Oyster sauce, monosodium glutamate (MSG), chicken essence is a common 3 kinds of seasoning, from time to time, oyster sauce seniority is the oldest, invented by Li Jinshang in 1888; ranked second is the monosodium glutamate (MSG), in 1921, by the beginning of the production of Wu Yunchu; chicken essence is relatively young, was born in the 80s of last century. It can be seen that these three kinds of seasonings have at least a few decades of history, the test of the market.
However, in recent years, there is a saying that oyster sauce, monosodium glutamate (MSG), chicken essence can not be eaten, harmful to the body, is this true? The old generation ate dozens or even hundreds of years of things, to our generation how harmful?
The reason why there will be such a statement, mainly because these 3 kinds of seasoning are not natural, but synthetic. Can't you eat synthetic seasonings? Don't listen to other people's fooling around anymore.
Today I'll talk to you about the use of common seasonings, and if you don't know how to do it, take a quick look, so you can make a better meal.
Oyster sauce, monosodium glutamate (MSG), chicken essence, in the end can not eat?
In fact, the fresh flavor of these 3 kinds of seasonings all come from one ingredient - monosodium glutamate. Although we usually eat food does not contain monosodium glutamate, but in cooking will automatically synthesize this substance. Glutamic acid is a type of amino acid, widely found in proteins, and sodium glutamate is produced when combined with sodium in table salt.
So monosodium glutamate is very safe, not toxic and not carcinogenic, so it can be safely consumed. The difference is that oyster sauce carries the fresh flavor of oysters, while chicken essence has the fresh flavor of chicken, as they are both rich in protein.
One thing to note, however, is that oyster sauce, monosodium glutamate (MSG), and chicken essence that have not gone bad are safe. If not properly preserved, oyster sauce is prone to mold, MSG, chicken essence is prone to moisture and bacteria, so it can not be eaten, it is indeed harmful to the human body, it must be borne in mind.
When using oyster sauce, chicken essence, monosodium glutamate (MSG), save it to do a good job of 3 points:
1, away from the stove and other high-temperature environment.
2, sealed storage.
3. Refrigerate.
There are also a lot of condiments in the kitchen, such as soy sauce, vinegar, their use should pay attention to what?
① Soy sauce and vinegar are 2 traditional seasonings in China. Soy sauce is divided into soy sauce and dark soy sauce, and vinegar is divided into rice vinegar, aged vinegar, balsamic vinegar and white vinegar. Although there are many varieties, their **** same characteristic is "fermentation". Soybeans, grains are high protein raw materials, in the fermentation process will naturally produce monosodium glutamate, so the use of soy sauce, vinegar, there is no need to add monosodium glutamate,
② soy sauce, vinegar, although fermented products, can be stored at room temperature, but also away from the high temperature of the environment, or else it is easy to go bad.
The role of soy sauce is mainly flavored, in the stir-fry, cold when you can add flavor and freshness; old soy sauce is added on the basis of soy sauce caramel color, with the role of color, suitable for braising, brining and other practices.
The use of vinegar is similar, in cooking light-colored food, such as fried potato, try to use rice vinegar or white vinegar, do out of the dish color better look.
Soy sauce and vinegar are high in salt, so you should add less salt when using them, otherwise the taste will be very salty and unhealthy.
Summary
At present, almost all seasonings contain a certain amount of salt, so do not cook everything seasoning put, will lead to excessive intake of sodium, is harmful to the body.