The dish or soup is too salty. You can put potato chips in it. Potatoes can absorb salt without destroying the original flavor of soup or vegetables. You can peel them and slice them, and put one piece every minute until the salinity of the soup is appropriate. Don't cut the potato chips too thin to avoid boiling.

You can also put two cooked egg yolks or a whole egg in the soup. Some people like to add sugar to cover up the salty taste with sweetness, but this method is easy to consume too much sugar.

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The soup is too greasy, add some seaweed. When the soup is too oily, you can put a little seaweed on the fire, crush it and sprinkle it into the soup. Or properly add edible fungi, eggplant, wax gourd, radish and other vegetables that can absorb oil.

The soup is too sour. Pour the white wine. Wine can reduce the taste of vinegar, because the main component of vinegar is acetic acid, and the main component of wine is ethanol. Acetic acid reacts with ethanol to produce ethyl acetate, which has a slightly sweet taste and won't feel too sour when eaten. Be careful not to add too much.

The soup is too spicy, add some vinegar. The quickest way to reduce the spicy taste is to add some vinegar. Capsaicin is alkaline and neutralizes when it meets acid. In addition, capsaicin can be dissolved in oil, so it is not too spicy to cook peppers with hot oil.

People's Network-The soup is salty, learn to add some seasoning.