Meat is an important source of energy and nutrients.Ingredients.Different meats have different cooking methods, but the simplest is probably boiling meat. One type is white water boiled meat, which requires few ingredients and effects. Even beginners can try it.

Should I use hot or cold water when boiling meat?

1. Boiling meat with cold water, do not use high heat to boil quickly, and do not add water in the middle.

2. StewingBeefwhen using hot water, not cold water, because hot water can quickly solidify the protein on the surface of the beef, preventing the loss of amino acids in the meat, and keeping the meat fresh and delicious.3. In general, when cooking whole chicken, whole duck, and chicken bones, you should use hot water to boil.When cooking pork, you don't need to blanch with hot water.

Braised pork, small ribs, braised beef, and lambshould all be blanched with hot water.（Boiling meat tipsMethods for more tender meat1. Add an appropriate amount of eggs to the meat slices, mix and stir well, and let it stand for 30 minutes before frying. This makes the meat tender and smooth.2. Add an appropriate amount of dry starch, mix well, and let it stand for 30 minutes before cooking. This makes the meat tender.Methods for easily rotten meatIf you want the meat to rot quickly, put a few

lo Han guo

or a few slices of

radish, add salt later, the meat will be easier to rot.Boiling meat method—White water boiled meat

Ingredients preparation

250g of pork,

ginger 2 slices, 1 segment of green onion, a little salt.Method steps1. Wash and cut the pork into large pieces, put it in cold water and boil until it opens, and then remove the foam;2. Add chopped green onions and ginger, then cook over medium heat until the meat is cooked;3. Finally, add some salt and cook for a short time, then take it out and serve with sauce.

Boiling meat method—Water boiled pork

Ingredients preparation

Porkbelly350g, round

Lettuce

1 piece, 2 segments of green onion, 1 small piece of ginger,

Sichuan peppercorns

1/2 teaspoon, 3-5 cloves of garlic, dry

Chili

30,

Doubanjiang1 spoonful,Fermented bean curd1 small spoonful of spicy sauce,Fine salt1 spoonful, 1 spoonful of sugar,Soy sauce20ml, 2 spoonful of cornstarch, a little water, a spoonful of minced garlic, a spoonful of ginger powder, a spoonful of Sichuan pepper powder, a spoonful of chili powder, a small amount of green onions.2. Cut the pork belly into pieces, add A seasoning, and marinate for 30 minutes;3. Heat a little oil in the pan, fryScallionChili, Sichuan peppercorns, green onion, then add the spicy sauce andDoubanjiangand stir until red.4. Add water, salt, soy sauce, and cook until the water boils, then add cornstarch to thicken the sauce;5. After the sauce is thick, gently place the marinated meat into the hot water and cook until the meat turns color;6. Place a clean lettuce slice at the bottom of the bowl, pour the cooked meat and sauce on the lettuce, and sprinkle the remaining ingredients on the meat;

7. Heat oil in the pan until the oil is almost hot, then drizzle on top.

Boiling meat method—OilTofuBoiling meatIngredients preparationFive-spiced meat

Tofu, vegetable oil, cooking wine, old soy sauce, salt, sugar.

Method steps

1. Soak the meat in rice water for 10 minutes, then wash it;

2. Cut the meat into pieces,

separate lean meat and fat;3. Heat a spoonful of oil in a pot, first fry the fat and meat, then add the lean meat and stir-fry;4. Fry until no

blood

color, add about two spoonfuls of cooking wine, cover and simmer for a while;，5. After turning over, add two spoonfuls of old soy sauce, mix and cover for a while, add water to cover the meat and cook for 5 minutes;6. Add tofu and cook for about 10 minutes, add a few sugar, and cook together;

7. Cook until the sauce is almost gone, and then turn off the heat.

Boiling meat method tips

Some people like to eat meat that is very rotten.However, at temperatures of 200°C～300°C, amino acids, muscle, sugar, and harmless compounds in meat will undergo chemical reactions, forming aromatic amines, which contain 9 types of compounds, 9 of which are carcinogenic.Therefore, it is best not to eat overcooked meat, just cook it thoroughly when boiling meat.

3 Heat oil in a pot, then add a spoonful of fat and skin to sauté. Next, add lean meat and stir-fry.

4 Continue stir-frying until the meat is cooked through.4 Add about two spoonfuls of cooking wine, cover and simmer for a while.After coloring, add about two tablespoons of cooking wine, and cover for a short while.

5 After stirring, add about two spoonfuls of old soy sauce, mix well, and cover for a while. Add hot water to cover the meat and cook for 5 minutes.

6 Add the tofu and cook for about 10 minutes. Add a few pieces of rock sugar and cook together.

7 Cook until the soup thickens, then turn off the heat.

Important notes on cooking meat.

Some people like to eat meat that is cooked until very soft.However, at temperatures between 200°C and 300°C, amino acids, creatine, sugars, and harmless compounds in meat will undergo chemical reactions to form aromatic amines. These amines contain 12 compounds, 9 of which are carcinogenic.Therefore, it is best not to overcook meat. When cooking, cook it thoroughly and avoid overcooking.