The old soup for cooked food is a little sour What can be done

Bring the old soup to a boil. Strain with gauze. At least two layers of gauze.

Replace the seasoning packet after filtration. Add more deodorizing ingredients. For example, nutmeg, peppercorns, saunai, etc.

Also add some more monosodium glutamate. Because the components of monosodium glutamate have a neutralizing effect on sourness. Also add a pinch of rock sugar.

To see how sour the old soup is, simmer it with cooking wine over low heat for a while.

Re-season. Because rock sugar and other things are added. So you're definitely going to have to add salty salt and so on.

Then re-marinate something depending on the situation. But these things should be used as soon as they are cooked. Not easy to save.

When all is done, put the old soup on the fire and collect the juice. After receiving a certain extent, filter it into a clay pot for preservation. The old soup must be thickened.

The saltiness must be strong. Because salt itself inhibits bacterial growth.

In the current weather, it should not be a problem to store the soup for fifteen days. Old soup should be kept in a ventilated place. Don't move around. Don't touch him if you don't have to. Be sure to boil after moving.

Cooked food. Cooked food is a dish made of raw materials that have been processed or blanched through marinade, red oil salad, smoked and fried.

The old soup is not a big problem. As long as it doesn't smell, you can use it again. But you have to pay attention to the saving method.

Bring the old soup to a boil. Strain with gauze. At least two layers of gauze.

Replace the seasoning packet after filtration. Add more deodorizing ingredients. For example, nutmeg, peppercorns, saunai, etc.

Also add some more monosodium glutamate. Because the components of monosodium glutamate have a neutralizing effect on sourness. Also add a pinch of rock sugar.

To see how sour the old soup is, simmer it with cooking wine over low heat for a while. Re-season. Because rock sugar and other things are added.

So you're definitely going to have to add salty salt and so on. Then re-marinate something depending on the situation. But these things should be used as soon as they are cooked.

Not easy to save. When all is done, put the old soup on the fire and collect the juice. After receiving a certain extent, filter it into a clay pot for preservation. The old soup must be thickened. The saltiness must be strong. Because salt itself inhibits bacterial growth.

In the current weather, it should not be a problem to store the soup for fifteen days.

Old soup should be kept in a ventilated place. Don't move around. Don't touch him if you don't have to. Be sure to boil after moving.

Add edible alkali and the results are immediate.

Put it in a pot and boil over high heat for 20 minutes, then add some salt.

How did I get it later, my old soup is gone.

Summary. If the old soup is sour, you can try the following methods to get rid of the sour taste:1

Add some sweet seasonings, such as sugar, honey, etc., to taste in moderation, which can neutralize the sourness. 2.Add some alkaline ingredients, such as baking soda, baking soda, etc., to neutralize the sourness.

3.Add some acidic ingredients, such as vinegar, lemon juice, etc., to neutralize the sourness. 4.

If the old soup is too sour, you can try to add some starch water or flour water, stir well and boil, which can thicken the soup and reduce the sourness. 5.If none of the above solves the problem, it is recommended to recook the soup.

If the old soup is sour, you can try the following methods to get rid of the sour taste:1Add some sweet seasonings, such as sugar, honey, etc., to taste in moderation, which can neutralize the sourness.

2.Add some alkaline ingredients, such as baking soda, baking soda, etc., to neutralize the sourness. 3.

Add some acidic ingredients, such as vinegar, lemon juice, etc., to neutralize the sourness. 4.If the old soup is too sour, you can try to add some starch water or celery powder water, stir evenly and boil, which can thicken the soup and reduce the sourness.

5.If none of the above solves the problem, it is recommended to recook the soup.

Thank you very much for your question. The sour condition of old soup is usually caused by long-term boiling or improper storage of Kaiweisan. If you want to get rid of the sour taste of the old soup, you can try the following methods:

1.Add sweeteners: You can try adding some sweeteners, such as rock sugar, red dates, goji berries, etc., to neutralize the sourness of the old soup.

2.Add alkaline ingredients: You can add some alkaline ingredients, such as potatoes, yams, cabbage, etc., to neutralize the sourness of the old soup.

3.Add acidic ingredients: You can add some acidic ingredients, such as vinegar and lemon juice, to neutralize the sourness of the old soup.

4.Re-stew: If the old soup has a more sour taste, you can discard the old soup, add new ingredients, and re-stew.

5.Use seasonings: You can use some seasonings, such as monosodium glutamate, chicken essence, salt, etc., to adjust the taste of the old soup.

Bring the old soup to a boil. Strain with gauze. At least two layers of gauze.

Replace the seasoning packet after filtration. Add more deodorizing ingredients. For example, nutmeg, peppercorns, saunai, etc.

Also add some more monosodium glutamate. Because the components of monosodium glutamate have a neutralizing effect on sourness. Also add a pinch of rock sugar.

To see how sour the old soup is, simmer it with cooking wine over low heat for a while.

Re-season. Because rock sugar and other things are added. So you're definitely going to have to add salty salt and so on.

Then look at the situation of the sock stove and re-marinate something. But these things should be used as soon as they are cooked. Not easy to save.

When all is done, put the old soup on the fire and collect the juice. After receiving a certain extent, filter it into a clay pot for preservation. The old soup must be thickened.

The saltiness must be strong. Because salt itself inhibits bacterial growth.

In the current weather, it should not be a problem to store the soup for fifteen days. Old soup should be kept in a ventilated place. Don't move around. Don't touch him if you don't have to. Be sure to boil after moving.

Cooked food. Cooked food is a dish made by processing or blanching the original materials through the prepared Huihao wheel marinade, red oil cold salad, smoked and grilled, fried, etc.

Strain with gauze. At least two layers of gauze. Replace the seasoning packet after filtration.

Add more deodorizing ingredients. For example, nutmeg, peppercorns, saunai, etc. Also add some more monosodium glutamate.

Because the components of monosodium glutamate have a neutralizing effect on sourness. Also add a pinch of rock sugar. To see how sour the old soup is, simmer it with cooking wine over low heat for a while.

The most canopy finches are less than two layers of gauze. Replace the seasoning packet after filtration. Add more deodorizing ingredients.

For example, nutmeg, peppercorns, saunai, etc. Also add some more monosodium glutamate. Because the components of monosodium glutamate have a neutralizing effect on sourness.

Also add a pinch of rock sugar. To see how sour the old soup is, simmer it with cooking wine over low heat for a while.

There is a way to remedy the sour old soup first, boil the sour old soup first, and then filter it with gauze after the swim (at least two layers of gauze are being sold), replace the seasoning package after filtration, and then add more deodorizing materials, such as nutmeg, pepper, Sannaichang, etc., and add more monosodium glutamate. Because the components of monosodium glutamate have a neutralizing effect on the sourness, a little rock sugar should be added.

Summary. Hello there! We'll be happy to answer your questions!

Hello, bring the sour old soup to a boil. Strain with gauze. At least two layers of gauze.

Replace the seasoning packet after filtration. Add more deodorizing ingredients. For example, nutmeg, peppercorns, saunai, etc.

Also add some more monosodium glutamate. Because the components of monosodium glutamate have a neutralizing effect on sourness. Also add a pinch of rock sugar.

To see how sour the old soup is, simmer it with cooking wine over low heat for a while. Re-season. Because rock sugar and other things are added.

So you're definitely going to have to add salty salt and so on. Then re-marinate something depending on the situation. But these things should be used as soon as they are cooked.

Not easy to save. Hello there! We'll be happy to answer your questions! Hello, bring the sour old soup to a boil.

Strain with gauze. At least two layers of gauze. Replace the seasoning packet after filtration.

Add more ingredients for Hu Qingwei. For example, nutmeg, peppercorns, saunai, etc. Also, add more monosodium glutamate.

Because the components of monosodium glutamate have a neutralizing effect on sourness. Also add a pinch of rock sugar. To see how sour the old soup is, simmer it with cooking wine over low heat for a while.

Re-season. Because rock sugar and other things are added. So you're definitely going to have to add salty salt and so on.

Then re-marinate something depending on the situation. But these things should be used as soon as they are cooked. It is not easy to preserve.

When all is done, put the old soup on the fire and collect the juice. After receiving a certain extent, filter it into a clay pot for preservation. The old soup must be thickened.

The saltiness must be strong. Because salt itself inhibits bacterial growth. In the current weather, the soup is thick, and it should not be a problem to keep it for fifteen days.

Old soup should be kept in a ventilated place. Don't move around. Don't touch him if you don't have to.

After the momentum is over, it must be boiled.

Hello dear, my old soup has a great sour taste What's going on is as follows: The old soup becomes sour, often because of the following seven reasons: 1. After fishing, it is not timely or forgot to boil, especially in summer, it often turns sour overnight; 2. Turn off the heat as soon as it is boiling.

In fact, this is a false boiling, the upper layer of the brine is a thick layer of brine oil, when the brine below is just boiled, it will rush upward, it seems to be boiling, in fact, the upper layer of brine oil has not been boiled and burned through; 3。Put the lid on the boiling brine. Sometimes in order to save costs, let the brine boil early, will cover the pot, after the brine boils a large amount of steam, the steam will float on the lid to form water droplets, the water droplets fall into the brine, will make the brine sour; 4。

The brine oil is too thick. As a result, the boiling brine heat cannot come out continuously, and it will be stuffy inside, making it smelly and sour, 5, and the temperature is too high. This refers to the two high temperatures of the bend, one is:

The temperature of the operation room is high, the second is to boil the brine and continue to put it on the stove, and if it is not served in time, the residual temperature of the furnace is very high, resulting in the temperature not going down to the noisy section, and the hot gas still cannot come out; 6。Meat and vegetables are marinated together. Especially braised soybean products, which are easy to sour soup; 7。

Some brine will be added with fresh green onions, ginger or green peppers to enhance the flavor, and these vegetables will also be rancid if not cleaned in time.

If the old soup is sour, it is not available, food safety should be put in the first place, and then boil a pot, the marinade juice is ready, the marinated food is heated and boiled and cooled and do not move again, the feasible method is to cook a pot of 80 liters of marinade every day, and then cook new food with water and seasoning (big material) every day, so that it will be stored for a long time.

The old soup is not a big problem. As long as it doesn't smell, you can use it again. But you have to pay attention to the saving method.

Bring the old soup to a boil. Strain with gauze. At least two layers of gauze.

Replace the seasoning packet after filtration. Add more deodorizing ingredients. For example, nutmeg, peppercorns, saunai, etc.

Also add some more monosodium glutamate. Because the components of monosodium glutamate have a neutralizing effect on sourness. Also add a pinch of rock sugar.

To see how sour the old soup is, simmer it with cooking wine over low heat for a while. Re-season. Because rock sugar and other things are added.

So you're definitely going to have to add salty salt and so on. Then re-marinate something depending on the situation. But these things should be used as soon as they are cooked.

Not easy to save. When all is done, put the old soup on the fire and collect the juice. After receiving a certain extent, filter it into a clay pot for preservation. The old soup must be thickened. The saltiness must be strong. Because salt itself inhibits bacterial growth.

In the current weather, it should not be a problem to store the soup for fifteen days.

Old soup should be kept in a ventilated place. Don't move around. Don't touch him if you don't have to. Be sure to boil after moving.

Summary. Hello dear, 1Bring the old soup to a boil.

Strain with gauze. At least two layers of gauze. Replace the seasoning packet after filtration.

2.Add more deodorizing ingredients. For example, nutmeg, peppercorns, saunai, etc.

Also add some more monosodium glutamate. Because the components of monosodium glutamate have a neutralizing effect on sourness. 3.

Also add a pinch of rock sugar. To see how sour the old soup is, simmer it with cooking wine over low heat for a while. Re-season.

Because rock sugar and other things are added. So you're definitely going to have to add salty salt and so on. 4.

Then re-marinate something depending on the situation. But these things should be used as soon as they are cooked. Not easy to save.

Hello dear, 1Bring the old soup to a boil. Strain with gauze.

At least two layers of gauze. Replace the seasoning packet after filtration. 2.

Add more deodorizing ingredients. For example, nutmeg, peppercorns, saunai, etc. Also add some more monosodium glutamate.

Because the ingredients of monosodium glutamate have a synergistic effect on sourness. 3.It is also necessary to add a little rock sugar that is less oozing.

Look at the degree of sourness of the old soup, and burn it with cooking wine for a period of time. Re-season. Because rock sugar and other things are added.

So you're definitely going to have to add salty salt and so on. 4.Then re-marinate something depending on the situation.

But these things should be used as soon as they are cooked. Not easy to save.

The main thing is that the pepper is filial piety.

How to turn it over.

Filter first. Then add cinnamon pepper monosodium glutamate'Then rock sugar and boil.

That's it?

That's right. You follow the method I gave at the top.