Rinse the mutton slices for at least 1 min.

Sliced meat is an indispensable raw material when you rinse hot pot. Besides sliced mutton and fat beef, we often eat a lot of animal offal, such as venetian blinds. What aspects should I pay attention to when washing meat?

First of all, whether it's mutton or fat beef, the fresher the meat slices used for meat rinsing, the better, because we can't say for sure how long the frozen meat slices used by some merchants have been preserved. The nutrients can be well preserved in a short time, and many nutrients will be lost in a long time.

In addition, in terms of taste, freezing may lead to the destruction of muscle tissue, and the tenderness of frozen meat slices is not as good as that of fresh meat slices. When choosing fresh meat slices, try to cut them as thin as possible, because the meat slices are thick and it is not easy to kill parasite eggs when rinsing; If the time is too long, it will also cause nutrient loss.

Secondly, the time to rinse meat should not be too short. The biggest harm of this is that the bacteria and parasite eggs in the meat slices cannot be completely killed. Generally speaking, thin slices of meat are scalded in a boiling pot for about 1 minute, and the color of the meat changes from bright red to gray before eating. How long the other pieces of meat are rinsed depends on the size of the raw materials. An important principle is that food must be thoroughly cooked. Therefore, the temperature of the soup in the hot pot should be high, and it is best to keep it boiling.

Third, don't eat white blinds. According to the inspection of the relevant departments, the hot pot meats such as louvers, yellow throats and magnolia slices in some hotels look very white because they are foamed with toxic substances such as industrial alkali, hydrogen peroxide and formalin, which are explicitly prohibited by the state. Hydrogen peroxide will corrode the gastrointestinal tract and cause ulcers; Formalin may cause cancer. So when you rinse meat, you must pay attention to distinguish the quality of meat.

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Editor: Administrator