Cooking with cold water tends to get old and hard. After adding cold water, the temperature in the pot will suddenly drop, which will prolong the cooking time of vegetables in the pot, not only make the vegetables old and hard, but also make the taste worse and lose more nutrients. If you have to add water halfway, it is recommended to add a small amount of boiling water, and try not to lower the temperature in the pot too much, so as not to affect the cooking temperature too much, and the fried dishes will be crisp and tender.

Don't add cold water to the stew. When cooking stews, especially meat stews, you should add enough water at the beginning. If cold water is suddenly added in the process of stewing, the temperature of the soup will suddenly change, and the surface of the meat will suddenly shrink, which will make the fishy smell in the meat nonvolatile, make the ingredients difficult to taste, and greatly reduce the umami taste of the dishes.

In addition, the same is true of soup. Don't add cold water just because there is too little water in the middle, which will affect the nutrition and taste of the soup. If you really need to add, you can add some hot water appropriately.

Extended data

Other bad cooking habits.

1, do not wash the pan after cooking.

The vegetables that have just been fried, the seemingly clean pot surface will be attached with oil stains and food residues. When heated at high temperature again, carcinogens such as benzopyrene may be produced. Moreover, when cooking without brushing the pot, it is found that the dishes left in the pot are easy to burn, and there are also certain cancer risks.

2. Turn off the range hood immediately after frying.

Some people turn off the range hood immediately after cooking, but it is not healthy. If the fire is particularly big and the vegetables are burnt, it will cause the release of harmful substances, especially harmful to the respiratory system, which may induce lung cancer.

The remaining frying oil is still used for cooking.

Oil that has been used many times will contain residual carcinogens, mainly benzopyrene, and some aldehydes and heterocyclic compounds. It is best to use edible oil only once, at most 2-3 times under the condition of controlling oil temperature.

People's Network-Health: How to add water correctly in cooking?

People's Network-Do you want to add water to cooking? Pay attention to these bad cooking habits.