水在烹调中的妙用 豆腐在烹调前,先放在水里浸泡半小时,可去除豆腥味。 热水煮肉,肉味鲜美;冷水煮肉,汤味鲜美。 用鲜肉煲汤时,冷水应一次加足,肉随冷水同时下锅。 炒青菜时,不要加冷水,冷水会使青菜变老,不好吃,加些开水炒出的青菜又脆又嫩。 煸炒肉丝、肉丁、肉片时加少量热水翻炒,炒 Magical in cooking water Tofu before cooking, first soaked in water for half an hour to remove the beany flavor. Hot water boiled meat, delicious meat; cold boiled meat, soup taste delicious. Soup with fresh meat, cold water should be added at a time, while the meat pot with cold water. Stir-fried vegetables, do not add cold water, cold vegetables will make the vegetables grow old, not tasty, add some boiled water and fried vegetables crisp and tender. Stir-fried pork, meat Ding, add a small amount of hot water when the stir-fry, fried