When boiled meat do not be foolish to do these actions lest the meat lose its nutrition, the poison seeps back

Boil meat for too long

Many nutritionists say that housewives often boil meat too much, too long will make the piece of meat less tasty because the meat is crushed. In addition, some of the nutrients of meat will no longer exist. At the same time, they make boiled meat no longer delicious. Boil cooked meat medium and make the meat much more delicious

Thai meat right after the meat is cooked

Many housewives are often hot, so it is a habit to cut meat immediately after boiling it is still hot. This will make it easier for you to burn your hands, and it will also make the hco fragile meat less delicious.

The best way is to wait for the meat to cool completely and harden. Part of it will make you easy to cut, the piece of meat will be beautiful and will not stick together anymore.

Boiled meat slices

The housewives have a habit of blanching and bones and dumping this water to minimize the chemicals in farmed meat gain weight. However, abruptly adding meat to the water will cause the piece of meat to shrink, the impurities in the meat go back inside without being excreted outside.

In contrast, they also cause the nutrients in meat to disappear, because the protein on the surface of the pork piece that is patted if we eat it will be difficult to absorb and affect health.

Add water when boiling

Many people wanted to add water to the meat without being dried up, so poured cold water into the boiling pot of meat. This action causes a large amount of protein and fat of meat to be precipitated and lost as a less delicious food.

Therefore, you should give plenty of water right from the beginning, then let the water boil instead of the cold water as usual.