What should I do if the salt of the marinated meat is light

Return to the brine and soak for a few hours (add salt).

Brine procedure. Ginger, dried chili peppers (chili peppers can be added according to personal taste) Method: 1

First, put the meat or vegetables to be marinated into the pot, add water, and pepper: Ingredients: 2 tablespoons of brown sugar, 5 tablespoons of edible vegetable oil, garlic, ginger, star anise, cinnamon, cinnamon, garlic, then add 2 tablespoons of soy sauce, you can put it on the fire and simmer slowly.

Critical: When boiling brown sugar with boiling oil, you must pay attention to the heat, if the time is too long, it will not be golden but black, and the soup will be bitter, but the heat is not enough, the brown sugar can not be opened, and the effect of coloring and seasoning cannot be achieved. Every time I make braised vegetables, my wife likes to eat them, dried chili peppers and other ingredients.

2.Take a wok and boil the oil to 6 to oil temperature, pour the brown sugar into the pan, keep stirring, when the brown sugar begins to melt, and the color is golden brown, when it comes to making brine, I personally think soy sauce is the lowest way. I would like to introduce you to a family tradition, turn off the heat and pour the brown sugar and oil from the pot into the pot with the meat, ingredients and water in advance, I hope the above method can also make your family feast.

Sichuan pepper, star anise.

Then add brine to boil, secondary processing.

Add more water and recook to dilute the salt, otherwise you will eat it with rice, and the last one will be fried with other dishes.

Add water and simmer for a while to dilute the salt in the meat, it will be much better.

The braised pork is too salty, this can be diluted with some boiled water, so that it is more delicious and not too salty.

If the braised pork is too salty, you can add some water and cook it again, or pair it with some vegetables, you can combine the taste, and it won't feel so salty.

Founder of Luyu incense brand Creator in the field of food.

The pickled vegetables are too salty, which may be caused by too much salt in the old soup or re-marinated back into the pot.

To solve the problem that the marinated vegetables are too salty, you can scoop out the marinated soup separately and mix it with cold boiled water, and put the salty marinated vegetables in it to soak for a period of time. The ratio of braised soup to cold boiled water is adjusted according to the saltiness of the braised vegetables. If the marinated vegetables are too salty, the soaking time should be extended appropriately.

In this process, care must be taken to ensure that the braised soup does not become sour and spoiled. If it's summer, you can put the soup soaked in braised vegetables in a refrigerated freezer.

What else can I do?Chew more rice, it's hard to throw it away!

If you want to make salted fish and salted meat quickly desalt, the correct way to do it 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. Although it is said that it is originally a salted fish, and it is not saltier to soak in salty water, in fact, the principle is not like this, because there is a difference in concentration, so there is no way for the surface tissue to penetrate, so the internal salt will also flow smoothly from high concentration to low concentration, so it can be released soon, and the salty taste will become lighter.

For those with a dry and hard texture and a strong salty taste, pickled products. In order to accelerate the infiltration of water and salt analysis, you can soak the salted fish and salted meat in the light salt water, and then add some alkali, with the help of alkali on the relaxation of protein, you can relieve the saltiness of cured bacon a lot, which can be a common method in our lives to help you alleviate the problem of being too salty.

You can solve it by adding some marinade, or you can add a little MSG or salt or vinegar to taste, although it can't return to the original taste, but it can still be eaten. The longer the old soup is preserved, the richer the aromatic substances, the stronger the fragrance, the greater the umami, and the more beautiful the flavor of the cooked meat.

More than 10 flavors of medicines such as sand kernels, cardamom, grass fruits, tangerine peel, cinnamon, cloves, ginger, magnolia bark, fennel and so on are not only delicious and delicious, but also nutritious, and have the functions of strengthening the stomach, smoothing qi and promoting appetite.

If the brine is salty, you can put potatoes to know the slices, the potatoes can absorb salt, and do not damage the original flavor of the soup, you can peel and cut into slices, and put a slice in a minute until the saltiness of the soup is suitable. Don't cut the potato slices too thinly so that they don't get rotten.

The specific method of brine is as follows:

Ingredients: 20 grams of green onions, 20 grams of ginger slices, 20 grams of chili peppers, 2 grams of bay leaves, 4 grams of cinnamon, 3 grams of grass fruits, 2 grams of Qingqi, 3 grams of cinnamon branches, 5 grams of star anise.

Seasoning: 4 tbsp sugar, 6 tbsp soy sauce, 1 tsp pepper powder, 2 tbsp rice wine.

1. Use a knife to crush the grass and fruit, and the sweetness can be released when it is stewed.

3. Turn the heat to high, add the green onion, ginger slices and chili pepper, and stir well.

4. Pour in 3 bowls of water, mix well and cook until large.

5. Add 2 tablespoons sugar, soy sauce, pepper and rice wine.

6. After the water boils, answer the laurel leaves, cinnamon bark, broken grass fruits, green japs, cinnamon branches, star anise, and boil to become marinade.

7. The homemade brine is ready.

The braised pork is too salty, you can let him soak it in water, or when cooking, add some rock sugar, stir-fry it to make a sugar color, and fry it together, which can reduce the salty taste of the meat.

The best way to do this is to cut the meat into slices and cook it gently for a minute or two so that some of the salt will come out so that it won't be too salty, or add some water to the braised meat soup and cook the meat again.

It doesn't matter if the braised meat is too salty, as long as you soak it in water for a while and then cook it twice in boiling water when making braised meat, its taste will fade.

Put a little potato in the braised meat, and the potatoes will absorb some of the saltiness of the meat, making the meat less salty.

The solution is as follows:

1. Add tofu. Tofu is the go-to food for mitigating saltiness;

2. Add sugar. It is to cover the salty taste with the sweetness of white sugar, sprinkle an appropriate amount of white sugar, stir evenly and eat;

3. Add cucumbers. Cucumber slices or segments can be added, and cucumbers can reduce the saltiness and achieve the transfer of taste;

4. Add the tomatoes. It is to neutralize the sweet and sour taste of tomatoes and the saltiness of too much salt, reduce the saltiness of excessive saltiness, and achieve the purpose of good taste and fresh taste.

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.

Answer: Put it in water to soak it, braised chicken feet, also known as braised chicken feet, are home-cooked side dishes with chicken feet as the main ingredient. When cooking, pay attention to the gelatinous chicken feet themselves, so marinate well and do not soak them for too long, so as not to thicken the braised soup.

In fact, if the braised chicken feet are salty, it should normally be a little bit of sugar, and it can be mentioned a little bit, otherwise this method can only be reconstituted in Tianshui.

You can add some sugar or a little vinegar to it, which will have a neutralizing effect and reduce the saltiness.

Wash it with water, if it doesn't work, eat it as a pickle, it's not bad.

1. Add a small amount of sugar. The best way to make the meat taste lighter is to add some sugar to the dish to make the flavor more even, and then you can tone down the salty taste of the meat.

2. The braised vegetables are too salty, because the braised soup is not done well, you can first make some broth (the broth is the soup cooked from the bones of the child) and put it into the braised soup that you have made before, and then put some sugar into it (note that nothing else should be put in) at most put some fish sauce into it to improve the freshness, and then put the salty braised vegetables into it and cook it for 2 minutes, the second method is to cook it in white water for 2 minutes, but it is not as good as the above practice, and the sugar color is not good, (inject the braised vegetables and eat them or dip in water) When you do dipping water, you must not put salt.

Question 1: What should I do if the braised pork is too salty Add an appropriate amount of water and sugar, cook for a few minutes over medium-low heat, and dry the soup over high heat.

Question 2: What should I do if the braised pork is too salty Add an appropriate amount of water and sugar, cook for a few minutes on medium-low heat, and dry the soup over high heat.

Question 3: What should I do if the braised pork is too salty? Generally, 1 pound of meat is about the same as 1 spoonful of salt. Once the seasoning is placed, add water, no need to add more salt.

If it's still too salty, you can just add some sugar and copy it.

Question 4: What should I do if the braised beef is salty Add vegetables or sauerkraut.

Question 5: What should I do if the braised meat is too salty after returning to the pot It can't be sold out on the first day, and it will be too salty after returning to the pot, so you can use a separate lighter brine.

Question 6: Why do I go back to the pot to bring the braised pork to the pot is particularly salty The salt taste of the meat is not boiled, the meat is soaked in a high-salt solution, and the salt content of the outer layer is heavy, and it will slowly penetrate into the meat, that is, you boil the meat to the extent that it is easier to bite, and then soak it in the brine, and after a long time, the salt taste will penetrate into the meat. If the taste of the meat is very light, it means that your brine is not salty enough.

The taste of the brine is heavier than the normal taste omission. But not too heavy. And the umami of the brine is the most important.

So boil the brine, try not to open it too much.

Question 7: What should I do if the braised pork is too sweet It is estimated that you have improper control of the heat.

How to make braised pork:

The meat was bought, washed, cut into matchbox-size, and put in a hot pot to stir until there was no moisture, and the oil was the best.

First add a large piece of rock sugar (white sugar is fine), stir-fry slowly, wait until all the sugar has melted, wrap it on the meat, the meat is shiny, add some dark soy sauce (to make the color accentuated), and then add soy sauce. Stir-fry well, so that each piece of meat is evenly coated with soy sauce. Shouting key.

At this time, throw a piece of crushed ginger into the pot, a whole green onion cut into sections, take four or five cloves, one or two large ingredients (star anise), pull and pull casually, out of the fragrance, cook some wine, add water and have fun without meat.

Turn on the high heat, bring to a boil, turn to low heat, cover it, simmer it for less than an hour, and the water in the pot is almost dry, and you can put it outside. Taste the taste first, if it is sweet and salty, then put the soup on the plate.

Question 8: How to save the remaining braised meat of the day depends on your temperature and moderation, it is not very hot in the north, if the braised meat tastes salty enough to put it outside for one night, it is no problem, if you still haven't eaten it tomorrow, you should put the lid of the fresh-keeping box into the refrigerator to refrigerate, if you can't eat it within 2 days, you will go to the freezer.

Question 9: Should the braised pork be boiled in water? How to make it dry Do not pass through the water, take it directly from the boiling broth, and dry it naturally.