Monosodium glutamate, salt, and vinegar are the seasoning products that we usually use in cooking, but many people don’t pay attention to the combination of seasoning and food when using it....
MSG, salt, and vinegar are the seasoning products that we usually use when cooking, but many people don’t pay attention to the combination of seasoning and food when using them. Below, the editor will tell you about MSG, Salt, vinegar and other seasonings are easy to fall into the misunderstanding.
If the monosodium glutamate is used improperly, it will have undesirable consequences, which will make the monosodium glutamate lose its flavoring effect, or produce side effects on human health. For this reason, the following points should be paid attention to when using MSG: It is not advisable to put MSG too early or when the temperature is high. When MSG is overheated, sodium glutamate will become sodium pyroglutamate. This will not only have no umami taste, but will Produce slight toxins, which is harmful to human health. Put the dishes before they are out of the pot. If the dishes need to be thickened, put MSG before thickening. MSG will undergo chemical changes in an alkaline environment, producing an unpleasant odor of disodium glutamate, which loses its flavoring effect. Therefore, it is not appropriate to use MSG when cooking alkaline raw materials such as alkaline squid and sea cucumber.
Salt When cooking root vegetables with tight texture and high cellulose raw materials, salt should be added early to make it taste; melons and fruits should be salted late, because such raw materials contain a lot of water. And water-soluble nutrients will overflow in large quantities, and the appearance and taste are not good, so salt should be placed before ripening; when processing meat raw materials, in order to make the meat tender, add salt when the meat is fried to 8 mature. If the salt is put in early, the protein will solidify when it meets the salt, and the meat will become hard, old, and taste rough.
Many vitamins in vinegar, such as vitamin C and B vitamins, are alkali-friendly and acidophilic. For example, when cooking cabbage, bean sprouts, cabbage, potatoes, and making some cold dishes, add a little vinegar to increase the preservation rate of vitamin C. After adding vinegar, the calcium in the food will be dissolved, which can promote the better absorption of calcium by the body. Adding vinegar is also conducive to the sensory properties of dishes, can remove peculiar smells, increase deliciousness, and can make certain dishes taste crisp and tender, but it is not suitable to add vinegar to green vegetables. Although this approach suits the tastes of locals, it is not recommended).