1. It is not necessary to use monosodium glutamate for dishes cooked with broth, because the broth itself has the characteristics of fresh, fragrant and clear, while monosodium glutamate has only one umami flavor, and its umami flavor and the umami flavor of the broth cannot be equal, such as The use of monosodium glutamate will cover up the original taste, resulting in nondescript dishes;

2. For acidic dishes, such as: sweet and sour, vinegar leavening, vinegar and pepper dishes, etc., it is not suitable to use monosodium glutamate, because monosodium glutamate is not easy to dissolve in acidic substances, the higher the acidity, the lower the solubility, and the worse the umami effect;

3. When using crystal monosodium glutamate to mix cold dishes, you should first dissolve it with a small amount of hot water, and then pour it on the cold dishes. The effect is better, because monosodium glutamate can only work at 45 ℃. If you use crystals to mix cold dishes directly, it is not easy to mix evenly. Affect the freshening effect of monosodium glutamate;

4. When using monosodium glutamate for cooking, it should be added when the pot is lifted, because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, sodium dehydrated glutamate, which not only has no umami taste, but also produces slight toxins, which are harmful. human body;

5. When using monosodium glutamate, you should master the dosage. It is not the more the better. Its water dilution is 3,000 times, and the human sense of taste of monosodium glutamate is 0.033%. When using it, it is appropriate to use about 1,500 times. Too much will cause the dish to produce a strange taste that is not astringent but not astringent, resulting in the opposite effect;

6. Monosodium glutamate is not easy to dissolve at room temperature. It dissolves best at 70 to 90 degrees and has the most umami. When it exceeds 100 degrees, it will be volatilized by water vapor. When it exceeds 130 degrees, it will deteriorate into sodium pyroglutamate. It has no umami taste and will also be toxic. For stewed, boiled, boiled, boiled and steamed dishes, it is not advisable to put MSG too early, but it should be added when it is out of the pot;

7. It is not advisable to use monosodium glutamate in the raw materials containing alkaline. The aftertaste of monosodium glutamate will be synthesized into disodium glutamate when it encounters alkali, which will produce ammonia odor.