Check the gourmet powder and use the _ diet mistaken idea of the taboo

Check the gourmet powder and use the _ diet mistaken idea of the taboo
The main function of the gourmet powder is to increase the delicious bad smell of food, ones that used in we Chinese's dish are the most, can also be used in soup and dressing.
The gourmet powder, for changing the nutritional status of human cells, have sure treating function to treat neurasthenia,etc. auxiliarily. However, will produce the bad consequence if improperly use and make the gourmet powder lose and flavour the meaning, or produced and shouldered function on the health. For this reason, please pay attention to the following several points when the gourmet powder is used.
A taboo: High-temperature use
While cooking the cooked food, the chemical change will take place to put into the gourmet powder when the cooked food is very tall in temperature, make the gourmet powder turn into burnt sodium glutaminic acid. In this way, not only can't play a role in flavouring, will produce the slight toxin instead, it is disadvantageous to health. The scientific experiment proves, at a temperature of 70 - 90 , the solubility of the gourmet powder is the best.
So, the best opportunity of what the gourmet powder is thrown in is when when will gone out of the pan in the cooked food. If the cooked food needs to thicken soup, should be before thickening soup that the gourmet powder is thrown in. Should put the intersection of gourmet powder and the reason can learn you don't with the gourmet powder either while starching and is hung and is pasted according to high temperature.
Two taboos: Low-temperature use
The gourmet powder is difficult to dissolve when the temperature is low. If you want to take it while mixing dishes to need to put the gourmet powder to carry deliciously, can open the gourmet powder with the warm boiled water, air coolly, water on the cold dish.
Three taboos: Used in the alkaline food
In alkaline solution, the chemical change that the gourmet powder will arise, produced a kind of two sodium glutaminic acid with bad smell. So while cooking the alkaline food, don't put the gourmet powder. If the squid sends and makes with alkali, can't add the gourmet powder.
Four taboos: Used in the acid food
The gourmet powder is difficult to dissolve in the acid cooked food, the higher the acidity is, the more difficult to dissolve the acidity is, the worse the result is.
Five taboos: Used in sweet mouthfuls of cooked food
Every sweet mouthfuls of cooked food if ldquo; rdquo of stewed lotus seeds with sugar candy; , ldquo; Tomato shelled shrimp rdquo; Should not add the gourmet powder. It is very terrible to put the gourmet powder the beet beetroot, have not only destroy the fresh flavor but also destroyed the sweet taste.
Six taboos: It is excessive to throw in
Excessive gourmet powder will produce, like salty and non- salty like astringent strange smell not non- astringenting by one, it is not that the more, the better to use the gourmet powder.
Seven taboos: Used for frying the yellow dish
It is the Omelette to fry the yellow dish. Egg itself contain a lot of glutaminic acid, want, put some salt generally at the Omelette, and the principal ingredients of the salt are sodium chloride, after heating, glutaminic acid and sodium chloride, these two kinds of materials, will produce new material mdash; mdash; Sodium glutaminic acid, namely the main component of the gourmet powder, make the egg present very pure delicious bad smell. The Omelette with gourmet powder is like spoiling the effect by adding what is superfluous, it is not more beautiful instead that add.

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