What does boiling oil with a little salt do when cooking?

Their salt is full of organic compounds with iodine, and if you put salt in the cooking first, it is likely to cause them to evaporate. Long-term iodine deficiency is easy to get big neck disease.

Second, putting salt first hinders the somatic cells of raw materials.

The abundance of surging and jeopardizing the crispness of the dish. This is mainly due to the osmotic concentration, which will "wilt". Note, but with cooking oil.

It is not suitable to add salt after cooking, because peanut kernels are very susceptible to environmental contamination by Aspergillus flavus, and if the standard is suitable, Aspergillus flavus will form an endotoxin.

When stir-frying, wait for the oil to boil and put some salt first, and then add the seasonings and vegetables after 30 seconds to a minute.

The iodide eliminates flavor toxins. In addition, it is also advisable to put salt before cooking vegetables with vegetable oil. This can reduce the amount of organochlorine residues in animal fats, which is beneficial to people's physical and mental health. Edible salt.

Freshness, cooking vegetables, not only because of the vegetable oil, the purpose is to eat salt to work, there is no salt or insufficient vegetables are light, tasteless and odorless;

Seasoning is a relatively complicated whole process, there are many types of dishes, and there are various ways of seasoning, however, according to the whole process of dish production, seasoning can be divided into three stages, that is, seasoning before heating, seasoning during heating, and seasoning after heating. When seasoning actual dishes, some dishes only need to be seasoned in a certain link of the three stages, which is called disposable seasoning; Some dishes require two or even three stages before they can be seasoned, which is called a multi-stage seasoning. No matter what kind of seasoning, the ultimate goal is to make the raw materials better flavored and achieve the requirements of fried shredded chicken.

Their salt is full of organic compounds with iodine, and if you put salt in the cooking first, it is likely to cause them to evaporate. Long-term iodine deficiency is easy to get big neck disease. Putting salt first hinders the swelling of the body cells of the raw material and jeopardizes the crispness of the dish.

This is mainly due to the osmotic concentration, which will "wilt". As the saying goes: no salt can not taste, no rice can not cook.

Chinese catering culture has a long history, and the cooking methods of dishes are varied, if there is no salt, or the opportunity to put salt is wrong, it will harm the taste of the ingredients, so this is a very university question!

Destroys the iodine contained in the salt, rendering it ineffective. It makes the vegetables quickly get out of the water and soften and collapse.

When cooking, if you add a little salt to the boiling oil, the fried vegetables will be more flavorful and more delicious, because the oil already has a salt taste, and then put it into the dish will make it easier to spread the oil evenly on the dish, making it more delicious.

I think adding a little salt will keep the oil from splashing up, which will keep your arm from burning.

Putting salt in oil when stir-frying may destroy the beneficial substances in the edible salt due to the high temperature, and may also affect the taste of the dish. Under the influence of high temperature of hot oil, nutrients such as iodine in edible salt may volatilize, which may lead to unbalanced nutrient intake in the long term.

When stir-frying, it is generally recommended to put salt in the second half of the stir-fry or close to the pot, which can better retain the nutrients of edible salt and help adjust the taste.

Generally, there are fewer dishes that put salt after the heating process, generally more cold vegetables, barbecue, steamed vegetables, etc., among which cold vegetables are more special, and almost all the seasonings required for cold dishes are put into the dishes after the heating process is over.

Benefits: Salt boiling in hot oil for half a minute to 1 minute can eliminate about 95% of aflatoxins in oil and salt, thereby reducing the toxicity of carcinogens to humans and preventing hot oil splashing.

Disadvantage: Higher oil temperature can damage the beneficial substances of edible salt, so it is recommended to put salt last after making food.

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.

It will not be harmful, but it will affect the taste and nutrition of the dish.

Stir-fry vegetables with salt in the second half. Adding salt early in the stir-fry will cause a higher loss of vitamin C in the vegetables than in the late salt. Because salt is added before stir-frying, it will let the ingredients out of the water and take away vitamin C and other water-soluble vitamins.

Green leafy vegetables such as oily wheat cabbage and cabbage have a large water content, and are easy to cook when heated, after stir-frying fragrant meat and seasoning accessories, you can put in the main dish, stir-fry for a while, add salt, and then get out of the pot. Dishes such as stir-fried meat with garlic sprouts and celery lily need to be stir-fried for a while before adding salt because of the hard texture of the vegetables.

There are very few dishes with salt added to it after heating, and generally only coleslaw, grilled vegetables, and steamed vegetables. For example, cold salad and jellyfish shreds need to be processed and blanched, and then soy sauce, vinegar, sesame oil and other seasonings are added, stirred evenly and then salted.

First, our salt has iodine-containing compounds in it, and if you put salt in the stir-fry first, it is likely to cause them to volatilize. Long-term iodine deficiency makes it easy to get big neck disease.

Second, putting salt first hinders the full expansion of raw material cells and affects the crispness and tenderness of the dish. This is due to osmotic pressure, which will "wilt".

Special attention should be paid to the fact that it is not advisable to add salt after stir-frying with peanut oil, because peanuts are easily contaminated with flavour, which can produce a toxin if conditions are right. 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.

It must be better to put the dishes first.

Although it is said that the oil may be prevented from splashing, all the nutrients in the salt are gone, and harmful substances are produced, so it is harmful to the body if you put salt first for a long time. Once or twice is no big problem.

The best thing is to put salt when it is almost out of the pot, less salt will have a stronger salty taste, and the iodine will not be destroyed, which is good for the body.

Salt turns into nitrite when exposed to high temperatures.

Categories: Gastronomy Cooking.

Analysis: The purpose is to not splash oil.

The time of putting salt is also different, you can't put salt in soup (such as chicken soup and broth), you can't put salt in stew or anything, you can't put salt in the first place, and the meat is not easy to rot if you put salt first, and you can put salt in general stir-frying, but if it is a green leafy vegetable, it is best to put salt last, because if you put salt first, the leaves will quickly become soft and rotten, and the taste will be reduced.

Putting oil "Hot pan cold oil" is a trick to stir-frying. When stir-frying, heat the pot first, then pour in the oil, and then add the main and auxiliary ingredients to fry, so that the fried vegetables are not only delicious and refreshing, but also not easy to stick to the pan and burnt.

Put salt when the stir-fry vegetables to eight ripe, the salt flavor is easy to soak into the dish, and can avoid putting salt early to make the soup in the dish too much, not easy to cook quickly and the quality of the dish is old.