In my opinion, salt should be added at the end of cooking.

Eating too much salt is a burden to the kidneys.

Iodine will volatilize when it is hot, so that when people are cooking, the oil heat will continue to heat up, and the salt will continue to evaporate. However, the residual salt still exists, and the taste in people's mouths is always weak, so it will always be added with salt. It is not helpful to accumulate too much salt into people's bodies.

When the vegetables are fried and cooked, putting salt at the end can best retain the taste of salt, so that too much salt will not be added, and the burden on the kidneys will be small.

The order of putting salt in cooking will affect the taste of vegetables, and there is water in the cells. If the salt is put too early, the water in the cells will flow out prematurely, which will affect the taste of meat or vegetables. But some dishes, if you don't put salt first, will make the salt tasteless. So whether to put salt first or later depends on the dish. General dishes should follow the principle of putting salt before cooking, especially soup dishes. But if it is steamed vegetables, braised fish, braised pork, fried eggs, etc., salt should be put first, so that salt can be more delicious.

Nowadays, people's lives are all about health, especially on diet. It is very skillful to put salt in cooking. Now let's talk about the best time to put salt in cooking.

As we all know, salt has a strong dehydration effect. When frying vegetables, the salt is put too early. When the salt and vegetables are stir-fried, the osmotic pressure of the vegetables in the pot will increase, and the dehydrated vegetables will make the fried vegetables look "dry", while putting salt before cooking will make the vegetables crisp and delicious. Putting salt in cold salad too early will make its juice overflow and lose its crispness. Vegetables not only lose water, vitamin C, but also other water-soluble vitamins, including folic acid, vitamins B1, B2, etc., which will also be lost to the soup because of the loss of water. In cells, they are protected to a certain extent, with slow heat transfer and less loss. Once they get into the soup, they will be directly exposed to high fever and lose the protection of other cell components, and their losses will increase obviously.

Sensually speaking, to achieve the same salty taste, the amount of salt used later is less than that used earlier. When salt is put later, the salt does not penetrate into the food, but the tongue can still feel the salty taste, so the amount of salt can be reduced at the same salinity.

Zhang Fan, Ph.D. in Nutrition

In the past, when living conditions were poor, I didn't pay attention to anything, as long as I could eat enough, and I didn't care whether to put salt first or later. Now that we are rich and have the conditions, we should pay attention to nutrition and put salt as much as possible after we can.

It is often said that the healthiest food must come from your own kitchen. If you want to eat something, make it yourself. But the ideal is full, but the reality may be very skinny.

Because each "chef" has different cooking habits, he may have cooked for decades but made a mistake. Today, let's talk about which cooking habits have hidden cancer risks.

1. Excessive use of salt:

As the saying goes, a good cook has a handful of salt, and whether the food is delicious or not has a lot to do with the amount of salt used. But you may not know that the salt intake of Chinese residents has far exceeded the national standard.

according to the data of China residents' nutrition and health status monitoring in 212, the salt intake of Chinese residents is 1.5g per day, while the Dietary Guide for China residents requires us not to use more than 6g per day.

too much salt will not only raise blood pressure and increase the risk of cardiovascular and cerebrovascular diseases such as hypertension, coronary heart disease and stroke, but more seriously, too much salt intake will damage the gastric mucosa, leading to gastritis and gastric ulcer, which may lead to gastric cancer in the long run.

2. Do not cook until the oil smokes:

Many people like to heat the oil temperature to a very high level before cooking. In fact, once the oil pan smokes, the oil temperature has reached more than 2 degrees Celsius. At this time, putting vegetables into the pot will not only cause a lot of loss of nutrients, but also cause carcinogens such as acrylamide and benzopyrene due to the high temperature heating of oil. Regular consumption of this food will undoubtedly increase the risk of cancer.

In addition, food heated at high temperature is easy to burn and scorch. At this time, the burnt part must be removed before eating, so as to avoid increasing the risk of cancer because of excessive thrift and reluctance to throw it away.

3. Stir-fry with leftover oil:

Many middle-aged and elderly people are thrifty, and they don't want to throw away the cooking oil after using it once or twice, and then collect it and continue to use it. In fact, this kind of oil is likely to be rancid, with a spicy taste, and some harmful substances remain. If it is cooked at high temperature such as frying and barbecue repeatedly, it will also produce carcinogens, which will threaten our health.

4. Don't turn on the range hood when cooking:

Some housewives never smoke, but they were diagnosed with lung cancer in their later years. In fact, this has a lot to do with kitchen fumes. Many people like to eat stir-fry, but compared with steaming, boiling and stewing, stir-fry is more likely to produce a lot of oil smoke. If you habitually don't turn on the range hood, then the lampblack will enter the respiratory tract and cause many diseases.

5. Oil before cooking:

In restaurants, the foods we often eat, such as radix rehmanniae, squirrel fish, and stir-fried beans, are delicious, but they are foods with high fat content. Before cooking, they will be put in the oil pan for a while, and then taken out to continue frying.

As everyone knows, the food fried at high temperature not only contains a certain amount of carcinogens, but also leads to excessive food oil content, which increases the risk of obesity after eating, and also increases the risk of cardiovascular and cerebrovascular diseases.

salt is the first of all flavors. You should put some base oil in cooking, which is known by everyone. It's only about putting salt, which is complicated. That's why it's said that the old woman is right and the public is right. Some people say that salt will dehydrate the ingredients, some say that adding salt later will not taste, others say that adding iodized salt first will make iodine denatured and not be absorbed by the human body, and some people add a little after the dishes are fried. The component of salt is sodium chloride, which is a kind of hormone. In the coastal provinces rich in iodine, such as Hainan, Guangdong, Guangxi, Fujian and Zhejiang, iodized salt is not needed in most areas, which is harmful to the endocrine system of human body. Therefore, it is not recommended to solve the problem of iodine loss. Sodium is a metal ion. As long as it has the protein effect in food, it will preserve the delicate flavor (sodium glutamate) in the ingredients. When frying meat slices, you often add a little salt and oil before cooking, but if it is excessive, it will have the opposite effect. Sodium ions will pierce the fatty protein in the ingredients and amino acids in the meat fiber, which will accelerate the loss of water. Therefore, moderate salt is an important link to ensure the umami taste. Otherwise, it will be salty and unpalatable if you cook. Of course, you must understand the ingredients, combined with fire road and knife work, and you need to deal with them separately. A lot of techniques and adaptations need you to explore and summarize, so salt first and then can't be generalized at all. I can say that I am an expert in Hakka cooking, and I dare not jump to conclusions about real salt first and then, because Chinese food culture is very profound.

hello, I'm Jing Jing, the little chef. I'm glad to answer this question for you.

society is a big dye vat, which makes your life colorful; Life is a big dye vat, which makes you taste mixed flavors; The kitchen is a big dye vat, which makes you taste delicious food. Speaking of taste, salt is the "top of all flavors" and an essential condiment in the kitchen. Without it, eating all the delicious food will lose its taste. As the saying goes, "Seven things to open the door early, rice, oil, salt, sauce and vinegar tea" shows the importance of salt in people's lives.

whether a dish is delicious or not depends not only on the chef's level and the experience of the kitchen, but also on your control of the taste, which means the level of seasoning. Salt is the soul of a dish. Whether a dish can give full play to the unique taste of ingredients is very important. If the timing of putting salt is just right, it can not only fully reflect the taste of the ingredients, but also fully integrate them with the soup, so that people can not only perceive the taste of the food itself when eating, but also fully enjoy the cooking temperature. Moreover, putting salt at the right time is also very beneficial to people's health. So when is the best time to put salt when cooking?

Some people put salt in their cooking by feeling: "When the oil is down, you can put salt!" "The food is almost cooked, you can put salt!" "It tastes a little weak, add some salt!" This salt is put a little casually. Putting salt early may lead to dehydration of some foods, and putting salt late will make the food tasteless and naturally tasteless, so when to put salt in cooking is very important! Many people make mistakes, no wonder the dishes are too watery and tasteless.

category I: put salt before cooking. when cooking steamed fish, fried fish or meat, salt or various sauces are added in advance to make it more tasty. For example, the production of boiled meat slices, fried tenderloin, fried crispy meat and braised pork, and the production of boiled fish, sweet and sour fish and squirrel fish with pickled vegetables.

category ii: salt in the process of stir-frying. generally speaking, when stir-frying meat dishes, a little salt should be put in advance, in order to flavor and make the meat fresher. if the salt taste is not enough before cooking, you can add a little more, so that the fried meat will have the original meat flavor and be fresher.

It is best to add salt to stewed meat and cook the meat 1 minutes before cooking. The purpose of this is that if you add salt early, the meat will not rot and taste bad. If you add salt 1 minutes in advance, it will not only taste delicious, but also make the meat more tender.

category iii: put salt before cooking. under normal circumstances, stir-fried vegetables should be put with salt before cooking. If the salt is put in early, it will lead to too much water from vegetables and a great loss of nutrition. However, for some hard vegetables, such as potatoes, carrots, white radishes, etc., these vegetables can be salted after they are fried soft, and then they can be cooked for 2 minutes after adding salt.

But for some vegetables that need to be blanched and then fried, such as broccoli, Chinese cabbage, carrots, white radishes and okra, when these vegetables are blanched, some salt should be added to the water, so that on the one hand, the maturity of the dishes can be accelerated, and on the other hand, the vegetables should be given the bottom flavor first, so that the fried dishes will not be tasteless.

For soup-making dishes, be sure to add salt at the end, such as sparerib soup, mutton soup, crucian carp soup, tomato and egg soup, etc., and be sure to add salt before cooking.

the fourth category: the cold salad with salt before eating is usually salted before eating, because if the cold salad is salted too early, it will make the water of the vegetables lose, and it will also lose the original crisp taste of the vegetables. Putting salt before eating has the function of pickling, which will be more crisp and delicious, and the taste is just right.

from the above, we can see that putting salt is a trivial matter, but it will completely affect the taste of the whole dish. People can't live without salt, but if they eat too much salt, they will get the opposite result. Generally, the intake of one person should not exceed 6 grams a day, so when adding various sauces and seasonings, they should be careful when putting salt to avoid being too salty to eat! I'm Jing Jing, a little cook, and I like the delicious food that she shares quietly. Don't forget to pay attention to Jing Jing! The above is my experience, I hope my experience can help you, little chef quietly wish you a happy life, thank you for watching!

first of all, thank you for your invitation.

As a veteran foodie and I like cooking, this question may be answered with some experience. In fact, there are many differences between putting salt first or putting salt later in cooking.

as the saying goes, there is no taste without salt, and there is no cooking without rice. As the most basic condiment in the kitchen, whether frying or cooking, salt is definitely indispensable, but there are several situations in which salt is put first or later in cooking.

First, personal habits

Cooking methods are different, and cooking methods are different. Some people like to put salt first when cooking, while others put salt last when cooking, which is related to personal cooking habits.

II. Types of ingredients

Generally speaking, some meats are salted before heating, such as pickled meat, or fried fish and fried meat. This can give you an example. For example, when we fry meat, we must first take some cooking wine to marinate some, of which salt is an essential condiment. At this time, of course, we put salt first.

third, what dishes are fried specifically?

why should I ask a question mark? Because before and after putting salt in cooking, there is still a big difference. For example, if we put salt in some hard dishes first, it will not be easy to cook or fry water. Of course, the salt should be put later at this time.

For example, when you cook stewed mushrooms with chicken, whether to put salt first or after the stew, many people may choose to put salt first, because in this way, your stewed mushrooms with chicken will be more delicious.

of course, if you are frying vegetarian dishes, sometimes you have to treat the order of salt according to the situation of ingredients.

That's my answer. As a foodie, I don't know if it is qualified.

It is often said that a good cook has a handful of salt, and it is very learned to put it early and late.