When stir-frying vegetables, many people have done this: to prevent the pan from burning, they directly add cold water to the sizzling vegetables. Friendly reminder: Do not add water midway when cooking vegetables.
Stir-fried Pork Liver with Carrots
Adding water midway when cooking vegetables is not a scientific practice. Because after adding cold water, the temperature in the pan drops suddenly, causing the cooking time to extend. This not only makes the vegetables older, tougher, and worse in texture but also leads to a greater loss of nutrients. If you must add water midway, it is recommended to add a small amount of boiling water. This way, it won't excessively affect the cooking temperature, and the stir-fried vegetables will be relatively crisp and tender.
A nutritionist suggests that when stir-frying, it's best not to add water. Instead, put the cut vegetables directly into the pan to cook, using their own moisture for heat transfer. This is the way to make delicious vegetables. If you encounter vegetables that are difficult to cook, you can blanch them first. By the time they are seven to eight parts cooked, stir-frying them will make them less likely to burn in the pan.
Furthermore, when making stewed dishes, especially meat stews, you should add enough water from the beginning. If cold water is suddenly added during the stewing process, the temperature of the broth will change abruptly. This will cause the surface of the meat to suddenly contract, making it difficult for the gamey smell to dissipate, for the ingredients to absorb the flavor, and the umami of the dish will be greatly diminished.