What should I do if I add too much salt when cooking

Adding too much salt during cooking can be remedied by diluting with water, adding acidic ingredients, pairing with salt absorbing ingredients, extending cooking time, and secondary seasoning. Diluting with water is the most direct method, suitable for soups or stews. Adding an appropriate amount of water or broth to the pot can effectively reduce the overall saltiness, but may affect the concentration of the dish. If it is stir frying, you can first remove the vegetables, quickly rinse the surface salt with clean water, and then return to the pot to stir fry. Pay attention to adjusting the heat after adding water to avoid nutrient loss or deterioration of taste. Acidic ingredients such as lemon juice, vinegar, or tomatoes can neutralize salty flavors. These ingredients contain organic acids that can react with sodium ions, weakening the taste buds' perception of saltiness. Suitable for cold dishes or seafood dishes, it should be added in small amounts and in portions to avoid excessive acidity that can disrupt the flavor balance. For dairy dishes, light cream or yogurt can be used for adjustment.

Salt absorbing ingredients such as potato chunks, tofu, or vermicelli can absorb excess salt. Boil chopped potatoes or tofu in soup for 10 minutes and then remove to remove some salt. This method is suitable for stewing dishes with high water content, but it is important to note that salt absorbing ingredients may absorb some of the soup's freshness. A small amount of chicken essence can be added later to enhance the freshness. Starch based ingredients have a better salt absorption effect than protein based ingredients. Extending cooking time can allow salt to penetrate into the interior of the ingredients, reducing the surface saltiness. Open the lid and simmer over low heat to evaporate the water. Salt will precipitate with the steam, making it suitable for braised dishes. For dishes that have already been juiced, sugar or honey can be added to create a salty and sweet taste, using taste contrast to reduce the perception of saltiness. However, prolonged high-temperature cooking may lead to vitamin damage, and this method is not suitable for green leafy vegetables. Secondary seasoning refers to balancing the taste by adding salt free ingredients. For Fried Rice or noodles, double the amount of staple food and stir again; Salads can increase the proportion of fresh vegetables; Meat dishes can be paired with sauce free side dishes. If the salty taste is too strong to remedy, it is recommended to use the dish as a seasoning base for subsequent cooking of other ingredients to avoid food waste.

For daily cooking, it is recommended to use a limited salt spoon for quantitative addition, and seasoning in batches is more secure. Choosing low sodium salt or mixed vanilla seasoning to replace some salt can satisfy the taste and reduce sodium intake. Develop the habit of adding salt after tasting. High temperature will weaken the perception of salty taste and make the seasoning more accurate before cooking. Long term high salt diet may increase the risk of hypertension. Adults should control their daily salt intake within 5 grams, and children and the elderly need to further reduce their intake. If you experience discomfort such as thirst and swelling after cooking, you can drink more water to promote sodium excretion, and seek medical attention to check electrolyte balance if necessary.