When cooking, add salt first, halfway or finally. Edible salt is an essential seasoning in daily diet, especially in cooking. For many people in China, a dish may be without chicken essence and soy sauce, but it certainly won't be without salt. However, eating too much fat and heavy ingredients will affect everyone's physical and mental health. WHO also recommends that everyone's daily salt intake should be adjusted to 6 grams. When cooking, salt should be added first or later. After reading the following analysis, you should have your own judgment.

First, the reason for adding salt to cooking.

When cooking, add salt first, add salt in the middle and add salt at last. Whether it is better to add salt before cooking has always been a controversial issue. Some people think it is better to add salt before cooking. The reason is that because salt contains sodium oxide, the longer vegetables and fruits are cooked in soup with continuous high temperature, the greater the damage of vitamins. If you add salt to the boiled oil, you can speed up the perfection of vegetables and fruits and reduce the boiling time, so that the destruction of vitamins will be less. Salt also contains iodide, and adding salt in the early stage is more helpful to keep the luster of vegetables and fruits and eliminate micro-toxicity. In addition, cooking with animal fat should also add salt before putting vegetables. That can reduce the residue of phenolic compounds in animal fat and is beneficial to people's physical and mental health.

Second, the reason for adding salt after cooking

When cooking, add salt first, add salt in the middle and add salt at last. At the same time, if the salt is added too early or before the vegetables are put in, the water in the vegetables will seep out quickly because of the increase of the osmotic concentration of the vegetables. That way, not only the dishes are cooked slowly, but also there are many soups, and the fried dishes have no delicate taste. Cooking with edible oil is not suitable for adding salt after cooking. Because peanut kernels are easy to be contaminated by Aspergillus flavus, Aspergillus flavus will form an endotoxin called Aspergillus flavus B 1 when the premise is suitable. Although the edible oil has been solved, there is still a small amount of endotoxin residue. When cooking, put some salt after the oil is burned, and then add seasoning and vegetables for a minute or two. You can use iodide in salt to eliminate xanthotoxin.

Third, eat less salt, eat good salt and eat nutritious salt.

The purity of sodium chloride in common iodized salt is as high as 95%. Because sodium ions can enhance the surface tension of human blood vessels, it is easy to cause blood flow to accelerate and blood pressure to rise. Patients with hypertension, nephropathy and heart disease should not eat common iodized salt. Low sodium salt takes iodized salt as raw material, and a certain amount of potassium chloride and magnesium sulfate is added to improve the balance of sodium (Na+), potassium (K+) and magnesium (Mg2+) in the body and prevent hypertension. Therefore, low sodium salt is most suitable for middle-aged and elderly people and patients with hypertension, kidney disease and heart disease to take for a long time.