When cooking, you can't master too much salt. You can put some sugar or a small amount of monosodium glutamate to mix it. If it is soup, the time requirement is not so urgent. Slice some washed raw potatoes, or cut a piece of tofu into small pieces to make the soup taste lighter. Rice also has a good adsorption effect. Wrapping a handful of rice with a cloth and putting it in the soup can also achieve a balanced salty and light effect.

If you accidentally put too much vinegar, the faster way is to add the right amount of sugar to adjust the sour taste. If it is not white sauce, such as ternary white sauce chicken and white sauce fish, you can peel a preserved egg and mash it, which can effectively reduce the sour taste. If it is soup, you can directly add some water to dilute it.

When cooking, I accidentally put too many peppers. The simplest way is to add more raw materials, which can effectively alleviate the spicy taste. White sugar can be said to be a "buffer" that is too flavorful besides being too sweet, and it can also neutralize too spicy dishes. Ordinary cooking, add an egg to stir fry, and the spicy taste can be greatly reduced.

Too bitter dishes, such as soy sauce, or fried bitter gourd, taste bitter. Adding white vinegar or sugar can remove bitterness.

For too sweet dishes, stir-fry some carrots and cucumbers together, which can greatly weaken the sweet and greasy taste. If it is sweet soup, dilution can easily solve the problem of being too sweet.

Too greasy soup, diluted with vinegar can reduce the greasy feeling. You can also roast a small amount of laver on the fire, shred it and sprinkle it into the soup, which will not only get rid of greasy food, but also taste better.