Adding salt while stir-frying is a health misconception
1. Add salt towards the end of cooking: When making dishes like quick-fried pork slices, twice-cooked pork, stir-fried cabbage, stir-fried garlic stalks, or stir-fried celery, add the ingredients to a wok with high heat and hot oil. It's best when you hear a "sizzle" as the ingredients hit the wok. Add an appropriate amount of salt only after all the ingredients have been thoroughly stir-fried. This results in dishes that are tender and not overcooked, with minimal nutrient loss.
2. Dishes where salt is added before cooking: When steaming large pieces of meat, because the pieces are thick and no seasonings can be added during the steaming process, salt and seasonings must be added in full before steaming.
When cooking whole fish or fried fish pieces, first marinate them with a moderate amount of salt before cooking to help the salty flavor penetrate the flesh.
When making fish balls or meat balls, first add an appropriate amount of salt and starch to the minced meat and mix well before adding water. This allows the mixture to absorb as much moisture as possible, resulting in fish and meat balls that are both savory and tender.
For some quick-fried, stir-fried, or deep-fried dishes, adding salt to the ingredients and mixing well before coating them in batter or a starch paste can help the batter adhere tightly to the ingredients, preventing it from separating during cooking.
3. Dishes where salt is added just before serving: For cold dishes like cold-dressed lettuce or cucumber, adding salt too early will cause them to release their juices, losing their crispness. If you add salt just before serving, let them sit briefly to draw out some moisture, drain it, and then add other seasonings, the dish will be crisp and refreshing.
4. Dishes where salt is added at the very beginning of cooking: When making braised pork or braised fish pieces, after searing the pork and frying the fish, add salt and seasonings immediately. Then, bring to a boil over high heat and simmer over low heat.
5. Dishes where salt is added after cooking is complete: For meat broths, bone broths, chicken feet broths, chicken soups, and duck soups, add salt for seasoning after the soup is fully cooked. This allows the proteins and fats in the meat to dissolve more thoroughly into the soup, making it more savory. The same principle applies when stewing tofu; add salt after it is cooked.