Is there any way to solve it if it s too salty, and how to make it light if the salted meat is too s

The remedies for eating too salty are as follows:

1. Drink plenty of warm water. This dilutes the salt intake, promotes the circulation of substances in the body, and quickly excretes salt from the body.

2. Eat more fruits and vegetables. This excretes excess salt from the body.

3. You can drink yogurt. Yogurt can break down and utilize excess salt in the body.

4. You can eat staple foods. If you eat too salty, you can quickly eat a bite of staple food, rice or steamed bread, and you can also drink a sip of water to quickly relieve saltiness.

When eating daily, you should pay attention to it, and don't ignore the hidden salt in various condiments, pickles, and pickled foods when you look at salt in your daily meal. Some people use a salt control spoon to control the daily salt consumption within 5 grams, but unconsciously ingest more "hidden salt", such as soy sauce, monosodium glutamate, chicken essence, etc. Therefore, special attention should be paid to including these salt-containing foods in the calculation of daily salt intake.

You can skillfully use a variety of flavors to replace salt, and put salt when the dish is almost out of the pot, and not all dishes need to put salt, vinegar, lemon juice, ginger and other condiments can also improve the freshness and reduce salt intake.

When adding salt to the dish, the hand shakes and accidentally adds more, the whole dish loses its original taste and becomes very salty, which makes people unable to eat, if the dish is salty, is there any way to remedy it?

1. Add water to the dish.

This is the simplest and most effective method, and it is also the first remedy that many friends think of, which can make the taste of the dish lighter, and can also be seasoned to collect the juice to remedy the taste of the dish.

2. Add potatoes to the dish.

You can shred the potatoes and put them in the pan and stir-fry them for a while so that the excess salty flavor will be absorbed by the potatoes.

3. Add tofu to the dish.

You can put a few pieces of tofu in it, because the tofu will absorb the salt in the soup and also have the effect of improving freshness.

Fourth, add sugar to the dish.

With the addition of sugar, the dish will not be as salty as it is.

5. Add some vinegar to the dish.

The taste of vinegar will make the saltiness much lower, but it will give the dish a faint sourness.

There is still a way to remedy the saltiness of the dish, but the taste after the remedy is definitely a little different from the original taste, so we still try not to put too much salt.

There are four ways to refer to.

Add water. Add sugar.

Add vinegar. Put a piece of potato.

In autumn and winter, some salted meat and bacon is very ecstatic, and it tastes fragrant! Blissful!

However, sometimes I feel that the bacon is really too salty, and if you eat a piece of meat, you have to eliminate half a bowl of rice, although it is very environmentally friendly, but it is also a little too salty, which is not very healthy. So, we all want to be able to get some salt off.

How does it work? Here are a few tips.

Is there any way to make salty meat too salty? "I don't know how much the subject wants to reduce the salted meat, but the salted meat we eat now has two main aspects. First, home-pickled; Second, bought on the market.

The salty meat itself is salty, and if it is not treated in any way, the saltiness is very strong. Usually we soak bacon in water before eating it. Some will soak in cold water for 1 hour, some will soak in warm water for half an hour, and some will soak in rice washing water for 1 hour.

Of the three methods, I use the most rice water.

If you want to make salted fish and salted meat quickly desalt, the correct way is:

Add an appropriate amount of table salt to the water, stir to make light salt water, and then rinse the prepared food in it. In this way, there is only a difference in salt concentration between the salted fish and the soaking liquid, and the surface tissue will not absorb simple water from the soaking solution, and the salt inside will be smoothly released from the natural distribution principle from high concentration to low concentration.

For pickled products with dry and hard texture and strong salty taste, in order to accelerate the infiltration of water and salt analysis, some alkali can be appropriately added to the light salt water used for soaking salted fish and salted meat. With the help of alkali to release proteins. It can effectively accelerate the softening and desalting process of cured products.

The taste of salted meat is very special, and it is also indispensable for many places to celebrate the New Year, during the Spring Festival, you must eat salted bacon, which is also a local food culture, of course, you should pay attention to the saltiness of salted meat should be reduced as much as possible. And this is more conducive to your own health.

When the bacon is soaked directly and boiled, the taste will become lighter. Preparation of boiled bacon meat:

1. Soak the salted and dried bacon in warm water for about 4 hours to soak away the excess salt.

2. After cleaning, put it in a pot, add an appropriate amount of water, and do not need to put spices such as green onions, ginger, cooking wine, etc.

3. Cover and bring to a boil over high heat, then turn to low heat and cook.

4. After simmering for almost 20 minutes, poke down from the side of the meat skin with chopsticks, and it is cooked if it can be poked.

In our lives, many people will make salted meat, when making salted meat, salt must be indispensable, salt can not only make the meat tight and textured, but also make the meat storage longer, but some people are not very experienced in controlling the amount of salt, so the salted meat is too salty, if it is used directly when cooking, it will lead to a decrease in the taste of the meat, very unpalatable, only a little bit. Therefore, when cooking, we have to learn to desalt the meat, so that it will become delicious again, and the taste is relatively salty, so in life, the salted meat is too salty, how to desalt? Try this trick and the bacon will taste better!

In life, the salted meat made is too salty, how to return the salt? Some people will use water, rinse with water many times, and think that this can reduce the saltiness of the salted meat, but often when cooking, you will find that only the salinity of the most surface of the fresh meat has decreased, and the salted meat is still the same salty, or the same unpalatable, this is actually the wrong choice when we choose the method, rinsing the salted meat with clean water, and not making the fresh meat salty, it is a point that many people are easy to make mistakes, and don't make mistakes in the future.

In fact, the correct way to desalt the salted meat should be like this, the salted meat is too salty, we should use the brine for rinsing when rinsing, but when using the brine, we need to ensure that the concentration of the brine should be lower than the concentration of the salt contained in the salted meat, otherwise it will cause the salted meat to become more and more salty, and as long as the concentration of the brine is lower than the concentration of the salted meat, then when rinsing, you will find that the salt in the salted meat will slowly dissolve into the brine, and the brine will become salty. The saltiness of the meat will decrease, so that a few more times, the salt content in the salted meat will be greatly reduced, so that when we cook, you will find that the whole meat becomes moderately salty, and the salted meat becomes delicious, this trick is worth having, and you must not use the wrong method in the future.

1. You can prepare some warm water, and the water temperature should not be hot. Then add some salt to the water and soak the bacon in it, usually for two hours, so that the saltiness of the bacon will be removed a lot. And the friends should put more warm water, and be sure to soak the whole bacon completely.

2. Friends can also put the bacon into the boiling water, and stir it properly, and if necessary, use a brush to brush it, so that all the dust contaminated on the outside can be removed. Then change the water and bring to a boil again, put the bacon in the water and cook for another ten minutes. This method will remove the saltiness, but it will also affect the umami flavor of the bacon to a certain extent.

3. For bacon with a particularly heavy salty taste, in order to allow more salt precipitation. Friends can add some edible alkali to the salt water. This will make the bacon softener and the saltiness will fade quickly.

A common method is to soak in water for two hours before stir-frying, then add baking soda and wash it several times. Choose light vegetables and stir-fry, don't put salt.

In the light salt water used to soak salted fish and salted meat, some alkali can be added appropriately, with the help of alkali to release protein. It can effectively accelerate the softening and desalting process of cured products.

1. Salt water soaking method, you can cut the bacon into thin slices, and then prepare a pot of warm water, put a little salt, a little bit, and then put the bacon into the salt water to soak for 30 minutes, according to this method, you can roughly reduce the salt in a part of the bacon, the principle of this is also relatively easy to understand, in the solution of the same molecule, when the sodium ions in the bacon are greater than the solubility of the external brine, the high concentration of sodium ions in the bacon will penetrate into the low solubility of the brine, and soak for about 30 minutes. The bacon slowly becomes less salty;

2. Boiling water cooking method, put enough water in the pot, boil over high heat, put in bacon, and cook in boiling water for 10 minutes to remove part of the salty taste.

It feels similar to thawing meat in cold water. Directly with pure water, the outermost layer quickly absorbs water to form a structure that slows down the exchange of salt, and the effect of precipitating salt is not very good. Light brine can make the internal and external structure of the meat as similar as possible, with a high concentration of salt in the inner layer and a low concentration in the outer layer, and a little faster salt precipitation.

Nowadays some people will make some salted meat to eat, what if the salted meat is too salty for people to swallow? In fact, there is a way to solve it, first of all, put the sliced salted meat into boiling water and boil, you can cook it twice more times, and cook it until the saltiness is suitable.

You can add a little more water while cooking, then pour that water out and add water to it, and repeat this a few times and the bacon will become lighter.

Put the salted meat slices in a pot, add water and cook for a while to remove them. When boiling bacon, the more water you add, the lighter the cooked bacon will be.

1. You can soak the salted meat in light salt water, because there is a concentration difference between the two, soak for two or three hours, the salt in the salted meat will be dissolved in the light salt water, so that the taste of the salted meat can become lighter; 2. You can also soak it in liquor for two or three hours, and it can also improve the problem of too salty meat, because liquor can remove the salty taste of salted meat, and 3. Soaking slices of salted meat in warm water for a period of time can also be improved.

It can be made into green pepper fried salted meat, first soak the salted meat in warm water for 20 minutes, slightly remove some salt, take it out and slice it for later use, add ginger and garlic to the pot and stir-fry until fragrant, add the salted meat and green pepper and stir-fry for a few minutes, sprinkle with chopped green onions and put it on a plate.

Brine to rinse Since the concentration of brine is lower than that of the brine contained in the salted meat, the salt on the salted meat will slowly dissolve after several rinses. If the texture is dry and hard, the salty taste is very large, you can add some alkali in the light salt water that invades the salted meat, and with the help of the release effect of alkali on protein, it can effectively accelerate the softness and desalination process of salted meat.

Tofu milk, chicken, duck or pork pickled food, etc., the factory production has a lot of salt added, and it tastes very salty.

I have tried to buy several kinds of tofu milk, Hunan bacon or chicken and duck leg pickled food, cooked several times, and still can't eat it, it feels like eating salt, everyone should not waste money in the future!

If you do it yourself, it's too idle, it's a waste, and you can't solve the problem.

Salted meat is mainly made by putting a lot of salt, but sometimes there will inevitably be errors, and if you put too much salt, the salted meat will be salty and difficult to swallow. So, what to do if bacon is too salty? How do you get salty if salted meat is too salty?

What to do if the salted meat is too salty.

To remove the salt from the salted meat, it is generally dissolved by rinsing with water, but rinsing with water cannot achieve the purpose of salt removal.

The correct way is to rinse the salted meat with brine if there is too much salt on it. The concentration of the brine should be lower than that of the brine contained in the salted meat, and after several rinses, the salt on the salted meat will gradually dissolve, and finally it can be eaten after washing it with light salt water.

When cooking salted meat, you can add a little sugar and cooking wine to reduce the salty taste.

How to make salted meat too salty.

Take bacon fried vermicelli as an example, and the method is as follows:

Ingredients: 1 piece of bacon meat, 1 handful of sweet potato vermicelli, a little cabbage, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, a little Sichuan pepper, and a little dried chili.

Method. 1. Shred the salted meat, soak the vermicelli in cold water until soft and take out, then continue to soak it in hot water, and cut it slightly short with scissors. Shred the cabbage and set aside!

2. Start the oil pan, pour in an appropriate amount, after the oil is hot, pour in Sichuan pepper and dried chili pepper and stir-fry until fragrant, add shredded bacon and stir-fry, pour in the soaked vermicelli, stir-fry evenly, add a little salt, light soy sauce, dark soy sauce, and an appropriate amount of water to simmer.

3. When the water is about to dry, pour in the chopped cabbage, stir-fry constantly, and wait until the cabbage is raw before it can be taken out of the pot.

Salting tips for salted meat.

When marinating salted meat, the amount of salt generally used does not exceed 15 to 18 percent, that is, according to the principle of "light at both ends and heavy in the middle". Use kilograms of salt per 100 catties of fresh meat, and it must be added in three times.

Clear water bleaching method to dissolve.

There is only a difference in salt concentration between salted fish and salted meat and the soaking liquid, and the surface tissue will not absorb simple water from the soaking solution, and the salt inside will be smoothly released from the natural distribution principle from high concentration to low concentration.

For the dry and hard texture, the salty taste is very heavy, pickled products, in order to accelerate the infiltration of water and salt analysis, you can soak the salted fish and salted meat with the light salt water, appropriately add some alkali, with the help of the alkali to the protein release, can effectively accelerate the process of softening and salt removal of pickled products.