MSG is one of our most commonly used seasonings, appearing in almost every dish. While adding MSG during stir-frying can make the dish more savory, its use requires specific knowledge. Not all dishes can have MSG added, and in certain situations, MSG can break down and produce off-flavors. Therefore, it's crucial to understand some key points.
One, dishes with vinegar cannot have MSG.
Dishes with a pronounced sour flavor and a significant amount of vinegar should not have MSG added. This is because MSG does not dissolve well in acidic environments; the higher the acidity, the lower the solubility and the worse the umami effect. Therefore, strongly acidic dishes like West Lake Fish in Vinegar Gravy and Vinegar-Sautéed Cabbage should not include MSG.
Two, meat dishes do not need MSG.
Meat naturally contains glutamic acid, which, when combined with salt and heated, naturally forms the main component of MSG—sodium glutamate. Besides meat, other umami-rich foods like eggs, mushrooms, water bamboo, and seafood also do not require the addition of MSG.
Three, cold dishes are not suitable for MSG.
MSG can only fully exert its umami-enhancing effect at temperatures between 80°C and 100°C. Since cold dishes are at a lower temperature, MSG struggles to be effective and may even adhere directly to the ingredients. Therefore, if you must add MSG to a cold dish, it's best to dissolve a small amount in hot water before mixing it in.
Four, use MSG with salt, not sugar.
MSG's umami flavor is more pronounced under the right concentration of sodium ions. Therefore, its savory taste is best expressed in salty dishes. Adding MSG to sweet dishes will not enhance flavor; instead, it will suppress the inherent sweet and fresh taste and produce an off-flavor. Consequently, dishes like Sweet and Sour Pork and Scrambled Eggs with Tomato should not have MSG added.
Five, fillings should not be seasoned with MSG.
Many people add MSG when making dumpling or spring roll fillings. This is actually unsafe because after being mixed into the filling, MSG is subjected to high-temperature processes like steaming, boiling, or frying. Once the temperature exceeds 100°C, MSG breaks down. In such cases, not only does MSG lose its umami, but it also forms toxic sodium pyroglutamate, which is harmful to human health. Therefore, besides not being used in fillings, when making hot dishes, MSG should only be added just before the dish is removed from the heat.