This is the simplest and most reasonable way for soups, soups or braised dishes when they are salty. The water will dissolve the salt and make the dish less salty, but don’t boil it until dry because then the water you add will evaporate and the salt will still be salty.

Illustrative photo: Internet

2. Raw potatoes

This is a tip that many people have known and passed on to each other for a long time. Because potatoes can absorb salt in food, they are often used when making soup, stewing bones, or making salty soups. You just need to peel it, cut it into large pieces and drop it into the pot of soup, the soup is stewing, just leave it there until you scoop the soup out.

Illustrative photo: Internet3. Fresh lemon juice or rice vinegar

Lemon juice not only helps rescue salty dishes but also helps you retain the flavor of the dish. However, if the dish you are cooking is salty and uses dairy products, you should not use lemon, because the acid in lemon meets dairy products and will cause a precipitation reaction, making the dish even more salty. salty.

Illustrative photo: Internet

Similarly, we cannot use rice vinegar to lighten dairy products but save other dishes from the salty taste with just 1-2 spoons of rice vinegar. However, you should add slowly and taste again to make sure the dish is just right.

Illustrative photo: Internet

4. Use plain yogurt or tomatoes

For dairy products (fresh cream, cheese…) that cannot be lightened with fresh lemon juice, use plain yogurt to increase the acidity and soften the saltiness of the food. With tomatoes, cut them into thick slices and drop them into the dish about 15-20 minutes before eating so that the tomatoes can work to absorb salt and help regulate the taste of the food.

Illustrative photo: Internet

5. Use sugar or honey

If the food is salty, you can use sweetness to neutralize it. Sugar or honey is a great choice to both reduce the saltiness of the salt and make the dish more delicious.

Illustrative photo: InternetIllustrative photo: Internet

6. Egg whites For soups, instead of using tomatoes or potatoes, you can also use egg whites (chicken eggs, duck eggs are fine) to absorb the salty taste of salt. Drop the unbeaten egg whites into the soup pot, let it boil for 5 minutes, then take it out.

Illustrative photo: Internet

Depending on the amount of salt and broth, you can adjust the amount of egg whites accordingly to achieve the best lightening effect./.