咸肉复鲜腌肉即使用清水泡淡,吃起来也不及鲜肉的味道好。如果用淘米水或淡盐水浸泡后,再用清水洗净烹制,味道会鲜美得多。咸鱼咸味过重时,可将其放入加有食醋(比例2:1)的温水里浸泡4～5小时,或泡在淡盐水里小半天。咸汤变淡不慎往汤里加多了盐,有人往往选择加水冲淡的办法,这样虽可使汤变得不那么咸了,但鲜味也不足了。遇到这种情况,可用布包上面粉或米,扎紧后放入汤中 Bacon fresh salted bacon even use fresh water bubble light, taste less fresh meat flavor. If you use Taomi Shui or salt water immersion, and then washed with water cooking, the taste will be much more delicious. Salty fish salty overweight, they can be placed in vinegar (2: 1 ratio) soaked in warm water for 4 to 5 hours, or soaked in salt water for a long time. Salty soup fades carelessly add salt to the soup, some people often choose to add water dilute the way, so that although the soup can become less salty, but the flavor is not enough. Encounter this situation, the available cloth flour or rice on top, tied tightly into the soup