How to salted fish and salted meat quickly to salty too salty what to do

1. If you want to make salted fish and salted meat quickly desalted, the correct way is to. Add an appropriate amount of table salt to the water, stir to make light salt water, and then rinse the prepared food in it.

2. In this way, there is only a difference in salt concentration between the salted fish and the soaking liquid, and its surface tissue will not absorb simple water from the soaking solution, and then, the salt inside it will also be smoothly released from the natural distribution principle of flowing from high concentration to low concentration.

3. For dry and hard texture, salty and heavy salty products. In order to accelerate the infiltration of water and the analysis of salt, 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.

First, the method. Steps:

1. Light salt water.

If you put a small amount of salt in the water, as long as the salt concentration of the bacon is lower than that of the water, the salt in the bacon will dissolve in the water. This is diluted by taking advantage of the difference in concentration between the two. Soak for 2-3 hours, and the salted meat will be diluted. It works.

2. Liquor. Soak the bacon in white wine for 1-2 hours, which can remove the salty taste, and is used to stir-fry, which is delicious and fragrant.

3. White vinegar. Add an appropriate amount of white vinegar to the warm water in which the salted meat is soaked and soak for about 3 hours to remove the salty taste.

4. Rice water.

With rice washing water, you can also remove some of the salty taste.

5. Cut the bacon into thin layers and then soak them, or use them to make soup and porridge.

6. Cut the salted meat into thin slices or finely chopped grains, and fry them with vegetables, without salt.

Soak it in cold water overnight before eating, wash it the next day, and then change the knife into the pot, which can basically reduce most of the saltiness. After cooking, add a little monosodium glutamate or chicken essence to reduce the saltiness appropriately.

You can also soak it in the water used to wash the rice, and the effect is better than tap water.

Salted fish is a dish we usually eat, and its taste is very peculiar, much like the feeling of small dried fish. We all know that if you want to eat air-dried salted fish, you need to marinate it long in advance, and it may be that the salty taste of salted fish is very delicious when drying, which leads to the problem of salted fish. In this case, what kind of measures should we take to remove the salty taste from the salted fish?

Method 1:

First of all, we can soak the salted fish in about 2% light salt water, soak the salted fish for about 2-3 hours, and then take it out and wash it with water, so that the salted fish smell can be removed.

Method 2:

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

Method 3:

We can also wash the salted fish and pour an appropriate amount of rice wine to soak for about 2-3 hours, so that the excess salt can be removed, and the taste of the salted fish after cooking will be more fragrant and pure.

Method 4:

We can put some warm water in a basin and add salted fish, and then we add 2-3 tablespoons of vinegar and soak them for about 3-4 hours to remove the saltiness.

Method 5:

We can also add 1-2 tablespoons of soda to the rice washing water and add the salted fish. After soaking for about 4-5 hours, remove the salted fish, and then wash it with water to remove the odor.

The above is the specific solution of how to remove the saltiness of salted fish, in general, it is still very simple and easy to use, I believe that through the introduction of the above content, Dou E can quickly learn how to operate, and successfully remove the excess salty taste on the salted fish to make a salted fish taste with a pure taste.

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.

1. Use light salt water to remove the salted fish flavor. Soak the salted fish in about 2% brackish water, and due to the concentration difference between the two, the high concentration of salted salt in the salted fish will penetrate into the brackish water. Soak the salted fish for about 2-3 hours, then remove it and wash it with water. This removes the salted fish flavor.

2. Use white wine to remove the salted fish flavor. Rinse the salted fish twice with clean water, then pour it into white wine and soak it for about 2-3 hours to remove excess salt from the salted fish.

3. Use rice wine to remove the salted fish flavor. Wash the salted fish, pour in an appropriate amount of rice wine and soak for about 2-3 hours to remove excess salt, and the cooked fish is fragrant and pure.