If the stew is too salty, you can add potato slices. Potatoes can absorb salt without damaging the original flavor of the soup. You can peel and cut into slices, and put one slice in for a minute until the saltiness of the soup is appropriate. You can also add sugar. The sweetness can neutralize the salty taste and make the salty taste softer. You can also soak the braised vegetables in water for a period of time and then braise them again.

Problems that need to be paid attention to when braised vegetables

1. Prevent the braised vegetables from blackening and discoloration

After the raw materials are braised, dry them slightly and apply a small amount of cooked vegetable oil on the surface of the raw materials. Apply a thin layer of oil and cover the dish with plastic wrap. Two points need to be noted here. First, after brushing with oil, do not rush to seal the plastic wrap. Leave it for a while until the braised vegetables cool down before sealing the film. Otherwise, large stains will appear on the surface of the braised vegetables, which will affect the appearance of the dishes. Second, after sealing the plastic wrap, you must use a bamboo skewer to insert some small holes in the plastic wrap to facilitate the ventilation of the stewed vegetables.

2. Master the stewing time and soaking time of dishes

The stewing time of different ingredients is different. For example, the general stewing time of pork head is 45 minutes. Use chopsticks to insert It is best to remove the meat without any resistance. The pork head meat should not be braised too soft, otherwise it will taste greasy. The beef braised time is generally 1.5 hours, and then soaked for 1-2 hours. The texture of chicken feet, duck feet, chicken wing tips, etc. For thinner ingredients, the marinating time is generally 20-30 minutes, and soaking for 30 minutes is appropriate.