一、碱性食物。味精中钠的活性强,在碱性食品中容易与碱发生化学反应,产生一种具有不良气味的氨酸二钠,而失去调味作用。所以碱性较强的海带、鱿鱼等菜肴不宜加味精。二、酸性食物。味精在偏酸性食物中溶解度较大,但在酸性较强的食物中不易溶解。三、拌凉菜。味精在70℃以上才能充分溶化,拌凉菜时温度较低,味精难以溶解。若 First, alkaline food. Monosodium glutamate in the activity of strong, easy to react with alkali in alkaline foods, resulting in a bad odor of disodium acid, but lost the role of seasoning. Therefore, alkaline kelp, squid and other dishes should not be MSG. Second, acidic food. MSG in acidic solubility in food is larger, but less soluble in acidic foods. Third, mixed cold dishes. MSG in more than 70 ℃ to fully melt, mix cold dish temperature is lower, MSG difficult to dissolve. If