How to make the dish light when it is salty, and what to add to make the dish salty

The dish is salty"It's a mistake that beginners tend to make. Especially for us men, there are few stoves, the heart is thick, and the force is great, occasionally palm the spoon, shake it a little, and put too much salt. How can this problem be remedied?

Add an appropriate amount of sugar to neutralize it to reduce the salty taste.

Add more soup (water) to the dish. This is a common method I use for stir-frying.

If there is enough soup in the dish, throw it away and add it again.

If you don't get tired of acid, consider adding some vinegar.

If it is not eaten by children and ladies, it can be soaked in water mixed with liquor to have a significant salty effect.

Add the same dish and stir-fry it again, and if you are worried about the difference between raw and cooked, stir-fry half of the same dish separately without salt, and neutralize it with the original salty dish.

If you have starchy fruits and vegetables nearby, cut a few slices and put them in the dish, you can absorb the excess salt. Such as potatoes, sweet potatoes, apples (red Fuji), etc.

Another way is to make a small cloth bag out of clean cotton gauze (not chemical fiber), which contains washed rice, put it in soups and vegetables, and some of the salt will be absorbed.

You can also put half a steamed bun (steamed bun) into the soup and vegetables to absorb the salt.

The simplest is not to be remedied by the above methods. Just put a cup of sweet drink or drinking water next to it when eating, and serve it as a salty dish"Drain the water"(Not an appetizer).

these"Make amends"The first three are generally chosen. How can you not make a variety of mistakes next time?

Stir-frying should not be distracted and double-minded. Playing with mobile phones, I can't put down other problems.

Buy a smaller seasoning spoon, you have to put two spoons when cooking, just put one spoonful to taste salty, and then put a second spoonful as appropriate.

There is also a particularly effective way, the family does not let men go to the stove or less on the stove, just tell a joke.

When the vegetables are salty, add water, sugar, potatoes, white vinegar, and green vegetables to make them light.

1. If it is soup, you can add water to the soup, but it will affect the umami of the soup, so you can put some ingredients to absorb the saltiness of the soup, such as tofu, potatoes, and tomatoes are good choices.

2. When stir-frying, you can add some sugar in an appropriate amount to dissolve too much salt, and the dish will not be salty. Because sweetness neutralizes saltiness and can make things tastier.

3. You can take a cleaned potato, cut it into slices and put it in the pot, or you can dilute the salt.

4. Add some white vinegar, and the saltiness will be greatly reduced.

5. You can add some more vegetables to it, and it will be good to fry it together.

Method 1Cut the pickled vegetables into stripsOr shred and soak in cold water, normalSoak for 2 hoursAfter that, the saltiness of the pickles can be reduced by 50, if you still feel salty, you can put the cut pickles into hot water to soak, so that the saltiness of the soaked pickles can be reduced by 70.

Method. 2. Put the chopped pickles into a bowl, pour the aged vinegar, letSoak the pickles in vinegar, which also reduces the saltiness of the pickles

Fresh radishes are dried, leaves are removed and washed, and then dried, and every 50 kg of radish is salted to 3 kg and marinated in a vat. The pickling time is about a week, and the radish is turned out and dried until the radish turns from hard to soft, and the weight of the dried radish is about half of that of fresh radish. So after marinating with a small amount of salt, we wash the mustard head, maybe his old skin, cut into 2 or 3 pieces without cutting off.

After drying for a week or two, mix with coarse salt and vegetable oil and knead it, and after 3 to 4 days, add a small amount of salt for a second pickling. You 50 kg of cabbage head plus coarse salt to kilograms, 500 grams of paprika, 100 grams of peppercorns, fennel, star anise, cinnamon, licorice, potato powder. Take 250 kg of Chinese cabbage and 2500 grams of salt, first cut the Chinese cabbage into several cloves, wash and control drying, and then the pickling is now sprinkled with salt at the bottom, and then the cabbage cut is placed layer by layer.

One kilogram of cucumber, 800 grams of lotus root beans, 400 grams of red beans, 400 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds, two kilograms of yellow sauce, 100 grams of sugar, one kilogram of soy sauce, we will process the above raw materials into a uniform shape, mix them together, soak out some of the salty flavor in water, take them out and dry them, put them in a cloth bag, put them into yellow sauce, sugar-colored soy sauce, stir them once a day for five or seven days. When the main ingredient is pickled first, add salt should not be too much, a little longer, five kilograms of fresh cucumber, 400 grams of coarse salt, 700 grams of sweet noodle sauce, carefully separate the cucumber from the dry water, cut it into two, add coarse salt, stir evenly, after pickling for 3 to 4 days, take out the cucumber, drain the brine, wash the pickling tank, pour in the drained cucumber, add the sweet noodle sauce, stir evenly, cover the lid and marinate for ten days to eat.

1. If the pickles are too salty, you can pass the water before eating, and if the saltiness is really high, you can soak it for a period of time before eating.

2. You can add a little sugar and vinegar when eating, which can mask the saltiness of a little pickle.

Pickled pickles are to let a large amount of salt penetrate into the food tissue to achieve the purpose of preserving food, these pickled and processed foods are called pickled products. Salted products include pickled vegetables, pickled meat, pickled poultry eggs, pickled cucumbers, pickled dried radish, etc.

Wash it a few times first, cook it for a while, and it will fade. Be careful not to use too little water each time.

Vegetables are salty and lightened:1. If the cooked food is too salty, we can add water to the dish, which will make the taste of the dish lighter at first, and then you can season and collect the juice to remedy the taste of the dish.

2. You can put some dishes or use other seasonings to synthesize. So the first point is that if you put more salt in the dish, you can also add some other dishes to dilute it, and such a method is also feasible, but if there are too many, you will really not be able to eat it all. In addition, you can add some sugar to the dish to neutralize the salty taste, which is also a good method.

Long-term consumption of salty vegetables harms:The main component of table salt is sodium chloride, so eating too salty for a long time will cause excessive sodium intake in the body for a long time, which will cause water and sodium storage, increased blood volume, increased blood pressure, increased burden on the heart before and after, and increased burden on the kidneys to excrete sodium ions. The above factors can lead to edema, hypertension, heart and kidney damage, hypernatremia, etc.

When cardiac insufficiency occurs, wheezing, dyspnea, inability to lie flat at night, and decreased mobility. Renal insufficiency can manifest as fatigue, anorexia, anemia, various metabolic disorders, etc. In hypernatremia, fatigue, headache, irritability, and even tremor and convulsions may occur.

1. Add an appropriate amount of sugar to dissolve the salt.

2. Add a little vinegar, the saltiness will be greatly reduced, and it can also soften the blood vessels and help the stomach and intestines to digest better.

3. Cut a potato into several small pieces and put it in the dish, and the excess salty taste will be absorbed.

4. Add hard-boiled eggs or some milk.

5. Put the raw materials, or add some side dishes to it.

Adding salt to cooking dishes can remove some of the peculiar smells of raw materials and increase deliciousness, which is the freshness of table salt. Among the many cooking ingredients, except for a few ingredients that have a more popular and acceptable taste (such as cucumber, tomato, fruit, watermelon, melon, cantaloupe, etc.). Most of the raw materials have some bad smells to varying degrees, and if they are to be turned into delicious dishes, in addition to heating, soaking and other methods, it is necessary to play the role of salt in eliminating evil and correcting it.

The so-called elimination of evil and rectification is to suppress the fishy smell of the raw materials themselves in the cooking process, assist in improving the delicious substances in the raw materials, and enhance the delicious taste that people like. Many ingredients are added to the base before being cooked, mainly salt, especially animal raw materials. For example:

The sweet and sour old meat in Cantonese cuisine, before frying the meat, the pork belly used must first be made with cooking wine and salt, in addition to sweet and sour and other seasonings in the sauce, a certain amount of salt must be added, if you don't add salt, you can't mention the delicacy of this dish. On the contrary, the smell of sugar and vinegar is highlighted, and the taste is extremely poor, which is the flavoring effect of salt in cooking.

There are very few senior chefs in life, and besides, often walking by the river, how can there be a reason not to wet shoes, even if it is a chef, there are times when the dish is salty, not to mention the kitchen Xiaobai, the saltiness is more difficult to grasp, and if you accidentally shake your hands, this pickle will be produced, but what should you do if the dish is salty? You can't throw it out!

Today, the chef will give you a few tips (remember to collect).

Type 1: What should I do if the dish is salty?

Add some ingredients so it's not so salty.

Add sugar or a small amount of vinegar.

Pour out the soup stock of the finished vegetables.

Add some water to the pot and mix well, then discard the soup.

Second: the soup is too salty, what else can I do besides adding water?

If you have potatoes at home, cut a few pieces of potatoes and cook them and take them out, not only the soup is not salty, but the soup also has the fragrance of potatoes.

Find a piece of clean gauze, wrap two teaspoons of flour and rice, and stir and cook in the "salt soup", the salt will be absorbed into it, and the soup will become light!

Add a piece of sugar to it, because sugar also absorbs salt, and adding a little sugar to the soup will also make the soup more delicious and warm to drink! Similarly, if one piece doesn't work, you can put a few more pieces.

Adding an appropriate amount of tomatoes can not only reduce the salty taste, but also taste sour, making people more appetizing.

1. You can put an appropriate amount of sugar in the dish, so that it is not salty, but if there are people at home who do not eat sugar, don't put sugar, you can put some vinegar in the dish, and the saltiness will be greatly reduced.

2. If it is a soup, you can add water to the soup, but it will affect the umami of the soup, so you can put some ingredients to absorb the saltiness of the soup, such as tofu, potatoes, and tomatoes are all good choices.

1. Cut the potatoes into slices and put them in the pot and fry them together for a few more minutes. In this way, the dish will change from salty to light.

2. You can add some sugar in an appropriate amount to dissolve too much salt, and the dish will not be salty.

3. Add some white vinegar, and the saltiness will be greatly reduced at this time.

4. It can be used, soaked in water mixed with liquor, which has an obvious salty effect.

5. You can add some more vegetables to it, and it will be good to fry it together.

When making soup, there is too much salt, and many people's first reaction is to add water, but this will dilute the flavor of the soup. At this point, you can cut a potato into thick pieces and put it in the soup, cook it for a few minutes and then remove it. Because potatoes absorb flavor easily and have no odor themselves, it not only makes the soup lighter, but also does not destroy the original flavor of the soup.

In this process, the saltiness of the soup can be mastered at any time, if you add a potato, the soup is not light enough, you can add one or two more according to the situation, until the saltiness is suitable. There are many ways to deal with salty soup, and the principle is to put in ingredients that absorb flavor, and according to the taste of the soup, you can put frozen tofu, boiled eggs, tomatoes, etc. to achieve the effect of lightening the salty soup.

You can also find a clean gauze, wrap two teaspoons of flour or rice, and stir and cook it in a salty soup, the salt will be absorbed into it, and the soup will naturally become lighter.

One is to add water; The second is to add sugar. Adding water is really lightened and the taste becomes worse; With added sugar, it feels lighter, and the salt is not less, but it tastes better.

Many people will buy some vegetables and come back to pickle, in fact, pickles are very particular, such as pickled pickles should be moderately salty, not too light and not too salty. So what if pickles are pickled and too salty, what should be done? Today, I will teach you a few solutions.

1.Add more pickles.

When pickling pickles, you need to add certain seasonings, and salt is essential. In the process of putting salt, it is often afraid that if the salt is less, it will not taste good when pickling, or it will be easy to deteriorate after it is light, so many friends will add a lot of salt, and sometimes it will be salty if you are not careful. Then don't be nervous at this time, you can add some vegetables appropriately, or add other dishes that can be pickled, so that you can absorb the excess salt and make the pickles taste less salty.

However, when adding, you should also control the amount, don't add too much, not only will it not be salty, but it will become lighter and affect the taste and quality.

2.Add the sugar.

In the process of pickling pickles, if you accidentally add too much salt to cause the saltiness to be heavier and affect the taste of the pickles, you can add some sugar. In fact, many people think that adding white sugar will make it sweeter, but this is not the case. White sugar can not only neutralize salt, but also have the effect of freshness, so in the case of too much salt, it is also a very good solution to put an appropriate amount of white sugar to neutralize the salty taste.

3.Pour out some of the moisture.

Pickles have water when they are pickled, so in fact, a lot of salt is in the vegetable broth. Therefore, if you put too much salt, you can take out the pickles that you have put in before, and then pour out the soup inside, so that the saltiness can also be reduced.

The above are a few ways to deal with pickles that are too salty. Therefore, in the process of pickling pickles, if you accidentally put too much salt, or if you have no experience in pickling pickles for the first time, you can use the above tips to solve it. Hopefully, these tips shared today will help you.

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