How to cook frozen food? Tips for cooking quick-frozen food

Since the advent of quick-frozen food, it has been popular among the public for its convenience and affordability. However, consumers encounter problems of one kind or another when cooking some quick-frozen foods: the outer shell of the spring rolls is fried, but the filling is still cold; the baked pizza is cooked on one side, but still smells yeasty on the other side. ; Why does water always come out when frying frozen steak... How to cook quick-frozen food? There are many tips here.

Bake: reserve space

For example, raw pizza must be cooked in the oven. After the frozen food is taken out of the refrigerator, it should be thawed and fermented at room temperature. When placing it on the baking tray, appropriate separation distances should be reserved according to the size of the food to avoid uneven heating. When baking, make sure the temperature meets the requirements of the food. There are usually detailed instructions on the outer packaging of frozen food. Please adjust the temperature according to the instructions. Observe the condition of frozen food at any time to avoid baking it for too long and causing the frozen food to burn.

Fry: High heat to lock in the gravy

When it comes to frozen steak or meat, you are most afraid of thawing it wrongly, causing the sweet gravy to be lost. It will taste like chewing on plastic, with no taste at all, and it is really wasteful. So what is the correct way to defrost? Just put the steak or the meat you want to eat on the first floor of the refrigerator the night before and let the steak defrost at low temperature. At this time, press the middle of the steak. If it feels slightly soft to the touch, most of it is If it's still hard, then that's right.

When frying steak, be sure to use high heat. Fry the surface of the meat first to bring out the color, so that the gravy and nutrients will be locked in the steak. Then change to medium to small fire and slowly fry the center until it is cooked. A delicious pan fried steak.

Steam: defrost first

Shaomai, steamed buns, etc. must be steamed in a steamer or electric pot. Frozen foods that need to be steamed before eating must be thawed first. The day before use or the first 5 hours, defrost them in the refrigerator to allow them to return to a soft state. They can be steamed when steamed, so that they will not freeze. There will be situations where the outside is cooked and the inside is frozen. In addition, if you want to use a microwave oven, you can drip a little water on the surface of the siomai and steamed buns. The function of the dripping water is to prevent the skin from drying out and maintain a good taste.

Fry: Fry twice

Such as fried shrimp, chicken nuggets, French fries, etc., must be cooked in a large amount of salad oil. Different foods have different frying temperatures. Read the instructions on the outer packaging of frozen foods carefully. It is best to prepare a deep fryer at home that can measure the temperature. Even if you are a novice, your probability of success can definitely be greatly improved. When frying, do not put in too much frozen food at one time to avoid the frying temperature from dropping. When the skin turns golden brown, fry it over high heat to force out the oil. Use a fishing net to pick it up and place it. The plate was eaten.

Why do foods with fillings such as fried spring rolls become uncooked on the inside or even have the fillings leaking out? How should it be prevented, improved or remedied?

The filling is undercooked, probably because the temperature during frying is too high, which causes the spring rolls to be burnt on the outside but not enough time for the center to be cooked. At this time, do not fry any more. You can first take out the spring rolls with a fishing net, cut them in half with a knife, and then heat them in the microwave to remedy the situation.

In addition, the filling will flow out because air enters the filling. During frying, the temperature rises and the air expands, causing the outer skin to crack and the filling to flow out. The reason why air can escape may be that the food has been left in the air for too long and has thawed slightly. The remedy is to stick bread flour on it, fill the holes, lock the filling inside, and then put it in the pan and fry it briefly.