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How to wash meat clean

1. Wash pork with rice washing water. Do not wash rice for the first time, because there will be a lot of sediment impurities in the water for the first time. Then soak the pork in the second rice panning water for a few minutes, and some dirt will float on the surface of the pork. We just need to wash it off. The way to do this is more clean and hygienic, and it won't be greasy everywhere. Pork and water.

2. Wash with Amoy rice. Put the pork in the basin, and then add some rice washing water, we are constantly kneading, so that we can get the dirt out of the pork. However, it is best to use warm rice washing water with a little salt and let it sit for about three minutes. We are starting to knead constantly, so that the pork will be washed more cleanly.

3. To wash meat, you need to prepare rice washing water, clean water, basin, first put the prepared rice washing water, pour into the washing meat basin, then put the meat that needs to be washed into the rice washing water, soak for 5 minutes, then fish out the pork, rub it with your hands several times, then rinse with clean water and let the water dry. How to wash pork to clean method 1: how to wash salted pork put fresh or thawed pork in a basin, and then add two tablespoons of salt to the basin.

A trick to wash meat

When washing meat, it is recommended to put the meat in a container and wash it after soaking for 10 minutes to ensure the freshness of the meat and avoid cross-infection of bacteria. White vinegar and liquor can be added to the water to sterilize and remove the fishy smell. Or add salt, baking soda, wash with warm water, rub meat if you are worried about oil stains on your hands, you can wear disposable gloves.

The method of cleaning pork: after buying the pork, you can't just rinse it once. Although it looks clean, it only washes some dirt of the meat, but the grease of the meat has not been washed off. The correct way to wash meat is to put the meat and rice water in a small basin for about 10 minutes before washing, so that some bacteria and grease of the meat can be washed off.

Baking soda is a versatile thing in our kitchen, and it can also be used to remove the blood of beef. First, we sprinkle a layer of baking soda on the surface of the cut beef. Then sit still for a while and you will see a lot of blood coming out of the bottom of the container, and this kind of beef will taste more tender and smooth.

Cooking wine pickled pork wash pork, and then pour appropriate amount of cooking wine to marinate pork, can effectively remove the fishy smell of pork, but for people who do not drink, it is not suitable to use this method. Spring onions and ginger can also be used to remove the fishy smell of pork, wash the pork, and then add the right amount of onions and ginger to marinate for a period of time, the fishy smell of pork will be masked by the smell of onions and ginger.

Soak and rinse: soak the meat in warm water for a period of time and rinse repeatedly to remove borax from the surface. Vinegar and salt: add appropriate amount of vinegar and salt to warm water, soak for a period of time and rinse clean. Vinegar can neutralize the alkalinity of borax, thereby removing its effect. Lemon juice: add appropriate amount of lemon juice to warm water, soak for a period of time and rinse clean. The acid in lemon juice can neutralize the alkalinity of borax.

Should the meat after blanching be washed with hot water or cold water?

After blanching the meat, it can be washed with either cold water or hot water, which can wash off the floating foam on the residual meat surface. When the meat is in water, the meat needs to be washed and treated in cold water, which can not only boil out the impurities and blood foam, but also make the meat taste better. Can also add ginger and other ingredients, can remove the smell of meat.

If the meat is washed while it is hot, use hot water; if the meat is cooled to room temperature before washing, use cold water. In this way, the meat after follow-up processing can be fresh and crisp. Meat that is not too tender is recommended to be blanched in cold water, such as large chunks of steak or mutton in soup, chicken and duck can be put into a pot with cold water, heat until the water boils, skim off the blood foam and fish out.

Avoid rinsing meat with cold water immediately after drinking water. Because the surface temperature of the meat after blanching water is higher, if you come into contact with cold water immediately, it will make the meat quality tight, affecting the taste and the degree of soft rot of the stew. The right thing to do is to wait for the meat to cool naturally to room temperature, and then rinse with cold water, which can effectively remove the floating foam from the surface while keeping the meat fresh and tender.

Avoid rinsing meat with cold water immediately after drinking water. Because of the principle of hot expansion and cold contraction, hot meat will contract rapidly when it encounters cold water, which will cause the meat to harden and affect the taste of subsequent cooking. The right thing to do is to wait for the meat to cool naturally to room temperature before rinsing with cold water to keep the meat fresh and tender.