How to cook cold sauce best? Must be completely relieved, 1. The meat is fresh and tender and has a good flavor in cooking method

Sauces have always been regarded as the easiest to cook, have a civilian price and are diverse in seafood. Food experts share that mastering the correct cold-sauce repellent and cooking skills can not only retain the original flavor, but also further enhance the taste.

The Pioneer Woman, the food fountain website, pointed out that the types of fountains on the market are mainly divided into fresh fountains and cold fountains. Fresh beans are recommended to be eaten within three to five days, while cold beans can be stored in the cold bean room for several months. When cooking, only the required portions need to be uncooked, and the remaining part can be kept cold.

{There are many ways to remove the rinse of cold socks. The safest way is to quickly wash and remove the ice crystals with cold water, place the rinse in a container with kitchen towels, cover it and refrigerate it in the refrigerator overnight. Although this method takes time, it can avoid getting stuck in your hands and maintain the best taste. It is recommended that the rinse of the rinse be cooked within three days.

If you need to quickly unplug, you can put the cold soak in a sealed chuck bag and soak it in cold water for about 30 minutes until it becomes soft. The Department of Agriculture (USDA) recommends changing water every 30 minutes to maintain a safe temperature and prevent bacteria or foodborne pathogens from growing.

Before cooking, use a kitchen towel to lightly pat the body and absorb more moisture to achieve the ideal roasting effect. When the baked seeds can be separated individually, the single layer can be flat on a baking pan and baked until it turns pink; baked with small tomatoes, accompanied by herbs, minced garlic and lemon cream, can add visual beauty and flavor levels.

Whether frying or roasting, keep the cold sauce completely uncooked to maintain the meat tender and juicy and cook thoroughly. The Federal Food and Drug Administration (FDA) suggests that the internal temperature of the sap is as high as 145 degrees Celsius (about 63 degrees Celsius).

If steaming or boiling, experts recommend steaming instead of boiling, so that the sweetness of the sap and the tenderness of the sap; boiling in high temperature water will easily make the sap harder and the flavor will also be lost.