The processed pot-stewed vegetables are too salty. Scoop out the pot-stewed soup and cold boiled water independently and put the salty pot-stewed flavor in for a period of time. The ratio of brine soup to cold boiled water is appropriately adjusted according to the salinity of brine. If the marinated vegetables are too salty, the soaking time should be moderately increased. In this case, we must pay attention to ensure that the brine soup does not have to go bad. If it's summer, the marinated soup can be refrigerated in the refrigerator. Pot-stewed vegetables are too salty, because that pot-stewed soup is not very good. You can make some big bone soup first (big bone soup is soup made from boys' bones), then put it in the pot-stewed soup you made before, add some fried sugar (be careful not to put anything else), and at most put some fish sauce in it to taste.

Then, put the salty pot-stewed vegetables in and cook for about 2 minutes. The second method is to boil in white water for 2 minutes, but it is not as good as the above method, and the fried sugar is not good. (Note that the pot-stewed vegetables should still be dipped in water.) Never add salt when dipping in water. Beat a little bittern soup and drain the diluent, and the taste will be weak. Boil the marinated soup until it boils, and let it boil for two or three minutes. Keep the water boiling after the fire. Taste the marinated soup, add a little sugar and old wine. If the bittern soup is not enough, add the seasoning of the old bittern soup, and then stew the bittern 10min in the bittern soup. Lu Wei is a general term for cold dishes in cooking, and it is a well-known home-cooked dish in various regions.

Lu Wei * * * is divided into 9 series, including red halogen series products, baked salt series products, spicy series products, wild pepper series products, examinee series products, sauce-flavored series products, spiced series products, seafood series products and mixed cold dishes series products. After pickling, drying in the sun, stewing or making sauce, it can be eaten by simple packaging. It is characterized by dry fragrance, crispness, softness, smoothness, non-soup, non-greasy, bright color, easy to take and carry, and is deeply loved by everyone. Our country's Lu Wei is extensive and profound, with a wide variety and different tastes, and has been constantly surpassing and developing in its unique way.

It is famous for Cantonese cuisine, Hunan cuisine, Shandong cuisine and Shandong cuisine. At the same time, its footprints can often be seen around hotels, restaurants and streets in big cities and villages. The gravy has a characteristic: 1 The pot can taste the same as the teacher's as long as it is actually operated according to the proportion and practice given by the teacher. However, the real problem with gravy is in the middle and late stages. According to the problems of gravy soup after several sauces, there will be many problems, such as black, salty, discolored, mushy and tasteless.