Fried Rice has been fried. What should I do if it is too salty

When Fried Rice is too salty, it can be improved by adding water to dilute, matching light ingredients, increasing the proportion of staple food, re frying for seasoning, and re processing after refrigeration. Salty foods may irritate the gastrointestinal mucosa, and long-term intake of high salt diets can increase the risk of hypertension. It is recommended to adjust cooking habits.

When the Fried Rice is too salty, a small amount of hot water or stock can be directly added to stir fry, and high temperature steam can be used to take away part of the salt, while allowing the rice grains to absorb water and reduce the salinity. Choose vegetables with high moisture content such as cabbage, cucumber, and bean sprouts to stir fry together. The dietary fiber in vegetables can adsorb sodium ions. The unsalted white rice or Mantou is broken into Fried Rice, and the unit salt concentration is reduced by increasing the total amount of staple food. Balance the salty taste with a small amount of sugar, vinegar, or lemon juice. Acidic substances can inhibit the sensitivity of salty taste receptors. Refrigerate Fried Rice and reheat it. Low temperature will make starch retrogradation, thus reducing the perception of salty taste.

Some dishes are prone to salt accumulation due to the use of salt rich seasonings such as soy sauce and oyster sauce. It is recommended to use low sodium soy sauce and season in batches. The salted food materials need to be soaked and desalted in advance, and the amount of salt should be reduced when using fermented condiments such as bean paste and fermented bean curd. During the frying process, tasting should be done after turning off the heat, as high temperatures can temporarily reduce taste sensitivity. Overnight rice may appear more salty due to water evaporation, so it can be pre mixed with a small amount of vegetable oil to prevent clumping. Controlling salt content should start with food preparation, such as blanching cured meat, soaking salted fish, and other steps to remove salt that cannot be omitted.

It is recommended to use a limited salt spoon for daily cooking, and the daily salt intake per person should not exceed 5 grams. Natural and flavorful ingredients such as shiitake mushrooms, seaweed, and shrimp can be used to replace some salt, and paired with spices such as onions, ginger, and garlic to enhance the flavor. Long term high salt diet may cause problems such as edema and osteoporosis, and patients with hypertension and renal dysfunction need to strictly limit salt intake. If you eat too much salty food by mistake, you can drink light soybean milk or milk to help sodium metabolism, and supplement potassium rich foods such as bananas and spinach to balance electrolytes.