Most fresh flavors come from foods that are rich in amino acids, and most people may miss the freshness if they haven’t eaten meat for a long time. What are some other tips that can also help boost fresh flavor? Add a small amount of sweet sugar: the carbohydrates that produce sweetness and the amino acids that produce fresh flavor can activate some receptors, some of which they share, so adding some sugar can activate some ion channel proteins at the same time, and therefore can help increase the fresh flavor. Rapid fire stir-fry: not only can reduce the loss of vitamins and other nutrients can also maintain the original fresh flavor of the ingredients, especially seafood, washed with water and steamed over high heat, cooked immediately off the fire, slightly dipped in a little vinegar or without dipping into the delicious. Broth instead of water: broth is chicken, duck, fish, pork, beef, sheep and other meats after a long time into the broth, cooking with broth instead of water can improve the freshness of the dishes, broth is the source of the freshness of the Lu cuisine. Egg white thickening: especially for fried or deep-fried food, thickening with egg white can reduce the destruction of food by high-temperature cooking and maximize the original freshness and flavor of food. Fresh seasonings: monosodium glutamate rich in monosodium glutamate, chicken essence contains nucleotides and monosodium glutamate can also help to improve the freshness, but it will cover the original fresh food flavor, and pregnant women, infants and young children, the elderly and high blood pressure is not advisable to eat more people. Raw onion, ginger and garlic: rich in various phytochemicals, can improve immunity and regulate metabolism while enhancing freshness, which is beneficial to health when consumed appropriately. Freshness is induced by L-glutamic acid is very tasty flavor, appropriate to take some tips can improve the freshness of the flavor, increase appetite, enjoy more food.