Often using the right method can always get twice the result with half the effort, and the effect is excellent. When thawing meat, we will choose to thaw it naturally, but using hot water is not the right way.
Many people's practice is: take out immediately after thawing at room temperature, impatient with hot water immersion immediately after cooking.
This is all wrong. Soak frozen meat with hot water, will make the loss of vitamins in meat, and easy to produce a carcinogen called propionaldehyde.
The correct way to thaw is to dip a fork into the meat with vinegar or apply mustard on the meat. After about 30 minutes, the meat will soften; or the meat can be placed in the lower layer of the refrigerator and thawed gradually, and then used again.