实用|煮饭用冷水还是热水？绝大多数的人都做错了！
做饭加个水也有这么多学问？掌握了正确的用水方法烹饪才会更顺利更美味哦1煮饭用开水煮饭用开水可以缩短蒸煮时间保护米中的维生素减少营养损失煮饭的时间越长维生素B1损失得越快~http://5b0988e595225.cdn.sohucs.com/images/20180205/9d3ddd0f589b4b47a3d1bb143eb0e8b0.jpeg2蒸包子用冷水蒸包子用冷水生包子和水一起加热升温http://5b0988e595225.cdn.sohucs.com/images/20180205/e7e4f0dc654f48a4b622d3827a9238a4.jpeg这样可使包子均匀受热并能弥补面团发酵不佳的缺点蒸出的包子松软可口http://5b0988e595225.cdn.sohucs.com/images/20180205/3f69da8f569a48eeb9e103855f984a79.jpeg3煮面加凉水熟得快煮干面条时不必等水大开后下锅水热之后就可以下锅了http://5b0988e595225.cdn.sohucs.com/images/20180205/9152f13079964cc68b90ba895043966d.gif煮面的过程中应随时加凉水让面条均匀受热这样容易煮透且汤清~http://5b0988e595225.cdn.sohucs.com/images/20180205/0661df8a141040c18a5691c25e96d09d.jpeg湿面条则应待锅中水大开时才下锅煮时点两次凉水即可~http://5b0988e595225.cdn.sohucs.com/images/20180205/3f1ffcd0ef6447808f72bb84e58a8c37.jpeg4解冻用冷水化冻要用冷水冻肉、冻虾等用热水化冻会失去鲜味http://5b0988e595225.cdn.sohucs.com/images/20180205/54a7a78d9478421ca401ced5f87c5dbb.jpeg5炖鱼、骨汤、鸡汤用冷水清炖鱼要用冷水这样鱼汤才会没有腥味http://5b0988e595225.cdn.sohucs.com/images/20180205/6fac11b9d36e45cc9218486dbc2d8700.jpeg但必须一次放足水如果中途加水会减少原来的鲜味~http://5b0988e595225.cdn.sohucs.com/images/20180205/f21fe10c717e476db45cec2f2e6fe66d.jpeg6煮鸡汤时应用凉水，并逐渐加温煮沸后用文火慢炖http://5b0988e595225.cdn.sohucs.com/images/20180205/2a1cf5849c374fa291b48a3fd775ca3b.jpeg如发现水太少应加开水切不可中途加冷水以免汤的温度突变影响味道http://5b0988e595225.cdn.sohucs.com/images/20180205/ea9524fd3fcf4d9896d619ebc15bfdc4.jpeg7水开后放蒸鱼蒸鱼或蒸肉时待蒸锅的水开了以后再上屉http://5b0988e595225.cdn.sohucs.com/images/20180205/2539f8356f074a4288ac7125f3ef0e23.jpeg能使鱼或肉外部突然遇到高温蒸汽而立即收缩内部鲜汁不外流熟后味道鲜美，有光泽http://5b0988e595225.cdn.sohucs.com/images/20180205/9df555ed5dd64289a3cfe3ec2b0d1b6b.jpeg8煮肉用冷水还是热水煮肉汤时应先将水烧开再放肉http://5b0988e595225.cdn.sohucs.com/images/20180205/8856c6217d144e488c4df9c423e22744.jpeg煮牛肉用开水味道特别香http://5b0988e595225.cdn.sohucs.com/images/20180205/513b5db75f5d4f58a754391b6f4c5144.jpeg鲜肉煲汤应等汤开后下肉用腌肉煲汤应冷水下料http://5b0988e595225.cdn.sohucs.com/images/20180205/b67df04e6b6f48ebaf5b286f63cb63d0.jpeg9炒肉丝加水更嫩炒肉丝、肉块加少许水翻炒可以控制和弥补爆炒肉时水分损失http://5b0988e595225.cdn.sohucs.com/images/20180205/b45a65b503624b72965a900db9ad2f8f.jpeg中途加清水不仅可以避免糊锅而且还可以使肉质比不加水的鲜嫩~http://5b0988e595225.cdn.sohucs.com/images/20180205/097701a400c3464dbeab8ae0428c56ff.jpeg10熬猪油先加水熬猪油时先在锅内放入少量水再将切好的猪油放入这样熬出来的油颜色晶亮而无杂质http://5b0988e595225.cdn.sohucs.com/images/20180205/3a1ab35075274153bc56e8bbfd1e0e00.jpeg11炒蔬菜要加开水做菜汤时应将水烧开再放菜最好加入适量的淀粉http://5b0988e595225.cdn.sohucs.com/images/20180205/c51724438567420e8b7564c59e57e8ca.jpeg炒、煮蔬菜时不要加冷水否则会使菜变老变硬加开水炒出来的菜又脆又嫩http://5b0988e595225.cdn.sohucs.com/images/20180205/e49557b1692e46ff8089fed502c4a0fd.jpeg用沸水煮新笋不仅容易熟而且松脆可口想要保持笋脆的口感就用冰块冰镇一下http://5b0988e595225.cdn.sohucs.com/images/20180205/7ae85ce879fa4f83a19a2e7796199913.gif12豆腐用开水泡去腥豆腐下锅前在开水里浸泡一刻钟可清除豆腥味http://5b0988e595225.cdn.sohucs.com/images/20180205/a688dde2c6414f5d8470402759adb58a.jpeg13鸡蛋加温水更香蒸鸡蛋羹时用温开水搅这样蒸出来的蛋羹比用冷水调的蛋羹更加鲜嫩~http://5b0988e595225.cdn.sohucs.com/images/20180205/ad887135bfba40cdabac5775d43a841a.gif煎鸡蛋时在蛋的周围洒几滴热水可使蛋黄完整表面更光滑http://5b0988e595225.cdn.sohucs.com/images/20180205/ecdb18a8681d4e11bd5241377cd203d3.jpeg这样煎出来的鸡蛋表面凝固了但是里面还是溏心的炒鸡蛋时一个蛋加一汤匙温水搅匀就不会炒“老”且炒出的蛋量多松软可口http://5b0988e595225.cdn.sohucs.com/images/20180205/a6400c273f3d43b5b14fb6d68a16e876.gif煮鸡蛋时先将蛋放在冷水里浸湿再放进热水里煮蛋壳便不会破裂并且容易剥皮http://5b0988e595225.cdn.sohucs.com/images/20180205/55d843eb703c4931a0f73cdc82e735e9.jpeg 来源：生活知识百科{:6_286:}
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