A list of the contents of this article:

What is the role of nutmeg in cooking? Can I put nutmeg in the beef stew? What is the maximum amount of brine in brine?

1. Nutmeg is suitable for stewed meat, and when stewing beef and mutton, nutmeg can be added to make it fresh and fishy. Nutmeg should not be used too much, otherwise it is easy to cause physical discomfort, put one or two at a time. Putting cardamom in the beef stew can not only make the beef taste better, but also appetizer.

2. Nutmeg is a kind of spice with deodorizing effect, which is the same as Sannai, but there is a slight difference. It works better with nutmeg. The main function of nutmeg is to remove the fishy smell of meat, and it works better with spices such as Shannai and Amomum, especially suitable for goat meat and other meat varieties.

3. Nutmeg has a very good role in removing fishy meat, especially when stewed beef and mutton are fishy, it can completely remove the fishy smell from the meat, and it can also make the stewed soup more delicious and the meat more tasty.

How to use nutmeg in western food

1. Traditional sauces only need to add thick cream to the veal soup. Although some chefs still believe that veal soup is needed in this sauce, many now skip this step and use flour, cream and butter, plus onions, cloves and nutmeg, and stew until thick.

2. After the whole nutmeg is crushed with a vegetable board, it is a commonly used seasoning for hamburgers and other minced meat food, and it is also suitable for western-style pastries. Nutmeg has hard nucleoli and can be preserved for a long time, while its strong aroma is full of flavor as long as a little is put in the dish. Generally speaking, nutmeg powder can be preserved for as long as 8 months, while the original particles can be stored for more than 2 years.

First of all, steam and peel the potatoes, boil the chicken and peel the walnuts. Peel and seed apples, wash lettuce leaves and sterilize them for use. Press the sugar into fine powder with a knife. Then, cut the potatoes, apples, chicken and medicinal celery into one-inch shreds and put them in a receptacle. Add pepper, whipped cream, powdered sugar and salad oil sauce and mix well.

4. Wash the steak dry with kitchen paper and chop the steak a few times with the back of a knife to make the meat softer.

5, baked food and fish, meat, poultry products, the addition of 0.001% 0.2%. In China, it is mostly used for animal raw materials, such as bittern, burning, smoking, grilling, roasting and other cooking techniques. Nutmeg can also be used in compound spices, such as thirteen spices and curry powder. This spice has a strong flavor, long-lasting and natural flavor, and is very easy to use.

6. Allspice has the flavor of cloves, cinnamon, nutmeg and a little pepper, which is usually ground into powder. It is often paired with meat and is needed when making American pumpkin pie.

What kind of seasoning is nutmeg?

Meatloaf plays a role in removing odor and increasing fragrance in brine. The scientific name of nutmeg is nutmeg. Nutmeg has many nicknames, such as nutmeg, jade fruit, Gachler, nutmeg, nutmeg, head meat and so on. Nutmeg is a dual-purpose food, which can be used as medicine and seasoning in cooking.

Nutmeg: also known as jade fruit, there are many aliases, such as Gachler, nutmeg, nutmeg, head meat and so on. Yuguo is a dual-use food for medicine and food, which can be used as medicine and as seasoning in cooking. Fragrant fruit: also known as Ligusticum chuanxiong, Ligusticum chuanxiong, Hu Xiong, Ma Di, Xiong Xiong, is a plant of Umbelliferae.

Nutmeg is a spicy seasoning, which can remove the peculiar smell and add spice to the ingredients. It is an excellent seasoning for cooking delicacies. Nutmeg powder can be used to make dessert, usually used to make bread cake baking seasoning, using it to make bread cake flavor is excellent.

Their appearance is different, they all belong to seasoning, the attribute is fruit kernel, and their medicinal value is also different.

Nutmeg is a spicy food seasoning, can also be said to be an additive food seasoning, can remove the odor, to enhance the spicy food, is an excellent choice for cooking food seasoning. Nutmeg powder can be made into dessert, generally used to make bread cake baking seasoning, using it to make cake bread taste excellent.

Commonly known as nutmeg, Shangyuan Gui belongs to fragrant wood traditional Chinese medicine, catering can be used to do medicinal meals, have the effect of improving health, it is not uncommon to go to the drugstore to catch. Cooking is used as seasoning to remove peculiar smell and increase spice. It is used for making sauced meat, and it is also one of the raw materials of Worcestershire sauce.

Nutmeg, Bai Kou, Cao Kou, fragrant sand, Amomum villosum, fragrant fruit, should these things be crushed when used?

For example, to add fresh to nutmeg, to bone off to grass bandits, to fragrance to tangerine peel, to fishy to white cardamom, and so on. The use of spices is a very complicated matter, which fully embodies our ancient philosophy.

White cardamom is the dried ripe fruit of the perennial herb of Zingiberaceae. Pericarp and flowers can also be used medicinally, mainly produced in Vietnam, Thailand, Myanmar and other places, and also cultivated in Yunnan, Guangdong, Guangxi and other provinces and regions of China. When the fruit is ripe in autumn, it is harvested, removed from branches, dried or smoked with sulfur, and peeled or even peeled for raw use.

Commonly used in families are star anise, also known as star anise, pepper, sesame pepper, dried pepper, white pepper, black pepper, cinnamon, natural, incense leaves, cumin, sesame, mustard, ginger, onions, garlic.

Fragrant fruit: fragrant fruit is usually sold as a whole fruit or ground into powder, the shelf life of dried fruit is longer than that of powdered products, and the freshly ground powder is more fragrant when used.

Which do you use for nutmeg or nutmeg stew?

Compared with stewed mutton with nutmeg, white nutmeg has a stronger smell and is suitable for mutton.

In stew, both nutmeg and nutmeg can be used to improve the taste and taste of meat, but their methods and effects are slightly different. First of all, cardamom. There are two main ways to use cardamom in cooking: White cardamom and cardamom.

Cinnamon, nutmeg and nutmeg all add flavor to the stew. Cinnamon: the bark, leaves and flowers of cinnamon all have a strong cinnamon flavor, among which sweet-scented osmanthus is the thickest, followed by pedicels, bark and leaves.

Nutmeg is suitable for stewing stewed meat, and adding nutmeg to stew beef and mutton can make it fresh and fishy. Nutmeg should not be used too much, otherwise it is easy to cause physical discomfort, put one or two at a time. Putting cardamom in the beef stew can not only make the beef taste better, but also appetizer.

Cardamom has white cardamom, cardamom, nutmeg, they all have fragrant gas, can dry wet gas, if subdivided, cardamom in the warm stomach to stop vomiting, white cardamom in the appetizer and digestion, nutmeg in the astringent intestines to stop diarrhea.