Introduction: When stir-frying vegetables, many people have done this to prevent the pan from burning by directly adding cold water to the sizzling hot dish.
Regarding this, Yu Renwen, a senior nutritionist at the General Hospital of the Beijing Military Command, told a reporter from the Life Times that this method is not scientific. Because after adding cold water, the temperature in the pot will suddenly drop, causing the cooking time of the vegetables to be prolonged. This not only makes the vegetables older, harder, and worse in texture, but also leads to the loss of more nutrients. If you must add water during stir-frying, it is recommended to add a small amount of boiling water. This way, it will not excessively affect the cooking temperature, and the stir-fried vegetables will be relatively crispy and tender.
Yu Renwen suggests that it is best not to add water when stir-frying. Instead, put the cut vegetables directly into the pot to cook, using their own moisture for heat transfer. This way, the dish will be delicious. If you encounter vegetables that are difficult to cook, you can blanch them first. This way, the vegetables will be seven to eight-tenths cooked, and they will be less likely to burn when stir-fried.
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 soup will change abruptly. This will cause the surface of the meat to suddenly contract, making it difficult for the gamey smell of the meat to dissipate, preventing the seasonings from infusing properly, and significantly reducing the umami of the dish.