Can you eat pork when it is cooked and how long does it take for pork to rot

Don't eat the pork that is bad, and eating it will be bad for your health.

2. Put hawthorn: When stewing meat, put in a few slices of dried hawthorn to make the meat rot faster. 3. Heating water:

If you need to add water in the middle of the stew, you must heat the water, adding cold water will make the meat firm. 4. Simmer: The heat should be kept at a slight boil for the best time.

Stewing meat over low heat can not only maintain the temperature of the broth, but also make the aroma of the soup not easy to volatilize, and the stew will cook quickly and the meat will become soft. If it is simmered over high heat, the protein contained in the meat will cause the meat to harden due to its heat-promoting properties.

Q: How to taste? When I cook the meat, I have a layer of flavor on the surface, and there is no inside at all.

Generally, if the pork is cut too thickly, it should be cooked for a longer time. After boiling water, put the pork on it, and it will be cooked in about 15 minutes. But if you want the soup to have a meaty taste, you need to boil, turn it off and simmer for another 1 hour before the soup tastes good.

If you cut it into slices, boil it in boiling water for 5 minutes and it will cook the pork a little smoother, but the soup does not have a meaty taste. But it will be cooked in about 5 minutes.

Tips for making a home-cooked pork stew.

1. Cut the meat into larger pieces. Pork contains fresh nitrogenous substances that are soluble in water, and the more pork is released when stewed, the stronger the flavor of the broth, and the aroma of the meat pieces will be relatively light, so the meat pieces of the stew should be cut appropriately larger to reduce the escape of fresh substances in the meat, so that the meat taste can be more delicious than small pieces of meat.

2. Don't cook over high heat. First, when the meat encounters a sharp high heat, the muscle fibers become hard, and the meat is not easy to cook; The second is that the aromatic substances in the meat will evaporate with the water vapor during cooking, so that the aroma will be reduced.

3. In the stewing, add less water to make the soup taste mellow. 500g of pork (semi-fat and lean) in pork liquid soup, cut into small pieces, and cook the soup over high heat. Remove the oil slick and drink as much as you like.

Originated from "Warm Warp and Weft". This recipe takes pork to nourish yin and moisturize dryness, and the original recipe is called "the supreme product of first-aid liquid". It is used for those who have been burned by fever and fever and cannot return to the fluid.

and "Diet Recipe for Living with Rest" "Cure ......."Jin dry blood, burning thirst, dry cough, constipation", Angelica lean meat soup is the same way. Angelica lean broth pork lean meat 500g, cut into cubes, angelica 30g. Add an appropriate amount of water and simmer over low heat.

You can add a little salt to taste, remove the residue, drink soup and eat meat. Can be divided into 2 to 3 servings. Angelica sinensis is good at tonifying the liver and blood, and is used with lean meat to enhance the effect of blood replenishment and blood production.

It is used for dizziness, tiredness and fatigue caused by anemia or blood deficiency and maternal milk deficiency.

Add hawthorn for half an hour, estimate an hour without hawthorn, remember to use low heat, slow simmering, the meat will be rotten.

If you accidentally eat undercooked pork, after taking a small amount or your immunity is relatively good, it is not a big problem after mild abdominal pain. However, if the immune system is relatively poor and a large amount of undercooked pork is eaten, there will be obvious digestive symptoms, such as abdominal pain, diarrhea, nausea, vomiting, or obvious upper gastrointestinal bleeding, and even colic around the umbilicus, accompanied by mucus, pus and bloody stools, tenesmus and other conditions. In this case, drugs that regulate gastrointestinal function should be used in a timely manner** to have a certain effect.

Severe patients will have a series of circulatory symptoms, such as chest tightness, shortness of breath, palpitations, precordial discomfort, fatigue, etc., and the most serious will also have varying degrees of infection, such as fever, fever, and neurological symptoms, such as dizziness, headache, etc. If the pork is spoiled or contaminated with bacteria, it will cause serious poisoning after being eaten. Patients will have symptoms such as fever, blood pressure drop, confusion, coma and shock, and should be rescued in time.

Female pork is not easy to cook because the growth cycle of sows is long, the meat is particularly tight and difficult to cook, and the meat skin is particularly thick and hard.

Cooking skills: Don't keep boiling with a strong fire, just boil the water over high heat, let the protein on the surface of the meat quickly solidify to prevent the fragrance from running away, and remove the foam in time; After that, you can simmer slowly, if you keep using a strong fire, the meat will be tightened together, the muscle fibers will become hard, and the meat pieces are not easy to cook, and the aromatic substances in the meat will evaporate with the water vapor when cooking, so that the fragrance will be reduced.

Tips for stewed meat to be easy to stew:

1. Add salt later: salt can accelerate the coagulation of protein in the meat, so that the meat is not easy to cook.

2. Put a few pieces of dried hawthorn to make the meat rot faster.

3. If you need to add water halfway, be sure to heat the water, cold water will make the meat hard.

4. Stew meat over low heat: It is better to keep the water boiling slightly open. At this time, the oil slick of the soup noodles is not easy to tumble, and air pressure is formed in the pot, which not only maintains the temperature of the broth, but also makes the aroma in the soup not easy to volatilize and run away, and the stew cooks quickly and the meat is soft.

Due to the wide opening and rolling, the protein in the meat is promoted to heat denature and become hard, insoluble in water.

Cooked pork is moldy and cannot be eaten.

It is best not to eat cooked pork if it is moldy, because the meat has gone bad, even if it is only partially moldy, but the whole pork can be infected with mold, and it may cause diarrhea or other discomfort after eating, and the gain outweighs the loss.

If you do want to eat it, it must be processed properly, and the following methods can generally be adopted:

1. Cut off the moldy part, and then cook it with Chinese medicine sand kernels and cardamom;

2. Serve with coriander;

3. Be sure to be boiled, fried, steamed, roasted and other high-temperature treatments.