MSG is a seasoning that many people will put when fried dishes to increase the umami taste of the dishes.However, not every kind of dish requires MSG.Therefore, MSG should be added according to the actual situation when cooking.Elastic
When does the cooking do not need MSG?
MSG is a seasoning that many people will put when fried dishes to increase the umami taste of the dishes.However, not every kind of dish requires MSG.Therefore, when cooking, add MSG according to the actual situation.Below, let Xiaobian lead everyone to find out that there is no need to add MSG when you make.China
1. Stir -fried meat does not need MSG
The meat originally contains glutamic acid. After heating with the salt in the dishes, it will naturally generate the main component of MSG -sodium glutamate.In addition to meat, other delicious foods are not necessary to add MSG, such as eggs, mushrooms, white white, seafood, etc.
Second, the dishes that are vinegar can not put MSG
The sour taste is obvious, and the dishes with more vinegar cannot add MSG.Because MSG is not easy to dissolve in an acidic environment, the greater the acidity, the lower the solubility, and the worse the umami effect.Therefore, the sour dishes such as sweet and sour spine, vinegar cabbage can not put MSG.
Third, mixing cold dishes should not put MSG
Because monosodium glutamate can give full play to the role of freshness when the temperature is 80 ℃ -100 ℃.The temperature of the cold dishes is low, MSG is difficult to play, and it will even be directly adhered to raw materials, which is tasteless and discharged.If you do n’t put MSG when making cold dishes, you should use a small amount of hot water to dissolve the monosodiuman before mixing it into the cold dish.
Fourth, the filling should not add MSG
Many people will put some monosodiuman when adjusting dumplings and spring stuffing, which is unsafe.After MSG mixes the filling, it will go through high temperature process such as steamed, cooking, and frying.However, as long as the temperature exceeds 100 ° C, MSG will variants.Not only will it lose umami, but it will also form toxic sodium caramelsine, which harms human health.In addition to not stuffing, when making hot dishes, MSG can only be added when the dishes are about to leave the fire.
Fifth, monosodium glutamate does not need to be sweet without salty
Under the proper sodium ion concentration, MSGs umami taste can be more prominent.Therefore, MSGs umami flavor can be expressed in salty dishes, but if you put MSG in sweet dishes, not only can not be fresh, but it will inhibit the sweet taste and produce a odor.Therefore, chicken corn ravioli, sweet taro and other dishes cannot be added with monosodium glutamate.

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