When making cold dishes, it is not suitable to put monosodium glutamate. Because the temperature of cold dishes is relatively low, it needs to be at 80 to 100 degrees Celsius to release the umami flavor of monosodium glutamate. At the temperature of cold dishes, monosodium glutamate can't play a role, and it will stick to the dishes. However, monosodium glutamate can be dissolved in hot water and then mixed into cold dishes.
It is best not to put monosodium glutamate in sweet dishes, and the umami taste of monosodium glutamate also needs to be compared to show it. In sweet dishes, the delicious performance can not be perfectly displayed, but it will play a role in inhibiting sweetness and produce an odor. In dishes with high sodium ion concentration, umami flavor can be released. When frying meat dishes, you don't need to add monosodium glutamate to the pot. Because meat itself contains a substance called glutamic acid. In the process of heating, glutamate meets salt, which will form sodium glutamate, the main component of monosodium glutamate. So this replaces the role of monosodium glutamate, improves the umami flavor, and it is redundant to add monosodium glutamate. For example, when scrambled eggs and seafood, it is best not to add monosodium glutamate. If monosodium glutamate is added, it will not only have no effect of refreshing, but also take away some nutrients.
There is no need to add monosodium glutamate in the process of making stuffing. Some people prefer to make their own jiaozi, and they may add some monosodium glutamate to refresh the stuffing. But this practice is not safe. Because the temperature of cooking jiaozi usually exceeds 100 degrees Celsius, monosodium glutamate will react chemically. It will produce a toxic substance sodium pyroglutamate, which is harmful to our human health.