Boiled meat rinsed with clean water can not achieve the purpose of bacon retreat, use salt water to soak. However, the concentration of salt water used is lower than the concentration of salt contained in the bacon. After several rinsings, the salt contained in the bacon gradually dissolves in the salt water, and finally it can be cooked with a touch of salty water.
Shellfish fish shellfish, such as oysters, snails and clams soaked in water, and then into a chopper or other iron, shellfish will spit it out, usually 2 to 3 hours; Put the live loach into clear water and drip a few drops of vegetable oil. After 1 minute, the loach will remove the dirt from the body. When washing the yellow fish, it is not necessary to open the abdomen. Just use two chopsticks to insert the fish belly from the fish's mouth. After holding the intestines and stirring them, you can pull out the bowels and wash them.
The salt on the bacon is generally dissolved by rinsing with water, and its practical water rinsing does not achieve the purpose of salt removal. The correct method is to use salty water to rinse the excess salt on the bacon. The concentration of salt water should be lower than the concentration of salt water contained in the salted meat. After several rinses, the salt on the bacon gradually dissolves, and finally it can be eaten with light salt water.
Titration (also known as titrimetry[1] and volumetric analysis) is a common laboratory method of quantitative chemical analysis to determine the concentration of an identified analyte (a substance to be analyzed). A reagent, termed the titrant or Titrator,[2] is prepared as a standard solution of known concentration and volume. The titrant reacts with a solution of analyte (which may also be termed the titrand[3]) to determine the analyte's concentration. The volume of titrant that reacted with the analyte is termed the titration volume.
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