“等油冒烟了再把菜放下锅”、“煮粥或者腌肉时加碱”、“煮饺子点三次凉水”……你是否还在用这些祖传的方法来烹调食物,如果答案是肯定的,那你有必要认真读完这篇文章了。本文就来总结一下“那些过时了的烹调方法”。煮饺子三点水按照传统习惯,煮饺子的时候需要加三次凉水,民间俗称为“三点水”。点水是为了不让水沸腾,让饺子不会因为水的沸腾而上下翻滚,导致煮破。这种方法跟过去的烹饪方式有关,因为过去家 “And other oil smoked and then put the dish down the pot ”, “when the porridge or bacon, add alkali ”, “cooking dumplings point three cold water ” ...... Are you still using these ancestral methods to cook Food, if the answer is yes, then you need to read this article carefully. Here’s a summary of “outdated cooking methods.” Three points in cooking dumplings According to traditional habits, when cooking dumplings need to add three times cold water, folk commonly known as “three water.” Point water is not to allow water to boil, so dumplings will not boil up and down because of water, resulting in boiled broken. This method is related to past cooking methods because of past homes