In our daily cooking, appropriate addition of monosodium glutamate can make dishes taste better and delicious, and promote appetite. As long as the appropriate and reasonable use of MSG is not harmful to the human body. So what should we pay attention to when using monosodium glutamate?
Attention should be paid to the following points when using monosodium glutamate
Avoid high temperature
When the water temperature is between 70 ℃ and 90 ℃, the solubility of monosodium glutamate is the highest. When heated above 120 ℃, monosodium glutamate in monosodium glutamate will become coking monosodium glutamate, which not only loses its flavor, but also has certain toxicity.
Do not use in foods containing alkali or baking soda.
Because in alkaline solution, sodium glutamate will produce disodium glutamate with bad smell, and lose its flavoring effect.
Don't abuse MSG.
Such as chicken, fish, shrimp, meat, etc., have a strong natural flavor, if put MSG, it will destroy the original flavor. Put monosodium glutamate in every dish will make people dependent on monosodium glutamate. If you don't put monosodium glutamate in any dish, you will feel that the taste is general and your appetite will be reduced.
MSG is not suitable for cold dishes
Because cold dish temperature is low, monosodium glutamate is not easy to dissolve, can not play the role of seasoning.
Steaming, boiling, quick fried dishes should not put MSG first.
Because in the heating process, monosodium glutamate will turn into coking sodium glutamate and produce toxicity, so you can add monosodium glutamate after the pot, when the temperature is appropriate, not only can give full play to the taste of monosodium glutamate, but also do not cause toxicity due to high temperature. Except for fillings.