做菜添加适量的味精,既可增加蔬菜的鲜味和荤食的香味,又可直接从味精中摄取营养物质。但是,添加味精必须方法得当,否则会适得其反。一、不宜高温久煮味精在高温情况下烧煮时间过久,会分解成焦谷氨酸钠,不但失去了鲜味,而且会产生有毒物质。因此,做菜添加味精一般在80℃时为宜,最好在菜肴烧熟后快 MSG to add the right amount of food, both to increase the flavor of vegetables and meat and meat flavor, but also directly from the MSG intake of nutrients. However, adding MSG must be properly handled, otherwise it will be counterproductive. First, it is not suitable for high-temperature cook-off MSG cooking at high temperatures for too long, will be broken down into sodium pyroglutamate, not only lost the flavor, but also produce toxic substances. Therefore, cooking MSG is generally appropriate at 80 ℃, the best cooked fast in the dishes