炒青菜炒青菜时,若用冷水,会使青菜变硬不好吃。如用开水,炒出的青菜即不易发黄,吃起来又脆又嫩。煮竹笋用沸水煮新鲜竹笋,不仅易熟,而且口感松脆。炒鸡蛋一个蛋加一汤匙温水搅匀,不但不会炒焦,而且炒出的蛋量多,松软爽口。煮蛋先将蛋放进冷水里浸湿,或放在冷水中煮,蛋壳不会破裂也容易剥离。煎荷包蛋在蛋黄即将凝固之际,浇上一汤匙凉开水,蛋熟后又黄又嫩,色味佳。炒肉丝、肉片加少量水翻 Fried vegetables fried vegetables, if the cold water, vegetables will harden not tasty. As with boiling water, fried green vegetables that is not easy to yellow, eat crisp and tender. Cooked bamboo shoots Boiled fresh bamboo shoots with boiling water, not only cooked easily, but also crisp taste. Scrambled eggs with a spoon of water and a spoonful of warm water, not only will not Chaojiao, and speculation in the amount of eggs, soft and refreshing. Eggs boiled egg first into the cold soak, or boiled in cold water, the egg shell will not be broken but also easy to peel. Fried egg in the upcoming egg yolk coagulation, poured on a tablespoon of cold water, cooked egg yellow and tender, good color. Fried shredded pork, meat and add a small amount of water turn