Should meat be cooked cold or hot? Why?

Of course, it is necessary to put hot water in the pan, because this will remove the fishy smell of the meat and make the meat more delicious.

It is necessary to pot under cold water, so that the fishy smell can be better removed, and the firm texture of the meat can also be protected, which will not affect the specific taste.

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.

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.

Yes, if it is a meat substance, it is actually good to blanch the water in a pot under cold water; It is not recommended to use a pot under boiling water, because these meats actually contain a lot of blood water, and if the hot water is put into the pot, it will immediately burn the surface of the meat, and then it will cause the blood to be difficult to discharge, and then it may not be very clean.

Yes, a pot under cold water is required; It will make the taste very poor, and the protein of the meat will coagulate, making it lose its nutrition and deliciousness, and the meat will become more chai.

I think it's best to blanch meat in a pot under cold water; If it is boiled under water, it will first affect the appearance of the meat, which will make the taste of the outside very bad, and it will not be able to force the blood foam out of the meat.

1. Use cold water for blanching pork, beef, mutton and other meats, and hot water is not recommended. Because these large meats contain a lot of blood and water, only cold water can be effectively boiled when heated slowly, and hot water will immediately scald the surface of the meat, making it difficult to remove blood water.

2. Chicken, duck, pigeon and other poultry meats are blanched with cold water, and hot water is not recommended. Because the poultry itself is hairy, because of the diet problems, the body has a strong fishy smell, and the poultry also have a lot of blood water, so it must be slowly heated in a pot under cold water to remove the blood and water at the same time.

3. Hot water is used for blanching squid, cuttlefish, jellyfish and other seafood, and cold water is not recommended. Because the blanching of these seafood itself is mainly to remove the fishy smell and mucus, and the mucus and fishy substances are mainly concentrated on the surface of the meat, the cold water temperature is too low to remove.

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.

Cook pork in a pot under cold water or hot water? Chef: That's right, the meat is soft and glutinous, minced but not rotten.

The correct way to cook pork is to cook pork in a pot under cold water, then add stewed meat ingredients to it, first boil over high heat and then simmer slowly over low heat, so that the meat of pork will be very soft and glutinous, I will make it into a meat bun, it is so fragrant, come and learn it!

Meat buns. <>

Ingredients: 300 grams of flour, 160 grams of water, 2 grams of refined salt, 6 grams of fresh yeast, 500 grams of pork belly, appropriate amount of stewed meat, 1 green onion, 2 slices of ginger, 1 chili pepper (red, sharp, dry), 1 tablespoon of sugar, 1 tablespoon of dark soy sauce, 2 tablespoons of soy sauce, appropriate amount of refined salt, 1 sharp pepper, appropriate amount of coriander.

Cooking steps:1Cut the pork belly into small pieces.

2.Prepare the stew, green onions, ginger slices, and red peppers.

3.Prepare dark soy sauce, soy sauce, salt, and sugar.

4.Put the ingredients in a pot under cold water, bring to a boil over high heat, reduce heat and simmer for an hour.

5.Put the water, flour, salt, yeast in the bread bucket.

6.Select the imix program and knead the dough until smooth.

7.Take out the hand and knead it smooth, cover with plastic wrap and let rise for half an hour.

8.Divide into six equal portions.

9.Round and roll into an olive shape.

10.Take a dough and roll it out.

11.Roll from top to bottom and press the finish under the dough.

12.Roll the roll side down, flatten it by hand, roll it out into a 10cm round cake and let it stand for 10 minutes.

13.Do not put oil in the pan and simmer on both sides of the heat, about 1 minute.

14.Place in the lower middle of the oven.

15.Bake on top and bottom heat at 170 degrees for 6-10 minutes, and see that the cake is slightly bulging.

16.Finely chop the peppers and coriander.

17.Chop the boiled meat and add the stewed broth to it as you cut it.

18.Chop and mix with pepper parsley.

19.Cut the grilled white bun in the middle, sandwich the meat and eat.

Cooking Tips:

Buying skills for pork belly: 1. See whether the distribution of the fat part is even: high-quality pork belly is layered with fat and thin, and the fat and lean are appropriate.

The fat should be distributed in the right place of the pork belly, preferably layer by layer. 2. See if the pork belly is elastic: press it gently with your hands, and the good pork belly will have good elasticity and will not loosen.

When buying pork belly, you must be careful when buying soft and inelastic. 3. Look at the color of the pork belly: see if the color of the pork belly is bright red, and the good pork belly is bright red.

If the color is pale or dark red is too pale, this pork belly is not good quality meat. 4. Touch the pork belly with your fingers: Touch the surface of the pork belly with your hands, the surface is a little dry or slightly moist and not sticky.

If it's sticky, it's not fresh pork belly.