Fresh is the first pursuit of people when cooking. Therefore, the convenience of MSG, which can obviously improve the seasoning, becomes a must-have for every household in the kitchen. The improper use of MSG will not only destroy the delicious dishes, but also endanger the health.
1. Mix cold dish should not put MSG
Monosodium glutamate can fully exert the effect of freshening at a temperature of 80°C to 100°C. The cold temperature of the dish is too low, MSG is difficult to play a role, and even directly attached to the raw materials, tasteless and disappointing. If you want to use MSG when making cold dishes, you should use a small amount of hot water to dissolve the MSG and mix it in the cold dish.
2 can not put vinegar dishes MSG
Sour taste is obvious, vinegar added more dishes can not add MSG. Because monosodium glutamate is not easily soluble in acidic environments, the greater the acidity, the lower the solubility and the worse the umami effect. Therefore, sweet and sour pork, vinegar, cabbage and other sour dishes can not put MSG.
3. MSG with salt without sweet
Under the appropriate sodium ion concentration, the umami taste of MSG can be more prominent. Therefore, the umami taste of MSG can be expressed in a salty dish. However, if MSG is added to a sweet dish, it will not only increase the freshness, but will also suppress the sweet taste and produce a strange smell. Therefore, monosodium glutamate can not be added to the dishes such as chicken and corn glutinous rice cakes, sweet oysters and other dishes.
4 adjust the filling should not be MSG
Many people put a little MSG in their dumpling filling and spring roll filling, which is very unsafe. After MSG is mixed with fillings, it will be steamed, boiled, fried, and other high-temperature processes. However, if the temperature exceeds 100°C, the monosodium glutamate will denature. Not only will lose umami, but also the formation of toxic pyroglutamic acid sodium, harm to human health. In addition to the inability to mix stuffing, MSG can only be added when the dishes are about to leave the fire.
5 fried meat without MSG
The meat originally contains glutamic acid, and when it meets with the salt in the dish, it will naturally produce sodium glutamate, the main ingredient of MSG. In addition to meat, there is no need to add MSG to other flavored foods such as eggs, mushrooms, white rice, seafood, etc.
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