烹调食品巧用水

• 出 处: 福建农机
• 发表日期: 1994年02期
• 关键词: 炒肉丝 炖鱼 放足

烹调食品巧用水炒蛋时，一个蛋加一汤匙温水搅匀，就不会炒老，且炒出的蛋松软可口。热水煮肉肉味美，冷水煮肉汤味香。炒肉丝、肉片时加少量水，炒出的肉鲜嫩。冷水炖鱼无腥味，但需一次放足水，若中途再加会冲淡原汁的鲜味。炒、煮蔬菜时加开水炒出来菜又脆又嫩。豆腐下...

Cooked foods clever use of water scrambled eggs, an egg plus a tablespoon of warm water and stir, you will not be fried old, and fried eggs soft and delicious. Hot meat meat flavor, cold boiled broth flavor. Fried shredded pork, add a small amount of water when the meat, fried meat tender. Cold water fish without fishy smell, but need to put enough water, if the midway will dilute the flavor of raw juice. Fried, boiled vegetables, add water, stir-fry vegetables out crisp and tender. Under tofu ...