炒、煮蔬菜时,不要加冷水,冷水会使菜变硬不好吃,加开水炒出的菜又脆又嫩。 炒藕丝时,边炒边加热水,能防止藕丝变黑。 用沸水煮新笋不仅容易熟,而且松脆可口。 豆腐下锅前,先放在开水里浸泡十几分钟,便可清除泔水味。 将绿豆洗净与凉水一并下锅, Fried, boiled vegetables, do not add cold water, cold water will make the dish harden not tasty, add boiling water and the food is crisp and tender. When fried lotus root silk, while frying while heating the water, to prevent lotus root blackening. Boiling with boiling water is not only easy to cook fresh bamboo shoots, but also crisp and delicious. Tofu before the pot, first put in boiling water soak for ten minutes, you can remove the water smell. The mung bean washed and cold water together pan,