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... the kind of coarse salt that is eaten in large chunks, a bit like rock sugar grains.
The main components of this salt are magnesium sulfate and magnesium chloride. The processing method is quite simple, and it is basically obtained by repeated crystallization of seawater.
Because the magnesium chloride in it is easy to decompose, it is easy to form hydrochloric acid when heated, and then generate amino acids. Therefore, if coarse salt is used for cooking, strictly speaking, it ...
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