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The secret to improving cooking skills: How to add water when stir-frying. Cooking is simple; to prevent the bottom of the pan from burning, one might add water. In fact, adding water serves more purposes than that – using it correctly can improve the taste of the food and help preserve its nutrients. 1 Stir-fried meat http://img04.sogoucdn.com/app/a/100540018/cf1e66ecc062c60479a85de10f4ef37f Add a little water when stir-frying the meat, which will make it more tender and juicy. 2 Stir-fried green vegetables http://img02.sogoucdn.com/app/a/100540018/647eb05980f2529883c7ea7f73d02f7d If water needs to be added during the stir-frying of green vegetables, it is recommended to avoid using cold water, as adding cold water will lower the temperature in the pan, thereby prolonging the cooking time and causing the vegetables to become tough and overcooked. 3 Frying shredded lotus root: http://img03.sogoucdn.com/app/a/100540018/435b26060cc1f37ba1800ed5259433d5 It is possible to add some water while frying the shredded lotus root, in order to prevent it from turning black. 4 Fried Eggs http://img02.sogoucdn.com/app/a/100540018/b38123dcf93b5594d3932ae810cffbca When beating the eggs, mix them with clean water until well combined, then pour them into a pan and fry them. This method results in eggs with a very tender and delicious texture. 5 Before putting tofu in the pot: http://img04.sogoucdn.com/app/a/100540018/d7f69844d76d5fc7e41c01c5784f15ae Soak the tofu in boiling water for about 7 minutes before adding it to the pot; this helps to remove any unpleasant odors from the tofu. Adding a little salt as well will make the tofu firmer and less likely to break. 6 Stewing Fish http://img02.sogoucdn.com/app/a/100540018/7052d3f111e45c054532a9d9b440da1a It is recommended to use cold water when stewing fish, as this helps to remove any fishy taste. Make sure to add enough water at once; adding water in stages will dilute the flavor. 7 Steamed fish or meat http://img01.sogoucdn.com/app/a/100540018/fb14b44639386c40a728119b4bbb7b51 When fish or meat is steamed in boiling water, its surface contracts due to the sudden exposure to high temperatures; this prevents the juices inside from leaking out, resulting in a more delicious flavor after steaming. 8 Making bone broth http://img02.sogoucdn.com/app/a/100540018/b6938f98c35d958e6eaa5a881eee21a9 When making bone broth, never add cold water at any point during the process; otherwise, the temperature of the broth will drop, causing the fats and proteins to solidify quickly, which will affect the nutritional value and taste of the broth. 9 Fried Scrambled Eggs http://img03.sogoucdn.com/app/a/100540018/ee4c29b0099899a15d24c948ce52e7b9 When the egg yolk is about to solidify, adding a small spoonful of cold water helps to give the eggs a bright yellow color and a tender texture after they are cooked. 10 Making lard http://img03.sogoucdn.com/app/a/100540018/354b7123aaa2f5e0e7e0aeefaf8c6469 Add a small amount of water to the pot, then put in the chopped pork and fry it. The lard produced in this way will have a bright color and no impurities.