MSG has a certain auxiliary therapeutic effect on improving the nutritional status of human cells and treating neurasthenia. However, improper use can also lead to adverse consequences, rendering the MSG ineffective as a seasoning or causing negative effects on human health. Therefore, please pay attention to the following points when using MSG.
First taboo: High-temperature use
When cooking dishes, if MSG is added when the dish is at a very high temperature, a chemical change will occur, converting MSG into sodium pyroglutamate. This way, it not only fails to season the dish but also produces a mild toxin, which is detrimental to health. Scientific experiments have shown that MSG has the best solubility at temperatures between 70°C and 90°C.
Therefore, the best time to add MSG is just before the dish is served. If the dish requires a thickening sauce, the MSG should be added before the thickening. Based on the principle that MSG should not be added at high temperatures, you do not need to add MSG when coating ingredients with batter.
Second taboo: Low-temperature use
MSG does not dissolve easily at low temperatures. If you want to add MSG to a cold salad to enhance its flavor, you can dissolve the MSG in warm water, let it cool, and then pour it over the cold dish.
Third taboo: Use with alkaline foods
In an alkaline solution, MSG undergoes a chemical change, producing disodium glutamate, which has an unpleasant odor. Therefore, do not add MSG when cooking alkaline foods. For example, since squid is often rehydrated with alkali, MSG should not be added.
Fourth taboo: Use with acidic foods
MSG does not dissolve easily in acidic dishes; the higher the acidity, the less it dissolves, and the worse the effect.
Fifth taboo: Use in sweet dishes
Sweet dishes such as "Crystal Lotus Seeds" and "Tomato and Shrimp" should not have MSG added. Adding MSG to sweet dishes creates an unpleasant taste, ruining both the savory and sweet flavors.
Sixth taboo: Excessive use
Excessive MSG produces a strange taste that is neither salty nor astringent. Using more MSG is not necessarily better.
Seventh taboo: Use in scrambled eggs
Scrambled eggs, or "炒黄菜," are fried eggs. Eggs themselves contain a lot of glutamic acid. When scrambling eggs, salt is usually added. The main component of salt is sodium chloride. After heating, glutamic acid and sodium chloride react to form a new substance—sodium glutamate, which is the main component of MSG—giving the eggs a very pure umami flavor. Adding MSG to scrambled eggs is like drawing a snake with feet; adding too much can ruin the dish.
Tip:
Daily MSG intake should not be excessive. Generally, the daily consumption of MSG per person should not exceed 6 grams; otherwise, symptoms such as headaches, nausea, and fever may occur. Excessive MSG consumption may also lead to high blood sugar. The elderly and patients with hypertension, nephritis, edema, and other diseases should consume it with caution.