The main function of nutmeg is to enhance the freshness of meat and improve the taste of meat. This material quality can be said to be very important when it comes to ingredients with rough meat fiber and insufficient freshness. If divided by major categories, pork and beef are more suitable for using nutmeg, while poultry and mutton are relatively less suitable. Among poultry ingredients, chicken and goose meat have relatively fine fiber, so you don’t need to use nutmeg, while duck meat is relatively rough, and using nutmeg can better improve the taste of the meat.

In terms of specific combinations, nutmeg can be paired with strawberry for bone-based ingredients with coarser meat. Nutmeg can be paired with strawberries and hawthorn to make the meat easier to cook. Nuokou, with the help of nutmeg, ginger, galangal and other highly penetrating spices, the aroma of nutmeg can be penetrated deeper, thus promoting the effect of improving the fresh taste.