Teach you how to use water in cooking and cooking（教你在做饭炒菜时如何用水）

Teach you how to use water in cooking and cooking（教你在做饭炒菜时如何用水） Teach you how to use water in cooking and cooking(教你在做 饭炒菜时如何用水) 1. Thaw in cold water, frozen meat, frozen shrimp with hot water thaw will lose flavor. 2. With cold water directly do stewed fish or fish soup without fishy smell, but must put a foot, if halfway with water, will reduce the original flavor. 3. Steamed fish or meat, until the water is boiling again on the drawer, can make the meat or fish outside suddenly encountered high temperature steam and immediately shrink, internal juice does not drain, cooked delicious, shiny. 4. Boil lard, first put a small amount of water in the pot, and then cut into the lard, so boil out of the oil, the color bright and without impurities. 5. Boiled meat or bone soup, use cold water, and gradually heating, boil with slow fire simmer. If it is found that water is too small, water should be added, and no cold water can be added on the way to avoid the abrupt change of temperature and the rapid solidification of protein and fat, which will affect nutrition and taste. 6. Boil the broth, you should boil the water and then put the meat; it is best to soak in cold water for a while, then simmer slowly. 7. Hot boiled meat meat, cold boiled broth flavor. 8. Boiled beef with boiling water can make meat maintain a large number of nutrients, the taste is particularly fragrant. 9. Meat soup, soup should open the meat; bacon with soup, cold material. 10. Fried shredded pork meat, add a little water and stir fry, can control and compensate for the loss of water stir fried meat, not fresh water. 11. Steamed egg custard with warm boiling water to stir, fresh Steamed Egg Custard. 12. Fried egg, when the egg yolk is about to solidify, can be poured on a tablespoon of cold water, will make the eggs cooked yellow and tender, color and taste. 13. When you fry eggs, sprinkle a few drops of hot water around the egg and face to make the egg whole and tender. 14. Fried eggs, an egg plus a tablespoon of warm water, stir fry, you will not stir fry "old", and fried eggs, soft and delicious. 15. Soak the egg in cold water and cook it in hot water. The shell won't crack and peel easily. 16. When cooking soup, it should boil water and then put vegetables, it is best to add the right amount of starch. 17. When frying and cooking vegetables, don't add cold water. Otherwise, it will make the food getting old and hard. The vegetables fried with boiling water are crisp and tender. 18. Fried lotus root silk, fried side slightly add water, not only good fried, and the lotus root silk is white and tender, but also to prevent the lotus root becomes black, and add a little green onion, ginger and vinegar better. 19. Boiling fresh bamboo shoots in boiling water is not only easy to cook, but also crisp and delicious. To make the bamboo shoots not shrink after cooking, add a few mint leaves or a few grains of salt. 20. Tofu Pot before soaking a minute in boiling water, remove the swill smell. 21. Wash the mung beans with cold water, and then boil, add a little cold water to the pot, add 3 times cold water, then cook the mung beans. 22. Cooking with boiling water can shorten the time, but also reduce nutritional losses, because the degree of loss of vitamin B1 and cooking time is proportional to. 23. Steamed steamed bread, cold water into the steamed bread, then heating up, can make steamed bread evenly heated, and can make up for the poor fermentation of dough shortcomings, so steamed steamed soft and delicious. 24. Boil dry noodles, do not have to wait for water after the big pot, and should always add cold water, so that the noodles evenly heated, so easy to cook thoroughly and clear soup; fresh noodles should be the pot when the water is opened, the pot, boiling point two times cold water can.