These five kinds of vegetables must not contain monosodium glutamate

I believe that many people have a habit of cooking, that is, they like to put a little monosodium glutamate in the cooking, and feel it will be more delicious In fact, it is not good for our health in many times Especially for some dishes, monosodium glutamate must not be put, which is easy to be poisoned So what's the specific? Let's take a look at it together First, stir fried meat does not need to add monosodium glutamate in the meat When it is heated with the salt in the dishes, it will naturally generate the main component of monosodium glutamate - 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 2 The dishes with vinegar should not have monosodium glutamate The dishes with more vinegar should not have monosodium glutamate 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 Third, it is not suitable to put monosodium glutamate in cold dishes because 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 4 It's 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 5 The flavor of monosodium glutamate can be more prominent when it is salty without sweetness at the appropriate concentration of sodium ion 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.