炒菜时先放盐,会使烹调的肉类食品不易熟,也使蔬菜类食物过早出汤,损失掉营养成分。后放盐虽能弥补先放盐的不足,却不能充分利用盐在高温作用下产生的碘化物,以去除某些油类中的致癌物——黄曲霉素。炒菜时最理想的是两次放盐。方法是在烹调主料前与油同时放进全部盐量的三分之 Put salt when cooking, cooking cooked meat will not be cooked, but also to vegetables out premature soup, loss of nutrients. After salt release can make up for the lack of salt, but can not take full advantage of the salt produced under the action of high temperature iodide to remove some carcinogens in oils - aflatoxin. When cooking the most ideal is to put salt twice. The method is to put the third part of the total salt with the oil before cooking the ingredients