Monosodium glutamate is a kind of seasoning to enhance flavor, which can be used for cooking, stuffing, cold dishes and soup. However, if you don't follow the usage rules, not only can you not achieve the ideal seasoning effect, but you may even have side effects, so you should pay attention to the following points when using monosodium glutamate in cooking:
Don't put it in a boiling pot, add it when the dish is about to go out. Because when the temperature is higher than 120 degrees Celsius, sodium glutamate will become the focus, which is harmful to human body after eating and difficult to excrete. It is not advisable to add monosodium glutamate to acidic foods, such as sweet and sour fish and sweet and sour tenderloin. Monosodium glutamate is alkaline, and when added to acidic food, it will cause chemical reaction and make dishes taste bad. Alkaline raw materials should not use monosodium glutamate. When monosodium glutamate meets alkali, it will synthesize disodium glutamate, which will produce ammonia odor, reduce umami taste and even lose umami taste. Chicken essence can be used in any application of monosodium glutamate. When it is properly added to dishes, soups and pasta, it has a good refreshing effect. Especially when it is put into hot pot in soup, its aroma and taste complement each other, which makes people have a big appetite. When using chicken essence, it should also be noted that it contains nucleotides, and its metabolite is uric acid, so gout patients should appropriately reduce their intake.