1. Monosodium glutamate is not suitable for cold dishes: monosodium glutamate can fully play the role of freshening when the temperature is 80 ℃ - 100 ℃. However, the low temperature of cold dishes makes it difficult for monosodium glutamate to play its role, and even directly adhere to the 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 before mixing it into cold dishes.
2. Monosodium glutamate with salty not sweet: in the appropriate concentration of sodium ions, the flavor of monosodium glutamate can be more prominent. Therefore, the flavor of monosodium glutamate can be expressed in salty dishes, but if monosodium glutamate is added to sweet dishes, it will not increase the freshness, but will inhibit the original taste of sweet food and produce a peculiar smell. Therefore, we can't add monosodium glutamate to chicken mashed corn soup, sweet taro mashed and other dishes.
3. It is not suitable to add monosodium glutamate to the filling: many people put some monosodium glutamate in the filling of dumplings and spring rolls, which is very unsafe. When MSG is mixed into stuffing, it will go through the high temperature process of steaming, boiling and frying together. However, if the temperature is over 100 ℃, MSG will denature. It will not only lose its freshness, but also form toxic sodium pyroglutamine, which is harmful to human health. In addition to not mixing stuffing, when making hot dishes, it is also necessary to add MSG when the dishes are about to leave the fire.
4. Stir fried meat dishes do not need to add MSG: the meat originally contains glutamate. When it is heated with the salt in the dishes, it will naturally generate the main component of MSG - sodium glutamate. In addition to meat, there is no need to add MSG to other delicious food, such as eggs, mushrooms, water bamboo, seafood, etc.
5. You can't put monosodium glutamate in the dishes with vinegar: the sour taste is obvious, and you can't add monosodium glutamate in the dishes with more vinegar. Because monosodium glutamate is not easy to dissolve in acid environment, and the higher the acidity, the lower the solubility, the worse the taste effect. Therefore, monosodium glutamate can't be put in sour dishes such as sweet and sour ridge, pickled cabbage and so on.