Thawing pork too slowly? Here's a trick to get it done in just a few minutes, so you won't panic when guests come over

I believe most households have the habit of putting ingredients in the freezer, especially in summer. To effectively keep food fresh and preserve its quality, the freezer becomes an extremely important option. But usually, before cooking, we also need to take the ingredients out a few hours in advance to thaw them, which is really troublesome. What's even more awkward is that if guests come over and the ingredients won't thaw for ages, it's both stressful and embarrassing.

To effectively solve this problem for everyone, today we'll simply share a little trick that lets you thaw meat easily in just a few minutes.

First, put the meat into a bowl or basin that is big enough, then pour in a certain amount of cold water. It should be mentioned here that many people may choose hot water when thawing, but that is actually wrong. Hot water not only thaws slowly, but also damages some of the proteins and other flavor compounds in the meat, which affects the meat's nutrition and taste. More importantly, thawing with hot water also produces a harmful substance called propionaldehyde.

After soaking the meat in cold water, the next step is to sprinkle salt into the bowl. Because salt water has a very good thawing effect, it can speed things up, and at the same time, salt also has a certain sterilizing effect.

After sprinkling in the salt, we just need to wait about 5 minutes, and the meat will be almost completely thawed. After washing, the meat will also become very easy to cut.

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