According to the international standard, adults can take 6g of salt every day, and the China standard also follows the international standard. In fact, adults in southern China (Guangdong and other places) consume salt 13- 14g every day, while northerners consume salt 16- 18g every day, far exceeding the international standards. In addition to eating habits, a large part of the reason is that soy sauce contains salt, which leads to excessive salt intake. To eat soy sauce correctly, we should pay attention to the following aspects:
First, don't mix boiled soy sauce with cold soy sauce.
When buying soy sauce, it depends on whether the label indicates soy sauce for eating or cooking. Their health indicators are different. Cold soy sauce, also known as table soy sauce, can be eaten directly. Its main purpose is cold sauce, and its hygiene index is good. Cooking soy sauce can't be eaten directly, but can only be used for cooking and cooking.
Many consumers mix boiled soy sauce with cold soy sauce, thinking that there is no problem, but it is actually a health risk. The total number of bacteria in cooked soy sauce is slightly higher than that in cold soy sauce. If cooking soy sauce is used as cold soy sauce for a long time, people's body resistance is weak and they are prone to diseases such as gastroenteritis.
Second, pay attention to the time when soy sauce is added to the dish.
Pay attention to the time when soy sauce is added to the dish. Good soy sauce is naturally fermented, containing amino acids and rich flavor substances. Although the aroma can be increased after heating, the nutrients will react or volatilize when heated excessively, and the color will become darker. Grilled fish and meat, soy sauce should be added early; In general cooking, such as cooking, it is best to add a little soy sauce before the dish is about to go out of the pot, so as to avoid the high temperature in the pot destroying amino acids, and the sugar in the soy sauce will not be coking and sour; Braised vegetables can prevent the fire from overheating through a pressure cooker.
Some people do not add soy sauce to the pot when cooking, and prefer to add soy sauce directly after cooking. To do this, we must use high-quality soy sauce with the total number of bacteria up to standard. It is best not to use cooking soy sauce that cannot be directly imported.
Third, simple ways to prevent soy sauce from mildewing
The storage of soy sauce also needs a lot of thought. In order to effectively prevent soy sauce from becoming moldy and white, you can drop a few drops of cooking oil, put a few petals of peeled garlic, or drop a few drops of white wine in soy sauce, which can play a better role in mildew prevention.