Kị Cho Bột Ngọt Sớm Khi Xào Rau, Nấu Canh

Kị cho bột ngọt sớm khi xào rau, nấu canh



Thời gian làm chín bột ngọt quá lâu, nhiệt độ quá cao rất dễ làm bột ngọt biến chất.

Trong dung dịch 60 ~ 900c, độ hòa tan của bột ngọt cao nhất, cũng chính là ngon nhất; ở 1000c có thể bốc theo hơi nước, gây lãng phí; nếu quá 1300c thì biến chất thành natrium pyroglutamate gây ung thư.

Cho nên khi xào hoặc nấu canh đều phải cho bột ngọt vào trước hoặc sau.

Nguồn: setupnhahang.bepchien.com

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