A list of the contents of this article:

How to get rid of the sour taste when the meat is sour?

1. The remedy for the sour dumpling stuffing is relatively simple. If the sour taste caused by too much vinegar, you need to add the right amount of baking soda to the dumpling stuffing, so that it can neutralize the sour dumpling stuffing. Or add alkaline ingredients, such as kelp, carrots, spinach, etc., to ease the sour taste.

2. Common alkaline vegetables are kelp, cucumbers, carrots, prunes, spinach, cabbage, rape, cabbage and so on. You can add appropriate amount of alkaline vegetables to dumplings to reduce the sour taste. In addition, alkaline seasonings, such as a small amount of alkaline noodles or baking soda, can be added to neutralize the sour taste in the dumpling filling.

3. Add an appropriate amount of alkaline vegetables. Common alkaline vegetables are kelp, cucumbers, carrots, prunes, spinach, cabbage, rape, cabbage and so on. You can add appropriate amount of alkaline vegetables to dumplings to reduce the sour taste.

4. If the dumpling stuffing becomes sour because of too much vinegar, you can add an appropriate amount of baking soda to the dumpling stuffing. Baking soda is an alkaline ingredient that neutralizes the acidity of vinegar. Many vegetables are alkaline, so you can add kelp, cucumbers, carrots, spinach and so on to the dumpling stuffing according to taste.

How to remove the sour taste of fried beef?

You can marinate the beef with egg white, pepper, pepper, cooking wine, light soy sauce, shredded spring onions and ginger before cooking, which can remove the sour taste of the beef and make the beef more tasty. In addition, add a little sugar before going out of the pot.

Raw meat quality is not fresh, there has been rancidity phenomenon; mistakenly added seasoning (vinegar as other seasoning), in addition, yellow rice wine will turn sour under certain conditions.

Beef acid drainage method: dry acid discharge: dry stewed beef is hung in the cooling room for a period of time. You can cover the beef with a fine cloth, but it is not sealed, which means that the moisture in the meat will be drained away.

Orleans flooded, drowned chicken, why the leg meat is sour for a long time. What if the meat is sour?

1. Maybe the meat is not fresh or the pickling time is too long. I do this. Wash the chicken wings first, and then marinate them according to the proportion of meat for 6 hours. I use cook Orleans pickled, sweet and spicy taste, chicken wings are also relatively crisp, soft and tender, especially delicious.

2. If the meat is sour, it is because it has been pickled for too long. If the pickled meat is at room temperature, it will be ready for 4 hours. If it is kept fresh in the refrigerator, it can only be kept for 2 days. Beyond this time, it will turn sour and deteriorate.

3. There is still a fishy smell after roasting the chicken leg. It may be that the deodorization treatment of the chicken leg was not done well before the exam, and if the chicken is a little sour, it may be bad, or it is possible that some other things were added during the production to cause the meat to turn sour.

What if the stewed meat tastes sour?

If the brine is not very sour, you can first skim the oil out of the surface, then pour out the soup, boil the fire, put half the water, remove the foam, and then burn some more wine for an hour, and then re-seasoning, it can be remedied.

Add a little baking soda to the brine. It is possible that you put meat and vegetables together, always remember that halogen things, especially tofu, must serve some halogen separately, not a pot of stew.

Half an hour later, fish out the onions and radishes and add the right amount of liquor, baking soda and a small amount of sugar to match the sour taste of the brine. Note that these seasonings can not be added too much, otherwise the brine will be bitter. After the brine is sour, we can boil the brine and put it directly into the appropriate sugar.

If stewed beef is found to have a sour taste, it is recommended not to continue to eat it, as this may lead to food poisoning. If the beef is badly spoiled, it should be thrown away immediately. If the beef is only partially spoiled, try cutting off the unspoiled part and reprocessing it or throwing it away.

How to remedy the sour soy sauce

Add edible alkali: add an appropriate amount of edible alkali to the soy sauce to neutralize its acid and base. Add sugar and monosodium glutamate: a small amount of sugar and monosodium glutamate can be added to the sauce to reconcile the taste and mask the sour taste of the sauce. Add liquor: add an appropriate amount of liquor to the soy sauce meat, sterilize and antiseptic it to prevent the sauce meat from further rancidity.

If your beef sauce is sour, you can try the following ways to remedy it: add edible alkali: add the right amount of edible alkali to the sauce to neutralize it. Add sugar: add the right amount of sugar to match the sour taste of soy sauce, but you need to use it carefully so as not to affect the taste.

Sichuan sauce meat tastes sour after three days, it may not be preserved properly, and the sauce meat has gone bad. If you want to keep the soy sauce for 3 days, put it in the freezer and seal it with plastic wrap so as not to taste. Sichuan sauce meat, the focus is on the sauce, that is, pork with sweet noodle sauce-based marinade pickled and dried, not smoked.

Sauce soup sour, that is, the indoor temperature is too high, salt and sugar add too little, you can add more salt and sugar sauce soup will not be sour.

Add sugar: add the right amount of sugar to the sour sauce, gently stir well, let the sugar decompose the acid in the sauce, so as to relieve the sour taste. Add baking soda: add a small amount of baking soda to the sour sauce and stir well to neutralize the acid in the baking soda to relieve the sour taste.

The sauce is sour and neutralized with baking soda. Put one or two kilos of baking soda and mix well overnight. Look at the acidity, you can put another half two or one or two to try. You'd better buy PH precision test paper 3 to 7 to test the pH. Around PH5 will be fine. When the acidity is adjusted, salt is added to make it salty and caramel is added to increase sweetness.

How to deal with cooked mutton when it is sour?

Mutton soup is sour after it has been cooked for a long time, there should be something wrong with the seasoning, especially cooking wine, if the quality of cooking wine is poor, it is easy to appear sour taste, the correct way is to scald it with boiling water, rinse it with clean water for 10 minutes, heat the pot and add ginger and a little Angelica sinensis to stir-fry the flavor, and then put the mutton.

Or maybe the details are not taken care of. The correct way is: first scald with boiling water, rinse with clean water for 10 minutes, heat the pot with ginger and a little Angelica sinensis, stir-fry the flavor, and then put the mutton.

Mutton soup is sour, you can add some cooking wine, pepper paste, and reboil it. Mainly because the heat preservation time is too long.

The advantage of this is that after the lactic acid in the meat is dissolved, the meat will become a little softer, and it will be easier to cook after we cook it, so it will taste more tender and delicious.