2. In addition, cardamom also has certain curative effect of traditional Chinese medicine. For example, it can play the role of drying dampness and promoting qi circulation, can reconcile the moisture of pork, avoid excessive phlegm caused by eating too much meat, and can also help digestion, stimulate appetite and promote digestion, and stop vomiting. Therefore, putting some cardamom in cooking food can not only make the food more delicious, but also have a certain health preserving effect.
3. It is generally not recommended to stew cardamom for too long. Don't cook with aniseed and pepper, because aniseed and pepper are basically put into food at the early stage of cooking, while cardamom is usually put into food when it is half cooked. Only in this way can the medicinal value of cardamom be exerted and the fragrance of cardamom be preserved. If the stewing time is too long, the medicinal value and fragrance will be lost and it will not play any role.
In addition, although the aroma of cardamom is relatively heavy, it can increase the taste of food, but don't put too much when cooking. If you put too much, it will mask the aroma of the food itself. Basically, put one or two cardamom in two kilograms of meat.