When is the best time to add iodized salt when cooking to reduce iodine loss?

It's when the dish is just out of the pot.

When making meatballs and high-hole foods, salt should be put in the meatballs, and vegetables such as cucumbers and cheese salad should be put in advance. Root vegetables, sliced meat in the middle, in the hot and sour shredded potatoes, fried potatoes, beans, green beans, fried meat and other home-cooked dishes are in seven or eight minutes cooked, it is necessary to put salt, and finally make fresh soup, fried vegetables Finally, if it is pork rib soup, crucian carp soup, etc., to wait for the umami of fish or meat to come to the nose and then add salt. Salt before stir-frying.

If you fry vegetables with lard, chicken fat, peanut oil that does not reach the selection of peanuts, etc., it is advisable to add a small amount of salt before stir-frying, for peanut oil that does not achieve complete selection of peanuts, the iodide in the salt can remove the very small amount of aflatoxins present in the peanut oil. For animal oils, adding a small amount of salt first is beneficial to eliminate the residue of organochlorine pesticides.

2. Add salt while stir-frying.

If you want to put salt at the same time when cooking, it is generally for animal protein such as fish, meat, shrimp, etc., when cooking animal meat, salt can form amino acid sodium salt with amino acid components, which can make the meat taste more delicious, and salt at this time can play a role in increasing freshness. However, at this time, the amount of salt used to increase freshness must be small, and too much salt will make the meat quality poor.

3. Put salt before stir-frying.

If the oil we use for stir-frying is vegetable oil, there is no problem with aflatoxins, and it is best to put salt before the dish comes out of the pan. This reduces the loss of vitamins and other nutrients in vegetables during cooking.

If you fry vegetables with lard, chicken fat, peanut oil that does not reach the selected peanuts, etc., you should add a small amount of salt to the oil before stir-frying.

Reason: Because a small amount of salt is added before stir-frying, it is beneficial to eliminate the residue of organochlorine pesticides in animal oil, and the iodide in salt can also remove the very small amount of aflatoxin present in peanut reed oil that does not achieve complete selection of peanuts. When stir-frying with these oils, put a small amount of salt first, which is conducive to the health of the human body.

Add salt during the stir-frying.

When making meat dishes, including fish, meat, shrimp, etc., you can add a small amount of salt while stir-frying, but at this time it is mainly used to flavor and increase freshness.

Reason: Because salt can form sodium salt of amino acids with amino acids, that is, the component of monosodium glutamate, which can make the taste delicious. But it must be remembered that at this time, the amount of the foottrack must be small, and it can play the role of the finishing touch, otherwise too much salt will make the meat quality poor.

The remaining salt is left in the pan before it is released, and the dish has both a finished taste and a fresh taste.

Add salt before stir-frying.

Generally speaking, if the dishes we make in our daily life are not lard, chicken fat, peanut oil and other oils that do not reach the selected peanuts, but other vegetable oils, and they are not meat dishes, we should add salt before the dishes are out of the pot.

Reason: Because putting salt before stir-frying can reduce the loss of vitamins and other nutrients in vegetables during cooking, and the dishes made are also more delicious.

Generally speaking, when stir-frying, salt should be added before the last Lu Xiao comes out of the pot. This keeps the iodine content from being lost.

When is the best time to put iodized salt when cooking? When using iodized salt, avoid rinsing iodized salt with water and avoid high temperatures.

According to research, when stir-frying vegetables and making soup should be put in iodized salt, do not use iodized salt to burst the pot. When stir-frying and stir-frying, put iodine and shout good salt, and the utilization rate of iodine is only 10; When the stir-fry is uncooked, put iodized salt, and the iodine utilization rate is 60; Put iodized salt before cooking out of the pot, and the iodine utilization rate is 90; Eat cold vegetables and put iodized salt, and the iodine utilization rate is 100. In addition, it is necessary to avoid adding vinegar or sour vegetables, as iodine is easy to destroy and decompose when it encounters acid; It is necessary to avoid stir-frying vegetables with animal oil, and the lead oil of Zhengtan is easy to undergo chemical changes with iodine elements to make it volatilized.

When stir-frying, iodized salt should be put in the pan when it is about to come out of the pot, so that we can live a happier and more fulfilling life.

Iodized salt is generally put in the pot when stir-frying, so as to retain the effect of iodine.

Big fish, big meat, fresh and small vegetables should be put in advance, when making meatballs and other foods in the noisy stool, salt should be put when kneading the meatballs, and vegetables such as cucumbers and cheese salad should also be put in advance.

When stir-frying, salt should be added when the dish is almost out of the pan.

Add iodized salt when the dish comes out after frying.

Big fish, big meat, fresh and small vegetables are put in advance, and when making imitation Xundong as meatball food, Changhu should put salt when pinching the meatballs, and when making vegetables such as cold cucumber preparation and cheese salad, it should also be put in advance.

Salt is a necessary seasoning for stir-frying, but many people don't know when it is best to put it, and how to put salt to make the dish more delicious. Today, I will teach you a few tips for cooking with salt.

1. Add salt before stir-frying.

If you usually stir-fry vegetables with such oil as lard or peanut oil, which does not reach the selected peanuts, you should add a small amount of salt to the oil before stir-frying.

Tips: Because adding a small amount of salt before stir-frying can help eliminate organochlorine pesticide residues in animal oils, iodide in salt can also remove very small amounts of aflatoxins present in peanut oil that does not reach the full selection of peanuts.

Therefore, when using these edible oils to fry vegetables, you can put a small amount of salt first, which is conducive to the health of the family.

2. Put salt in the process of stir-frying.

When stir-frying meat dishes, including fish, meat, shrimp, etc., you can add a small amount of salt at the same time as the reeds in the stir-frying, but at this time, it mainly plays the role of seasoning the slag and belt, and it is only used to increase freshness.

Tips: Because salt can be combined with amino acids to form amino acid sodium salt, which is a component of monosodium glutamate, it can make the taste delicious. But keep in mind that the amount must be small at this time, and it can be the finishing touch, otherwise too much salt will make the meat not good.

3. Put salt before stir-frying.

Usually, the oil we put when cooking is either animal fat oil or peanut oil, but if we use vegetable oil, we must add salt before the dish comes out of the pot.

Tips: Putting salt before stir-frying reduces the loss of vitamins and other nutrients in vegetables during cooking.