炒青菜若用冷水，会使青菜硬不好吃；而加开水，炒出的青菜不易发黄，吃起来又脆又嫩。 炒藕丝一边翻炒一边加些水，能防止藕丝变老，食之鲜脆可口。 煮竹笋用沸水煮新鲜笋，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，松软可口 Fried vegetables if the cold water, vegetables will make it hard to eat; and add boiling water, fried vegetables is not easy to yellow, eat crisp and tender. Fried lotus silk while frying while adding some water, to prevent lotus root age, fresh and crisp delicious food. Cooked bamboo shoots Boiled bamboo shoots with boiling water, not only cooked easily, but also crisp taste. Scrambled eggs with an egg plus a tablespoon of warm water, not only will not Chaojiao, and speculation in the amount of eggs, soft and delicious