When the oil is hot, is it harmful to the body to fry the salt first?

No, put salt first just don't look at the color of the dish, because there will be salt and alkali in the pot after putting salt, and then the dish will be ugly after stir-frying. In addition, if the salt is put early, the dish may be more salty, and the salt will soak into the dish.

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.

There is no harm, it is just a loss of nutrients in the dish.

1. The loss of nutrients increases, salt has a strong dehydration effect, and if it is added too early during cooking, it will aggravate the dehydration of ingredients, and many water-soluble vitamins will enter the soup with water. In cells, these water-soluble vitamins are protected to a certain extent, with slower heat transfer and less loss. Once they run into the soup, they are directly exposed to high heat and lose the protection of other cellular components, and the loss is significantly increased.

2. The salt content is uneven, and in order to achieve the same salty taste, the amount of salt used in the evening is less than that in the morning. The reason is that the salty receptors on the human taste buds interact with the sodium ions attached to the surface of the food. If you put salt late, the salt does not penetrate deep into the food, but the tongue can still feel the saltiness, so you can reduce the amount of salt at the same saltiness.

3. If the meat is old and the vegetables lose water, if the salt is put too early when cooking the meat, the protein in it is easy to coagulate, making the meat hard, old and dehydrated, shrinking in size, and losing its tender taste. When stir-frying vegetables, salt is put too early, and when salt and vegetables are stir-fried together, the osmotic pressure of the vegetables in the pot will increase, and the vegetables will lose their chain water, and the taste will deteriorate.

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.

I think it's better to put salt after frying, because if you just heat the pan and put salt in it, it will cause our salt molecular structure to change, which will cause our dishes to have no taste of salt.