Boiling this type of meat causes meat to lose nutrients, toxins back up, disease knocking on the door

Boiled meat for too long

The habit of housewives is to cook meat thoroughly because they are afraid when the raw meat will stomach pain and toxins will not fly away. However, when you boil the meat too thoroughly, too long will cause some of its nutrients will be no more. At the same time, they make boiled meat no longer delicious. Therefore, the housewives should be boiled just to make meat dishes much more tender and flavorful

Cut meat immediately after boiling

Many housewives often have the habit of slicing meat right after being boiled because it is the best way. But this practice is completely wrong because this method will cause the meat vermicelli to become scalded, when cut easily. Wait for the piece of meat to cool completely and review it a bit, then cutting it will make it easy to slice, the piece of meat will be beautiful and not stick together.

Add cold water while boiling

Many people have a habit of adding cold water to a pot of boiling water if the water is found to be shallow. This action seems harmless but makes your meat less delicious. When you pour cold water into a boiling pot of meat, large amounts of protein and fat of meat are precipitated and lost.

Blanch meat with boiling water when boiling

Many housewives often blanch meat through boiling water before boiling to eliminate toxins in meat. But this is completely wrong because it does not end the meat toxins, but instead makes the meat pieces less delicious.

In addition, they also make the nutrients in the meat disappear, because the proteins on the surface of the piece of pork are hardened when the meat we eat is difficult to absorb nutrients harmful to health.