With illustrated recipes, we can come into contact with many different dishes in our lives, and many people will try to cook by themselves. Different food seasoning formulas bring us different flavors. Let's learn recipes with pictures.

Menu map 1 steamed bass.

There is always only one dish missing on the Chinese New Year table. When you see delicious food, you must learn from it!

Ingredients: bass 1 strip, chive leaves 1 slice, vegetable oil 30g, steamed fish and soy sauce.

Time: 10 minute

1, the bass is scaled, gutted, gilled and washed repeatedly;

2, along the sides of the spine, cut with a knife from beginning to end, the depth is about 2 cm; After this treatment, the fish can be in the same state as when flowing, lying down instead of lying down;

3, a handful of shallots, washed, tightly arranged in a row, wrapped from one end, and served well;

4. Spread the shallots and cut them into long shredded shallots with a sharp knife;

5. Soak chopped green onion in cold water, if there is ice water, it will be better;

6. Send the perch into a steamer at 100 degree with a flower knife and steam for 8- 10 minutes, and adjust the time according to the size of the fish; Steam can be directly introduced into the steamer for one minute and then heated; If you use an ordinary steamer, heat the steamer first, and then send the fish into the steamer after the water boils, so as to prevent the fish from getting old due to excessive water loss during the heating process;

7. Steamed fish is slightly turned out, the fish is white and tender, and the fresh fragrance is coming. The whole fish shows a natural bend and is very clever.

8. Spread the curly shredded onion on the fish, burn some hot oil in a small pot and pour it on the shredded onion while it is hot; With the infiltration of oil, the color of shredded onion is more vivid, and it is also inspired by the smell of onion.

9. Finally, sprinkle a proper amount of steamed fish soy sauce around the fish, and the steamed bass in red, green and white will be fine, fragrant and fragrant!

Stewed chicken with chestnuts

Stewed chicken with chestnuts is a dish often eaten in the North during the New Year. The method is simple, salty and sweet, and chestnuts taste sweet and soft, with endless aftertaste.

Ingredients: 6 chicken legs, 500g chestnuts.

Seasoning: a little oil, half onion, 1 star anise, cooking wine, soy sauce, salt and 2 bowls of water.

1, 6 drumsticks are cleaned, and chestnuts with shells are ready;

2. Chop the chicken leg into small pieces, rinse off the bone residue with clear water, and rinse off some blood at the same time;

3, pour a little oil into the pot, don't wait for the oil to be hot, directly pour the chicken legs into the pot, and stir-fry slowly;

4. Stir fry until the chicken legs are slightly reduced. Pour the cooking wine and onion into the pot and continue to stir fry;

5. When the drumsticks continue to shrink and the soup in the pot decreases, pour a proper amount of soy sauce, salt and hot water; Cover the pot and stew for 20 minutes;

6. Pour the chestnuts into the pot, stir-fry a few times, so that all chestnuts are immersed in the soup, cover the pot, and simmer for 15 minutes.

Steamed shrimp with vermicelli

This steamed shrimp with vermicelli, served on the table, looks watery and bright, meaning "good luck", which makes people feel speechless.

Ingredients: a plate of prawns, 2 small pieces of vermicelli, 30g of oyster sauce, 6 shallots, 2 millet peppers, proper amount of cold water and a little vegetable oil.

1, wash the prawns, cut off the whiskers, try to use bigger prawns, and the quantity is as you like;

2. Soak the vermicelli in cold water, then cut it short, spread it in a deep dish, and make it long.

3, oyster sauce, soy sauce, millet spicy, chives are ready, if you like garlic, you can also come to a few cloves of garlic;

4, oyster sauce into a bowl, mix well with appropriate amount of cold water, the amount of water can not exceed the fans; The soy sauce of oyster sauce is salty, so there is no need to add salt.

5. Cut the prawns from the head to the tail with scissors, but don't cut them, and remove the shrimp intestines;

6. Spread the cut prawns on the vermicelli, tilt the tail to the sky, and then pour the prepared oyster sauce on the vermicelli;

7. Send the prawns with vermicelli into the middle layer of the preheated 100 degree steam oven for 8 minutes; If a steamer is used, put it in the pot for 5 minutes after the fire.

8. Heat a little vegetable oil before coming out of the oven. After the steamed shrimp with vermicelli is served, sprinkle with chopped chives and pour hot oil while it is hot. With the sound of "Oh", the fragrance pops up, and it tastes good both hot and cold.

Sweet and Sour Spare Ribs

Sweet and sour pork ribs are typical home-cooked dishes. Sweet and sour pork ribs are loved by adults and children. You must make a plate for the New Year's Eve dinner!

Ingredients: ribs 600g, sugar 1 tsp, soy sauce, salt 1 tsp, vinegar 2 tsp, starch 1 tsp, vegetable oil, white sesame 1 tsp.

1, ribs washed and drained;

2, pour oil in the pot, the amount can be more, put the ribs into the pot;

3, medium and small fire, fried ribs, the surface is slightly browned and fished out;

4. Put sugar, salt, soy sauce and vinegar into a bowl, add a little cold water and mix well;

5, another pot, pour the sweet and sour juice into the pot, and boil it on low heat;

6. Put the ribs in the pot and cook for one minute;

7. Mix a spoonful of starch with a small amount of cold water, pour it into the pot, turn off the heat after boiling, and sprinkle a few white sesame seeds into the plate.

Stewed trotters with fermented bean curd

The ruddy and bright pig's trotters, with the aroma of fermented bean curd, make people drool. Put a piece of salty and soft glutinous rice while it is hot, and eat Q elastic tendons when it is cold.

Material: 2 pig's trotters.

Seasoning: fermented bean curd braised sauce 1 bag, 2 bowls of hot water, half onion, fresh ginger 1 piece.

1. Scrape the trotters clean and chop them into small pieces. The fermented bean curd sauce is ready, and the dosage can be adjusted according to the taste. Cut the scallion into sections and slice the ginger.

2. Cooked pig's trotters with warm water and fished out with a small colander to avoid floating foam;

3. Put pig's trotters, shallots and ginger slices into an iron pot;

4. Pour the fermented bean curd braised sauce into the pot;

5, stir evenly, so that each pig's trotters are wrapped in sauce, and then pour in the right amount of water, preferably without the pig's trotters; After the fire boils, turn to low heat, cover and stew for 40 minutes;

6. When the soup is fragrant and the trotters are easy to penetrate, turn off the fire and sprinkle some shallots to stir-fry the rose trotters to stimulate the appetite.

Braised quail eggs

This lion has good goods in his head! Paired with quail eggs, it tastes refreshing and not too greasy compared with whole meat.

Ingredients: 300 grams of pork stuffing, quail eggs 12, several rape trees, appropriate amount of soy sauce, 2 grams of salt, black pepper 1 g, two small horns of star anise, one spoonful of starch and appropriate amount of water.

1. Cook quail eggs with low fire, cool and peel them for later use;

2, pork stuffing fat meat lean meat 2: 8 is more delicious, add some water, stir evenly, add a little salt, soy sauce, soy sauce and black pepper according to taste, stir evenly, and force in one direction;

3. Take a proper amount of lean pork, put a quail egg in the meat stuffing and wrap it tightly;

4. Pour a proper amount of vegetable oil into a small milk pot and heat it over medium heat. When the oil temperature is 80% hot, put the meatballs in the oil pan, wait for one minute to solidify, then push them with a small colander and fry them until golden brown;

5. Blanch the small rapeseed in a boiling water pot, then take it out with cold water and drain it for later use;

6. Pour some water into the wok, then put two small pieces of star anise and bring it to a boil; Put the meatballs and unused quail eggs into the pot and simmer for 10 minute;

7. Mix a spoonful of starch with some water and pour it into the pot until the soup becomes sticky;

8, rape put a shape, meatballs out of the pot!

Sauced yiguohui

This pot of bacon dishes is slightly spicy, sour, crisp and tender, and it also solves the greasy taste of bacon.

Ingredients: dried pig face 1 pair, 3 green peppers, sour radish 1 piece, garlic bolt 1 piece, 6 flower mushrooms, 4 green garlic, carrot 1 piece, 3 potatoes, 5 millet peppers and ginger/kloc-0.

1, a pair of wax pig faces;

2. Boil the cold water pot with high fire, turn to low fire, boil for 10 minute, and soak for 20 minutes;

3. Scrape off the oil stains on both sides of the wax pig's face with a knife, and then replace the knife with strips about 3 or 4 mm thick. The knife must be sharp to cut;

4. Wash the side dishes;

5. Cut green peppers and mushrooms into pieces, cut sour radishes, carrots and potatoes into thick strips, and cut garlic seedlings and green garlic into inches;

6, millet spicy shredded, ginger shredded; Millet is very spicy, and the dosage can be adjusted by yourself; If fresh ginger is replaced with sour ginger, the whole pot will have a taste of going up the steps;

7. Pour the right amount of oil into the wok. Although the wax pig has some grease on its face, it is not enough to eat so much. Pour the dried pork noodles, potato chips, carrot slices and mushroom pieces into the pot, gradually heat the fire and stir-fry until the dried pork noodles and potato chips become transparent;

8. Sprinkle the right amount of salt, pour in the right amount of soy sauce and oyster sauce to taste and color, and stir well;

9. Put the sour radish strips and garlic moss into the pot, stir-fry for 2 minutes to break the discoloration, put the green pepper and garlic into the pot, turn off the fire, stir-fry evenly, stir-fry with the remaining temperature to discolor, and take out the pot. If you can eat super spicy rice, you can stir fry in the pot. If you can only eat slightly spicy rice, you can sprinkle it on the surface after the ceasefire. Red and green with the taste of bacon are very appetizing.

Shrimp balls with asparagus

Asparagus and prawn eggs have their own flavors, one green and one red, and only a little salt is needed. The original flavor of asparagus and prawn greatly increases appetite.

Ingredients: 1 asparagus and 12 prawns.

Seasoning: 20g oil and 2g salt.

Production process:

1, asparagus and prawns are ready;

2. Cut off the old roots of asparagus and cut off some old skins at the bottom;

3. The prawns are shelled from beginning to end;

4. Cut the shrimp back from beginning to end with a blade and take out the shrimp line. This is hygienic, and it can also make the shrimp balls more three-dimensional when they are mature. The shrimp line in the abdomen can be cut with the tip of a knife;

5. Put asparagus in a boiling water pot, add a little salt in the water, blanch it for 1-2 minutes, and take it out after discoloration;

6, asparagus shower can maintain crisp taste and green, cut into inches;

7. Cool the pan and cool the oil. Pour the shrimp into the pot and heat it over medium heat. Stir-fry the shrimps to change color and roll them into a ball.

8. Pour asparagus into the pot, quickly sprinkle with a little salt, stir fry and melt, and take off the pot.

Beef tendon in sauce

Sauced beef, low in fat and rich in nutrition, is also suitable for losing weight. The strong sauce flavor makes beef tendon unique.

Material: 2 money tendons.

Seasoning: 2 tablespoons of sauce (about 50g), 30g of light soy sauce, 50g of light soy sauce, 5g of salt, half of onion, ginger 1 slice, cinnamon 1 slice, 4 pieces of dried red pepper, galangal 1 slice, 2 pieces of star anise, 4 pieces of fragrant leaves and grapefruit peel/kloc-.

1, Qian Jin soaked in cold water for half an hour to soak the blood out;

2, the seasoning is ready, soy sauce is essential for sauce beef. If there is no soy sauce, it can be called braised beef, onion, ginger, cinnamon, star anise, fragrant leaves, dried Chili, soy sauce, soy sauce, salt and so on. These are all essential, and others in the seasoning list, such as Amomum tsao-ko, can be increased or decreased according to preferences;

3. Put the money tendon in a cold water pot, cook it until it boils, turn to medium heat, and remove the floating foam;

4, seasoning into the pot, two spoonfuls of soy sauce into the soup, stir a few times, so that the yellow sauce is dissolved in the soup, turn to a big fire to boil, then turn to a small fire, cover the pot and stew for about 1 hour, depending on the tightness of the pot and personal taste;

Don't take the beef out, soak it in the soup for at least 3 hours. When the soup is completely cool and the meat is fully absorbed, then fish it out;

6. The fished money tendons are sealed in a bag, and it is better to slice them after being refrigerated in the refrigerator;

7. After cold storage, the sliced money tendons, tendons and meat are criss-crossed, and the natural lines are very beautiful; Soak in the soup for a few hours, even if the meat is tight, it is very tasty;

8, beef slices can be eaten directly, or you can make a hot and sour sauce to taste. Hot and sour dipping sauce: chopped green onion, minced garlic, vinegar, soy sauce and Chili oil, stir well.

Sliced lettuce salad

This dish is crisp and tender, full of water, low in fat and calories, and not high in calories. The method is super simple. Just serve directly!

Ingredients: half a lettuce, a little salt, and a proper amount of raw oil.

1, half a lettuce is peeled and cleaned;

2. Wipe the long filaments with a steel wire wiper;

3, put a little salt and mix well, let stand for 2 minutes to eat, a drop of oil is very refreshing and crisp;

4, love to eat spicy, you can put two spoonfuls of hairy oil spicy, this is called a happy. Crude oil is a local specialty. In addition to wrinkled peppers, there are peanuts, ginger, garlic, peppers and other ingredients, which are full of spicy taste. Two spoonfuls play a finishing touch on this refreshing dish.

Shredded chicken with cold sauce

Cold shredded chicken ingredients are common, and side dishes are seasonal vegetables. The chicken breast is cooked, cooled and shredded, and topped with sauce.

Ingredients: 1 chicken breast, 1 carrot, 2 celery stalks, 4 green garlic seedlings, appropriate amount of bean curd skin (thousands of pieces), appropriate amount of soy sauce, appropriate amount of vinegar, a little salt, 1 teaspoon of sugar and Chili oil.

1. After the chicken breast is washed, put it in a boiling pot, cover the pot and cook for about 10 minutes on medium heat. Turn off the fire when chopsticks can easily pierce the thick meat.

2. After cooking, take it out and air it until it is warm. Tear it into filaments by hand. The finer, the better.

3. Treatment of side dishes during roast chicken: scrape the skin of carrots and wash them with celery sticks, tender green garlic sprouts and tofu skin;

4. Cut carrots and celery into filaments, green garlic sprouts into inches, and tofu skin into shreds;

5. Put all the processed ingredients into a large bowl;

6. Mix a bowl of juice with soy sauce, vinegar, salt, sugar and Chili oil. There is no strict proportion. White sugar is used to refresh and neutralize the taste of vinegar;

7. Pour the juice evenly on the shredded chicken and mix well to serve.

Old duck soup

Duck soup is a delicious nourishing soup. Duck meat is cool, containing high-quality protein and low-fat meat. Eating duck meat often can promote fluid production and nourish the stomach.

Ingredients: half an old duck, fresh ginger 1 slice, a little salt and a proper amount of cold water.

1, half an old duck is depilated;

2. Chop it into small pieces with a sharp knife;

3. Put the duck pieces into the basin and wash them twice with cold water to remove excess blood;

4. Put the duck pieces into the casserole, then pour enough cold water with as much water as possible. If you need to add water halfway, you must also heat the water;

5. Sit the casserole on the ceramic electric stove and heat it with high fire;

6. There will be a lot of floating foam when the soup is about to boil, and the floating foam will be cleaned;

7. Sprinkle a few slices of fresh ginger, cover the casserole, adjust the fire to 2 or 1, and stew slowly to make the duck worse and the soup more delicious;

8. Time is up. Look at this pot of old duck soup. There is a layer of yellow duck soup floating on the surface of the soup, but the soup is very clear. Sprinkle a little salt according to your taste and bring two bowls while it is warm.

This cookbook is accompanied by pictures. 2 What dishes have more nutrient loss?

1, spinach tofu soup

Tofu contains magnesium chloride and calcium sulfate, and spinach contains oxalic acid. When two kinds of food meet together, magnesium oxalate and calcium oxalate will be produced, which cannot be absorbed by human body.

2. The third line

This famous dish is cooked by many families. Potato, eggplant and green pepper, the three main ingredients, are fried and braised, and they are soft and fragrant. Eggplant, potato and green pepper all contain inorganic salt-potassium, but it will be lost after high-temperature frying. Eggplant is rich in vitamin P, which can reduce blood fat. After frying, eggplant will absorb a lot of oil like a sponge, almost completely losing its health benefits. In addition, green peppers and potatoes are rich in vitamin C, and almost all of them are lost after frying.

3. Stewed trotters with soybeans

The aldonic acid of soybean can synthesize chelate with minerals in pig's trotters, which interferes with or reduces the absorption of nutrients by human body.

4. Braised tofu with onion

When tofu is combined with onion, the calcium in tofu combines with oxalic acid in onion to form white precipitate-calcium oxalate, which destroys the calcium in tofu. Some people use chopped green onion to flavor tofu, which is also unfavorable. Some vegetables containing oxalic acid, such as spinach and fresh bamboo shoots. When burning together, you should first blanch it with boiling water, and then use it after removing most of the oxalic acid to prevent the formation of calcium oxalate.

5. Spicy shredded potatoes

When cooking the dish of spicy shredded potatoes, the chef usually cuts the potatoes into shreds, washes off the starch in them with water, controls drying, then pours them into hot oil at 200°C and fries them until they are golden and crisp, and then stirs them with base oil. After soaking potato chips in water, vitamin C, potassium, magnesium and other nutrients are largely lost, and after high-temperature frying, the nutrients remain little. Moreover, after frying, every shredded potato is covered with oil, and this dish becomes a hot "bomb".

In addition, if the knife of' potato' rich in carbohydrates is too thin, it will produce a large amount of acrylamide when frying at high temperature, which is an internationally recognized carcinogen.

6. Stir-fried beans

Stir-fried beans are one of the representative dishes of Sichuan cuisine, but they use too much oil. To cook this dish, you need to fry the beans in oil until they look like "tiger skin". In addition to excessive calories and the loss of vitamins such as B vitamins and vitamin C, it may also bring security risks. Because when fried, the beans may be burnt outside and tender inside, and they are not cooked thoroughly, and the cyanosides contained in them cannot be volatilized when cooked at high temperature, which may easily lead to food poisoning.

7, spiced tea eggs

Strong tea contains more tannic acid, which can turn protein in eggs into indigestible solidified substances, and affect the absorption and utilization of protein by human body.

Step 2 learn to cook like this

1, avoid adding cold water to meat and bone cooking;

Meat and bones contain a lot of protein and fat. When cold water is suddenly added to stir-fry, the temperature of the soup will suddenly drop, so that protein and fat will solidify sensitively, and the gap between meat and bones will be narrowed and will not rot. Moreover, the umami taste of meat and bones themselves will also be affected.

2. Don't burn the oil pan too much;

Eating fried vegetables that are overcooked often can easily lead to hypochlorhydria or gastric ulcer, and if not treated in time, it will also cause cancer.

3. It is not advisable to add salt to the meat too early;

Sodium chloride, the main component of salt, is easy to solidify protein in meat, which makes the meat smaller, and the meat becomes hard and hard, and it is not easy to burn.

4, eat eggplant should not be scraped off the skin:

Vitamin P is a very useful vitamin for human body. Among all vegetables in China, eggplant contains the highest vitamin P ... The most concentrated place of vitamin P in eggplant is the junction of purple skin and meat. So eat eggplant with skin, not skin.

5, boiled eggs should not put monosodium glutamate:

Eggs themselves contain glutamic acid, similar to monosodium glutamate. Therefore, there is no need to put monosodium glutamate in scrambled eggs, which will destroy the natural flavor of eggs and is of course an abuse.

6, acid and alkaline food should not put monosodium glutamate:

When acid food is put with monosodium glutamate and heated at high temperature, monosodium glutamate (glutamic acid) will become disodium pyroglutamate due to water loss. Although non-toxic, it has no taste. In alkaline food, when the solution is in alkaline condition, sodium glutamate (monosodium glutamate) will be converted into disodium glutamate, which is tasteless.

7. The repeatedly fried oil is inedible:

The heat energy utilization rate of repeatedly frying oil is only about one third of that of ordinary oil. When the unsaturated fat in edible oil is heated, it will also produce various harmful polymers, which can stop the growth of human body and make the liver bigger. In addition, vitamins and fatty acids in this oil are destroyed.

3. Four habits of cooking are easy to cause cancer.

(1) Do not wash the pan after cooking.

In order to save trouble or clean the pot, many people often fry the next dish directly after the first dish is fried. However, the seemingly clean surface of the pot will be attached with grease and food residue, and heating at high temperature again may produce carcinogens such as benzopyrene. Therefore, it is suggested that everyone should carefully clean the pot after frying a dish, which not only reduces the production of harmful substances, but also prevents seasonings and residues from affecting the taste and appearance of the next dish.

(2) Turn off the range hood immediately after frying.

A large number of harmful substances will be produced in the cooking process, and the range hood plays a very important role in eliminating exhaust gas. Some people like to turn off the range hood immediately after cooking. In fact, it takes time for the range hood to exhaust the exhaust gas, and there is still unfinished exhaust gas in the kitchen after cooking. After frying, let the range hood continue to operate for 3~5 minutes to ensure the complete discharge of harmful gases. In addition, closing the kitchen door and opening the window when cooking can also reduce the residue of harmful substances in the kitchen to some extent.

(3) Cook only when the oil smokes.

When the oil pan smokes, the oil temperature often reaches above 200 degrees Celsius. If you put the dishes into the pot at this time, the carcinogens in them will increase the risk of cancer. In this case, many nutrients in vegetables are also destroyed. In addition, at this temperature, not only the fat-soluble vitamins contained in the oil are destroyed, but also the essential fatty acids in the human body are destroyed by oxidation, reducing the nutritional value of the oil. When cooking, the oil temperature should be controlled at around 150℃ ~ 180℃. The easiest way is to insert bamboo chopsticks into the oil. When there are many small bubbles around, it means that the temperature is hot enough to cook.

(4) The remaining frying oil is still used for cooking.

Many people are reluctant to throw frying oil, but also use it for high-temperature cooking or frying. However, this practice is very undesirable, because oil heated at high temperature will produce trans fatty acids and toxic oil oxidation products, and when this oil is used for high-temperature cooking, the output of carcinogens will increase sharply. This oil should avoid high temperature heating and can be used to make pasta such as stews or rolls.

Menu with Figure 3 What home-cooked dishes are not suitable for putting monosodium glutamate? What harm does monosodium glutamate have to the body?

First, it is not appropriate to put monosodium glutamate in the dish.

1, monosodium glutamate cannot be put in vinegar dishes.

The sour taste is obvious, and monosodium glutamate can't be added to the 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 vegetables such as sweet and sour tenderloin and vinegar-slipped cabbage.

2, mixed cold dishes should not put monosodium glutamate.

Monosodium glutamate can only give full play to its refreshing effect 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 sticks 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.

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 put in sweet dishes, it will not enhance the umami flavor, but will inhibit the original flavor of sweet and fresh food and produce a bad smell. Therefore, chicken, corn soup, sweet taro and other dishes can not add monosodium glutamate.

3. MSG should not be added to the stuffing.

Many people put some monosodium glutamate in the stuffing of jiaozi and spring rolls, which is unsafe. After monosodium glutamate is mixed with stuffing, it will go through high-temperature processes such as steaming, boiling and frying. But as long as the temperature exceeds 100 degrees Celsius, monosodium glutamate will denature. Not only will it lose its flavor, but it will also form toxic sodium pyroglutamate, which is harmful to human health. In addition to not mixing stuffing, when cooking hot dishes, monosodium glutamate can only be added when the dishes are about to leave the fire.

4, 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 generate the main component of monosodium glutamate-sodium glutamate. Except meat, there is no need to add monosodium glutamate to other delicious foods, such as eggs, mushrooms, water bamboo, seafood and so on.

Second, the harm of eating more monosodium glutamate

1, causing headaches.

Eating too much monosodium glutamate is easy to have a headache. This is because glutamic acid is converted into inhibitory neurotransmitters in brain tissue by enzymes. Once this inhibitory neurotransmitter reaches a certain standard, it will cause headaches, dizziness, drowsiness and other discomfort.

2. Emotional anxiety

Eating too much monosodium glutamate can also make people anxious and flustered. Sodium glutamate contained in monosodium glutamate will decompose into glutamic acid after entering the intestine and be directly absorbed by the human body. Glutamate can improve and maintain human brain function. Eating too much monosodium glutamate and too much glutamic acid in the human body will make people feel anxious and flustered.

3, affecting nutrient absorption

Eating too much monosodium glutamate will affect the body's absorption of various nutrients. Especially for growing children, eating too much monosodium glutamate can easily affect normal growth and development. MSG contains sodium glutamate. Eating too much monosodium glutamate will increase the concentration of glutamic acid in the body and limit the absorption and utilization of minerals. Among them, calcium, zinc and other elements have an important impact on human physical and intellectual development.

4, monosodium glutamate poisoning

Eating too much is easy to cause monosodium glutamate poisoning. The so-called monosodium glutamate poisoning refers to symptoms such as headache, redness, sweating, burning sensation in the stomach and chest pain. About 2 hours after eating food containing a lot of monosodium glutamate. If it is monosodium glutamate poisoning, generally do not need special treatment. You can help him, your brother, take vitamin B6, about 50 mg a day.