However, with the development of science and technology, modern people's definition of healthy kitchen has extended from food chain health to the health of the whole kitchen environment, including air environment, cookers, dietary materials, cooking methods and so on.
During the Spring Festival, there are many delicious things and many things to eat, but health is more important, especially oil, salt, water and of course vegetables.
Fortunately, we have enzymes.
In a healthy kitchen, "enzyme nourishing salt" is also crucial.
Some people question the science and necessity of using enzymes to raise salt. Some yeast friends have experimented with different brands of salt, and some have raised black salt. It is suspected that heavy metals exceed the standard. They really realized that using enzymes to raise salt can help us choose salt to some extent.
First, specific practices
Firstly, the mature edible enzyme is poured into a food-grade safe container, and then the salt is poured into the edible enzyme, while gently stirring with a spoon until the poured salt no longer melts.
When the edible enzyme solution is saturated, the saturated salt of healthy edible enzyme is ready. If there is a layer of foam on the liquid, you can skim it off with a spoon and put it in a sealable container for consumption.
Second, pay attention.
1, because the pigment will change after the edible enzymes made of different ingredients react with salt, the color of the salt raised by yeast friends will be different. If it is black, it is not suitable for eating.
2. The saturated dissolution ratio of salt and edible enzyme is about salt 1: enzyme 3.