Mother-in-law HOANG HOT because the soup was salty, the daughter-in-law calmly dealt with everyone's eyes because of surprise.

For egg whites

Egg whites are a regular ingredient in the kitchen of every family, moreover it helps women to cure the salty taste of the soup very effectively.

How to do the following:

- Put a raw chicken egg white in a soup pot, boil the soup again. The cooked white and cotton white will absorb the excess salt, the soup will lighten. After that, if you do not want to have eggs in the soup, use a scoop to remove the white.

- With bone broth, or broth, use a scoop to pick up the "types" in the soup and put the chicken egg whites in, boil for 15 minutes. Then, remove all the floating eggs on the surface of the soup and then put "the" again to heat again until you eat. This will help to reduce the salinity and no ripple of chicken egg whites.

Add lemon or vinegar

Squeeze a little more lemon or add a few drops of vinegar to the soup. Just a small amount of rice vinegar or lemon juice will neutralize the salty taste of the soup.

Note: Do not give too much lemon or vinegar as it will affect the taste of the soup.

In addition, you can also apply some of the following saline treatments for soup:

Potatoes will absorb excess salt, and do not damage soup flavor.

For dairy-based dishes like cheese, cream, fatty curry reduces their salinity by adding sugar-free yogurt.

If after using one of the above methods, the soup has not reduced the salinity significantly, you should use the method of adding water to the soup. By fact, when adding water, the soup will be diluted and no longer delicious.