Can the salt used for stir frying peanuts be reused repeatedly

The salt used for stir frying peanuts is generally not recommended for repeated use. Salt may adsorb oils and food residues after high temperature heating, and repeated use can affect flavor and pose hygiene hazards. Salt absorbs the oil and trace water released by peanuts during the frying process, and repeated heating may cause salt particles to clump, darken in color, and increase the risk of bacterial growth. Although high temperature can kill bacteria, it cannot completely remove harmful substances produced by oil oxidation, and long-term use may affect health. When stir frying peanuts with homemade salt, it is recommended to use new salt each time to ensure taste and safety. If the catering industry needs to reuse stir fried salt, it needs to go through professional treatments such as high-temperature drying and filtering impurities, but it is difficult for household operations to meet hygiene standards. The cost of salt is relatively low, and from a food safety perspective, replacing it with new salt is a more reliable choice. The remaining salt after stir frying peanuts can be dried and used for pickling or cleaning, but it should not be reused for high-temperature cooking.

In daily cooking, attention should be paid to the hygiene management of ingredients and accessories to avoid neglecting potential risks due to cost savings. When making salt fried peanuts, the amount of salt used per use can be controlled to reduce waste. Salt storage should be kept dry, and it is recommended to use it within six months after opening. If obvious discoloration, clumping, or odor is found in the salt particles, they should be immediately stopped from use.