Method of putting salt in cooking

Salt is an indispensable seasoning in life, and the most important seasoning in cooking is to put salt. So how do you put salt in cooking? Below I have sorted out the methods of cooking and putting salt for everyone, hoping to help you!

First, the method of cooking with salt

Meat soups such as bouillon, bone soup, leg claw soup, chicken soup and duck soup are seasoned with salt after they are cooked, so that protein and fat in meat can be fully dissolved in the soup and the soup is more delicious. When stewing tofu, you should also put salt after cooking, just like meat soup.

1. Put salt at the end of cooking

When cooking fried pork slices, pork stew, fried cabbage, fried garlic shoots and fried celery, put the dishes in the pan when the fire is high and the oil temperature in the hot pan is high, and it is better to put salt when all the dishes are stir-fried, so that the fried dishes are tender but not old.

2. Dishes with salt before cooking

When steaming a piece of meat, because the object is thick and no seasoning can be put in the steaming process, you should put enough salt and seasoning at one time before steaming.

When burning whole fish and fried fish pieces, marinate them with proper amount of salt before cooking, which will help the salty taste penetrate into the body.

For some fried, fried and fried dishes, salt should be added to the raw materials before hanging and sizing, so that the paste and the raw materials can be tightly adhered without the appearance of undressing.

3. Vegetables with salt before eating

Cold-mixed vegetables such as cold lettuce and cucumber, with too much salt, will make their juice overflow and lose their crispness. If you can put salt just before eating, add a little salting to drain the water and add condiments, it will be more crisp and delicious.

4. Add salt just when cooking

When making braised pork and braised fish pieces, after the meat is stir-fried and the fish is fried, add salt and seasoning, then bring it to a boil over high heat and simmer it over low heat.

5. Salted vegetables

Meat soups such as broth, bone soup, leg claw soup, chicken soup and duck soup are seasoned with salt after being cooked, so that protein and fat in meat can be fully dissolved in the soup, making the soup more delicious. When stewing tofu, you should also put salt after cooking, just like meat soup.

2. Notes on daily consumption of salt

1. Without salt, there is no taste

Restricting the intake of sodium salt does not mean that you cannot enjoy delicious food. Fresh garlic powder, onion powder, black pepper, vinegar, lemon juice and low-salt seasoning can also make food more delicious.

2. As long as the blood pressure is normal, there is no need to worry about eating salt.

Hypertension is only a complication of salty food. Eating too much salt will lead to excessive sodium intake, and it will also lead to obesity, diabetes and heart disease in the elderly. Therefore, even in people with normal blood pressure, the daily sodium intake should be controlled at 15 mg.

3, salt open place

If iodized salt is in contact with sunlight and air for a long time, iodine is easy to volatilize. It is best to put it in a colored glass bottle, cover it tightly after use and seal it.

4. Put salt first when cooking

Avoid putting iodized salt at high temperature when cooking soup. Put iodized salt in the frying pan, the edible rate of iodine is only 1%, and the edible rate of iodized salt in the middle is 6%; The edible rate of iodized salt when cooking is 9%; The edible rate of iodized salt in cold salad can reach 1%.

5. If you don't eat salty food, you won't eat too much sodium.

Cooked food, bread, sandwiches, cheese, canned soup and other common foods that are not too salty may also contain a lot of sodium. ;