Cold dishes should not be used for MSG
MSG at the temperature of 80 °C ~ 100 °C to give full play to the role of fresh, cold dish temperature is low, monosodium glutamate is difficult to play a role, if you have to put MSG, you should use a small amount of hot water to dissolve the MSG and then mix in the cold dish.
Put vinegar in the dish can not put MSG
Add more vinegar to the dishes can not add MSG. Because monosodium glutamate is not easily soluble in acidic environments, the greater the acidity, the lower the solubility and the worse the umami effect. Therefore, vinegar, cabbage and other sour-flavored dishes can not be put MSG.
Monosodium glutamate without saltiness
Under the appropriate sodium ion concentration, the umami taste of MSG can be more prominent. Therefore, the umami taste of MSG can be more prominent in salty dishes. However, if MSG is added to sweet dishes, it will not only increase the freshness, but will also suppress the sweet and fresh flavor and produce a strange smell.
Adjusting fillings should not increase MSG
Many people put a little MSG in their dumpling filling and spring roll filling, which is very unsafe. After MSG is mixed with fillings, it must be steamed, boiled, fried, and other high-temperature processes. However, if the temperature exceeds 100°C, the monosodium glutamate will denature. Not only will lose umami, but also the formation of toxic pyroglutamic acid sodium, harm to human health. In addition to the inability to mix stuffing, MSG can only be added when the dish is about to leave the fire when making hot dishes.
The difference between the taste of purple onion and yellow onion
Purple onions and yellow onions also have a big difference in taste. Purple onions have a lighter spicy taste and a slightly sweet taste. They can be eaten raw, but the yellow onions are particularly spicy. They cannot be eaten raw and are suitable for frying. Eat after making or making soup. In addition, the purple onion has relatively thick flesh and high juice content, while the yellow onion has very thin flesh quality and low juice content.
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