Monosodium glutamate. MSG was first extracted by the Japanese devils as a freshener in the belt, and then we came here to synthesize it with food crops.

Replace sugar with salt. The flavor of monosodium glutamate is delicious only in salty dishes. If monosodium glutamate is added to sweet dishes, it will not enhance the umami flavor, but will inhibit the original flavor of sweetness and produce a bad smell.

Put it out of the pot. The instructions on the packaging of monosodium glutamate all say "it is recommended to cook", because if monosodium glutamate is put in advance, sodium glutamate will be converted into sodium pyroglutamate, which will make the food lose its flavor.

No more than1.8g a day. In 20 17, the European Food Safety Agency released the latest evaluation report on food additives glutamic acid and glutamate: the safe intake of glutamic acid (and its salts) for people is 30 mg per kilogram of body weight per day. That is to say, for a 60 kg adult, it is equivalent to no more than 1.8 g per day.