1.化冻用冷水,冻肉、冻虾等用热水化冻会失去鲜味。2.直接用冷水做清炖鱼或鱼汤无腥味,但必须一次放足,如果中途加水,会减少原来的鲜味。3.蒸鱼或蒸肉时,待蒸锅的水开了以后再上屉,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。4.熬猪油时, 1. Frozen with cold water, frozen meat, frozen shrimp and other frozen with water will lose the flavor. 2. Make cold water or fish soup directly with cold water without fishy smell, but must be put enough time, if halfway add water, will reduce the original flavor. 3. Steamed fish or steamed meat, the water to be steamed and then open the drawer, can make the fish or meat suddenly encountered outside the high-temperature steam and immediately shrink, the internal fresh juice is not flowing, cooked delicious, shiny. 4. boil lard,