1、由于各类谷物中维生素B的损失程度与蒸煮时间成正比,因此,用开水煮饭比较适宜。这样既可缩短煮饭的时间,又能减少营养成份的损失。 2、蒸鱼或蒸肉时,如果以开水下锅,熟后的味道既鲜美又有光泽。若炖鱼,则应用冷水下锅,这样不仅能免除鱼腥味,而且炖出来的鱼鲜美可口,不过,应一次放足水量,若中途加水,容易冲淡原汁的鲜味。 3、用鲜肉烧汤时,应等到汤烧开后再下内;若用腌 1, due to the degree of loss of vitamin B in various cereals is proportional to the cooking time, therefore, it is more appropriate to cook with boiling water. This will not only shorten the cooking time, but also reduce the loss of nutrients. 2, steamed fish or steamed meat, if boiled water, cooked flavor is both tasty and shiny. If the fish stew, then the application of cold water pot, so not only to avoid the fishy smell, and the stewed fish delicious, but should put a sufficient amount of water, if halfway add water, easy to dilute the flavor of raw juice. 3, with fresh meat soup, it should be until after the soup boil; if the use of pickled