When cooking, put salt when the vegetables are almost ripe, then reduce the loss of iodine and the amount of salt, because when you put salt when the vegetables are almost ripe, the salt only stays on the surface of the vegetables, so as to avoid the vegetables from absorbing too much salt and using too much salt.

Putting salt after cooking, especially vegetables with high water content, can avoid excessive water loss and lose the nutrition of vegetables, and can also increase the taste of vegetables.

Salt should be put in cooking, even if you stew meat or bone dishes, you should avoid putting salt too early, because the meat is not easy to rot early and tastes tender and tender.