MSG is an indispensable seasoning in cooking. If you pay attention to the following points when using MSG, the food you cook will be more nutritious and delicious!
First, add MSG just before the dish is done cooking. Because when the temperature exceeds 120°C, monosodium glutamate will turn into sodium pyroglutamate, which is harmful to the human body after consumption and difficult to excrete. Long-term accumulation in the body can cause adverse reactions such as rapid heartbeat, hand tremors, and insomnia.
Second, it is not advisable to add MSG to acidic foods, such as sweet and sour fish, sweet and sour pork ribs, and vinegar and pepper fish. MSG is alkaline, and adding it to acidic foods will cause a chemical reaction, altering the taste of the dish.
Third, it is not advisable to add MSG to alkaline foods, such as steamed buns and mantou. In an alkaline environment, monosodium glutamate will turn into disodium glutamate, which reduces the umami flavor and can even eliminate it.
Fourth, pay attention to the saltiness of the dish. If the dish is too salty, the umami of MSG may not be noticeable; if it is too bland, the umami of MSG cannot be "brought out." When making cold dishes, it is best to dissolve the MSG before adding it. Because the dissolving temperature of MSG is 85°C, it does not dissolve easily below this temperature.
In addition, the elderly and people suffering from diseases such as high blood pressure, kidney disease, and edema should consume less MSG. Experiments have shown that it is advisable for each dish to contain no more than 0.5 grams of MSG.