First of all, salt is the first of all flavors. Many fried dishes will lose 80% flavor if they are not seasoned with salt. As the saying goes, it tastes like chewing wax. Salt is an indispensable daily necessity for human beings, and it is also an indispensable material component in the human body. Eating a proper amount of salt every day is good for keeping healthy. Without salt for many days, my feet are weak. But too much salt intake can also cause hypertension and other related diseases, so we need to take salt as needed.
Secondly, in the process of cooking, according to my many years of life experience, I fry the same dishes. If I put salt first, this dish will taste better, taste more uniform and feel much more fragrant. If you add salt to the dish soon after it is fried, the salt in this dish may be unevenly distributed, and it feels like salt floats on the surface. The salty taste of salt masks the fragrance of most dishes and feels tasteless. Although it is all refined salt now, if the salt is put late and the salt is not completely dissolved, then the dish will not be fried. So this is the difference between putting salt first and putting salt later.
Finally, most of the salt is iodized salt now, in order to prevent diseases such as hyperthyroidism. At present, only a small part of salt is not iodized, because the medical technology is so developed that iodized salt is no longer needed for prevention. However, the salt commonly used in our family is still iodized, because iodine will volatilize at high temperature, so it is not recommended to fry the salt in oil before putting the vegetables in the process of cooking. But the time of adding salt can be decided according to the time of frying vegetables. Generally, when frying vegetables, you can add salt when the vegetables are just cooked, which can not only ensure the rapid dissolution of salt, but also catalyze the rapid dissolution of vegetables. However, some dishes with long post-processing time can be fried with salt in the middle, which can not only ensure the taste, but also ensure that the iodine in iodized salt will not volatilize due to high temperature. There is another dish that needs to be salted after our food is fully ripe. We eat the stimulation brought by granular salt, such as tiger skin green pepper, fried peanuts, fried broad beans and so on. Anyway, we should ensure proper salt intake, not too salty.