Is there any way to quickly remove the saltiness of salted fish?

To quickly eliminate the salty taste of salted fish, you can first rinse the salted fish twice with clean water, and then pour it into white wine and soak it for about 2-3 hours, which can remove the excess salt of the salted fish and make it taste less salty.

The salted fish is soaked in 3% brackish water for about two hours to remove salty and odors. Due to the concentration difference between the brackish water and the salted fish, the salt in the salted fish will penetrate into the brackish water according to the distribution principle of flow from high to low concentration, and the salty taste of the salted fish will be weakened.

When we eat salted fish in our hometown, we soak it in water, soak it a few times and the salty taste will fade, and choose the length of soaking time according to our own taste.

1. Use salt water to remove the smell of idle fish.

Soak the fish in about 2% brine, because there is a difference in concentration between them, and the higher concentration of salt in the fish will seep into the brine. Soak the fish for about 2-3 hours, then remove it and wash it with cold water. In that way, the smell of idle fish can be removed.

2. Use pure grain wine to remove the taste of idle fish.

First, wash the fish twice with cold water, and then pour it into pure grain wine to soak for about 2-3 hours to remove unnecessary salt from the fish.

3. Use wine to remove the taste of idle fish.

Wash the fish and pour it into the appropriate liquor for about 2-3 hours to remove unnecessary salt, and the aroma of the cooked fish is authentic.

4. Use vinegar to remove the smell of idle fish.

Put some warm boiled water in a basin, put in the idle fish (the water is not past the idle fish), add 2-3 tablespoons of vinegar, and soak for about 3-4 hours, you can remove the salty taste.

5. Wash the rice water with alkali to remove the smell of idle fish.

Add 1-2 tablespoons of soda to the rice washing water, and then put in the idle fish. After about 4-5 hours of soaking, remove the fish and wash it with cold water to remove the odor.

You can change the salted meat and put it in warm water and soak it to remove the excess salt in the salted meat. You can also add an appropriate amount of fine salt to clean water to stir into light salt water, and then soak the salted meat in light salt water, which is shorter than direct soaking. Rinse the brine a few times, and the salt contained in the salted meat will gradually dissolve in the brine, and you can wash it with light brine.

Pour the changed bacon into enough boiling water or hot water and blanch it for a while to remove the salty taste, which is the fastest way to remove the salty taste. You can also soak the salted meat after the knife change in rice water, refrigerate and soak for 24 hours, take out the salted meat, and then put it in boiling water and boil it slightly.

How to make salted meat: Put the peppercorns, spices, tangerine peel and cinnamon into the wok, add an appropriate amount of salt and fry until the color is gray and white, and then mix in a little pepper for later use. Smear the surface of the pork belly with white wine, then dip it in salt, wrap it in gauze and bundle it, put it in a ventilated place to dry, and cook it before eating.

Put the cabbage into the rice cooker, add the soaked rice and water, salted pork slices, shiitake mushrooms, simmer for 20 minutes, add a little oil to the pot, add the black bean sauce, green onion and ginger shreds and stir-fry until fragrant, add cooking wine, dark soy sauce, sugar, monosodium glutamate, pepper, and water to cook into rice juice, add rape and simmer slightly before the salted pork rice comes out of the pot, and pour the rice juice on the bowl to eat.

How to remove the salty taste of bacon.

Ways to remove the salty taste of salted meat:

1. Add a small amount of water to the basin to submerge the salted meat;

2. Add a small amount of salt to the water, not too much. Stir well to form light salt water;

3. Put in salted meat, which can reduce the difference in salinity between meat and water, and it is not easy to form swelling on the surface of the meat. This makes it easy for water to enter the meat and the salt is easily released outward, thus removing the salty taste of the salty meat.

To remove saltiness of salted meat, you can soak it in hot water or cook it hot before cooking, which can easily remove the saltiness and remove the usual peculiar smell of pickled products, and people with three highs can also eat it with confidence.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat. Cured meat is a provincial excellent product in the 1982 salted meat competition in Sichuan Province. Features::

The appearance is clean, the knife work is neat, the muscles are solid, the surface is mucus-free, the color of the cut surface is bright red, and the fat is slightly yellow. It has the flavor inherent in bacon meat.

Older people should avoid eating; Patients with gastric and duodenal ulcers fast. Those with damp heat and phlegm stagnation should not eat; People with obesity, high blood lipids, and high blood pressure should not eat more or avoid it; Patients with external infections should not eat.

It can be soaked or boiled in hot water before cooking to remove the salty taste and also remove the odor of pickled products. When cooking, it will be more delicious.

You can only soak it in water and add some vinegar at the same time, and the saltiness is discarded to affect the taste too much.

Soaking the cured meat in clean water can make the salt in it quickly release outward, so that the saltiness of the meat is reduced. In order to quickly remove the saltiness of the bacon, you can cut the bacon into thinner, smaller pieces and change the water every 15 to 20 minutes.

Because the concentration of salt in salted meat is large, the salt inside it will penetrate into the clear water from the outside according to the principle of natural distribution from high concentration to low depth.

For pickled products with dry and hard texture and strong salty taste, in order to accelerate the penetration of water into the salt, some practical reductions can be appropriately added to the water used to soak the salted meat, and with the help of the release effect of edible alkali on protein, the process of warming up and resalting of pickled products can be effectively accelerated. In addition, the method of adding warm water can also be moderately used to speed up the movement of water molecules, accelerate the movement of water molecules, improve the reaction speed of this concentration equilibrium, and shorten the reaction time of this concentration equilibrium.

In addition, it should also be noted that pregnant women, infants and young children, as well as users with gastrointestinal diseases, because preservatives will be added to pickled foods, which can easily affect the fetus, and eating too much salted meat will increase the burden on the kidneys, so these users should eat less salted meat.

Summary. Hello, I am happy to answer for you, after inquiry, salted fish to salty taste can be soaked in about 2% light salt water, you can also pour white wine or rice wine to soak for about a few hours, you can also put some warm water in the basin and then put in the salted fish, then add a little spoon of vinegar or add alkali in the rice water and then put the salted fish to soak.

Hello, I am happy to answer for you, after inquiry, salted fish to salty taste can be soaked in about 2% light salt water, you can also pour white wine or rice wine to soak for about a few hours, you can also put some warm water in the basin and then put in the salted fish, then add a little spoon of vinegar or add alkali in the rice water and then put the salted fish to soak.

Soak for about 2-3 hours to remove excess salt from the salted fish.

Hope mine is helpful to you!

I wish you good health, all the best, and all your wishes come true!