Back in the lab, Lin Xuan Qi opened the pot that had the thick mixture inside it.
After two days, it had crystallized into crystals that were brownish in color.
He checked on the water mixed with ash for the crop stalk and saw that it had also settled with the sediment underneath the container.
Now, all he had to do was get to the last stage of the process.
He got the crude MSG crystals out of the pot and washed the surface of these MSG crystals with water.
After which he put them into a wok and added in water to boil and dissolve the crystals.
When it was done, he stirred the wok and slowly added in the liquid from the water mixed with crop stalk ash.
This was the tricky part.
If he added in too much, the resulting MSG would have an astringent taste.
So he had to add some in, taste the mixture periodically and add more if the mixture was still sour.
