If you miss the tasting salty soup, don't rush it, add this to the soup

For the way

When the soup is salty, add a little sugar but do not give too much will make the dish change the taste, lose the appeal. Sugar will help the soup reduce salinity.

This method is only suitable when the soup is moderately salty, if it is too salty, you must add a lot of sugar, the soup will lose its appetite.

Potato

This is the same material as a magnet attracts quite a bit of salt to treat the soup. You just need to peel, slice and put in a pot of soup to handle the potatoes themselves. Importantly, potatoes are a great salt remedy for soup pots without diluting the soup or changing flavors.

Rice

Like potatoes, rice contains a lot of starch so it has the ability to cure salty very well. Sisters used 1 piece of cheesecloth wrapped in 2 tablespoons of cooked rice and dropped into a pot of salty soup. Make sure your soup is too salty to be "healed".

Lemon or vinegar

Lemon juice, white vinegar or other acidic ingredients also help a lot in this difficult situation. However, you should note, do not add lemon juice to dairy products because the acidity in lemon will cause the ingredients from milk to precipitate.

Egg-white

It sounds strange, but it is true that egg whites also work to cure salty soup. The sisters took the egg white and boiled the pot of soup and poured the egg white until the whites coagulated, picked it out.

Add egg whites

Chicken egg white is a regular ingredient in every family's kitchen, moreover it helps you treat the salty taste of the soup very effectively.

How to do the following:

- For a raw egg white in the pot, boil the soup again. Ripe whites and cotton will absorb the excess salt, the soup will be less. Then, if you do not want to have eggs in the soup, scoop out the whites using a spoon.

- With bone broth, or mixed soup, scoop out the "types" of soup in the spoon and add chicken egg white, boil for 15 minutes. After that, remove all the eggs emerging on the surface of the broth and then add the "ones" to boil again until eaten. This will help reduce the salinity and free ripple of the egg whites.