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为什么要菜煮熟后才放盐
更新时间: 2020-10-09 00:00:00  

主要有以下几个原因:

1、盐里面都是有含碘的化合物,如果炒菜先放盐,容易导致碘的化合物挥发,造成人体缺乏碘元素,长期缺碘,易得大脖子病;

2、先放盐有碍原料细胞的充分膨胀,影响菜品的脆嫩;

3、食盐里有碘酸钾,碘酸钾受热后碘酸根会被还原生成碘蒸汽,碘蒸气有毒,不利于身体健康。

关键词: 为什么

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