1 Braised dishes, such as stewed lion's head and braised ribs, should be accompanied by bean paste, oyster sauce, soy sauce and Chili sauce. These seasonings have a high salt content, so add salt when the dishes are almost ready. The salt content of all these seasonings should basically be defined as 0.9%-0.85% of the total amount of dishes.

Stewed dishes, such as stewed lamb chops with sea cucumber, stewed chicken, and stewed beef brisket with wheat kernels, only add a little chicken essence to these dishes. The main flavor of monosodium glutamate is salt. When the salt is strong, the more you drink soup, the more thirsty you are. When the salt is weak, it is better to drink boiled water. The amount of salt is basically defined as 0.8%-0.75% of the total amount of dishes.

Stir-fried, such as Chinese kale yam, oil wheat vegetable, Chinese cabbage and salt, has the first function of killing water and the second function of improving taste. Generally speaking, a catty of vegetarian dishes, 10g is used to kill water, and 5g is used to enhance flavor. The amount of salt used to kill water is twice that used to improve the taste, and the amount of salt released is basically defined as 0.5%-0.45%.

4 Pots of vegetables, such as health radish pot, big tofu pot and radish beef brisket pot, are slightly lighter than ordinary cooking, because these dishes will be put in hot stone pots or iron pots that are heated continuously, and the water will evaporate continuously, and the salt content will increase, which will become more salty. The basic definition of salt discharge is 0.75%-0.7%.

Potato chips, organic cauliflower, duck and other five cooked foods. Some of these dishes should be served with griddle sauce, some with bean paste and some with steamed fish and soy sauce. These condiments contain a lot of salt, so you should taste them before putting them in the pot. Many times, after adding all the seasonings, there is basically no need to add salt.