1. Add salt before cooking. If you are cooking with vegetable oils such as rapeseed oil and soybean oil, do not add salt in advance. Salt is usually added before the vegetables are taken out of the pan. Because this not only reduces the loss of nutrients in vegetables during the cooking process, but also makes the dishes taste better. Because if the salt is added too early, it will be easily converted into nitrite due to heat, which will cause a certain degree of harm to human health. 2. Add salt before cooking. If you like to cook with lard, chicken fat, butter and other animal fats, you should add a small amount of salt to the oil before cooking. Because this can effectively eliminate pesticide residues contained in animal fats. If you are using peanuts and rapeseed, you should also add salt first, so that the iodide in the salt can effectively remove the very small amount of aflatoxin in the peanut oil, which is beneficial to human health.

3. Because the fish meat is relatively tender, salt should be added first when steaming or roasting fish. Especially after using heavy-flavored seasonings such as soy sauce, steamed fish soy sauce, etc., the amount of salt should be Be sure to control it carefully to avoid adding too much salt and making it impossible to eat. Moreover, excessive salt intake can harm health, cause hypertension, lead to upper respiratory tract infections, and damage kidney function.

4. When cooking meat (including beef, pork, dog meat, and chicken) dishes, we usually add a small amount of salt to enhance the flavor. This not only makes the meat taste better in advance, but also increases the flavor. The umami taste of the meat must be small. If you add too much salt, the meat will become old and the taste will be very different. So add a small amount of salt at the beginning. After cooking, just before taking it out of the pot, add more salt. Add the remaining salt, which not only enhances the flavor, but also tastes particularly good.

5. When making cold dishes, salt is usually added before eating, because if the salt is added too early, the juice in the dishes will be soaked out, losing the taste of the vegetables themselves, and the vegetables will become It is soft but not crispy, so it is most scientific to put it before eating.

6. Finally, when stewing meat or making soup, you must wait until the stew is cooked or almost ready before adding salt, such as stewed ribs, chicken soup, pigeon soup, fish soup, etc. etc., because this operation can dissolve the protein, fat, etc. in the meat into the soup, and the finished product will have higher nutritional content and a better taste.