If miscellaneous MSG is used improperly, it will have adverse consequences, so that MSG will lose its flavoring effect or cause side effects on human health. To this end, the following points should be noted when using MSG: it is not advisable to put MSG too early or at a high temperature. Because MSG turns into sodium pyroglutamate when heated overheated, it will not only have no umami, but will instead Produces mild toxins that are detrimental to human health. It is best to put the dishes before the pans, if the dishes need to be checked, then put the MSG before the hooks. MSG will chemically change under alkaline conditions, produce a disodium glutamate with bad odor, and lose its flavoring effect. Therefore, it is not advisable to put MSG when cooking alkaline raw materials such as alkali squid and alkali hair sea cucumber.
When cooking the root vegetables, the texture is tight, and the cellulose is high, the salt should be put early to make it taste; the melons and fruits should be salted at night, because the raw materials contain a lot of water, the salt is released early, and the water is And the water-soluble nutrients will overflow a lot, the shape and taste are not good, so it is necessary to put salt before the mature potting; when processing the meat raw materials, in order to make the meat fry tenderly, it is best to put the salt when the fried to 8 mature. Because the salt is released early, the protein solidifies with salt, and the meat becomes hard and old, and the taste is rough.
Vinegar A lot of vitamins such as vitamin C, B vitamins, etc. are afraid of alkali, such as cooking cabbage, bean sprouts, cabbage, potatoes and making some cold salad, add some vinegar, the preservation rate of vitamin C can be greatly improved. After vinegar, the calcium in the food will be dissolved, which will promote the better absorption of calcium by the human body. Adding vinegar is also beneficial to the sensory traits of the dishes. It can remove odors, proliferate and delicious, and can make some dishes taste crispy, but green vegetables should not be vinegar (some areas in the south are used to picking vinegar when pickling cucumbers, capers, etc. Although this practice is suitable for local tastes, it is not recommended).