Directory method 1: dilute the soup 1, and dilute the bacon soup with water or broth. 2. Add cream or milk to the soup containing dairy products. 3. Pour a soup without salt into the salty soup. Method 2: Add ingredients 1, and add celery, garlic or leek to the soup to make the soup taste fresher. Add a little acid to "fool" your tongue. 3. Pour 2-3 teaspoons of sugar into the soup and stir well to increase the sweetness of the soup. 4. Absorb salt with starch. Method 3: Avoid boiling the soup too salty 1. After the soup is boiled, put salt, not before the soup. 2. Every time you add an ingredient, add a little salt. If there is salt in the soup, don't add any more salt. 4. Give up salt and season the soup with fresh herbs. 5. Replace the salt butter in the recipe with salt-free butter. 6. Use low-sodium broth to prevent the soup from becoming too salty. 7. Let people who drink soup add salt according to their own preferences. Too much salt can easily spoil a pot of soup. Maybe you put too much salt in cooking a new dish, which led to the failure of this attempt; Maybe you ordered a soup and opened it. It was extremely salty, which made you extremely disappointed. In either case, you can change the taste of the dish in many ways. The remedy is simple, such as adding a lot of liquid, a little vinegar or a spoonful of sugar. You can also mix unsalted soup with salty soup, so that the weight of the soup can be doubled and the salty taste can be neutralized. When cooking soup at home, you should taste it while cooking, and avoid using seasonings with high salt content, so that the cooked soup tastes just right.

Method 1: Dilute the soup.

1. Dilute the bacon soup with water or broth. The most reliable way to remedy a pot of salty soup is to add more liquid. Add a little water or broth at a time, and then turn the soup to a low heat. Too much liquid will reduce the salt concentration in the soup. If you dilute the salty soup with broth, the broth must contain no salt.

You can filter out the ingredients in the salty soup and put them aside, then pour in the fresh salt-free broth, turn off the heat and boil the soup slowly.

2. Add cream or milk to the soup containing dairy products. Add a proper amount of cream or milk to the soup containing dairy products. Although adding water or broth can dilute the salty soup, adding milk or cream can maintain the flavor and concentration of the soup. Don't be afraid that the taste of soup will fade. Seasoning can be added at any time.

3. Pour a soup without salt into the salty soup. Cook another bowl of soup, but without salt. Mix the two soups together. The end result is that the amount of soup has doubled, but the taste is balanced. Try to put the unused salt-free soup in a sealed fresh-keeping bag, and then put it in the refrigerator for freezing. If there is too much salt in the soup next time, you can dilute the salty soup with frozen soup.

Method 2: Add ingredients

1. Add celery, garlic or leek to the soup to make it fresher. These ingredients can reduce the salt and make the soup have the flavor of vegetables. Chop the vegetables, pour them into the soup and cook for 30 minutes. How many vegetables to put depends on your taste. This method is suitable for those broths with a lot of vegetables. You can also chop up fresh tomatoes and put them in the soup.

Remember, adding new ingredients will change the taste of soup.

Add a little acid to "fool" your tongue. You can neutralize the salt in the soup with acid. Lemon, lime, vinegar or wine can be added to the soup. These acids can mask the salty taste. This method is suitable for any soup or stew. Add only a little acid at a time, and add it while tasting.

3. Pour 2-3 teaspoons of sugar into the soup and stir well to increase the sweetness of the soup. If the soup is only a little salty, it can be neutralized with a little sweetness. This will make the salty taste less obvious. Pay attention to add only a little at a time, and add it while tasting. If you like, you can also add a little brown sugar, honey or maple sugar.

4. Absorb salt with starch. If the soup is too salty, you can add starchy food. Potatoes, rice or pasta are common choices. But before and after adding, the salinity of the soup will not change greatly. Try to cut the potatoes into small pieces and cook them slowly in the soup. After 30 minutes, the salinity of the soup will decrease slightly. This method is more suitable for clear soup than stew, because starch will absorb the water in stew. If the above methods are combined with other methods, the effect will be better.

Method 3: Avoid overcooking the soup.

1, salt should be put after the soup is boiled, not before. Don't put salt in the soup before it is cooked. Once the soup begins to boil, the water will evaporate, making the remaining soup more salty. Adding salt at the end of cooking means that the taste of the soup will not change from the moment the salt is added to the last dish. The longer the soup is cooked, the more salty it tastes.

2. Every time you add an ingredient, add a little salt. Don't pour all the salt into the pot at once. The correct way is to add 1/4 teaspoons of salt to each ingredient. Whether it is appropriate to taste between adding two ingredients. This method can ensure that all components have the same salinity. Taste the soup when you cook it.

If there is salt in the soup, don't add any more salt. If bacon, ham or other salty ingredients are already in the soup, you may not need to add salt. If you use cheese in cooking, you don't need to add a lot of salt. If you want to add canned food, such as canned beans, to the soup, rinse it with water before pouring it out. Canned food is salted. Washing it first can reduce the amount of sodium in the soup.

4. Give up salt and season the soup with fresh herbs. Don't rely entirely on salt when seasoning. Try adding some fresh herbs. In addition, vanilla can give soup rich flavor without adding sodium. You can add 1.5 teaspoons of parsley, rosemary, oregano or thyme to make the soup more refreshing. If there are no fresh herbs, dried herbs will do.

Some dried herbs or mixed herbs may contain salt.

5. Replace the salt butter in the recipe with salt-free butter. If the recipe calls for frying vegetables in butter, you must fry them in unsalted butter. Doing so can reduce the total salt content in the soup. Butter can also be replaced by olive oil or other healthier oils.

6. Use low-sodium broth to prevent the soup from becoming too salty. Salt-free broth may taste light and tasteless, but because of this, you can add your favorite seasoning at will. If you use salty broth, the final boiled soup will easily exceed the salt content. There is no salt in the soup at home. Salt can be added to the soup after it is cooked.

When other ingredients in the soup already contain a lot of salt, you should choose low-sodium broth.

7. Let people who drink soup add salt according to their own preferences. Everyone has different requirements for food salinity. Don't add too much salt in the process of cooking soup, and then let everyone add salt to the soup when eating formally.