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Source: My Chef Lai
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Monosodium glutamate, also known as monosodium glutamate, is made from corn and other grains through microbial fermentation, extraction, neutralization and refining. But before there was no monosodium glutamate, the freshness mainly depended on the umami of the ingredients themselves, and there were many ingredients that were rich in monosodium glutamate. For example, meat, seafood, eggs, mushrooms, etc., they are rich in amino acids, and monosodium glutamate is one of them.
Today I recommend an ingredient to you, it is known as "natural monosodium glutamate", you can put a few pieces when cooking soup and stir-frying, which can not only improve freshness, but also supplement calcium, it is dried scallops.
Dried scallops are also called scallops, and high-quality scallops are collectively called "sea treasures" along with abalone, fish bones, sea cucumbers, shark fins, fish maw, fish lips and caviar. The ingredients that can be called Shanghai Bazhen are all high in nutritional value and extremely delicious in taste.
Scallops can be used as a substitute for MSG because it has a protein content of up to 61.8%, which is three times that of beef, and the protein is very high in monosodium glutamate, so it tastes very tasty. In addition, dried scallops are also relatively high in calcium, which is used in cooking and can increase the nutritional value of dishes.
Today, I will share the practice of a white radish soup, cooked with dried scallops, which is delicious and delicious, better than fish soup and mutton soup.
To prepare the scallop squid radish soup:
Ingredients: white radish, dried squid, pork, scallops, ginger, green onion.
1. Soak the dried squid in advance, soak it in warm water for more than 10 minutes, wash and shred it after soaking. Wash the scallops, peel the radish and cut it into hob pieces, cut a few pieces of pork, and cut a few slices of ginger for later use.
2. Heat the oil, add the dried squid, scallops, pork and ginger slices and stir-fry for a while, stir-fry the umami of the ingredients, and fry for about two or three minutes on low heat.
3. Then pour a circle of cooking wine along the edge of the pot to remove the fish, because the squid and dried scallops have a little fishy smell. Finally, add the white radish cubes and stir-fry a few times.
4. Pour in an appropriate amount of hot water, after boiling over high heat, turn to medium-low heat and simmer for 15 minutes.
5. After the white radish is stewed, add salt to taste, and then sprinkle some chopped green onions to get out of the pot.
Because dried scallops and dried squid are added, there is no need to add MSG at all. In addition, add some white sugar, which can play a role in improving freshness.
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