How to get rid of the saltiness of the capers if they are too salty How to get rid of the saltiness

Capers are a common pickled vegetable that is loved by many people due to its unique taste and flavor. However, sometimes capers can be too salty and affect the eating experience. Here are two ways to get rid of the saltiness of capers::

Method 1: Soak in water.

1.Remove the capers and rinse them with water.

2.Put the capers in clean water and soak for 30 minutes to 1 hour to remove some of the salt.

3.Remove the capers, drain and cook.

Method 2: Dilute with warm water.

1.Remove the capers and rinse them with water.

2.Place the capers in warm water and soak for 10-15 minutes to remove some of the salt.

3.Remove the capers, drain and cook.

During the cooking process, other ingredients such as chili peppers, minced garlic, etc. can be added in moderation to increase the texture and flavor of capers, while also reducing the effect of saltiness.

The above are two ways to remove the saltiness of capers, and you can choose the appropriate method according to the specific situation. If capers are too salty, you can also try cooking them mixed with other ingredients to reduce the effects of saltiness.

1. Soak in water If the pickled capers are too salty, they can be soaked in water for a few hours, so that part of the salt can be removed.

2. Add some water to dilute If the capers you make yourself are too salty, you should open the jar in time, pour out a part of the salt water in the jar, then add cool boiled water to dilute the brine, and then re-soak the kimchi for a few days, but pay attention to seal it well and don't let the air in.

Because of the excessive salt in the serious process, the pickled capers are not sour. Because there is too much salt, salt will sterilize, kill lactic acid bacteria, 30 grams of salt is about the same, there is kimchi soup (mother water) can accelerate the sour, the room temperature is 27 degrees in summer, about three or four days on the acid, after the acid, you can put it in the refrigerator for fear of damage.

Preparation of capers.

Method 1: Put water in the pot, add pepper and salt to boil, and let cool. Appropriate amount of beans, wash and cut into sections, use a kitchen towel to absorb the water or dry them completely (if there is a large jar, the whole beans can also be marinated).

2. Wash and dry the kimchi jar and put the cool pepper salt water and beans into the jar, the water should not be over the beans, but do not fill up, try to occupy 3 4 jar space, and then add a little high liquor, like to eat spicy put some dry chili, and finally seal the mouth of the jar with clean water, and place it in a cool and ventilated place for 4-5 days, which can be eaten.

Method 21, first of all, a kimchi jar or a glassware that can be sealed, wash it clean, and ensure that it is oil-free and dry.

2. Tear off the old tendons from the fresh beans, wash them, and dry the moisture on the surface.

3. Prepare a large clean basin, put the dried beans in it, and then put salt (it would be better if you can buy special salt for pickling), start with 500g of cowpeas: 250g of salt, and then knead the beans with salt until they turn emerald green.

4. Put all the emerald green beans into the kimchi jar together with salt, and then pour in cool boiled water or mineral water, which is advisable to cover the beans.

5. It's okay for about a week, but it won't be particularly sour, because the first batch of salt is usually sufficient, and you can continue to marinate; At the same time, you can also add peppers, cucumbers, radishes, etc.

If the sautéed capers are too salty, you can try the following methods to remedy it:

Dilute with water: Pour an appropriate amount of water into the pot and let the capers soak. After stirring well, continue to heat, the water will gradually evaporate, and adjust the salinity.

Lighter ingredients: root vegetables such as potatoes and carrots, which absorb some of the salt and add a new taste.

Add some vinegar or lemon juice: Both vinegar and lemon juice have a sour taste that neutralizes some of the salt, while also adding some sourness and improving the overall taste.

Add starch water: first stir a small amount of starch and water into a starch watery form, then slowly pour it into the pot after grinding, and stir evenly while pouring, so that the salty taste can be better dispersed.

Stir-fry again: Add an appropriate amount of oil, put the capers back into the pan and stir-fry for a while, so that the oil and ingredients are fully mixed, which can also effectively reduce the saltiness.

It should be noted that the above methods are only a few of the more common Qin Shen, and the specific situation needs to be adjusted according to the taste, and gradually add ingredients or seasonings until a satisfactory effect is achieved.

You can add some side dishes to mix it up.

If it is still very salty after soaking overnight, you can fry capers and meat foam together to reduce the saltiness, and you can add a little sugar to synthesize the saltiness during cooking. Here's how:

Ingredients: 250 grams of capers, 150 grams of minced meat, a few dried chilies, half a small green pepper, 1 green onion, 2 cloves of garlic, 1 small piece of ginger, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of chicken essence, appropriate amount of Sichuan pepper oil.

Production steps: 1. Prepare the ingredients and soak the capers overnight in advance;

2. Wash and chop the capers;

3. Finely chop green onions, ginger, garlic and chili peppers;

4. Heat the oil in a pan and fry the dried chili peppers, minced ginger and garlic until fragrant;

5. Add minced meat and stir-fry; Paralympic.

6. Add capers, green peppers and chopped green onions and stir well, add a little sugar and chicken essence to taste, and then add pepper oil and stir-fry well (adding sugar is to synthesize the salty taste of capers);

7. Serve as soon as it is served.

1. The first type: blanch the kimchi jar with hot water and dry it; Clean the long beans with tap water and dry the water or wipe the water; Take a pot without oil, appropriate water, salt (the amount of salt with an acidic taste is slightly saltier than the usual taste, and the salty taste can be moderately more), more than a dozen peppers are boiled and cooled; Long beans, sauerkraut, garlic, millet pepper dust, and sugar cubes are successively put into the jar, and ginger water is poured in, and the water should be higher than the vegetables; Finally, add a small amount of pure grain wine; After the pickle jar is covered with an exhaust valve, it can be taken out after about 5-7 days in summer and 7-10 days in winter.

2. The second type: wash the beans and sauerkraut and chili peppers and cut them into small pieces. Add salt and mix well.

Put the carob sauerkraut and chili peppers in a glass bottle, add one-third of the bottle of cold boiled water, if there is a clean small stone to press it better, seal it and put it in the refrigerator for about half a month. Take an appropriate amount of beans, sauerkraut, chili, and garlic into cubes. Add an appropriate amount of oil and heat it, add beans, sauerkraut, chili peppers, and garlic granules and stir-fry over high heat for about five minutes.

3. The third type: first clean the bottle, disinfect it well, then cool and dry it for later use, then clean the beans, cool and dry them again, put a small amount of salt into an oil-free clean basin, then put the beans in, then roll them up, put the salt on them, and then close the lid. After 24 hours, put a bowl of clean and oil-free rice washing water into it and cover the lid, and after three days, stir it with a clean chopstick and turn it over, then cover the lid, put it in the refrigerator and then marinate, which is conducive to the quality of the beans.

Six days later, the bottle of delicious beans and pickles had been marinated. It tastes a little salty and sour. After the beans and pickles are taken out, they can be cut into small pieces and put into salty, which can be fried with meat, or put some when eating porridge and noodles, so that it tastes like an ester salt, which is particularly appetizing.

1. Soak with water: Put the capers in clean water, wash them with your hands, and taste the sour taste after a slight wash. If it is too acidic, continue to change the water until it is satisfied with the acidity.

2. How to quickly remove sour beans, in addition, it is often encountered that the beans are pickled out very salty, so you need to pay attention to the proportion of salt and the time of pickling, let's take a look at the simple pickling method of carob.

3. Pickling capers is very simple: wash the beans and blanch them in hot water for one minute, then boil an appropriate amount of water, salt, and pepper water in an oil-free pot, and boil them together for about two minutes. Finally, you need to prepare a clean oil-free jar, preferably glass, which helps to observe the pickling changes of the beans, and put the beans and pepper water, and an appropriate amount of ginger and garlic into the seal.