In China,chinese always cook with oil.The most common method is to put some oil into pan first.Then when the oil become hot enough,vegetable or other food will be put into the pan.There is a problem,when washed fresh vegetable put into hot oil,oil usually spatter out from the pan because of the water that is brought together with vegetable or other food.So in china,chinese usually put some salt in the hot oil before putting vegetable in.I heard that the reason is salt can increase the boiling temperature of water and then reduce oil spattering out of pan as well.This is a common method that was used in thousands of chinese families.I also use this method almost everydayBut be honest,I am not sure about the effect of this method.
Please test it if possible.Thank you.
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