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First of all, we should consciously correct the bad habit of adding too much salt and soy sauce to our taste. We can put some spices such as vinegar, ginger and pepper in cooking to improve the flavor of dishes and help ourselves adapt to foods with less salt.
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Second, low sodium salt should be selected for household use (sodium content multiplied by 2.5 can be converted into salt amount) to control the total daily salt intake. It is best to use salt-limited spoons, salt-controlled pots and other tableware for each meal, and place dishes according to the quantity. You can't add too much salt, because other condiments mask the salty taste.
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Third, when cooking, put less soy sauce, yellow sauce and monosodium glutamate, because soy sauce, yellow sauce and monosodium glutamate all contain a certain amount of sodium. If you must use it, you must reduce the amount of salt in proportion. Generally, 20 ml of soy sauce contains 3 g of salt, 10 g of yellow sauce contains salt 1.5 g, 1 g of monosodium glutamate contains sodium 136 mg.
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Four, try to eat less or not to eat pickles, pickles, soup and other salty food. When cooking, put salt before frying, so that not only the salt is used less, but also the food has a taste.