Salt must be put late when cooking. To achieve the same salty taste, the amount of salt used in putting salt late is less than that in putting salt early. If the salt is put earlier, the salt has already penetrated into the food, and more salt is unconsciously ingested under the same salinity feeling, which is not good for health.

In addition, salt has many wonderful uses, such as: cleaning tea cups, soaking vegetables and fruits in light salt water for disinfection and sterilization.

2. Soy sauce

Dark soy sauce plays a role in coloring and refreshing, especially when cooking braised dishes or stewing and marinating.

Light soy sauce is used for seasoning, which is suitable for cold dishes. The color is not heavy and it looks refreshing.

The difference between soy sauce and soy sauce is that soy sauce can be poured into a white porcelain plate to shake the color. Soy sauce is reddish brown and has a thin concentration. The soy sauce is brown and shiny, with a thick concentration.

3. Vinegar

1) deodorization: a little vinegar can be added when cooking fish, which can destroy the fishy smell;

2) eliminating the smell: adding a small amount of vinegar when burning mutton can relieve the smell of mutton;

3) Reduce the spicy taste: if you feel too spicy when cooking dishes, you can add a little vinegar to reduce the spicy taste;

4. Alcohol

Cooking wine can remove fishy smell when curing meat, and adding a little cooking wine to the egg liquid can remove fishy smell and enhance fragrance when scrambled eggs.

Liquor can be used when curing meat or making braised pork, and adding some liquor when making kimchi can sterilize and add fragrance.

In addition, red wine and beer are sometimes used in cooking.