What happens if you put salt in hot oil

In fact, you can also pay attention to some small tips when cooking, because many people do not pay attention during the cooking process, which leads to the production of many carcinogens in the dishes. I believe that many people who are in the kitchen have heard that there is a way of cooking, which is to put salt in the hot oil before adding the vegetables. However, most people do not know the principle of this method. So what are the consequences of putting salt in hot oil?

Benefits: Boiling salt in hot oil for half a minute to one minute can eliminate about 95% of aflatoxin in the oil and salt, thereby reducing the toxicity of carcinogens to humans and preventing hot oil from splashing. Generally, it is best to add salt later when cooking, preferably after turning off the heat.

Disadvantages: High oil temperature will destroy the beneficial substances in table salt. It is recommended to add salt at the end after the food is cooked.

If the cooking oil used is soybean oil, rapeseed oil, etc., in order to reduce the loss of vitamins and other nutrients in vegetables during cooking, you should generally add salt after stir-frying the vegetables.

Additional information:

Salt is an important condiment that regulates the volume and osmotic pressure of extracellular fluid, maintains acid-base balance and normal blood pressure, and participates in energy metabolism and the maintenance of some related physiological functions. However, it has been confirmed that excessive salt intake increases the risk of hypertension.

Adding salt to a hot oil pan is not harmful, but in order to ensure the absorption of iodized salt, it is best to add salt after the meal is cooked. This will not destroy the iodized salt and will allow it to be absorbed by the human body, thus achieving nutritional purposes. Adding salt when the oil is hot may cause it to splash out and cause burns.

Salt does not produce harmful substances under high temperature conditions, but most of the major harmful substances, especially carcinogens, are produced under high temperature conditions. Therefore, salt can be added, but the oil should not be too hot. Moreover, when cooking fish, it is more nutritious to steam it, which is also in line with the current low-fat healthy eating habits.