When is it good to put salt in cooking? When is the best time to put salt in cooking When is the bes

Correct the mistake on the first floor. Iodine is volatile and refers to elemental iodine. However, iodized salt is not added to elemental iodine, but iodine compounds, if the temperature is too high or the temperature is too long, it will decompose into another toxic compound, which is harmful to the body.

Nothing else, if it's iodized salt, try to put it later.

To borrow a little bit of the above:

In most cases, salt is added later. It is better to put salt when the stir-fry is about to come out of the pot, and put it before eating cold dishes. Salt should be added when the stew is cooked, and the meat should not be old.

This needs to be salted in the dish, because some dishes can be salted first, but some dishes are not

1. Dishes with salt first.

Thick pieces of meat and no condiments can be placed during the steaming process;

When cooking crispy chicken and duck, it is advisable to wipe the rind and inner cavity evenly with an appropriate amount of salt on the washed chicken and duck, so that the steamed chicken and duck are crispy and flavorful;

When cooking whole fish and fried fish pieces, marinate them with an appropriate amount of salt before cooking them to help the salty taste penetrate in.

To cook fish balls, meat balls, etc., first put an appropriate amount of salt and Epsom powder in the minced meat, stir evenly and then draught, so that you can eat enough water, and the cooked fish balls and meat balls are also fresh and tender;

For some stir-fried and fried dishes, add salt to the raw materials and mix well before hanging the batter and starching, which can make the paste and the raw materials sticky and not cause the phenomenon of peeling off.

2. Put salt just after cooking.

When making braised pork and braised fish pieces, after the meat is fried and fried, salt and condiments should be added, and then boiled over high heat and simmered over low heat.

3. Put salt when cooking is finished.

When cooking fried pork slices, back to the pot meat, fried cabbage, fried garlic, fried celery, the dish is put into the pot when the oil temperature is high, and the dish has a "crackling" sound as well, all the stir-fry is thoroughly put in the appropriate amount of salt, the fried dishes are tender but not old, and the nutrient loss is less.

4. Put salt in the dish after cooking.

Meat soups such as broth, bone broth, and hoof soup should be seasoned with salt after cooking, so that the protein and fat in the meat should be fully dissolved in the soup to make the soup more delicious.

5. Dishes that are salted before eating.

Cold salad such as cold lettuce, cucumber, too much salt will make its juice overflow, lose the crispness, such as a moment before eating salt, slightly pickled to drain the water, put in condiments, eat more crisp and delicious.

Supplement: If you put salt early, it is best to put non-iodized salt. (Personal impressions).

Put it later, because the iodine in the salt is easy to lose and volatilize, but the taste may be difficult to adjust, and nutrition should come first, personal opinion.

Put it when it comes out of the pot to prevent the iodine in the salt from volatilizing at high temperatures.

There are many reasons for putting salt later, if you put salt first, the salt will kill the moisture in the dish, and the iodine will be lost, and the sodium in the salt will react.

If it is iodized salt, it is most appropriate to put it out of the pot, because putting it too early in the high temperature will cause the iodine to have a chemical reaction.

Put it when it's almost ready. Otherwise, the nutrients in the salt will be gone, and there is no taste, and it should be put when it comes out of the pot, and then turn the dish over, and it will be ok, fragrant.

Generally, it is put before the pot, and the salt has been boiled for a long time, and the iodine has volatilized.

When preparing to start the pot, don't put it too early, it will spoil early and is not good for health.

I don't know how to cook, but I'm also a post-release

Because I didn't remember it until it was almost ripe, and the salt hadn't been put yet!

It's almost time to get ready!

Parsley is also put last.

Oh, I've misplaced it all the time :)

It is best to add salt when it is almost out of the pan.

Sprinkle salt when it's almost ready to taste.

The dish is placed at medium rare.

1. Before coming out of the pot, it means that Zheng regrets waiting to put salt. Salt before cooking, suitable for stewed meat, stew, stir-fry.

2. When stir-frying vegetarian dishes or shredded meat and meat sliced dishes, put salt and monosodium glutamate within 1 minute before cooking, put salt within 10 minutes before cooking when stewing meat, and put monosodium glutamate within 5 minutes to achieve the best salty and fresh effect, because the amino acids that present umami will only produce a strong umami flavor under the appropriate salt ratio. It should be reminded that MSG also contains a lot of salt, so dishes with MSG must be less salted to avoid excessive salt intake.

3. A study by Tongji University found that adding salt early when stir-frying will cause a higher loss of vitamin C in vegetables than late salt. Because salt is added before stir-frying, the ingredients will be taken away from the water, and the vitamin Plex C and other water-soluble vitamins will be taken away.

How do you put salt in cooking? How much salt is appropriate? I often have friends ask me this, it seems simple but it is difficult to give it simply.

Salt is the mother of all kinds of flavors, and it is also an indispensable substance for people's life and physiology, but excessive intake will be detrimental to the body, which may increase blood pressure, harm the heart, cause edema, etc. Adults can meet the body's sodium needs with a daily intake of 6 grams of table salt, which is about the size of a mineral water bottle cap.

How do you put salt in cooking? Then you have to decide on the ingredients and cooking methods, and make a rough classification for reference:

1. Stir-fry the greens by sprinkling salt directly on top of the washed greens, and put the salt and greens in the pot together;

2. When frying meat, the meat is cut off, and after the side dishes are put into the pot, salt can be added;

3. When cooking fish, salt is generally added after the soup (except for pickled fish), and salt is added after the soup is boiled turbid;

4. All kinds of soup are basically boiled, and then salt is added after the soup is cooked;

5. Braised dishes are generally salted before cooking;

6. Tofu and some ingredients that are not good to taste should be salted as early as possible to absorb the flavor;

When scrambling eggs, salt is put in the eggs and stirred together (side dishes are added when stir-frying).

How much salt is appropriate?

First of all, there is no standard answer to this question, and it must be decided according to the region, audience, dishes and ingredients characteristics.

1. Generally speaking, the dishes in the north of China are saltier than those in the south;

2. For those with high blood pressure and cardiovascular diseases, try to put less salt when cooking;

3. Those who are unwell should also eat lightly;

4. Eat umami dishes, it is not advisable to put more salt, and for fragrant dishes, you can put more salt in an appropriate amount;

5. Put less salt in the soup (you can add less many times if you feel that it is light);

If you want to avoid accidentally putting too much salt in cooking, it is recommended to use a salt limiting spoon, preferably 2 grams of standard, which is sold in many supermarkets. 1 tablespoon of salt per person per meal, no more than 3 tablespoons of salt throughout the day. Before cooking, look at the number of people at the restaurant, calculate how much salt can be used in total, and make overall arrangements.

I should only put the salt, it should be better to put the liquid at the end, so it is better.

The salt used in the stir-fry is usually put before it is finally taken out of the pan. Don't put salt on it ahead of time, as this will lose the organic ingredients.

How do you put salt in cooking? Cook with salt according to your taste. The variety of salt is different, and the saltiness of eating is also different. But you can't eat too much salt, and eating too much is not good for your health.

When cooking, you should wait until the dish is cooked before putting salt, so that it is better to avoid sending it back.

Under normal circumstances, when we cook, it is better to put salt when washing the pot.

If salt is added at the beginning of the stir-fry or during cooking, the salt will seep out the moisture with the length of time of the stir-fry, so that the dish not only cooks slowly, but also carries a lot of soup, and the stir-fried dish not only does not have a fresh and tender taste, but also loses its original flavor. Salt should also be added last when simmering the soup so that the soup is delicious.

When stir-frying cabbage, stir-frying garlic sprouts, stir-frying celery and other vegetables, put the vegetables in the pot when the fire is hot, hot pan, and high oil temperature, and put an appropriate amount of salt when the ingredients are stir-fried thoroughly, which can make the fried dishes tender and not old, and the nutrient loss is less.

If the cooking oil used for cooking is soybean oil, rapeseed oil, etc., in order to reduce the loss of vitamins and other nutrients in the vegetables in cooking, it is generally necessary to wait for the vegetables to be stir-fried before adding salt. If you use peanut oil to fry vegetables, because peanuts are easy to be aflatoxin B1, when squeezing peanut oil, although it has been treated by various methods to remove this toxin, there will still be a very small amount of aflatoxin residue. Therefore, when using peanut oil mussels, it is best to put salt first, and then vegetables, so that the iodide in the salt can remove the toxicity of aflatoxin, which is conducive to protecting health.

If you use animal oil such as lard and chicken fat to fry vegetables, adding salt first and then vegetables is also conducive to reducing the amount of organochlorine pesticide residues in lard and chicken fat.

In the stir-fry, some people are accustomed to adding salt when putting the dishes into the pot, and some are accustomed to adding salt when they are about to fry, in fact, cooking salt pays a lot of attention to it, is it good to add salt before stir-frying, it is good to add salt during the stir-frying, or it is better to add salt before stir-frying, which should be chosen according to different situations.

Add salt before stir-frying This mainly depends on what kind of cooking oil is used when stir-frying. If you fry vegetables with lard, chicken fat, peanut oil that does not reach the selected peanuts, etc., it is advisable to add a small amount of salt to the oil before stir-frying. Because the addition of a small amount of salt is beneficial to eliminate organochlorine pesticide residues in animal oils, the iodide in salt can also remove very small amounts of aflatoxins present in peanut oil that does not achieve complete selection of peanuts.

When stir-frying with these oils, put a small amount of salt first, which is beneficial to the health of the human body.

Stir-fry while adding salt.

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. Because salt can be combined with amino acids to form sodium amino acid salt, which is a component of monosodium glutamate, it can make the taste delicious. But you must remember that the amount of people released at this time 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.

If the dishes we make in our daily life are not lard, chicken fat, peanut oil that does not reach the selected peanuts, but other vegetable oils, and it is not a meat dish, we should add salt before the dish is out of the pan. This reduces the loss of vitamins and other nutrients in the vegetables during cooking, and makes the dish very tasty.

There are three benefits of salt after release: 1. Reduce the loss of iodine, iodine will be lost at high temperatures, and iodine deficiency in the human body will cause many diseases. 2. Reduce sodium intake, a person's daily excessive sodium intake will increase the burden on human organs, especially the burden on the kidneys, and long-term excessive sodium intake will also cause illness.

When you put salt in the early stage of stir-frying, when the dish is cooked, the saltiness of the salt will be lost, if the saltiness is the same, the amount of salt in the later dish should be less than that in the first place, so the later can achieve the effect of less salt. 3. When frying leafy vegetables, if you put salt first, the umami and vitamins of the vegetables will be lost, and the color of the vegetables will not be good. Of course, putting salt after does not mean that you have to turn off the fire, it depends on the variety of vegetables you fry, the leaves can be put before turning off the fire, the rhizomes and meat can be put when the vegetables are cooked, and the more back the better for health.

A high-salt diet is harmful to the body, so it is necessary to develop a low-salt diet.

Natural foods such as vegetables provide the body with sufficient amounts of sodium, too much salt can lead to edema, and the body may use high blood pressure to eliminate excess salt. Avoiding saltiness without salt reduces the risk of death from stroke and heart attack, and blood pressure does not rise and arteries do not harden.

Not all dishes have to be salted later, and some dishes have to be pickled first in order to better absorb the flavor.

Most of the dishes that are salted after are relatively easy to taste, and if they are put early, it will affect the taste of the dish, especially the original taste of the dish is difficult to maintain.

Salt will decompose substances that are not good for the human body when it encounters high temperatures, so it is best to put salt when it comes out of the pot, and if you put salt too early when stir-frying, salt will seep into the dish, so that you will consume more salt. Eating too much salt is not good for your health.

Salt contains iodine, iodine is a trace element required by the human body, and iodine will be lost when exposed to high temperatures, only salt can be reduced when the dish is out of the pot.

When you cook vegetables, it is easy to make the guess old.

Some dishes are better to put in when they are almost cooked.

1. Pickling, meat steaming, and roasting: put salt first.

Usually, meat dishes with strong flavors need to be marinated and seasoned in advance before cooking to fully absorb the flavor. For example, the meat in the fish-flavored shredded meat should be marinated before the meat can be fried to make the meat fresh inside and out.

Secondly, some dishes that need to be fried and steamed need to be salted before cooking, such as rice balls, chicken cutlets, tamales, etc.

Then there is the cooking of vegetables, which is also a common cooking method, such as braised pork, mapo tofu, etc., which need to be cooked over low heat, and salt needs to be put at the beginning of heating to be delicious.

In addition, before stir-frying, one thing to pay attention to is to see what kind of cooking oil is used when stir-frying. In the case of cooking oils such as lard and chicken fat, a pinch of salt can be added before stir-frying, which can eliminate the residue of organochlorine pesticides in animal oil, and the iodide in the salt can also remove the very small amounts of aflatoxins present in peanut oil that does not reach the complete selection of peanuts.

2. Stewed meat, stew, stir-fry: add salt later.

If salt is added too early in some dishes, it is easy to affect the appearance and taste of the whole dish. For example, when cooking beef and potato stew, adding salt first will cause the fibrous tissue of the meat to tighten prematurely, resulting in insufficient flavor. Therefore, whether it is stewed meat or stewed vegetables, adding salt when cooked to seven or eight medium cooked can make the meat soft and glutinous, and the taste is fresh and fragrant.

In addition, it is best to put salt before making soup, which can make the protein, calcium, iron and other nutrients of the ingredients in the soup more fully dissolved, making the soup more delicious. Salt should also be added in the second half of the stir-fried vegetables, otherwise adding salt first will let the ingredients out of the water and take away vitamin C and other water-soluble vitamins.

3. Cold dressing, barbecue, steamed vegetables: add salt after cooking.

For example, cold salad such as mixed vegetables and cold jellyfish shredded vegetables need to be processed and blanched, and then seasonings such as soy sauce, vinegar, and sesame oil are added, and salt is added after stirring evenly.

In order to highlight the salty, fragrant and tender taste, barbecue often needs to be accompanied by dipping sauces such as salt and pepper powder, spicy sauce, and fresh sauce, such as salt-crispy chicken and grilled pork chops with sauce, which have become typical dishes with salt after cooking.

When steaming vegetables, it is recommended to pour an appropriate amount of soy sauce to taste after cooking, and after using soy sauce, you should put less or no salt, monosodium glutamate, chicken essence, etc., so as not to exceed the salt intake.

When cooking back to the pot meat, fried meat slices, fried cabbage, fried celery, these dishes, the dishes should be put into the pot when the hot pot, the fire is hot, and the oil temperature is high.

4. Miscellaneous. When blanching vegetables, boiling water is generally used. Adding a little salt and oil to the water can make the vegetables more colorful and maintain their nutrients.

Add salt before putting vegetables into boiling water, and then add oil after putting in vegetables, the pigments contained in vegetables under the penetration of salt will be fully revealed, and the oil will be wrapped around vegetables, which blocks the contact between water and vegetables to a certain extent, reduces the overflow of water-soluble substances, and can also reduce the oxidation of air, light and temperature on vegetables, so that they will not change color for a long time.