What should I do if I put too much salt in chicken soup, and how much salt should I put in chicken s

Put too much salt in chicken soup, we can add some sugar to taste, so that it will not be salty, we can not do any dishes and soups in ordinary life, we can add a little sugar into it, because sugar can improve freshness, so when the chicken soup is salty and the salt is added, we will add some sugar, don't add water to get close, adding water destroys the taste of the original soup.

Add potatoes, cut the potatoes into slices (be careful not to cut them too thinly or they will be rotten), and then put them into the pot one by one, of course, put them slowly, put two slices and wait for a while to taste the saltiness before deciding whether to continue to put them. Using this method will neither damage the original soup nor be too salty.

If you accidentally put too much salt in the chicken soup, you can add a little more water, and add some ingredients to effectively reduce the salinity of the chicken soup.

Add too much salt to the chicken broth, you can add your favorite vegetables and boiling water to dilute it. This is the easiest and most practical way to do it.

If you put too much salt in the chicken soup, you can only add water to continue cooking, and how much soup will dilute the salt content.

What should I do if I put too much salt in chicken broth? Put some more water. Then you can add a little sugar to relieve a little saltiness.

What should I do if I put too much salt in chicken broth? The chicken broth will look more salty if you put it too much, but you can add a little dish or add a little water to boil it again so that the chicken broth becomes less salty.

Add some vegetables, add water and bring to a boil.

Can dilute the salt taste.

It's too salty to put some sugar in it, so put some boiling water and boil it.

Put more water, and if that doesn't work, put some sugar.

Add water and simmer again, it's a pity.

Add water or add side dishes such as mushrooms, potatoes, vermicelli, etc. to dilute the salt.

Ingredients: 1 chicken, 8 red dates, 5 longan.

Excipients: salt to taste.

Handle the chicken, wash it and chop it into piecesBring to a boil in a pot under cold waterAfter boiling, there will be a lot of foam, turn off the heat and serve the chicken pieces, and the water will be gone.

Pour boiling water into the clay potThen pour the chicken pieces inAdd ginger slices, red dates and longanAdd a tablespoon of rice wine, simmer on high heat for an hour, then reduce heat to low for 2 hours.

Add an appropriate amount of salt to taste and it's doneFinished product.

Answer: The most correct time to put salt in stewed chicken soup is to cool down the stewed chicken soup to 80 to 90 degrees Celsius, add an appropriate amount of salt, turn to high heat for 10 minutes after adding salt, and then stop the fire. Be careful not to stir after adding salt in it, as this will leave a smell of raw salt. Salt must not be put in the stewed chicken soup when it is put into the pot, otherwise the salt will have a chemical reaction with the chicken after boiling for a long time, and the protein in the chicken will be locked, the soup will be light, and the meat will not be stewed.

I don't put it when I cook it, so that the soup is fresher. I'll put it in a bowl after I'm done, and put it as much as you want according to your taste.

When you drink it, put a little bit like that is the most nutritious.

Putting salt first will cause the whole soup to become particularly salty, which will affect the overall taste, causing the chicken to suck the salt in and become unpalatable.

It will change the taste of the chicken soup, and it will also make the chicken soup less delicious, the taste will also change a lot, and the nutritional value will also change.

If salt is added to the stewed chicken, it will directly affect the taste, characteristics and nutrient preservation of the chicken and chicken soup.

This is because chicken has a high moisture content, some as high as 65 to 90 percent. Salt has a dehydrating effect, if salt is put first during stewing, so that the chicken is soaked in brine and salty soup, the cell moisture in the tissue penetrates outward, the protein is coagulated, and the chicken tissue shrinks and tightens significantly, affecting the dissolution of nutrients into the soup, hindering the concentration and quality of the soup, making the stewed chicken harder and older, and the soup has no fragrance.

The chicken broth is not salty and will feel salty, most likely because you put soy sauce and as the chicken broth slowly evaporates, you will feel a little salty. Or it could also be a taste problem.

Let's take a look at how to make a chicken soup:

Chicken soup with kombu. Prepare the ingredients:

1 fresh chicken, 500g of freshly soaked kelp, 1 small piece of ginger, 2 tablespoons of salt, a few drops of cooking wine, and about 2L of boiling water.

Production method: 1. Prepare the ingredients, rinse the chicken with water after cleaning it up, then put it in the pot and add an appropriate amount of cold water to blanch, the amount of water is recommended to be less than 2cm 3cm of the chicken. Before blanching the chicken, if there are more oil blocks in the meat, it is recommended to tear it off by hand and fry it, and then stew it to be more fragrant;

2. Turn off the heat when the chicken is blanched to a blood-free state, rinse off the foam on the surface with water after removing it, and then drain the water;

3. Gas stove**, after the pot is heated, put in the washed and chopped chicken fat and keep the heat low and stir-fry slowly;

4. Wait for all the chicken fat to stir-fry, then add the blanched chicken and ginger to stir-fry together, keeping the heat medium-low when stir-frying. Before putting the chicken in the pan, if there is too much oil in the pan, you can hold some of it;

5. Stir-fry until the surface of the chicken is slightly browned, add 1 teaspoon of cooking wine, quickly stir-fry until the cooking wine volatilizes, then add an appropriate amount of salt and stir-fry evenly;

6. Pour in the boiling water prepared in advance, turn off the heat after boiling on high heat;

7. Pour the boiling chicken into the rice cooker together with the soup, be careful not to splash the soup and burn yourself when pouring, it is recommended to use a spatula or soup spoon to put the meat in the outer kettle first, and then pour the soup into it is safer;

8. Close the lid of the rice cooker, turn on the power, select "Nutritious Steaming" from the menu panel, and the chicken soup will start to cook;

9. Take advantage of this free time to clean the kelp and cut it into large pieces. After purchasing fresh kelp, it is recommended to soak it in water for more than 2 hours before eating, and it is recommended to change the water several times during the soaking process. It is recommended to choose thick fresh kelp for stewed soup, which tastes good and the soup is more delicious;

10. After simmering for about half an hour, open the lid of the rice cooker, and you can smell the fragrant chicken soup after opening the lid;

11. Add the kelp prepared in advance, cover the lid of the rice cooker and continue to simmer;

12. Turn off the power when the indicator light on the operation panel of the rice cooker menu jumps to the "Keep Warm Cancel" state;

13. Kelp chicken soup after cooking;

The chicken soup is boiled in a casserole without salt, and if you put soy sauce, the oil consumption will also have a salty taste.

Today I would like to share with you, when should you put salt in chicken soup? Most people don't understand, no wonder chicken soup is not delicious.

When most people stew chicken soup, they think that when they put salt is the same, so they put salt indiscriminately, and the chicken soup stewed in this way is often difficult to drink, if you want to stew a delicious chicken soup, the correct way should be to put salt when the chicken soup is about to come out of the pot, that is, put salt in ten minutes before turning off the heat, so that the stewed chicken soup is more flavorful.

If you put salt too early in the stewed chicken soup, it is easy to cause the color of the chicken soup to be unsightly, the color in the restaurant outside is usually golden yellow, not only beautiful but also very nutritious, if the salt is put wrong, the chicken soup is dark, it looks very unappetizing, and the chicken soup is not delicious, in addition, it is not nutritious.

If you put salt too early, it is easy to destroy the nutrients in the chicken soup, and the stewed chicken soup is not only ugly, unpalatable and not nutritious, it is a waste of ingredients. If you put salt too early, it will also affect the taste of the meat, so the stewed chicken will be very old and woody, and it will not taste good at all, so you can't put salt too early anyway.

Because chicken has a high moisture content, some are as high as 65% to 90%. Salt has a dehydrating effect, if salt is put first during stewing, so that the chicken is soaked in brine and salty soup, the water in the tissue penetrates outward, the protein is coagulated, and the chicken tissue shrinks and tightens significantly, affecting the dissolution of nutrients into the soup, hindering the concentration and quality of the soup, making the stewed chicken hard and old, and the soup has no fragrance.

Therefore, the correct way to put salt when stewing chicken is to cool down the stewed chicken soup to 80 to 90 degrees Celsius, and then add an appropriate amount of salt, so that the chicken soup and meat taste the best. Add a pinch of salt before drinking to limit salt intake. In addition, the soup treasure also contains a lot of salt, so try not to put it in the soup as much as possible.

After putting salt, turn to high heat for 10 minutes and then stop the fire, without opening the lid halfway, not only the flavor is all in, but also the soup is stronger. Be careful not to stir after adding salt in it, as this will leave a smell of raw salt.

When I cook chicken soup, I usually make the soup, and then put the salt after the basic boiling, and then boil it again after putting the salt, if you put the salt early, well, the soup does not taste as good as the salt later.

Cook chicken soup, when to put salt to cook chicken soup, and when it comes out of the pot, it should be the most delicious, put salt too early, maybe the meat will be older.

The timing of salt in the chicken soup is very particular.

Add a little salt at the beginning to add flavor to the soup. Put salt again before removing from the pan to taste.

Therefore, the delicious chicken soup is salted twice!

Depending on your personal habits, generally at least put in the water after boiling, easy to quickly taste, there are also put before the juice is put out of the pot, keep the fresh head, I personally put salt on the water boiling, monosodium glutamate chicken essence and the like before the pot.

Boiling chicken soup should be done when it is almost out of the pot, so that the cooked chicken soup is delicious.

The chicken broth is about to be cooked, and you don't need to put salt in advance, so the taste is different.

This is because chicken has a high moisture content, some as high as 65%-90%. Salt has a dehydrating effect, if salt is put first during stewing, so that the chicken is soaked in brine and salty soup, the water in the tissue penetrates outward, the protein is coagulated, and the chicken tissue shrinks and tightens significantly, affecting the dissolution of nutrients into the soup, hindering the concentration and quality of the soup, making the stewed chicken hard and old, and the soup has no fragrance.

Tips for cooking chicken tenderly:

Tip 1: Vinegar water.

If you soak the old chicken in cold water and a small amount of vinegar for about 2 hours, the meat will become tender. With these two methods, no matter how old the chicken is, it is guaranteed to be easy to get done.

Tip 2: Beer.

Old chicken is best served with beer, which not only makes the old chicken more tender, but also has a pure and tender taste.

Tip 3: Casserole.

Is there a casserole? Put the whole chicken in the casserole, pour water, put the green onion, put the garlic, remember that you must not put salt, the more you boil the salt, the older you get. After simmering for a few hours, the soup is yellow and fragrant, so I put a little salt according to my taste.

Tip 4: Egg whites.

Chicken breasts are tender and should not be burned for a long time. After thawing the frozen chicken breast, drain the water, preferably with a towel. Then cut the chicken into pieces, add a little salt, add 1 egg white, stir to feel the chicken is wet and shiny, add 1 tablespoon of starch, marinate for a while.

Make the pan oil and warm it. Then sauté the chicken breasts until cooked. The oil temperature should not be too hot, otherwise it will be fried.

If fried, the chicken will be dry and firm.

Tip 5: Grab the water starch a few times.

After adjusting the water starch, let it sit for a few minutes, and then scratch it a few times, the more times it will become more tender, but if you scratch it too many times, you will feel that the meat is not real.

Summary. Dear, I'm glad to answer for you! "The practice varies from place to place, and some places do not add salt to this soup, because salt contains sodium, and eating it will affect breast milk secretion.

Dear, I'm glad to answer for you! "The practice varies from place to place, and some places do not add salt to this soup, because salt contains sodium, and eating it will affect breast milk secretion.

Ingredients: 500 grams of chicken Accessories: 20 grams of fungus (water hair), 50 grams of peanut kernels (raw), 30 grams of jujube (dry) Seasoning:

10 grams of ginger, 100 grams of Jiang rice wine, 5 grams of salt Chicken wine soup preparation: 1Soak the fungus in water for 2 hours, wash it, put it in boiling water and boil it for 5 minutes2

Put the peanuts in boiling water, boil them over low heat, and then boil for another 20 minutes3After cooling, remove the outer coat and wash it, then put it in the pot and cook for 30 minutes4Wash the chicken and cut it into pieces, stir-fry the ginger and chicken with 8 grams of oil, add ginger, Jiang rice wine, salt, fungus, peanuts and red dates, and then change to low heat and boil for 25 minutes.

Food phase gram fungus (water hair): fungus should not be eaten with snails, from the perspective of food medicinal properties, cold snails, when encountering smooth fungus, is not conducive to digestion to do shelter, so the two should not eat together with hemorrhoids fungus and pheasants should not eat together, pheasants have a small poison, the two are easy to induce hemorrhoids bleeding fungus should not be eaten with wild ducks, wild ducks are sweet and cool, and at the same time easy to indigestion peanut kernels (raw): for people with weak stomach, peanuts should not be eaten with cucumbers and crabs, otherwise it is easy to cause diarrhea.

Summary. Hello dear! We'll be happy to answer for you. Do you want to put salt in chicken wine soup Answer: Salt should be put in chicken wine soup. 1. Ingredients: half a catty of local chicken, 50g of ginger, appropriate amount of salt, a small bowl of liquor, and 2 bowls of water.

Second, the practice steps: 1Wash the chicken and slice the ginger; 2.

Stir the ginger slices in a hot pan with cold oil until fragrant; 3.Add the chicken and stir-fry until the chicken turns white, add the white wine and continue to stir-fry for a while; 4.Add water, bring to a boil over medium and low heat for 5 minutes, add salt to taste; 5.

Do you want to put salt in chicken wine soup.

Hello dear! We'll be happy to answer for you. Do you want to put salt in the chicken wine soup Answer: The chicken wine soup should be salted in the year. 1. Ingredients: half a catty of local chicken, 50g of ginger, appropriate amount of salt, a small bowl of liquor, and 2 bowls of water.

Second, the practice steps: 1Wash the chicken and slice the ginger; 2.

Stir the ginger slices in a hot pan with cold oil until fragrant; 3.Add the chicken and stir-fry until the chicken turns white, add the white wine and continue to stir-fry for a while; 4.Add water, bring to a boil over medium and low heat for 5 minutes, add salt to taste; 5.

Is it good to put salt in it?

Kiss, put salt in good use, good.

Good kiss.