Cooking with soybean oil and canola oil should be salted after frying the vegetables to reduce the loss of vitamins in the vegetables. Use peanut oil to cook vegetables first put salt fryer. Because peanut oil is very easy to be contaminated by Aspergillus flavus, thus containing a certain amount of aflatoxin, it should be first put salt fryer. This can greatly reduce aflatoxin. With meat oil for cooking, can first put half of the salt, in order to remove the residues of organochlorine pesticides in meat oil, and then in the middle of cooking and then add the other half of the salt, in order to minimize the destruction of salt on the nutrients. When frying meat dishes, fry to eight mature when the best salt, can make the meat fried tender.

Correct the mistake on the first floor. Iodine is volatile and refers to the single iodine. But iodized salt added is not a single iodine, but iodine compounds, if the temperature is too high or higher temperature for too long will make it decompose into another toxic compound, harmful to the body. Not much else, if it's iodized salt try to put it in later.

Borrowing a little something from above ah:

In most cases after the salt. Stir-fried vegetables almost out of the pan when the salt is better, cold dishes to eat before in the release. Stewed vegetables to be cooked when the salt, meat should not be old.

This need to look at the dish under the salt, because some dishes can be the first salt, but some dishes can not be Oh:

1, the first salt dishes

Steaming objects thick large pieces of meat and steaming process can not be put on the seasoning;

Cooking crispy chicken, duck, it is desirable to wash the chicken, duck with the appropriate amount of salt to the outer skin and the inner cavity of the uniform rubbed all over, so that the steamed

Burning whole fish, fried fish, before cooking with an appropriate amount of salt and then cook, help salty penetration;

Cooking fish round, meat rounds, etc., the first in the meat into the appropriate amount of salt and laxative powder, stir evenly on the strength of the water, so that you can eat the full water, cooking fish rounds, meat rounds are also tender;

Some of the stir-fried fried dishes, in the hanging batter on the

Some of the fried dishes, in the paste on the paste before adding salt in the raw materials and mixing well on the strength, so that the paste and raw materials sticky and dense and does not produce the phenomenon of de-robing.

2, in just cooking salt

Do braised meat, braised fish, meat by stirring fish by frying, that should be put into the salt and seasonings, and then high-fire boil, small fire simmering.

3, salt when cooking will be Bi

Cooking popping meat, back to the meat, fried cabbage, fried garlic table, fried celery, in the hot pot on high heat when the oil temperature is high will be the dish in the pot, and to the dish in the pot on the "crackling" sound as well, all stir-frying through the right amount of salt, frying out of the dishes tender and not old, less nutrient loss.

4, cooked and rotten salt dishes

Meat soup, bone soup, hoof soup and other meat soup, cooked and rotten salt seasoning, to make the meat protein, fat more fully dissolved in the soup, so that the soup is more delicious, stewed bean curd when cooked salt and meat soup, the same reason.

5, salt before eating dishes

Cold dishes such as cold lettuce, cucumber, put too much salt will make its juice overflow, lose the sense of crispness, such as can be eaten a few moments before the salt, a little pickle draining water, into the seasonings, eat more crisp and delicious.

Added: If it is early to put salt, it is best to put the salt without iodine. (Personal opinion)