The benefits of putting salt in late cooking low salt diet is very helpful to our health

summary

As we all know, low salt diet is of great help to our health, but how to control salt most effectively? Today, let's teach you how to control salt in cooking, and what are the benefits of putting salt in late cooking. Don't miss it.

The benefits of putting salt in late cooking low salt diet is very helpful to our health

First, the method of salt control in stir frying is to choose low sodium condiment. It is often said that eating too much salt is harmful to health. In fact, it means that excessive intake of sodium in salt is harmful to human body. Low sodium condiments on the market can improve this situation. Low sodium salt contains about 25% ~ 30% potassium chloride, which can reduce salt intake by 1 / 4 ~ 1 / 3 and effectively increase potassium intake without affecting the salty feeling. In addition to low sodium salt, low sodium soy sauce, low sodium bean paste are excellent alternative condiments.

Second: more vinegar and less sugar. People with cooking experience all know that when a dish is salty, adding a little sugar can make the salty taste lighter. This is because sugar can reduce the salty taste, and this will increase the amount of salt. Vinegar is just the opposite. Its sour taste can strengthen the salty taste. If you don't want to put too much salt, just add some vinegar to make the original light dishes salty and moderate. In addition, tomato juice, lemon juice, apple vinegar can also play the same effect.

Third: with the help of the flavor of the food itself. Light food always makes people feel tasteless, but with the help of the flavor of the food itself, the original light dishes can become delicious. Moreover, a small amount of salt can retain the unique flavor of food, which can complement each other. Mushroom, tomato, celery, onion, coriander, pepper, sesame, peanut, onion, ginger, garlic, mustard and so on are all good products to improve the taste.

matters needing attention

The timing of putting salt will affect the taste and flavor of dishes. To achieve the same saltiness, the amount of salt put late is less than that put early. Fu Jinru, honorary president and chief nutritionist of Tianjin nutrition society, explained that this is because the salt receptors on people's taste buds interact with the sodium ions attached to the food surface. If salt is put late, the salt does not go deep into the food, but the tongue can still feel the salt, so that the amount of salt can be reduced under the same salinity. If salt is put in early, a lot of salt has penetrated into food, which makes people eat more salt unconsciously. In the long run, it's bad for health.