After the cooked food is frozen, it can be thawed by heating. It must be noted that you only need to add a small amount of water and heat it slowly with a small fire. If thawed by fire, food will rot outside and be cold inside.
2, microwave oven thawing method
Thawing food is the "strength" of microwave ovens. It uses electromagnetic waves to make polar molecules in frozen food rotate at a very high speed, and uses the principle of mutual vibration, friction and collision between molecules to generate a lot of heat energy, which makes frozen food heat from the inside out and shortens the thawing time.
Extended data:
Thaw food without losing nutrition.
It is best to have a "baton" for meat thawing, that is, take the ingredients that need to be thawed out of the freezer one day in advance, put them in a fresh-keeping box or bag, and then cook them after thawing.
This thawing method takes a long time. Generally, large pieces of meat should be put 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 suggested not to put the whole meat directly in the refrigerator, but to cut it into small pieces before freezing the food, or directly cut it into shredded pork or sliced meat, and then wrap it in a fresh-keeping bag or plastic wrap into a thin layer according to the disposable consumption for sub-packaging and freezing.
This can also avoid repeated freezing and thaw more easily. This way of waiting for thawing in the refrigerator is safer and more convenient, and it solves the problem of excessive microbial growth or nutrient loss when naturally thawing in the air or soaking in water.
Moreover, other too fast thawing methods will make the ice crystals in the food pierce the cell wall during thawing, so that the fat in the food will be exhausted in advance, which will affect the nutrition and taste of the food. It is not recommended to use it.
References:
People's Network-How to thaw food quickly without losing nutrition?