When stir frying, whether it is better to put salt first or salt later has different effects on nutr

If you put salt too early or put salt before the vegetables when stir-frying, the water in the vegetables will quickly seep out due to the increased osmotic pressure of the vegetables. In this way, the dish is not only cooked slowly, but also produces a lot of soup, and the stir-fried dish has no fresh and tender taste. Therefore, it is not advisable to put salt in stir-frying.

However, it is not advisable to add salt after stir-frying with peanut oil, because peanuts are easily contaminated by xanthella, and if the conditions are right, flavours will produce a toxin called aflatoxin B1. Although peanut oil has been processed, there are still trace amounts of toxins remaining. When stir-frying, wait for the oil to heat up and put some salt first, and then put the condiments and vegetables after half a minute to a minute, you can use the iodide in the salt to remove the xanthroplastoxin.

In addition, it is also advisable to add salt before stir-frying vegetables with animal oil. This reduces the amount of organochlorine residues in animal oils, which is beneficial to human health.

Put it back and forth! The first time you put salt can penetrate into the dish, and some dishes are not delicious if they don't taste good. After the flavor is applied, it can reduce iodine volatilization.

I remember watching a program that taught cooking, which said that salt and monosodium glutamate should be added when the dish was about to come out of the pot, as if it would retain the umami of the dish

Of course, it's good to put salt later! Adding salt too early can destroy the nutrients, and the taste of the dish is unpalatable!

Generally, stir-fried vegetables should be filled with salt, that is, the vegetables should be fried until they are eight mature, so that the nutrients in the dishes will not be lost too much. This also allows you to maintain the shape and color of the vegetable, and I'm talking about leafy vegetables.

It is good to put salt later, and eating overheated salt is not good for the body.

Salt can be added to reduce iodine loss.

Then put the salt, first put the splash oil.

1. Put salt when cooking: when cooking fried pork slices, back to the pot meat, fried cabbage, fried garlic sprouts, and fried celery, the dishes should be put into the pot when the oil temperature is high in the hot pot and the hot pot is high, and the sound of "popping" in the pot is good, which is suitable for putting salt in an appropriate amount when stir-frying, and the fried dishes are tender but not old, and the nutrient loss is less.

2. Dishes with salt before cooking: When steaming the meat, because the object is thick and the condiments can not be put in the steaming process, the salt and condiments should be put enough at one time before steaming.

To cook fish balls, meat balls, etc., first put an appropriate amount of salt and starch in the minced meat, stir well, and then draft water, so that it can eat enough water.

For some exploding, stir-frying and fried dishes, add salt to the raw materials and mix well before hanging the paste and starching, which can make the paste and the raw materials sticky and tight, and it is not easy to separate.

3. Dishes that put salt before eating: cold vegetables such as cold lettuce and cucumber, too much salt will make its juice overflow and lose its crispness.

4. Put salt when cooking: when making braised pork and braised fish, after the meat is stir-fried and the fish is fried, salt and condiments should be added, and then boiled over high heat and simmered over low heat.

5. Dishes with salt after cooking: meat broth, bone broth, leg paw soup, chicken soup, duck soup and other meat soups are seasoned with salt after cooking, which can make the protein and fat in the meat more fully dissolved in the soup and make the soup more delicious. When stewing tofu, salt should also be added after cooking, the same goes for meat soup.

When stir-frying, salt should be put first or salt later, this is determined by the dish, and different dishes will be different.

Life hacks to make a big difference. If you get the salt in the wrong order when stir-frying, it's no wonder that the stir-fried dishes are not delicious.

Of course, the salt is put later, and if the salt is put first, the iodine contained in the salt will volatilize at high temperatures, so the iodine in the dish will be relatively small, and the human body will absorb very little. If it is released later, the iodine in the salt will volatilize less, and the person will absorb more.

It is better to put salt later, so that the iodine ions in the iodized salt will not be lost too much.

Put it later, and wait until it is almost out of the pan.

After putting it away, iodine is volatile and should be put back.

Life hacks to make a big difference. If you get the salt in the wrong order when stir-frying, it's no wonder that the stir-fried dishes are not delicious.

Nowadays, we generally buy potassium iodate (kio3). It has a certain effect on the prevention of thyroid dysfunction. Potassium iodate is unstable at high temperatures and decomposes, reducing iodine utilization.

Put salt first, it doesn't seem to be easy to stick to the pot, fried potatoes should be put first, and because of osmotic pressure, vegetables are dehydrated quickly, and the rest is not clear.

When cooking kohlrabi, you can consider putting salt first, stir-frying and then putting vegetables, which we call grilled vegetables (the same sound).

To fry salt first is to destroy the iodine in table salt.

Add salt when it's almost out of the pan, but if it's a boiled dish, put it before putting in the water. It's easier to absorb and less likely to evaporate what is beneficial.

Putting salt first is actually good for some people who can't eat raw salt.

It's just that the effect is not good, and there is no saltiness after the dish is cooked, and you have to put it again when you get out of the pot.

When stir-frying, put salt first, the oil is hot, it will get everywhere, it is better to put vegetables first.

What we are talking about now is iodine, and the salt is very stable, but the iodine volatilizes at 70C.

As mentioned upstairs, the taste will be almost good, and the nutrient iodine will also be lost.

The potassium iodate in iodized salt breaks down.

The potassium iodate in iodized salt breaks down.

Adding salt to water at high temperatures may produce unwanted reactions such as HCl.

If you put salt too early or put salt before cooking, the moisture in the dish will seep out quickly. In this way, the dish is not only cooked slowly, but also produces a lot of soup, and the stir-fried dish is not delicious. Therefore, it is not advisable to put salt in stir-frying.

When stir-frying with animal oil, it is advisable to add salt before putting the vegetables. This reduces the amount of organochlorine residues in animal oils, which is beneficial to human health.

Cl ions bind easily to other substances.

The iodine in the salt will be absent depending on the temperature.

So it's better to put it at the end.

The effect of salt is not working.