How to quickly defrost refrigerator food

　　Frozen fish and meat should be placed in the refrigerator first

　　It is best to have a "baton" when thawing meat, that is, take the ingredients to be thawed out of the freezer one day in advance, pack them in a crisper or fresh-keeping bag, and put them in the freezer of the refrigerator, and then use them for cooking after thawing. This method of thawing takes a long time. Generally, large pieces of meat should be placed in the refrigerator at least 12 hours in advance, and the time for small pieces can be halved. Therefore, in order to shorten the thawing time, it is recommended not to put the whole piece of meat directly into the refrigerator. Instead, cut it into small pieces before freezing the food, or directly cut it into shredded meat or slices. Depending on the amount of food at one time, wrap it in a thin layer with a fresh-keeping bag or plastic wrap, and freeze it in separate packages. This also avoids repeated freezing and makes thawing easier. This method of placing it in the refrigerator to wait for thawing is safer and more convenient, and solves the problems of microbial growth or excessive nutrient loss that often occur when thawing naturally in the air or soaking in water. Moreover, other fast thawing methods will cause the ice crystals in the food to pierce the cell walls when thawing, causing the fat in the food to escape in advance, affecting the nutrition and taste of the food, so it is not recommended.

　　Steamed buns, heated in a steamer

　　Storing staple foods that cannot be eaten temporarily, such as steamed buns or steamed buns, in the freezer will extend their shelf life. Before eating, many people choose to heat it in a microwave oven, but heating it in this way will quickly remove the moisture, making the middle of the food such as steamed buns hard, making it difficult to chew. Moreover, microwave ovens can easily cause uneven heating of food, with some places dry and other places still cold. It is recommended to heat frozen pasta directly in the steamer.

　　Frozen vegetables, blanch them in boiling water

　　In the frozen section of the supermarket, there are various packaged frozen vegetables, such as green beans, corn kernels, carrot slices, etc. These frozen vegetables are generally picked when their nutrients are at their best and quickly frozen immediately. Because the low temperature locks the nutrients in the vegetables, the nutritional value is also higher after freezing. When cooking, these vegetables can be cooked directly by quickly blanching them in boiling water, which is very convenient.

　　Shrimp spring rolls, no need to defrost

　　Quick-frozen shrimps (those without ice shells) do not need to be defrosted before being put into the pot, because the shrimps are small in size and can heat up quickly. Direct heating can also ensure that the meat of the shrimps is crispy and tender. Moreover, foods such as quick-frozen dumplings and hot pot balls can also be cooked directly. In addition, quick-frozen foods such as spring rolls do not need to be defrosted and can be cooked directly by heating, and most of the fillings in spring rolls are cooked.

　　Tropical fruits are afraid of low temperatures

　　Among fruits, tropical fruits and subtropical fruits have poor adaptability to low temperatures. If you put it in the refrigerator, it will "frostbite" the fruit, causing its skin to be sunken and dark brown spots to appear. Not only will it lose nutrients, but it will also easily deteriorate.

　　Although most fresh fruits can be stored for 1-2 days at 0-4 degrees Celsius. But not all fruits are suitable——

　　●Bananas should be stored above 12 degrees Celsius;

　　●Citrus at 2-7 degrees Celsius;

　　●Grape Not only will the flavor of fruits such as , persimmons and persimmons decrease under low temperature conditions, but the skin will also deteriorate;

　　●Strawberries, bayberries, mulberries and other fruits are best bought and eaten immediately. Putting them in the refrigerator will not only affect the taste but also cause mold easily.

　　Leafy vegetables lose water easily. tomato will go bad

　　●Leafy vegetables evaporate a lot of water, so it’s best to buy them now and eat them now.

　　●Thick-skinned potatoes, carrots, pumpkins, winter melons, and onions can be stored at room temperature.

　　●If tomatoes are refrigerated at low temperatures, part or all of them will become water-soaked and soft, with brown round spots appearing on the surface, and the umami flavor will be reduced.

　　●Cucumbers and green peppers left in the refrigerator for a long time will turn black, soft, change flavor, and become hairy or sticky. They should not be stored in the refrigerator for a long time.

　　Steamed buns become dry and hard

　　●Starchy foods such as steamed buns, rolls, and bread will dry out and harden faster if placed in the refrigerator. If they need to be stored, they can be wrapped in a plastic bag and placed in the freezer.

　　●Biscuits, candies, honey, pickles, yellow sauce, preserved fruits, dried foods, etc. do not need to be placed in the refrigerator.

　　Chocolate is perishable

　　●If chocolate is stored in the refrigerator, frost will easily appear on the surface, causing it to become moldy and deteriorate, and lose its original flavor.

　　●When the room temperature is too high in summer, you can seal it in a fresh-keeping bag and then store it in the refrigerator.

　　Fish and meat are easily oxidized

　　●Although fish and meat need to be refrigerated or frozen, the time should not be too long.

　　●If you find that the meat has turned yellow due to freezing, it means that the fat has been oxidized and must be discarded.

　　In short, you must carefully check the storage requirements on the packaging of the food you buy back. Only by using the refrigerator properly can you eat fresh food. healthy food.