Soy Sauce Usage Suggestions

Monosodium glutamate (MSG, or sodium glutamate) is a safe and highly effective flavor enhancer. Proper use can significantly improve the taste of dishes. The following are suggestions for the use of MSG based on scientific research and culinary practice, covering dosage, timing, combination, and handling in special scenarios: 

I. Dosage Control: Precise but Not Excessive

Basic Ratio

For home cooking: It is recommended to add 0.5-1 gram of monosodium glutamate (about 1/4 teaspoon) per 500 grams of ingredients. For example, when stir-frying a plate of green vegetables (300 grams), add 0.3 grams. Avoid masking the original flavor of the ingredients.

For soups/stock: Add 1-2 grams per liter of liquid. You can add it in several portions and taste to adjust.

For marinated meat: Add 0.5 grams of monosodium glutamate per 500 grams of meat. Mix with salt, sugar, and cooking wine for marination to enhance the meat flavor.

Signs of Excessive Use

Excessive umami can result in bitterness or metallic taste. If the dish has such an unpleasant taste, it indicates that the amount is too much. Next time, reduce it by one-third.

II. Timing of Use: The Key to Locking in Umami

Added before serving

Principle: Monosodium glutamate can decompose when heated at a temperature above 120°C for a long time, resulting in the loss of umami.

Operation: During stir-frying or stewing, sprinkle the monosodium glutamate 1-2 minutes before turning off the heat and stir evenly; for soups, add it immediately after removing from heat.

Direct dissolution for low-temperature dishes

For dishes that do not need to be heated, such as凉拌菜 and salad dressings, dissolve the monosodium glutamate in a small amount of warm water before adding it, to avoid a gritty texture.

III. Pairing Techniques: The Synergistic Effect of 1+1>2

Golden Ratio with Salt

Mix salt and monosodium glutamate in a 5：1 ratio (e.g.， 5 grams of salt + 1 gram of monosodium glutamate). This can enhance the perception of saltiness and reduce the salt usage by 20%-30%， suitable for people with high blood pressure or those controlling salt intake.

Balance with Sugar/Vinegar

In dishes like sweet and sour pork (sweet and sour ribs)， add sugar and vinegar first for seasoning， and then add monosodium glutamate at the end to avoid the acid masking the umami.

Stacking with Natural Umami Ingredients

Foods rich in natural glutamic acid， such as mushrooms， kelp， and tomatoes， when paired with monosodium glutamate， can produce a "umami stacking effect". For example， when stewing chicken soup， add dried mushrooms and a small amount of monosodium glutamate， making the umami more intense.

IV. Handling Special Scenarios： Tailored Approach

Vegetarian/Low-fat Diet

For vegetarian dishes (such as stir-fried vegetables)， you can increase the amount of monosodium glutamate (add 1 gram per 500 grams)， to compensate for the lack of meaty umami.

Rehydrating Frozen/Processed Foods

After boiling frozen vegetables， add a small amount of monosodium glutamate and oil for quick stir-frying to restore a close-to-fresh vegetable texture.

Infants/Pregnant Women Diet

For infants under 1 year old， complementary foods should not contain monosodium glutamate； pregnant women can use it in small amounts， but the daily total should not exceed 6 grams (the safe adult dose).

V. Alternatives and Prohibited Items

Natural Substitutes

For those sensitive to monosodium glutamate， the following ingredients can be used as substitutes：

Dried mushrooms： Chop and add to the dish after soaking to provide natural glutamic acid.

Kelp： Add a small piece when making soup to enhance the marine flavor.

Tomatoes： The sourness can stimulate the original flavor of the ingredients， suitable for stewed dishes.

Avoid using with highly acidic/alkaline ingredients

Acidic ingredients like lemon juice and vinegar may reduce the solubility of monosodium glutamate. It is recommended to season with acidic flavors first and then add monosodium glutamate.

VI. Health and Safety Tips

Safe to consume in normal amounts

The World Health Organization (WHO) recommends that the daily intake of monosodium glutamate should not exceed 150 milligrams per kilogram of body weight (e.g.， 9 grams for a 60-kilogram adult)， which is much higher than the amount used in daily cooking.

Attention for sensitive individuals

A small number of people may experience "Chinese restaurant syndrome" (headache， facial flushing) due to alcohol or high-fat food intake， but studies have shown that this phenomenon is not related to monosodium glutamate. If discomfort occurs， temporarily avoid using it.

VII. Storage and Purchase Guide

Store in a sealed， dark place

Monosodium glutamate is prone to absorbing moisture and forming lumps. It should be stored in a dry and cool place and sealed after use.