How do you tone down spice in Chinese food?

Answer 1

If you have time, put in a peeled raw potato or two. Boil the soup, tasting often. When the spiciness has gone down enough, remove and discard the potato(s). Check the seasoning, add more salt if necessary. If it's an emergency, and you don't have much time, stir in some plain yoghourt. This is particularly effective against too much Chilli.

Answer 2

It depends what kind of food you are making, if you are making a sauce such as a curry, certain things as milk, coconut milk and cream are the best to add, i use these when cooking as it keeps the flavour just takes away the spice, if you want to you can eat things on the side to decrease the spice such as sour cream and dips. Hope this helps.

Answer 3

It depends on whether the problem is the sauce is too spicy or too HOT (as in with chiles). If its a question of too much spice, I'd try to make some more sauce with less spice to dilute it if I could, if that is not possible, I'd try to dilute its spicy effect by adding a starch to the plate, either some white rice or potatoes.

If the problem is excessive HEAT, milk is the likely answer. Consumption of milk or sour cream with the spicy food will actually prevent some (though not all) of the chemical that creates the heat from connecting with the appropriate taste buds on your tongue. So the heat is all still there, but your tongue doesn't realize all of it is there.

Answer 4

Drink milk when you are eating the food, or add other ingredients to the foods to counteract the spices.

Answer 5

it depends on the spice for to much salt you can use a bit coffie

Answer 6

Natural yoghurt will cool most things down.

Answer 7

Try drinking coconut milk.