煮饭:用开水煮饭,不仅时间短,而且可减少营养损失。这是因为维生素 B 的损失程度与煮饭时间成正比。煮肉:用热水煮肉,肉味鲜美;若用冷水煮肉,则汤味鲜美。炖鱼:用冷水炖鱼无腥味,但必须一次放足水。否则,中途加水就会冲淡原汁的鲜味。炒鸡蛋:炒鸡蛋时,每个蛋加一汤匙温水搅匀,就不会炒老而且松软可口。炒肉片:炒肉片、肉丝时,加少量水翻炒,炒好的肉片、肉 Cooking: cooking with boiling water, not only a short time, but also reduce nutrient loss. This is because the level of vitamin B loss and cooking time is proportional to. Boiled meat: boiled meat with hot water, delicious meat; if boiled meat with cold water, the soup taste delicious. Fish stew: fish with cold water without fishy smell, but must be put enough water. Otherwise, half-way water will dilute the flavor of raw juice. Scrambled eggs: scrambled eggs, eggs, add a tablespoon of warm water, stir-fry, it will not be fried old and soft and delicious. Fried pork: fried pork, pork, add a small amount of water stir fry, fried meat, meat