It is better to cook meat in a pot under cold water or hot water

Cooking meat in a pot under cold water or boiling meat in a hot pot depends on whether you want to eat meat or drink soup, the soup of the meat cooked in the cold water pot is relatively fresh, and the meat cooked in the pot under hot water is more tender, if it is for drinking soup, then boil it in cold water, if it is mainly to eat meat, then put it in the pot with hot water. The meat cooked in this way is more delicious.

Cold water is better, you can boil out the blood foam in the meat, and when the water is just boiled, use a spoon to clean up the blood foam, and the meat does not taste fishy.

It is better to cook meat in a pot under cold water, as it does not destroy the protein and nutrients in the meat.

Boiled meat is generally cooked in a pot under cold water.

Cold or hot water when blanching meat? It turns out that there is still a difference, come and find out.

To boil meat, put hot water in the pot. Stewing meat with hot water can make the protein on the surface of the meat block quickly coagulate, and the nutrients in the meat are not easy to penetrate into the soup, and the stewed meat is particularly delicious, soft and tender. The pot under cold water will cause the meat to shrink and harden when cold, and the meat will be old and hard when cooked.

In addition, if you need to add water in the middle of the stew, you need to heat the water, and adding cold water will make the meat hard.

If you are cooking soup, simmer it in a pot under cold water over medium heat, so that the nutrients will gradually overflow during the heating process, making the soup more delicious and delicious.

If you eat meat, be sure to use hot water when cooking. The meat is delicious because it is rich in glutamate, inosine and other "fresh substances", and stewed meat in hot water can make the protein on the surface of the meat block quickly coagulate, and the fresh substances and nutrients in the meat are not easy to penetrate into the soup, and the stewed meat is delicious. For example, beef stew is blanched in hot water to remove the residual blood.

Then after boiling the water, put the beef in the pot, remove the lid and simmer for 20 minutes to remove the peculiar smell, then cover and switch to a slight fire to keep the oil slick on the soup noodles at a certain temperature and play a role in simmering.

If you drink soup as the main thing, use cold water. Before making soup, add enough water at once and warm it slowly. During the heating process, more nutrients and fresh substances in the meat are dissolved in the water, and at the same time, the seasoning in the soup can also penetrate into the meat relatively well, so that the soup tastes good.

Two points of attention to stew:

First, the meat should be cut larger to reduce the seepage of fresh material into the soup.

The second is not to use a strong fire to boil, in case the meat encounters a sharp high heat, the muscle fibers become hard, not easy to cook, and the aromatic substances in the meat will also evaporate with the water vapor during the sharp cooking, so that the fragrance is reduced.

The above content refers to People's Daily Online - hot water stew, cold water soup.

Boiling meat in hot water will instantaneously denature the protein in the meat and become hard, and the taste of boiled meat in cold water is better, if you cut the meat and freeze it in the refrigerator, and then put it in cold water to cook, because during the cooking process, the ice in the meat will sublimate into water vapor, so the meat is very soft and fragrant, and I personally like it.

It's better to boil it in cold water first, and that's what you do at home!!

Of course, it is cold water, cold water boiled meat, the meat is slowly tightened, does not affect the taste.

Meat boiled in hot water is more tender and delicious.

It is best to cook meat in hot water. Cook the meat in hot water, so that the protein on the surface of the meat can quickly solidify, and the nutrients of the meat are not easy to penetrate into the soup, and the stewed meat is more delicious.

The pot under cold water will make the meat shrink and harden when it is cold, so that the cooked meat will be old and hard, and hot water should be added quickly during the cooking period to make the meat harder.

If you are using meat to cook the soup, simmer it in a pot under cold water over medium heat, so that the nutrients can gradually overflow during the heating process of the meat, making the soup more delicious and delicious.

In daily life, if you want to make more delicious fried meat, we need to deal with them before frying, such as pork, this kind of meat is a kind of meat that we are more common, and the pork tastes very good.

If you want to fry the pork very deliciously, you need to handle the pork well before frying, before frying the pork, we have to boil the cut pork in hot water, so as to get rid of the blood and fishy smell in the pork, but when cooking pork, it can't be too long, otherwise the taste of the pork will get old.

The difference between meat cold water pot and hot water pot, now everyone will have meat on the table, meat can supplement the energy and nutrients needed by the human body, in addition to nutrition, but also require benefits, different operation methods, the taste of cooking is not the same, so what is the difference between meat cold water pot and hot water pot.

1. Boil meat in cold water

In fact, cold boiled meat can lock the nutrients in the meat, so that the nutrients of the meat are not decomposed, and the nutrients in the meat are retained to a greater extent, and the soup of the cold boiled meat is more delicious.

2. Cook meat in hot water

Some meat cooking methods also need to be cooked in hot water, which can quickly tighten the meat, so that the meat has very good toughness, chewy to eat, and a very unique taste on the taste.

The difference between cold boiled meat and hot boiled meat is that cold boiled meat retains more nutrients, while hot boiled meat makes the meat quality. The palate is more elastic and retains the basic texture of the meat. When cooking meat, the meat should be cooked according to the actual situation, whether it is cold water or hot water, the most important thing is that it tastes good.

First, the characteristics of the pot under cold water

Blanching in a pot under cold water describes the fishy smell of the meat as having a strong smell and a lot of blood foam. For example, beef, mutton, pig's trotters, and some ingredients such as offal need to be blanched in a pot under cold water. If you use a pot under boiling water, the blood stains in the meat will solidify, and the dirt and odor in the meat will not come out, and the food will not be delicious.

Therefore, it is better to choose these ingredients to be blanched in a pot under boiling water.

Second, the characteristics of boiling underwater pots

If you blanch it with boiling water, it is suitable for some fresh meats with little blood water, such as pork, chicken, etc. When the water in the pot is boiling, add the two ingredients to the pot and blanch the water.

If the ribs need to be blanched, the temperature in the pot should be kept at least 30 degrees Celsius, so that they can be blanched in the pot. Well, these are the two most correct ways to blanch.