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做菜放味精,这是常识,因为味精能够使炒的菜更入味好吃,虽是如此,有的菜却是不能放味精的,否则会中毒的。1.炒肉菜不用放味精。肉类中本来就含有谷氨酸,与菜肴中的盐相遇加热后,自然就会生成味精的主要成分——谷氨酸钠。除了肉类,其它带鲜昧的食物也没必要加入味精,如鸡蛋、蘑菇、茭白、海鲜等。2.放醋的菜不能放味精。酸味明显,醋加得比较多的菜肴不能加味精。因为味精在酸性环境中不易溶解,而且酸性越大,溶解度越低,鲜味效果越差。所以糖醋里脊、醋
MSG cooking, it is common sense, because MSG can make the dish more tasty food, though it is, some vegetables can not put MSG, otherwise it will be poisoned. 1. do not have to put meat and MSG MSG. Meat already contains glutamate, and the salt in the dishes meet heated, it will naturally produce the main ingredient of monosodium glutamate - glutamate. In addition to meat, other fresh food without the need to add MSG, such as eggs, mushrooms, Sui white, seafood and so on. Put vinegar vegetables can not put MSG. Sour obvious, vinegar plus more dishes can not add MSG. Because MSG is not easy to dissolve in acidic environment, and the greater the acidity, the lower the solubility, the worse the flavor effect. So sweet and sour loin, vinegar