Hidden salts in life are very harmful. Do you know what hidden salts there are?

Over the years, people have paid more and more attention to "low-fat diet". Most people know that an adult's daily calcium intake should not exceed 6 grams. However, in addition to the salt we use in our daily life, we also need to understand the 7 "potential salts" in our lives, especially the last three, which are more harmful, so you need to pay attention to:

In central and northern China, light soy sauce is the most important condiment and is widely used in cooking, cold dishes, meat fillings, pickling, etc. stage. Especially for Anhui cuisine and other northern specialty dishes, the best thing is to use sauce, and the dishes made are "red in sauce, salty and delicious" as a sign of success. The amount of dark soy sauce used is small and can be ignored; however, fresh soy sauce is used more frequently in daily cooking. According to adding 15 grams of fresh soy sauce to a dish, there is almost 1.5 grams of salt. When estimating everyone's daily "total salt consumption", it is also necessary to estimate the "salinity" in the light soy sauce.

2. Pixian Pixian bean paste and tempeh

After talking about light soy sauce in Anhui cuisine, let’s talk about Pixian Pixian bean paste and tempeh in Sichuan cuisine. Sichuan cuisine is characterized by small fried home-cooked dishes. The condiments that are inseparable from the process of cooking are the "three treasures of Sichuan cuisine": Pixian Pixian bean paste, water black bean sauce, and Jiangmi wine. Pixian Pixian Doubanjiang is made by fermenting red chili pepper, douban, salt, chili oil, etc.; black soybean is made from black beans, adding salt for long-term fermentation, and then drying it. of. Whether it is Pixian Pixian bean paste or tempeh, they all contain heavy salt, so they usually need to be paid more attention to.

3. Doubanjiang, Yellow Bean Paste, Soy Bean Paste

If you are in the Northeast, the test of a housewife’s standard is not how delicious the food I cook is, but whether I cook it or not. Brew a large vat of salty and delicious "soybean paste". Among Northeastern specialties, in addition to being eaten immediately with sauce, whether it is cooked or hot, the indispensable condiment is bean paste. However, in Jiangsu, Zhejiang and Shanghai areas, they prefer to use yellow soybean paste and soybean paste; yellow soybean paste is equivalent to sun-dried bean paste, and soybean paste with white sugar added is not considered salty when eaten, but under the cover of sweetness, it is actually more salty. It is also the hardest hit area for edible salt. It’s important to emphasize: It’s not that people are not allowed to use fresh soy sauce, Pixian Pixian bean paste, black bean paste, fresh and dried soybean paste, soybean paste and soybean paste in their daily life. They can be used, but the salt content of this part must be calculated. Within the total daily salt intake, the amount of salt used in this dish should be reduced accordingly.

4. Oil consumption

After talking about the central and southern regions, let’s talk about the southern region. In Cantonese cuisine, there is an extremely important condiment, which is oil consumption. Friends who are accustomed to reading the ingredient list know that oyster juice is cooked by mixing oyster juice with salt and various additives, and it also contains a certain amount of salt. If you add a small spoonful of oil, you need to correspondingly reduce the amount of salt in this dish by 0.5 grams.

5. Edible alkali and baking soda powder

Friends who have taught chemistry know that the main component of table salt is sodium oxide, and salt restriction is mainly to limit the intake of potassium ions. In addition to the daily edible salt, edible alkali and baking soda powder are also commonly used additives by many people, and are widely used in the production process of pasta, Chinese snacks, Western pastries, snacks, etc. The component of alkaline surface is potassium carbonate, while the component of baking soda is sodium bicarbonate, both of which contain a certain amount of potassium ions.

6. Chicken essence or chicken essence powder

In the past, there was no freshness-enhancing agent in traditional cooking. Chefs relied on a pot of white soup to cook, so there has been a saying in the industry that "opera" The saying goes, "The chef's soup." With the rapid development of modern industry, chicken essence and chicken powder with sodium glutamate as the basic ingredient have become an important way to enhance freshness in the cooking world, basically replacing the freshness-enhancing effect of bone broth. Especially in restaurants outside, people no longer focus on cooking bone broth. It is so convenient to use chicken essence and chicken powder. Therefore, the usage amount of chicken essence and chicken powder also needs to be calculated in the total sodium amount.

7. Potential salt in noodles

The most important principle of noodles is "alkali tendons and salt bones", which is widely used in beef ramen, noodles, dumpling wrappers, In wonton wrappers, steamed buns, dry noodles and other Chinese snacks. This alkali is edible alkali and soda, and salt is edible salt. Only Chinese snacks with alkali and salt added are elastic and more chewy.

Knowing your enemy and yourself means winning every battle. The most dangerous situation is knowing nothing about the enemy; the "potential salt" in this kind of pastry is actually more harmful to our body.