Water starch is often used in the cooking of Cantonese cuisine to thicken it. When the dishes in the pot are still hot, you can pour a little water starch into the pot and mix well, or you can make the salty taste less prominent.

Step 2 add water

The simplest and most effective way, this will make the taste of the dish weak, not as delicious as before. You can season at this time and collect juice later to remedy the taste of the food.

Step 3 add sugar

After salt water is added to sugar water, the salty taste will become very weak, and the sweetness of sugar itself will not be easily covered up. Salt is sweet, and acid is sweet. So if the salt is left for a long time, you can put a spoonful of sugar in it and mix well to offset the salty taste.

Step 4 add potato chips

If there is more salt, you can cut two pieces of potatoes, cut them thicker, stir fry for a while, and the excess salty taste can be absorbed, and then you can take them out.

Step 5 add eggs

Eggs can absorb salt very well. Boiling the boiled eggs in a pot for a while can also make the salty taste of vegetables fade, especially the yolk can absorb salt better.