Don t you need to add MSG to make fresh mushrooms?

In general, you don't need to add MSG, if there are fewer mushrooms, you still need to add a little to improve the freshness.

Ingredients: 50 grams of mushrooms and spring bamboo shoots, 20 grams of water chestnuts, appropriate amount of seasoning. Made:

Remove the roots of the mushrooms, wash them, and stir-fry them in a pan over a short period of time. Peel and slice the water chestnuts, slice the spring bamboo shoots, pour them into the woks of mushrooms, add a little water, cook for a while, add refined salt and monosodium glutamate, hook the thin thickener, pour oil into the pot. Braised mushroom slices Ingredients:

300 grams of mushrooms (canned), 50 grams of cooked lean pork slices, 50 grams of choy sum, 50 grams of yams. Seasoning: refined salt, clear oil, monosodium glutamate, water starch, appropriate amount of clear soup.

Method: 1Open the canned mushrooms and pour them out, strain off the marinade and cut the mushrooms into pieces; Peel and wash the yam, cook it, take it out and cut it into slices; Wash the cabbage sum, sharpen the cabbage head, cut it into two slices, blanch it in a pot of boiling water, remove it, and rinse it with water for later use.

2.Sit on the pot and light the fire and pour an appropriate amount of clear oil, after the oil is hot, put in the mushrooms, yams, meat slices, and cabbage sums to stir-fry slightly, add an appropriate amount of clear soup, boil refined salt and monosodium glutamate, cook for a few minutes, thicken with water starch, and put it on a plate to eat. Stir-fried vegetables with mushrooms Ingredients:

500 grams of green vegetables, 50 grams of mushrooms, 50 grams of chicken fat, 10 grams of rice wine, 5 grams of wet starch, 10 grams of fine salt, 1 gram of monosodium glutamate, 100 grams of fresh soup Method: 1Peel off the old leaves, peel off the heads and cut into 6 cm long sections; Wash the mushrooms and cut into cubes.

2.Heat the pan, put 50 grams of chicken fat, and when the oil is heated to 50%, pour in the choy sum and stir-fry. Add rice wine and fresh soup to make it crispy, and then add fine salt, monosodium glutamate and mushrooms.

After boiling for 1 minute, greasy with wet starch, poured with chicken fat, put in a pot to make a chicken stewed mushroom A white striped chicken, chopped into inch pieces, set aside. Appropriate amount of wide vermicelli. Mushrooms (pine mushrooms go to soak and break open, and mushrooms go to follow) set aside.

Two taels of soybean oil, one tael of soy sauce, a little peppercorn noodles, and an appropriate amount of salt. Pour the soybean oil into the pot, heat it over high heat, and then put the cut chicken pieces into the stir-fry, pay attention; Be sure to fry the chicken until the chicken is bloodless, shrunken into a ball, and fragrant. Add peppercorns, soy sauce and salt.

Stir-fry a few more times. Add the mushrooms and stir-fry a few times. Put the wide flour on the chicken, add warm water to cover the chicken and stew, about ten minutes, as long as the wide flour is stewed thoroughly, it can be out of the pot.

Mushroom loin Ingredients: 150 grams of fresh mushrooms, 150 grams of pork tenderloin, 50 grams of cucumber slices. Seasoning:

Starch, egg white, refined salt, monosodium glutamate, pepper, green onion, ginger, cooking oil, and clear soup are appropriate. Preparation: Slice the fresh mushrooms, wash them and blanch them in a pot of boiling water.

Cut the tenderloin into slices, flavor and starch, and smooth it in a pan of 50% hot oil. Heat the wok and add oil, put the green onion and ginger in the hot oil, stir-fry to bring out the fragrance, put in the main ingredients and seasonings, fry until the flavor is incorporated, point the oil, and put it on the plate.

The mushrooms themselves are very fresh, and there is no need to add MSG chicken essence for stir-fried meat slices.

Summary. Yes, but put less.

I'm sorry I don't understand, but can you elaborate on that?

I'm sorry I don't understand, but can you elaborate on that?

Yes, but put less.

I'm sorry I don't understand, but can you elaborate on that?

Yes, but put less.

I'm sorry I don't understand, but can you elaborate on that?

Yes, but put less.

I'm sorry I don't understand, but can you elaborate on that?

Yes, but put less.

I'm sorry I don't understand, but can you elaborate on that?

Yes, but put less.

I'm sorry I don't understand, but can you elaborate on that?

Yes, but put less.

I'm sorry I don't understand, but can you elaborate on that?

Yes, but put less.

Whatever you like, mushrooms have an umami flavor on their own, and like I usually don't put them on.

You can put MSG and chicken essence in boiling mushrooms, or you can leave them alone, and the method of boiling mushrooms is as follows:

Ingredients: 500 grams of mushrooms, 500 grams of bean sprouts, appropriate amount of lettuce, a small piece of sausage, 1 head of garlic, 20 grams of dried chili pepper, 5 grams of Sichuan pepper, 1 spoon of Pixian bean paste, 2 spoons of hot pot base, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of white sesame seeds.

Production method: 1. Pick and wash the bean sprouts, wash and tear the mushrooms into small pieces, and wash the lettuce to control the water.

2 sausages sliced, garlic chopped, dried red pepper cut into small pieces.

3. Heat an appropriate amount of oil in a pot, add the mushrooms and stir-fry, stir-fry until the mushrooms come out of the water, and put them out.

4Pour a small amount of oil into the pot, add the garlic and stir-fry until fragrant.

5Add the bean paste and hot pot base, stir-fry over low heat until fragrant, and stir-fry the red oil.

6Pour in an appropriate amount of stock, add the sausages and bring to a boil.

7Add the bean sprouts and cook slightly.

8. Pour in the mushrooms and cook for 2 3 minutes, add salt, sugar, chicken essence to taste.

9Find a larger container and spread lettuce on the bottom of the bowl.

10Pour all the mushrooms from the pot into a bowl and top with chili, pepper and white sesame seeds. Heat the oil in a pot and pour it on top.

From a nutritional point of view, it is best not to put it on. A little monosodium glutamate is harmless to the body, and now the essence of chicken basically has monosodium glutamate, and the amount of salt is the most critical, as long as you find the amount of salt and the heat of stewing, you can put less monosodium glutamate.

You can put it, but it's better not to put it out. The mushroom itself is very fresh, and adding monosodium glutamate and chicken essence will affect the taste of the mushroom, and the gain outweighs the loss. Chicken essence and monosodium glutamate are also not essential nutrients for the human body, and it is better to eat less or not at all.

If you want to make your own, you can replace MSG.

The condiments will be useful for shiitake mushrooms, white jade mushrooms.

and oyster mushrooms.

The role of monosodium glutamate is to enhance the freshness of dishes or soups, improve the taste, and enhance appetite, and the materials to be selected must also meet this basic requirement.

So what are the ingredients that are commonly used in our lives with a good umami taste?

As the saying goes, delicacies from the mountains and seas, seafood and river freshness, it seems that you still have to look for seafood, in fact, the ingredients that can be made into substitutes for MSG are fresh shrimp skin and some seaweed.

Shiitake mushrooms have umami in their own taste, especially dried shiitake mushrooms, which exude a unique umami flavor after being dried. And the fruiting body of shiitake mushrooms is also dense and suitable for crushing.

Therefore, some seaweeds such as shiitake mushrooms, fresh shrimp skin, and seaweed are dried and then developed into powder, and then mixed in proportion, so that they can be made into a substitute for monosodium glutamate.

Hello, wild mushroom soup can put monosodium glutamate.

The reason is that monosodium glutamate plays a role in improving freshness, and monosodium glutamate contains amino acids, which is beneficial to the body when eaten in moderation, so wild mushrooms can be boiled in soup with monosodium glutamate.

I can put it, there is no problem, but the mushroom itself tastes very delicious, so I don't need to put MSG anymore.

Ingredients: Mushrooms: Shiitake mushrooms.

Steps to make homemade monosodium glutamate with dried shrimp.

1.Rinse fresh mushrooms after they are bought;

2.Slice the mushrooms and put them on a baking sheet lined with tin foil, set the temperature at about 120 degrees to 150 degrees, and bake them until they are dried for about one to two hours.

3.Wash the dried shiitake mushrooms (it doesn't matter if they are clean), and the dried shrimp should also be cleaned and put together in a baking tray and baked until dry;

4.Put the dried shiitake mushrooms, mushrooms, and dried shrimp into the grinder of the blender and crush them, and stir them together, which can be ground several times to make them more delicate;

Tip 1When making monosodium glutamate, the required materials must be dried to dry up the water and cooled before they can be beaten into powder;

2.If you don't have an oven, put the ingredients in the pan and fry until there is no moisture, but be careful to control the heat, you can also choose to expose yourself to the sun for a few days, which is also a good way to dehydrate.

The main component of the amino acid is one that needs to be chemically synthesized.

Ingredients for mushroom soup.

Mixed bones, mushrooms, 5-6 slices of American ginseng, 5-6 wolfberries, a few slices of ginger, a few green onions, a little cooking wine, a little salt, a little white pepper.

Method 1: Rinse the miscellaneous bones with water and water.

2. Remove the miscellaneous bones that have been soaked in water and rinse them with running water.

3. Heat an empty pot over low heat for 2 minutes.

4. Put the mixed bones into the pot, pour in enough water, put ginger slices, green onion knots, cooking wine and American ginseng, boil over medium heat, turn to low heat, cover the lid and simmer for about half an hour.

5. Take advantage of the gap between the stewed bone broth in the pot to process the mushrooms: wash the mushrooms and soak them in salted water for 10 minutes, then remove and drain the water. Cut the large mushrooms into small pieces and set aside.

6. When the mixed bone broth in the pot is almost stewed, open the lid, put the mushrooms and wolfberries into the pot, cover the lid and continue to simmer for about half an hour.

7. Finally, add salt and white pepper to taste, sprinkle with chopped green onions.