烹制将毕时放盐:烹制爆肉片、回锅肉或炒白菜、芹菜时,在旺火、热锅油温高时将菜下锅,全部煸炒透时适量放盐,炒出来的菜肴嫩而不老,养分损失较少。烹调前先放盐的菜肴:蒸制块肉时,因物体厚大,且蒸的过程中不能再放调味品,故蒸前要将盐、调味品一次放足。烧整条鱼、炸鱼块时,在烹制前先用适量的盐稍微腌渍再烹制,有助于咸味渗入肉体。 When the cooking is completed, put the salt into the pan, cook the fried meat slices, twice-cooked pork or fried cabbage, celery, stir in the hot oil, hot pan oil pan when the pot, Not old, less nutrient loss. Put salt before cooking dishes: Steamed meat block, because the object is thick, and steamed process can not put the condiment, it is necessary to steam salt, condiments put foot. Burn the whole fish, fried fish block, before cooking with a small amount of salt pickled and then cooked, help salty into the body.