During the process of entering the kitchen, many housewives often have the habit of improperly heating and thawing food in the microwave, leading to loss of nutrients, directly affecting the health of the food. member of family. Please refer to WebTech360 refer to the following article to avoid mistakes when thawing in the microwave!
Thawing food for too long
Reheating food for too long is a habit for some people, and you may forget to turn off the microwave during reheating. If you let the food thaw in the microwave for too long, the food may be overcooked, dry, affecting your fibrosis process.
Thawed and not cooked
Microwave the process when you thaw it, and don't process the food right away, causing bacteria to enter the food. Therefore, you should process food immediately after thawing to avoid poisoning, diarrhea caused by bacteria.
Fish food defrosting too soft loses nutrients and flavor. You should thaw to a moderate extent, neither too hard nor too soft.
Thawing vegetables and fruits
Vegetables to thaw, they will inevitably soften and lose their substance immediately. It is best to cook frozen vegetables, you should put them directly in the pot for processing without doing anything.
Thaw the food with film in place
Thawing and leaving a wrap is the biggest mistake when thawing in the microwave. This can cause your microwave oven to burn up or explode with some of the normal covers.
Improper temperature setting
You should schedule the time and amount of thawed food to set the correct temperature during the reheating process. Because the temperature is too low, the food will freeze slowly, but if the temperature is too high, the food will cook.
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