MSG chicken essence should be used reasonably. Monosodium glutamate is a condiment to increase flavor. It can be used for cooking, stuffing, cold dishes and soup. However, if you don't follow the rules of use, you will not only fail to achieve the ideal seasoning effect, but even have side effects. Therefore, when using monosodium glutamate in cooking, we should pay attention to: 1. Don't add it to the boiling pot, but add it when the dish is about to go out. Because when the temperature is higher than 120℃, sodium glutamate will become the focus, which is harmful to human body 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 when added to acidic food, it will cause chemical reaction and make dishes taste bad. 3. Alkaline raw materials should not use monosodium glutamate. When monosodium glutamate meets alkali, it will synthesize disodium glutamate, which will produce ammonia odor, reduce umami taste and even lose umami taste. 4. Pay attention to the salinity. If it is too salty, monosodium glutamate may not taste good. When the ratio of salt to monosodium glutamate is in the range of 3: 1 or 4: 1, a round and soft taste can be obtained. It should be dissolved before being added 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 of broth, chicken, eggs and aquatic products. 6. Pregnant women and babies should not eat monosodium glutamate, because monosodium glutamate may lead to fetal defects; Old people and children should not eat too much. Hypertensive patients who eat too much monosodium glutamate will have higher blood pressure. Therefore, patients with hypertension should not only limit the intake of salt, but also strictly control the intake of monosodium glutamate. From a health point of view, chicken essence is harmless to human body. In the cooking process, the use conditions of chicken essence are much looser than those of monosodium glutamate. Chicken essence can be used in any application of monosodium glutamate. When it is added to dishes, soups and pasta, it has a good fresh-keeping effect, especially when it is added to the hot pot in the soup, its aroma and taste are compatible with each other, which makes people's appetite open. But when cooking, if you add too much chicken essence, it will destroy the original flavor of the dish and affect the taste. In the use of chicken essence, we should also pay attention to the following points: 1 The salt content of chicken essence is about 10%, so the food should be properly salted before adding chicken essence. 2. Chicken essence contains nucleotides, and its metabolite is uric acid, so gout patients 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 breed a large number of microorganisms and pollute 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 multiple amino acids, both of which are generally safe to eat. But the principle to master is that no one should overeat, because everyone can't ignore health while enjoying delicious food.