Under the salt standard of 272 1, there are five kinds of salt, namely: edible salt: salt with sodium chloride as the main component for eating. Refined salt: Edible salt made from brine or table salt by vacuum evaporation, mechanical hot-pressing evaporation or crushing, washing and drying.

Crushed and washed salt: edible salt made from sea salt, lake salt or rock salt through crushing and washing. Sun-dried salt: edible salt made by concentrating and cleaning sun-dried brine. Low-sodium salt: Edible salt made from one or more of refined salt, crushed salt and sun-dried salt. , and food additives (such as potassium chloride, etc. ) to reduce the concentration of sodium ions.

Precautions:

First of all, you must buy qualified and expired salt. Salt should not be stored for a long time, so you'd better eat it before buying it. It is best to keep the salt in a brown glass bottle or porcelain jar. Try not to use plastic as a name, remember to put it in a cool and dry place.

When cooking, don't put salt too early, only when the vegetables or soup are almost cooked, so that the nutritional value of salt will not be lost. In addition, do not directly fry salt with oil, which will also lead to the loss of nutrients.