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tips/advanced/辅料技巧.md
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## 放盐时机与盐量控制
* 快炒料理先加盐，盐量=食材总重量x0.9%；
* 肉食料理八成熟时加盐，盐量=（食材总重量+30mL汁水）x(1～1.2%);
* 汤料理最后时再加盐，盐量=最开始的水量x0.8%。
* 一天的总盐量不建议超过5g，参考[WHO](https://www.who.int/news-room/fact-sheets/detail/salt-reduction)
* 快炒料理先加盐，盐量=食材总重量 x0.9%；
* 肉食料理八成熟时加盐，盐量=（食材总重量+30mL 汁水）x(1～1.2%);
* 汤料理最后时再加盐，盐量=最开始的水量 x0.8%。
* 一天的总盐量不建议超过 5g，参考[WHO](https://www.who.int/news-room/fact-sheets/detail/salt-reduction)