1. Soak frozen food in hot water. Although the thawing speed is fast, it will destroy the cell structure during thawing, so that the fat in the food will run out in advance, which will affect the nutrition and taste of the food.
2. Thawing food in tap water can easily cause nutrient loss, destroy the taste of food, and lead to the growth of microorganisms.
3. The method of thawing food at room temperature is not scientific. Most pathogenic bacteria multiply in the environment of 5 ℃ - 60 ℃, and it usually takes more than 2 hours to thaw at room temperature, which gives the bacteria a sufficient opportunity to grow.
