Como salvar um feijão salgado sem precisar jogar fora?

[{"selector":"#anim-1467bbbd-6ea2-4701-abb8-d7eea2fecd46","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cc8d8df9-e2bc-4a30-8831-10541793315c","keyframes":{"transform":["translate3d(119.59459%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-55fc5744-6423-445b-8572-051fb137c1d8","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fe6867f8-7aa1-4993-8728-e33bad1d7a51","keyframes":{"transform":["rotate(-270deg) translate3d(-161.59874%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-51ffdf78-e2fc-461b-baaf-935e9a5d398b","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3fc866d9-8f9c-4bcf-bd3e-971b97e6d8ad","keyframes":{"transform":["rotate(-270deg) translate3d(-164.73355%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Foto: Freepik

[{"selector":"#anim-9559dd1f-11e1-4422-ac05-3350479b2171","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e40a1fbb-5dec-44ea-a36b-e7a8fdf3011e","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b3f89068-09c4-438c-ad69-eeaa87e30f4d","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4eb48421-92d9-4869-86d9-2e236b13a0a4","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ca5c3b93-1d58-4be8-9dc4-bd0f03efd745","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c2c4a7f0-dc1d-487c-9c0d-e96d060def79","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Descubra truques simples de como salvar um feijão salgado e evitar o desperdício na cozinha com soluções práticas e saborosas. Foto: Freepik

[{"selector":"#anim-1699125a-b38d-4897-8f8f-9cebdf917360","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-be4f2a11-141e-4bfc-9a08-d1ca6a980401","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-edd779ab-a927-4433-ae82-e2fcb2d82e01","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e86ed784-ebd9-4931-ba6d-9a01d52c7266","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d0759058-77d7-41e0-b73b-5447a798338b","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-066bdcfb-4e5e-402c-bfc2-e0d635584007","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Diluir com água quente Se o feijão ficou salgado demais, adicione um pouco de água quente , mexa bem e deixe ferver por mais alguns minutos. Isso ajuda a equilibrar o sabor sem comprometer o cozimento. Foto: Freepik

[{"selector":"#anim-4e680652-f4c5-42d1-ab6a-37ffcc7a2539","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eebec4c0-b488-4320-a7ec-38805490bde6","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-12b43632-a6bc-4460-8cf5-d5a186c1c2e9","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a836b3ed-9558-4470-a420-2abd47e15e01","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-82a42f39-aa3d-422c-b378-bc23208e1e5d","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1779063d-f30f-41f9-acc6-d1abfe0cdaf6","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Acrescente batatas cruas Corte batatas em rodelas ou cubos e adicione à panela. Deixe cozinhar junto por 10 a 15 minutos. As batatas absorvem o excesso de sal e ainda deixam o caldo mais encorpado. Foto: Freepik

[{"selector":"#anim-401bf43d-e2c4-4d92-92d1-254c902514e0","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4085bb2a-2239-45d7-aa56-15d7862e654b","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e58c0548-1398-445e-a427-d6ad2c2b71b7","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2a7b5039-3da3-4d52-aa9e-ab96fb5cdd60","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2b7bba98-e82c-4a84-a97c-4230395b9d49","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f660838a-951f-4204-8e65-8674d48354ce","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Use legumes sem tempero Cenoura, abobrinha ou chuchu cozidos sem sal podem ser misturados ao feijão. Isso não só suaviza o gosto como também enriquece o prato com nutrientes . Foto: Freepik

[{"selector":"#anim-7ee18e55-4d0e-4e68-b27b-76ccf91c7ffc","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ae36e1e5-5c2d-4f88-bd40-25a401c3d11c","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b5d66e61-04bb-46d6-8107-d88ea25db92d","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5a414344-5007-4656-8dc7-950c24159d5c","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-451c4b8f-71a7-462a-a00b-57fdc7246417","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-324f9cdf-707f-4520-9f62-13e90942ac0f","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Misture com mais feijão sem sal Cozinhe uma nova porção de feijão sem temperar e junte à receita salgada. É uma das soluções mais eficazes para equilibrar o sabor sem perder nada. Foto: Freepik

[{"selector":"#anim-22342579-d7dd-4adb-981d-02c95c8df89f","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1f5770c7-aad8-448c-b593-6a3bebd6d526","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-136ab831-ec9f-4315-b084-1219e66360c2","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1c6995d3-c1d2-41bb-8f15-d6f946737dcd","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c44711fb-6cd0-46eb-ab37-9c510924616f","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d5e6bf46-5d65-4ed0-83f2-f412d12cbc2a","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Adicione arroz ou farinha Servir o feijão salgado com arroz branco sem sal ou engrossar o caldo com um pouco de farinha de mandioca pode disfarçar o excesso e dar um novo sabor. Foto: Freepik

[{"selector":"#anim-eb966e31-d2e2-46c0-beda-80f522e29332","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-24c7e8dc-c222-4342-965b-7b73678fea91","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-535ed5c9-b955-4c91-a512-20096d3ce73a","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a6855b5d-6797-4c60-ae7c-65a8d3263a76","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3c5ab31c-6420-4eae-a1f2-4b4ccf73f636","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f0c10e39-6238-44f1-99ca-ed3712087190","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pingue um pouco de vinagre ou limão Uma colher de sopa de vinagre branco ou um pouco de suco de limão quebra a intensidade do sal , além de dar um toque ácido interessante ao prato. Foto: Freepik

[{"selector":"#anim-08154b8e-b2b7-49e4-bca6-6430dd952ea2","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-55ca3a73-9b52-4393-afc9-637a27d9bb10","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a1ca5df7-4af3-4382-bf90-f3cb195ddc94","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7cf3f190-c910-498d-a8aa-eb82770c9012","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e9135a2e-0bcd-4dee-a717-89606fd07bf6","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0032b3c4-1d4b-45d0-8711-466e3a97d205","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Use açúcar com cuidado Uma pitada de açúcar pode amenizar o sal , mas cuidado para não deixar o feijão adocicado. Essa técnica é melhor em caldos mais grossos. Foto: Freepik

[{"selector":"#anim-1d97319a-fff9-490b-8025-28ff1c1ab246","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b19766e4-87ce-4993-9c60-5610b41dfbea","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fc8ce515-6da1-4cd9-ba7f-1809ca506381","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6a4eacdd-2364-4d8b-9674-9691f0867419","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-646748c5-4198-4515-9785-a9490c98748a","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9e6d8d9d-922e-45c8-a5c2-60d75a412f74","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Evitar desperdício e transformar pequenos erros em grandes aprendizados é o segredo de toda boa cozinha. Com essas dicas, o feijão salgado não precisa ir para o lixo — pelo contrário, pode render novas receitas e muito sabor. Foto: Freepik Leia mais no site

Clique aqui para mais notícias

[{"selector":"#anim-f152adeb-9f7a-4fa9-bfcd-3f2828a0d8a6","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-696c34f0-f2ef-4e96-a667-b9d7fce451a7","keyframes":{"transform":["scale(1)","scale(1.5)","scale(0.95)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-fa15983d-17af-475d-9d87-6d253ba56ffe","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e66e1012-03d6-4803-b981-4ea811e17781","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9c69605d-baf0-42cb-b595-218cd1e26a37","keyframes":{"transform":["translate3d(127.62646%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e3c00477-52b2-4818-b7b3-b9589223ad83","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f3a06d3c-9e2b-4f11-8de7-8706f663b2f1","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-58d228a5-2305-42cc-bd55-d2bf89eb03ad","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fc6f5955-34f8-4201-83d2-64895270ccc0","keyframes":{"transform":["translate3d(-119.72789%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Criação: Fabiano Souza Imagens: Freepik