1, different raw materials. MSG is a raw material containing more protein, such as wheat and soybean. Chicken essence is mainly composed of sodium glutamate, edible salt, chicken, chicken bone powder or other concentrated extracts as basic raw materials.

2. Different colors. Monosodium glutamate has high purity and is generally transparent and colorless. Chicken essence is usually opaque yellow or light yellow because of its complex composition.

3, the taste is different. Monosodium glutamate has a light flavor, while chicken essence has a strong flavor.

No need to add chicken essence or monosodium glutamate;

1, meat and individual vegetables, seafood, protein

Meat contains glutamic acid, and heating it with salt in vegetables will naturally produce the main component of sodium glutamate. There is no need to add monosodium glutamate or chicken essence to other delicious foods except meat, such as eggs, mushrooms, seafood and so on.

2. Vinegar dishes

The sour taste is obvious, and there is no need to add monosodium glutamate or chicken essence to the dishes with more vinegar. Because the taste acid is not easy to dissolve in acidic environment, the greater the acidity, the lower the solubility and the worse the flavor. Therefore, there is no need to add monosodium glutamate or chicken essence to sour foods such as sweet and sour pork and sour cabbage.

3. Seasoning filler

Many people put some monosodium glutamate or chicken essence in jiaozi and spring rolls. After monosodium glutamate is mixed with stuffing, it will go through high-temperature processes such as steaming, boiling and frying. As long as the temperature exceeds 100℃, monosodium glutamate will denature and form sodium pyroglutamate (non-toxic, non-carcinogenic), which not only increases the sodium intake invisibly, but also is not delicious. When cooking hot dishes, monosodium glutamate should also be added when the dishes are almost cooked.