First, protein and vitamins in food will be lost, and at the same time, propionaldehyde, a carcinogen, will be accelerated.
Second, cooking for a long time may require a lot of resources and waste manpower and material resources.
Third, when cooking, the temperature difference between the inside and outside of the food is large, the heating is uneven, and the taste becomes worse. It is suggested to take it out of the freezer, melt it at room temperature or immerse it in clear water to melt the ice cubes, and then put it in a steamer for cooking.
Fourth, direct pot steaming makes the outside of food heated quickly, and the inside can't be cooked quickly, which leads to the outside being cooked and the inside being frozen, which will seriously lead to the food being too cooked to be used.
Extended data:
Thawing method:
1. After the frozen food is taken out of the freezer, it is put into the cold room first, then taken out after several hours, put into cold water with a temperature of about 15℃, put into a dish in the greenhouse and let it dissolve naturally.
2. Prepare overnight. Take the frozen food to be eaten tomorrow out of the freezer, put it in the freezer first, take it out the next day, and soak it in cold water around 15℃ until it thaws.
3. Put it in the microwave oven, output the weight of the food and the appropriate time, expand the operator, and freeze it better. If you don't have a microwave oven, you can seal the food in a plastic bag and soak it slowly in warm water. The effect is also good. Remember not to soak in hot water.