When the soup is salty, you can add some tomatoes to it. After cooking for two minutes, the salty taste will be obviously reduced, and the umami taste of the soup will not be diluted. You can also put a potato in the soup and cook it for five minutes, with the same effect. You can also make a small cloth bag with clean fine cloth or gauze, put some flour or rice in it, and then tie it up and put it in the soup pot, so that some salt in the soup will be absorbed and the taste of the soup will become weak.
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