Oyster sauce, monosodium glutamate and chicken essence are three common seasonings. In terms of time, oyster sauce is the oldest, which was invented by Li Jinshang in 1888. The second is monosodium glutamate, 192 1 produced in Wu. Chicken essence is relatively young and was born in the 1980s. It can be seen that these three seasonings have a history of at least several decades and have been tested by the market.
But in recent years, there is a saying that oyster sauce, monosodium glutamate and chicken essence cannot be eaten, which is harmful to health. Is it true?/You don't say. The food eaten by the older generation is decades or even hundreds of years. How can it be harmful to our generation?
The reason for saying this is mainly because these three seasonings are not natural, but artificial. Can't synthetic spices be eaten? Don't listen to other people's bluff.
Today, I will talk to you about the use of common seasonings. If you don't understand, take a quick look to make your food more delicious.
Oyster sauce, monosodium glutamate, chicken essence, can you eat it?
In fact, the umami taste of these three seasonings is derived from one ingredient-sodium glutamate. Although the food we usually eat does not contain sodium glutamate, it will be synthesized automatically when cooking. Glutamate is an amino acid, which widely exists in protein. When it is combined with sodium in salt, it will produce sodium glutamate.
Therefore, sodium glutamate is very safe, non-toxic, carcinogenic and safe to eat. The difference is that oyster sauce has the flavor of oysters, and chicken essence has the flavor of chicken, because both of them are rich in protein.
However, it should be noted that oyster sauce, monosodium glutamate and chicken essence without deterioration are safe. If it is not properly preserved, oyster sauce is easy to get moldy, and monosodium glutamate and chicken essence are easy to get wet and breed bacteria, so they cannot be eaten. It is really harmful to the human body, so we must keep it in mind.
When using oyster sauce, chicken essence and monosodium glutamate, do three things well when preserving:
1, away from high temperature environments such as stoves.
2, sealed and preserved.
3. Refrigeration.
There are many condiments in the kitchen, such as soy sauce and vinegar. What should I pay attention to when using it?
① Soy sauce and vinegar are two traditional condiments in China. Soy sauce is divided into soy sauce and soy sauce, and vinegar is divided into rice vinegar, aged vinegar, fragrant vinegar and white vinegar. Although there are many varieties, their common feature is "fermentation". Soybean and grain are high-protein raw materials, which naturally produce sodium glutamate during fermentation, so it is not necessary to add monosodium glutamate when using soy sauce and vinegar.
Although soy sauce and vinegar are fermented products, they can be stored at room temperature, but they should also be kept away from high temperature environment, otherwise they will easily deteriorate.
The main function of soy sauce is seasoning, which can enhance the flavor and umami taste when cooking and cold salad; On the basis of soy sauce, caramel color is added, which has the function of coloring and is suitable for braising and marinating.
The usage of vinegar is similar. When cooking light-colored dishes, such as fried potato shreds, try to use rice vinegar or white vinegar, and the color of the dishes will look better.
Soy sauce and vinegar have high salt content, so add less salt when using them, otherwise the taste will be salty and unhealthy.
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At present, almost all seasonings contain a certain amount of salt, so don't put all seasonings in when cooking, which will lead to excessive sodium intake and be harmful to your health.