Why do hotel chefs put salt before frying vegetables? We put them in the back. He said that putting vegetables first is more environmentally friendly and delicious.

You can't add salt until the cooking is almost out of the pan. This has several advantages: 1. The salt sold now contains iodine, which will volatilize when heated for a long time, and more iodine can be retained when it is taken out of the pot. People should eat less salt. Put salt when you want to cook. When the salt is wrapped on the surface of the dish and directly touches the tongue, people can feel the salty taste more keenly, so they can put less salt. The salt put in the early days will be absorbed into the dish, and the salt inside has little effect on the taste, which is virtually eating too much salt. 3. Pickled vegetables are not easy to be separated out by salt when they are used in pots, and more nutrients can be preserved and will not be lost with water.