You have to look at the amount of food you fry. For example, when I fry a medium or large dish, I usually put half a spoon to one spoon. According to the weight of your dish and the size of the spoon with salt. You can try the advice of this friend above, remember how much you added, and then do it with your previous experience. But I don't suggest you add a few spoonfuls. You can try to add them, but remember not to add one spoon at a time. A spoonful is too heavy. We can add it lightly, but never add it too salty at once.

Why can't you put salt in cooking first?

It is healthy and delicious to use salt like this when cooking.

It is said that it is best to add salt when cooking. Does this apply to all situations? In fact, cooking pays attention to using a lot of salt. Is it better to add salt before cooking, or at the same time, or even before cooking? Here, senior chefs give several suggestions on how to put salt in different cooking dishes to make them healthy and delicious.

1. Add salt when the meat dish is almost cooked.

Seasoning sequence: sugar, wine, vinegar, salt and soy sauce. After frying meat, sugar and wine, vinegar must be added, otherwise the sugar will not dissolve easily and the fragrance of wine will not evaporate easily. Add salt when the meat is medium-ripe, otherwise it will make the meat old. Soy sauce should be added last to prevent rich amino acids from being destroyed by high temperature. For example, celery fried shredded pork. Heat the pan first, put the oil in, and when it is 50% to 60% hot, add the shredded pork and stir-fry until it turns white. Add a little vinegar, stir-fry celery, add salt when it is almost cooked, and add some soy sauce.

2. Add more salt when frying vegetarian dishes.

Seasoning sequence: sugar, vinegar, salt, monosodium glutamate. Stir-fried dishes are different from fried meat dishes. Add salt to stir-fry vegetarian dishes first. In this way, vegetables ripen faster, so they can retain more nutrients. First, heat the pot. When the oil is heated to 50% to 60%, you can add onion and ginger according to your own preferences to make it fragrant. Add vegetables and stir-fry a few times, add salt and continue to stir-fry until the color turns green. For example, stir-fried spinach, fried oil wheat vegetables and so on.

3. Add salt and stir fry with lard chicken oil.

If cooking with lard, chicken oil, peanut oil and other oils, it is advisable to add a small amount of salt before cooking. For peanut oil, peanut can not be completely selected, and iodide in salt can remove a very small amount of aflatoxin in peanut oil; For animal oil, adding a small amount of salt first is beneficial to eliminate the residue of organochlorine pesticides.

4. Add salt when cooking.

This is mainly aimed at animal proteins such as fish, meat and shrimp. When cooking animal meat, salt can form amino acid sodium salt with amino acid component, that is, monosodium glutamate, which makes it delicious. At this time, the salt is fresh. However, at this time, the amount of salt used to add umami flavor must be less, which can play the role of finishing touch. Too much salt will spoil meat.

If our edible oil is other vegetable oil, there is no aflatoxin problem, so it is better to add salt before cooking.

When cooking with other vegetable oils, it can reduce the loss of vitamins and other nutrients in vegetables during cooking, and it has a taste.

What's wrong with putting salt first when cooking?

The salt we are talking about now is iodized. The salt is very stable, but the iodine evaporates at 70℃.

Is it better to put salt first or later when cooking?

It depends on what you cook.

Generally speaking, if it is a dish with a relatively high water content, such as green leafy vegetables, bean sprouts and tomatoes, salt should be put behind. Because putting salt too early will make the ingredients come out of the water, and cooking will become a stew.

If it is dry and not easy to taste, such as potato cowpea, the early dialect is easier to taste, but it needs to be fried before making salt in the factory. You can't put the ingredients in the pot, it will stir unevenly.

What is the proportion of salt in cooking?

My answer below may make you feel irrelevant, but the dishes I cook are added according to the per capita salt content and dishes. Salt is an important substance to maintain human vitality. The components of salt, sodium ion and chloride ion, participate in almost all human activities. Sodium ion transmits information to human nerve cells, and chloride ion can play an antibacterial role when people shed tears and sweat, so the human body cannot do without salt. However, eating too much salt may cause diseases such as hypertension, cardio-cerebral nephropathy, esophageal and gastric cancer, which have been confirmed by the medical community. The data shows that residents in northern Japan eat 26 grams of salt every day, and the incidence of hypertension is 40%; Indigenous people in some parts of Africa only eat 10g salt every day, and the incidence rate is 8.6%. Eskimos eat less than 4 grams of salt every day, and no hypertension is found in the population. The recommendation of the World Health Organization is that the daily salt intake of the general population is 6-8 grams. The Dietary Guidelines for China Residents advocates that the daily salt intake of each person should be less than 6 grams. For patients with mild hypertension and heart, brain and kidney diseases, experts suggest that the salt intake should be controlled below 4 grams, and severe patients should be adjusted under the guidance of doctors.

Is it better to put salt first or later when cooking?

1. Salt at the end of cooking: when frying sliced meat, cooked meat, Chinese cabbage, garlic shoots and celery, put the vegetables into the pot when the fire is high and the oil temperature in the hot pot is high. When the vegetables are cooked, it is better to put a proper amount of salt. Stir-fried vegetables are tender but not old, with less nutrient loss.

2. Salted dishes before cooking: When steaming a piece of meat, because the object is thick, you can't put seasoning in the steaming process, so put the salt and seasoning in one time before steaming.

Make fish balls, meatballs, etc. Put a proper amount of salt and starch in the minced meat, stir well before eating water so that it can eat enough water.

For some fried, fried and fried vegetables, salt should be added to the raw materials before hanging and sizing, so that the paste and the raw materials can be tightly adhered and not easily separated.

3. Salted dishes before eating: cold lettuce, cucumber and other cold dishes, too much salt, will make its juice overflow and lose its crunchy feeling. If you can put salt before eating, marinate it a little and drain the water, and then add seasoning, it will be more crisp, refreshing and delicious.

4. Salt when cooking: When cooking braised pork and braised fish pieces, wait until the meat is cooked and the fish is fried, add salt and seasoning, then boil over high fire and stew over low fire.

5. Salted dishes after cooking: Broth, bone soup, leg claw soup, chicken soup, duck soup and other broths are seasoned with salt after cooking, so that protein and fat in the meat are fully dissolved in the soup, making the soup more delicious. When you stew tofu, you should also put salt after cooking, just like broth.

How much salt and oil do you usually put in cooking at home?

Usually put a spoonful of cooking.

Stir-fry while frying. Add it when it's light, but it's not easy to take it when it's salty.

When is the right time to put salt in cooking?

Cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, it is generally necessary to put salt after frying.

Cooking with peanut oil, because peanut oil is easily contaminated by Aspergillus flavus and contains a certain amount of yellow koji.

Rotten toxin, so put the salt fryer first. This can greatly reduce aflatoxin.

When cooking with meat oil, you can first put half of the salt to remove the organochlorine pesticide residues in the meat oil, and then

Add the other half of salt in the middle of cooking to minimize the damage of salt to nutrients.

When frying meat dishes, in order to make the meat tender, it is best to add salt when frying it to 80% maturity.

When is the best time to put salt in home cooking?

Hello, salt is a double-edged sword. I think everyone knows that the bagged salt in our country is iodized salt, and iodine deficiency will cause many diseases. The biggest harm to women and children is that it will affect brain development and cause mental retardation to varying degrees. At different stages of growth and development, iodine deficiency will cause different damage. Neonates and infants have goiter, congenital hypothyroidism, slow response, backward self-movement ability, intelligence and growth and development. Children and adolescents have goiter, backward growth and development and mental retardation. Adult goiter, hypothyroidism, pelvic blood. Loss of appetite, weakness, fatigue, physical decline, etc. If women are seriously deficient in iodine, it can cause abnormal menstruation, pregnancy, abortion, premature delivery, death and fetal congenital malformation. Therefore, eating qualified iodized salt is the best way to prevent iodine deficiency disorders. It is not only safe, effective, economical and easy to popularize, but also meets the requirements of trace, long-term and daily life. As long as we insist on eating qualified iodized salt every day, we can meet the human demand for iodine. But you can't eat wrong! What dishes are cooked before adding salt? What dishes should be cooked with salt? Some people put salt in their meals ... this is the best time to put salt in every dish!

1. Dishes with salt at the end of stir-frying: when stir-frying sliced meat, stewed meat, Chinese cabbage, young garlic shoots and celery, put the dishes in the pot when the fire is high and the oil temperature in the hot pot is high. It is best to put the salt in the pot when all the dishes are cooked, so that the fried dishes are tender but not old.

2. Salted dishes before cooking: When steaming a piece of meat, when burning whole fish and fried fish pieces, marinate them with appropriate amount of salt before cooking, which will help the salty taste penetrate into the body. Make fish balls, meatballs, etc. First put a proper amount of salt and starch in the minced meat, stir well before eating water, so that you can eat enough water and the cooked fish balls and meatballs are fresh and tender. For some fried, fried and fried vegetables, salt should be added to the raw materials before hanging and sizing, so that the paste can be closely adhered to the raw materials without taking off the robe.

3. Salted dishes before eating: lettuce, cucumber and other cold dishes, too much salt will make their juice overflow and lose their crispness. If you can put salt before eating, marinate it a little and drain the water, and add seasoning, it will be crisper, more refreshing and more delicious.

4. Salted dishes just cooked: When cooking braised pork and braised fish pieces, after the meat is fried and the fish is fried, add salt and seasoning, then cook the meat with high fire and stew with low fire.

5. Salted dishes after cooking: Broth, bone soup, leg claw soup, chicken soup, duck soup and other broths are seasoned with salt after cooking, so that protein and fat in the meat are fully dissolved in the soup, making the soup more delicious. When you stew tofu, you should also put salt after cooking, just like broth.

How to grasp the amount of salt when cooking? It's just salty Thank you.

There is still a big difference between cooking at home and cooking in restaurants. My family also runs a restaurant.

The chef in the restaurant scooped directly into a bowl filled with spices with a big spoon. If they have their own dishes, they should all have small spoons specially used for scooping spices, right?

If you use salt, it is almost one-third of the appearance of that small spoon, just like everyone upstairs said. This is entirely based on personal feelings, and there are naturally many people who often cook, but they just don't know how to express it to others.

There is no need to taste a little. It's salty this time, but it will be less next time. You can add a little water to the pot when it is salty.

For example, when frying some bacon, you can basically not put salt, and sometimes there are specific methods for specific dishes. You can naturally master this by cooking it a few times.

PS: I read some recipes online and found how many grams I made. This is completely unreliable. How do I know what 100 gram is? ...