Sihai network

When frying meat and vegetables, what seasoning is better without monosodium glutamate

What seasoning do you put when frying meat and vegetables? It tastes better without monosodium glutamate! Monosodium glutamate is a delicious condiment commonly used in cooking. It is most used in Chinese dishes. It can also be used in soup and sauce. Monosodium glutamate, a convenient and obviously fresh seasoning, has become a must for every kitchen. So under what circumstances can't you use monosodium glutamate?

However, health experts remind that monosodium glutamate can not be used casually. If some foods are matched with monosodium glutamate, they will not make the food delicious, but also affect health.

Fried meat and vegetables

Meat already contains glutamate. When it meets with the salt in dishes and is heated, it will naturally produce sodium glutamate, the main component of monosodium glutamate. In addition to meat, there is no need to add monosodium glutamate to other delicious foods, such as eggs, mushrooms, water bamboo, seafood, etc.

Vinegar dishes

The sour taste is obvious, and monosodium glutamate cannot be added to dishes with more vinegar. Because monosodium glutamate is not easy to dissolve in acidic environment, and the greater the acidity, the lower the solubility, and the worse the taste effect. Therefore, monosodium glutamate can not be used in sour dishes such as sweet and sour tenderloin and vinegar fried cabbage.

Seasoning

Many people put some monosodium glutamate when adjusting dumpling stuffing and spring roll stuffing, which is very unsafe. After monosodium glutamate is mixed into the stuffing, it will go through high-temperature processes such as steaming, boiling and frying. However, as long as the temperature exceeds 100 ℃, monosodium glutamate will denature, which will not only lose its flavor, but also form toxic sodium pyroglutamine, which is harmful to human health. In addition to not mixing stuffing, when making hot dishes, monosodium glutamate can be added when the dishes are about to leave the fire.

Mixed cold vegetables

Monosodium glutamate can give full play to its fresh function when the temperature is 80-100 ℃. The temperature of cold dishes is low, MSG is difficult to play a role, and even directly adheres to raw materials, tasteless and disappointing. If you have to put monosodium glutamate when making cold dishes, you should use a small amount of hot water to dissolve monosodium glutamate and then mix it into cold dishes.

Sweet dish

Under the appropriate sodium ion concentration, the flavor of monosodium glutamate can be more prominent. Therefore, the flavor of monosodium glutamate can be delicious in salty dishes, but if monosodium glutamate is added to sweet dishes, it will not increase the freshness, but inhibit the sweet and fresh flavor and produce a peculiar smell. Therefore, monosodium glutamate cannot be added to dishes such as chicken antler, corn soup and sweet taro antler.