Some people like to add salt while stir-frying, which is not scientific and may have adverse effects on health. In fact, the timing for adding salt varies depending on the dish:
1. Add salt towards the end of cooking
When making stir-fried pork slices, twice-cooked pork, stir-fried cabbage, stir-fried garlic stalks, or stir-fried celery, the vegetables should be added to a wok over high heat with hot oil, and it's best when they make a sizzling sound upon contact. It is suitable to add a moderate amount of salt when the dish is fully stir-fried. This results in a tender and not overcooked dish with less nutrient loss.
2. Dishes where salt is added before cooking
When steaming large pieces of meat, because they are thick and no seasonings can be added during the steaming process, salt and other seasonings must be added in full before steaming.
When making fish balls, meat balls, etc., add an appropriate amount of salt and starch to the meat paste first, mix well, and then add water. This allows the paste to absorb as much water as possible.
For some stir-fried, deep-fried, or pan-fried dishes, add salt to the ingredients and mix well before coating them with batter. This helps the batter adhere tightly to the ingredients and prevents them from separating.
3. Dishes where salt is added just before serving
For cold dishes like lettuce salad or cucumber salad, adding too much salt will cause them to release their juices, losing their crispness. If salt is added just before serving, they can be lightly marinated, drained, and then mixed with other seasonings for a crisp and refreshing taste.
4. Add salt at the very beginning of cooking
When making braised pork or braised fish, after searing the pork or pan-frying the fish, salt and seasonings should be added immediately, then brought to a boil over high heat and simmered over low heat.
5. Add salt after the dish is fully cooked
For meat broths, bone broths, chicken feet broth, chicken soup, duck soup, and other non-vegetable broths, add salt for seasoning after they are fully cooked. This allows the proteins and fats in the meat to dissolve more thoroughly into the soup, making it more flavorful.