Monosodium glutamate is a kind of seasoning to enhance flavor, which can be used for cooking, stuffing, cold dishes and soup. However, if you don't follow the usage rules, you will not achieve the ideal seasoning effect, and even have side effects. Therefore, when using monosodium glutamate in cooking, you should pay attention to: 1. Because when the temperature is higher than 120℃, sodium glutamate will become the focus, which is harmful to human body after eating and difficult to excrete. 2. It is not advisable to add monosodium glutamate to acidic foods, such as sweet and sour fish and sweet and sour tenderloin. Monosodium glutamate is alkaline, and adding it to acidic food will cause chemical reaction and make dishes stale. 3. It is not suitable to use monosodium glutamate in alkaline raw materials. When monosodium glutamate meets alkali, it will synthesize disodium glutamate, which will produce ammonia odor, reduce the umami taste and even lose its umami taste. 4. Pay attention to the degree of saltiness. If it is too salty, monosodium glutamate may not taste delicious. When the ratio of salt to monosodium glutamate is in the range of 3:1or 4:1,a round and soft taste can be achieved. It should be dissolved before adding it as a cold salad. Because the dissolution temperature of monosodium glutamate is 85℃, it is difficult to decompose monosodium glutamate below this temperature. 5. There is no need to put monosodium glutamate in the dishes made from broth, chicken, eggs and aquatic products. 6. Pregnant women and infants should not eat monosodium glutamate because monosodium glutamate may cause fetal defects; Old people and children should not eat too much. People with hypertension will have higher blood pressure if they eat too much monosodium glutamate. Therefore, patients with hypertension should not only limit the intake of salt, but also strictly control the intake of monosodium glutamate.

From the health point of view, chicken essence is harmless to human body. In the cooking process, the conditions for using chicken essence are much looser than monosodium glutamate. Chicken essence can be used in any application of monosodium glutamate. When it is added to dishes, soups and pasta in a proper amount, it has a good fresh-keeping effect, especially when it is added to the hot pot in the soup, its aroma and taste are adapted to each other, which makes people have a good appetite.

But when cooking, if you add too much chicken essence, it will destroy the original taste of the dish and affect the taste. In the use of chicken essence, we should also pay attention to the following points: 1. Chicken essence contains about 10% salt, so the food should be properly salted before adding chicken essence. 2. Chicken essence contains nucleotides, and its metabolite is uric acid, so people suffering from gout should reduce their intake appropriately; 3. The solubility of chicken essence is worse than that of monosodium glutamate. If it is used in soup, it should be dissolved before use. Only in this way can it be better perceived by taste cells; 4. Chicken essence contains salt and has strong hygroscopicity, so it should be sealed after use, otherwise the nutritious chicken essence will grow a lot of microorganisms and pollute the food.

Monosodium glutamate and chicken essence, one is a condiment containing only a single amino acid sodium glutamate, and the other is a condiment extracted from chicken and mixed with a variety of amino acids, both of which are generally safe to eat. But the principle to be mastered is that no one should overeat, because everyone can't ignore health while enjoying delicious food.