ways to peel chestnuts:

1. Hot water immersion method.

Wash the raw chestnuts and put them in a vessel, add a little refined salt, soak them in boiling water, and cover them. After 5 minutes, take out the chestnuts and cut them, and the chestnut skin will fall off together with the chestnut shell, which saves time and effort to remove the chestnut skin.

2. Chopsticks stirring.

Put all the two cloves of chestnuts, remove the shells and put them in a basin, soak them in boiling water for a while, stir them with chopsticks, and the skin of the chestnuts will be separated from the chestnut flesh. The soaking time should not be too long, otherwise it will affect the nutritional content of chestnuts.

3. Refrigerator freezing method.

Once the chestnuts are cooked, they are cooled and frozen in the refrigerator for two hours to separate the shells. In this way, the chestnut coat is peeled quickly, and the chestnut flesh is complete.

4. Microwave oven heating method.

Cut the shell of the raw chestnuts with scissors and heat them in the microwave for 30 seconds, and the inside layer of clothing and meat will automatically detach. Before using this method to remove chestnuts, be sure to cut the shell, otherwise it may cause microwave failure.

5. Thermal expansion and cold contraction method.

Peel off the shell of the chestnuts with a knife, boil them in boiling water for 3-5 minutes, and soak them in cold water for 3-5 minutes immediately after removing them.

6. Sunlight exposure method.

If you leave the raw chestnuts to be eaten in the sun for a day, the shells will crack.

Answer: Cut each chestnut into a small cross. Boil a pot of water, put the chestnuts in it and blanch them, and wait for the boiling water to cool down a little before you start peeling, so that the chestnut shells and skins can be peeled off at one time. This is because the hot water softens the chestnut shell and separates it from the chestnut skin.

Cook the chestnuts in hot water, let them cool down, and then put the chestnuts in the refrigerator and freeze them for two hours, so that the peeling is quick and complete.

Cut the chestnut shell with scissors and put it in the microwave for 30 seconds, and the skin and meat will automatically detach.

Make a small cut on the round side of the chestnut with a knife, boil it in salted water for 5 minutes, and then soak it in cold water.

1. After washing 150g of dried chili peppers, soak them in water for 20 minutes to half an hour; The soaked peppers are cut into small sections with scissors for later use; Take out the soaked chili peppers and put them in the pot, add a cup of water, boil the water and turn to low heat and cook for 5 minutes (the above proportion and time are my experiments, at the temperature of my family's stove, just make the chili peppers fully soft, and the excess water in the pot is basically cooked, if you are not sure of the water, you can add a little more, and the remaining water after boiling can be used in the hot pot); Pour the chili peppers into a blender, or put the stirring rod into the pot and stir directly into wet chili flakes, which is the most important ingredient for boiling hot pot - glutinous sea peppers.

2. Rinse the comprehensive spices in advance and soak them in warm water to remove the smell of traditional Chinese medicine; If you use raw vegetable oil, first burn the vegetable oil until it smokes, then turn off the heat and cool for a few minutes, then add butter and slowly boil; After all the oil is boiled and the oil temperature is felt, add green onions, ginger and garlic and fry them over low heat at about 120-130 degrees to produce the fragrance, and after about 5 minutes, the spices are a little dry and can be taken out first, and then used later;

3. Add the bean paste and boil slightly, stirring gently to prevent it from sticking to the pan; Add half of the glutinous sea pepper and boil for 15 minutes on a heat of about 100 degrees;

4. Add the other half of the glutinous sea pepper, the oil temperature will drop after stirring, and then continue to boil for 15 minutes to keep the oil temperature at about 90-100 degrees; Drain most of the soaked spices and add them to the pot with a slight smash of the spices; At the same time, add the previously fried green onion, ginger and garlic, pour in the liquor, and simmer for 15-20 minutes at about 80 degrees while stirring;

5. Add fresh green peppercorns (or dried peppercorns soaked in liquor) and tempeh; Simmer for another 5 minutes, then add the mash and rock sugar; After boiling for about 5 minutes, you can basically turn off the heat; The boiled hot pot base is put out, naturally placed to cool down, and then packed in a fresh-keeping bag or crisp-keeping box, stored in the freezer, and used as you eat.

The easiest way is to add a little chili oil and some Sichuan peppercorns, and then send a little butter, so that the hot pot base is particularly delicious.

We make the bottom of the butter pot directly with butter, and then put the chili pepper and sesame pepper after that. Boiled out like this.

How do you cook butter pan bottoms? For example, if you are at the bottom of the oil pot, according to the bottom of the pot, according to the oil and oil, you can take it out according to the oil and oil, and mix it according to your own proportion.

That's to prepare some butter pot base, you can buy the kind of ready-made, put it in the pan and fry it in oil, and then put in all kinds of spices, and this soup is also more delicious.

Put the butter and chili oil seasonings in the pan and you're done.

How to make the bottom of the pot of Niu Niu, if I have the bottom of the pot, I will make that oil into that thin flake and put all kinds of ingredients in it.

Butter bones, do you mean hot pot? You can buy that kind of ready-made butter fondue base at the supermarket.

This is actually the same method as the normal base, except that the peanut oil is replaced with butter.

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