Why is the salt used to cook in the kitchen so fine?

The reason why the salt used to cook in the kitchen is so fine is because the finer the salt, the faster it dissolves.

In order to keep the vegetables crisp and tender, salt is usually added at the end. If salt is added in advance, it will cause a lot of water loss in the vegetables, which will affect the taste. Therefore, when stir-frying vegetables, salt is usually added last, which limits the dissolution time of salt.

The coarse-grained salt dissolves slowly, and it is impossible to dissolve completely in a short period of time, and no one wants to eat a large piece of salt when eating. Therefore, the salt particles used in the kitchen for stir-frying are relatively fine.