When to add water when cooking

Many people in life know that water is generally not added when cooking. Of course, every kind of food has its own particularity, and adding appropriate amount of water can make the food taste better. Of course, adding water also requires "timing". So what is the best way to add water when cooking? The following article will share the best time to add water during the cooking process of various foods such as meat, vegetables, eggs, lotus root, etc.

When is the best time to add water for daily cooking?

1. Stir-fried meat

When frying meat, whether it is quick frying or slow cooking, adding a little water during the frying process can make the meat taste more tender and delicious!

2. Stir-fried vegetables

When stir-frying vegetables, it is best not to add water in the middle. Put the cut vegetables directly in the pot and stir-fry them, using their own water content to transfer heat. This way the dishes will taste good. If you really need to add water in the middle of the process, you should not choose cold water, because after adding cold water, the temperature in the pot will suddenly drop, which will extend the cooking time of the vegetables in the pot, making the vegetables become old and hard, and the taste will deteriorate. In this case, a small amount of boiling water should be added so as not to affect the cooking temperature too much, and the fried vegetables will be relatively crispy and tender.

3. Scrambled eggs

When beating eggs, add water and eggs together, beat well, put into the pan and fry slowly over low heat. The eggs will be particularly tender, smooth and fluffy, and will not easily stick to the pan. Generally, it is more appropriate to add about 50 grams of water when frying 5 eggs, and the maximum amount should not exceed 100 grams. In addition, when frying eggs, pour a small spoonful of cold boiled water when the egg yolk is about to solidify. This will make the egg yellow and tender after it is cooked, with good color and taste.

4. Stir-fried tofu

Many people find it difficult to accept the bean smell of tofu. Soaking the tofu in hot water for 5 to 10 minutes before putting it into the pot can remove the odor. Adding some salt to hot water can also make the tofu firmer and less likely to break.

5. Stir-fried lotus root

Add water while frying the lotus root to prevent it from turning black. Lotus root is rich in polyphenols and will easily turn black due to oxidation in the air after being cut. The best way to stir-fry lotus root is to soak it in clean water first, then drain the water, blanch it in boiling water in a pot, immediately remove it from the pot and rinse it with cold water, and then stir-fry it. Use medium heat and add appropriate amount of boiling water while stir-frying.

6. Fish stew

You can use hot water or cold water to cook fish, but the effects will be different if you use different types of water. If you are drinking fish soup, you should put the fish in cold water, bring it to a boil over high heat and then simmer it over low heat. This way, the fresh flavor of the fish can be cooked into the soup. But if you are eating fish, you should put it in hot water to prevent cold water from destroying the taste of the fish and its nutrients.

7. Cook pork ribs soup

Do not add cold water in the middle of cooking the pork ribs soup, otherwise the sudden drop in temperature will cause the protein and fat to coagulate and denature, affecting the nutrition and taste.

8. Stir-fried bean sprouts

Do not add water when stir-frying bean sprouts, add some vinegar when serving. Because bean sprouts are very tender and contain a lot of water, they are suitable for quick stir-frying over high heat. No water needs to be added. Use salt and light soy sauce to season. Add a little vinegar before serving to remove the astringency of the bean sprouts, making them salty and sour, very appetizing!

Cooking tips: Don’t eat burnt food, as the harmful substances in it will increase significantly. Don’t eat vegetables roasted. Vegetables that turn brown, dark, or black after roasting often undergo the “Maillard reaction” and contain carcinogens.