Cooking doesn't need to calculate salt by weight, only recipes can be said to put a variety of salt, so I don't care about the specific cooking. I suggest you put salt in a fixed spoon, which can be used to eat ice cream or yogurt. Put the spoon in the salt pot and measure the salt with the spoon every time. Gradually you will know when to put 1 spoon, when to put 1 spoon and when to put 1 spoon. Gradually, it was suggested to put less salt first. If it is not salty, you can add more salt. If you add more at a time, there is nothing you can do. Salt: Don't add too much, so try to add as little salt as possible. We should taste the food when it is out of the pot. If it is too weak, add a little, so that we can get the exact amount of salt several times. Never add a lot at a time.

MSG: It tastes good and can withstand the continuous high temperature, so it is best to add more MSG at the beginning, but not too much. Too much monosodium glutamate is not easy to have a strong taste, but it is not good for your health, so a spoonful is almost a family of four. If you fry vegetables, you should look at photos. For example, fried lean meat, filled with a spoonful of Pixian bean paste. Douban and soy sauce taste ok, no need to add salt.

Generally, only a little salt is put in cooking vegetables and fruits, cooking soup, or stewing pig's trotters and black-bone chicken. Take steamed fish as an example, you can put less salt in the process of pickling and deodorizing. Usually, many home-cooked snack products are added with soy sauce, douban and garlic. There is no doubt that the ancients did not use as many condiments as they do now. First, ancient traffic was underdeveloped, and each region had its own specialties and diet structure. Condiment is suitable for its own place, and condiments from different places are not easy to spread.

Therefore, a long time ago, it formed its own special dishes in various parts of the country, each with its own characteristics and profound knowledge. As for the taste, the ancient ingredients were naturally grown according to the seasons. Chickens, sheep and pigs are all edible ingredients, the quality and taste should be better than now, and they eat the original food. According to the kind of food, the normal proportion is 0.3-0.5%, and it can't exceed 5% at most. Cooking soup is more than cooking! Cooking monosodium glutamate seasoning need not be put early, put it when it is almost cooked! Put the soup early.