Chicken essence tastes better in stir-fry.

Chicken essence is fresher than monosodium glutamate (MSG) because the flavor-presenting nucleotides and MSG together can exponentially increase the freshness of MSG. For example, the common chicken essence added flavor-presenting nucleotides 2% to 4%, its freshness is about 3 to 5 times that of MSG. Not only that, the freshness after compounding is purer, the aftertaste is longer, and it can also mask bad flavors such as bitterness and burnt taste in food.

1, MSG in alkaline soup will be chemically changed, will produce a bad smell; in acidic soup solubility is small, MSG will be ineffective.

2. Excessive use of MSG (more than 5 grams per day) may cause numbness in the back and upper limbs, as well as body aches and pains.

3, at high temperatures MSG will become monosodium pyroglutamate, can not be stewed for a long time.

4, should not be adjusted into the fish, shrimp, har gow and other foods.

5, should not be added to scrambled eggs. Because the egg itself contains many amino acids, which is the main component of MSG.

6, should not be mixed directly into the cold dishes. Because it is difficult to dissolve the effect of flavoring, it should be dissolved in the amount of warm water before mixing MSG, so that the flavoring effect is good.

Reference: People's Daily Online - Why is chicken essence fresher than monosodium glutamate (MSG)

Reference: People's Daily Online - What's the difference between MSG and chicken essence?