內幕人: 味精

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<b><span style="color: red;"> 1炒肉菜不用加味精</span></b><br />
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<span style="color: #555555;"> 　　肉類中本來就含有谷氨酸，與菜餚中的鹽相遇加熱後，自然就會生成味精的主要成分——谷氨酸鈉。除了肉類，其他帶鮮味的食物也沒必要加入味精，如雞蛋、蘑菇、茭白、海鮮等。</span><br />
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<b><span style="color: red;"> 2放醋的菜不能放味精</span></b><br />
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<span style="color: #555555;"> 　　酸味明顯，醋加得比較多的菜餚不能加味精。因為味精在酸性環境中不易溶解，而且酸性越大，溶解度越低，鮮味效果越差。所以糖醋里脊、醋熘白菜等酸味大的菜餚都不能放味精。</span><br />
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<b><span style="color: red;"> 3拌 涼菜不宜放味精</span></b><br />
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<span style="color: #555555;"> 　　因為味精在溫度為80℃— 100℃時才能充分發揮提鮮的作用。而涼菜的溫度偏低，味精難以發揮作用，甚至還會直接粘附在原材料上，無味且掃興。如果做涼菜時非要放味精，宜用少量熱水把味精溶解後再拌入涼菜之中。</span><br />
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<b><span style="color: red;"> 4調餡料不宜加味精</span></b><br />
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<span style="color: #555555;">　　許多人在調餃子餡、春捲餡時，都會放點味精，這樣很不安全。味精拌入餡料後，會一起經過蒸、煮、炸等高溫過程。但是，溫度只要超過100℃，味精就會發生變性。不但會失去鮮味，還會形成有毒的焦谷氨酸鈉，危害人體健康。除了不能拌餡，在製作熱菜時，也是要在菜餚即將離火時才能加入味精。</span><br />
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<b><span style="color: red;"> 5味精用鹹不用甜</span></b><br />
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<span style="color: #555555;">     在適當的鈉離子濃度下，味精的鮮味才能更突出。所以，味精的鮮味在鹹味菜餚中才能有鮮美表現，但如果在甜味菜中放入味精，不但不能增鮮，反而會抑制甜鮮的本味，並產生一股異味。所以，雞茸玉米羹、香甜芋茸等菜餚中不能加味精</span><br />
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這五樣菜千萬不能放味精，除非你想毒死誰！

1炒肉菜不用加味精　　肉類中本來就含有谷氨酸，與菜餚中的鹽相遇加熱後，自然就會生成味精的主要成分——谷氨酸鈉。除了肉類，其他帶鮮味的食物也沒必要加入味精，如雞蛋、蘑菇、茭白、海鮮等。 2放醋的菜不能放味精　　酸味明顯，醋加得比...