Cooking pays attention to five kinds of dishes, and monosodium glutamate will be poisoned.
MSG is a common seasoning in our cooking, but you know that MSG can still be put in any dish, and there are five kinds of dishes that must not be put in MSG.
First, stir-fried meat dishes do not need to add monosodium glutamate.
Meat already contains glutamic acid. When it meets the salt in dishes and is heated, it will naturally produce the main component of monosodium glutamate-sodium glutamate. In addition to meat, there is no need to add monosodium glutamate to other delicious foods, such as eggs, mushrooms, water bamboo, seafood and so on.
Second, you can't put monosodium glutamate in vinegar dishes.
The sour taste is obvious, and monosodium glutamate cannot be added to dishes with more vinegar. Because monosodium glutamate is not easy to dissolve in acidic environment, and the greater the acidity, the lower the solubility and the worse the umami effect. Therefore, you can't put monosodium glutamate in sour dishes such as sweet and sour tenderloin and vinegar-slipped cabbage.
Three, mixed cold dishes should not put monosodium glutamate.
Because monosodium glutamate can give full play to the role of refreshing when the temperature is 80℃-100℃. However, the temperature of cold dishes is low, and monosodium glutamate is difficult to play its role, and even directly adheres to raw materials, which is tasteless and disappointing. If you have to put monosodium glutamate in cold dishes, it is advisable to dissolve monosodium glutamate with a small amount of hot water and then mix it into cold dishes.
Fourth, it is not advisable to add monosodium glutamate to the stuffing.
Many people put some monosodium glutamate in stuffing and spring roll stuffing, which is very unsafe. After monosodium glutamate is mixed with stuffing, it will go through high temperature processes such as steaming, boiling and frying. However, monosodium glutamate will denature as long as the temperature exceeds 100℃. Not only will it lose its flavor, but it will also form toxic sodium pyroglutamate, which will endanger human health. In addition to not mixing stuffing, when making hot dishes, monosodium glutamate can only be added when the dishes are about to leave the fire.
Five, monosodium glutamate is salty but not sweet.
Under proper sodium ion concentration, the umami flavor of monosodium glutamate can be more prominent. Therefore, the umami flavor of monosodium glutamate can be delicious in salty dishes, but if monosodium glutamate is added to sweet dishes, it will not only not enhance the freshness, but will inhibit the original flavor of sweet and fresh food and produce an odor. Therefore, monosodium glutamate cannot be added to dishes such as chicken, corn soup and sweet taro.
Scientific consumption of monosodium glutamate, cooking should also do the following:
1, avoid high temperature use
When cooking dishes, if monosodium glutamate is put into the dishes when the temperature is very high, chemical changes will occur, which will turn monosodium glutamate into sodium pyroglutamate. In this way, instead of seasoning, it will produce slight toxins, which is not good for human health. Scientific experiments show that the solubility of monosodium glutamate is the best at 70℃-90℃.
Therefore, the best time to put monosodium glutamate is when the dishes are about to be cooked. If the dishes need to be thickened, the monosodium glutamate should be put before thickening. According to the principle that monosodium glutamate should not be put in high temperature, you don't need to add monosodium glutamate when sizing and pasting.
2, avoid low temperature use
Monosodium glutamate is not easy to dissolve at low temperature. If you want to eat mixed vegetables and need to put monosodium glutamate to refresh them, you can melt monosodium glutamate in warm water, cool it and pour it on cold dishes.
3, avoid being used in alkaline food.
In alkaline solution, monosodium glutamate will change chemically and produce a kind of disodium glutamate with bad smell. So when cooking alkaline food, don't put monosodium glutamate. If squid is made of alkali, you can't add monosodium glutamate.
4, avoid excessive delivery
Excessive monosodium glutamate will produce a strange smell that is salty but not salty and astringent. Using monosodium glutamate is not the more the better.
Tips:
Daily consumption of monosodium glutamate should not be excessive. Under normal circumstances, each person should not eat more than 6 grams of monosodium glutamate every day, otherwise, symptoms such as headache, nausea and fever may occur; Excessive consumption of monosodium glutamate may also lead to hyperglycemia. The elderly and people suffering from hypertension, nephritis and edema should eat carefully.
Matters needing attention in cooking with seasoning
What seasoning is the most nutritious when cooking? When should I put the seasoning? What seasoning should I put? How to keep the nutrients in the dish from being destroyed to the maximum extent and keep the color and flavor of the cooked dish is really a great knowledge-don't put the onion, ginger, garlic and pepper in the kitchen.
Salt-has paid attention to it.
Cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins, should generally be fried before putting salt; Cooking with peanut oil, because peanut oil is easily contaminated by Aspergillus flavus, salt frying pan should be put first, which can greatly reduce aflatoxin; When cooking with meat oil, you can first put half of the salt to remove the residual organochlorine pesticides in the meat oil, and then add the other half of the salt; When cooking meat dishes, in order to make the meat tender, it is best to put salt when it is fried to 80% maturity.
Vinegar-it is better to add it early
If a little vinegar is added after cooking, it can reduce the loss of vitamin C, improve the dissolution of mineral components such as calcium, iron and phosphorus, and improve the nutritional value of dishes and the absorption and utilization rate of human body.
Soy sauce-before cooking
Cooking soy sauce in a pot at high temperature for a long time will destroy its nutrients and lose its umami flavor. Therefore, soy sauce should be put before cooking.
Sugar-put sugar first and then salt.
When making sweet and sour dishes, you should put sugar before adding salt, otherwise, the "dehydration" effect of salt will promote the solidification of protein and make it difficult to thoroughly understand the sugar flavor, thus causing the sweetness outside and the light inside, affecting its delicious taste.
Wine-when the temperature in the pot is the highest
When cooking fish, sheep and other meat dishes, put some cooking wine to remove the fishy smell by evaporation of cooking wine. Therefore, the best time to add wine should be when the temperature in the pot is the highest during cooking. In addition, stir-fried shredded pork should be added with wine after stir-frying; Roasted fish should be added with wine after frying; It is best to add wine after frying; Soups are generally stewed with low fire after boiling, and wine is put when simmering.
Monosodium glutamate-add it before taking out the pot
When heated above 120℃, monosodium glutamate will turn into sodium glutamate, which is not only tasteless, but also toxic. Therefore, it is best to add monosodium glutamate before frying.
The timing of adding various seasonings to cooking.
When to put seasoning in cooking, what seasoning should be put? It is a university question to keep the color and flavor of the cooked dishes and the nutrients in the dishes from being destroyed to the maximum extent, which is beneficial to human health. Cooking the same dish, the same ingredients and seasonings, thousands of people make hundreds of flavors, and the timing of seasoning in cooking is very important. Generally, the opportunity of adding seasoning in cooking varies from person to person, but there are some basic principles:
1, "hot pot and cool oil" is a trick of cooking. When cooking, first heat the pan, then pour in the oil, and then stir-fry the main ingredients and auxiliary materials, so that the fried dishes are not only delicious and refreshing, but also not easy to stick to the pan and burn.
2. The best time to put salt. Cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, should generally be fried before putting salt; Cooking with peanut oil, because peanut oil is easily contaminated by Aspergillus flavus, salt frying pan should be put first, which can greatly reduce aflatoxin; When cooking with meat oil, you can first put half of the salt to remove the residual organochlorine pesticides in the meat oil, and then add the other half of the salt; When cooking meat dishes, in order to make the meat tender, it is best to put salt when it is fried to 80% maturity. It can also avoid the problems of too much soup, not easy to cook quickly, old vegetable quality and iodine loss in iodized salt.
3. The best time to put monosodium glutamate in cooking should generally be added when the dish is cooked quickly or just after it is cooked, because the temperature of the dish is about 70 ~ 90℃, which is the best temperature for monosodium glutamate solubility and the strongest umami flavor; On the contrary, when it is added at high temperature, when the temperature exceeds 120℃, the sodium glutamine in monosodium glutamate will become coked sodium glutamine, which has no fresh flavor and certain toxicity.
4. The best time to put sugar in fried sweet and sour fish, sweet and sour vegetables, etc., sugar should be put first, and then salt should be put, otherwise the "dehydration" effect of salt will promote the solidification of protein in dishes and "eat" without sugar, resulting in sweetness outside and light inside.
5, the best time to put cooking wine When the temperature in the wok is the highest, adding cooking wine is easy to evaporate the wine and remove the fishy smell in the food.
6. The best time to put soy sauce. Cooking soy sauce in a pot at high temperature for a long time will destroy its nutrients and lose its umami flavor. Therefore, you should put soy sauce before cooking.
7. The best time to put vinegar When cooking vegetables, if you add a little vinegar after cooking vegetables, it can reduce the loss of vitamin C in vegetables, promote the dissolution of mineral components such as calcium, phosphorus and iron, and improve the nutritional value of dishes and the absorption and utilization rate of human body.
Summary: Through the introduction of the above article, I think everyone knows that when cooking, we should pay attention to the products, and do it according to the precautions mentioned above, so as to make the dishes healthier!