Red meat It's not surprising that red meat is now common on the people's table, but every time it comes to spring season, it's gonna take a few pieces in order not to forget
The casserole Making red roasted meat at home is best done with a casserole that is equally hot, with sufficient nutrients released and tasted better than an iron casserole or a non-sticked casserole. I use a dry casserole of Kumper, which does not crack when it is hot, especially for friends who can't remember well enough to forget the fire, and with this casserole boiled water, which can boil a softly acidy piped water into a healthy water of weak alkaline, while the roasted meat is naturally healthier。
Frozen meat While the spring season is over, the foods I tasted at my sister's house in the following years are still making me forget, and at a time when the taste of life is getting worse, I find that those who love life not only can dry up the holiday atmosphere, but also can transmit foods, especially ancestral or family foods, not only on the important day of the spring, but also to the fullest. It's like bacon from our old generation to our childhood, and it's like it's from our old generation to our generation. Mom's past bacon. My brother's doing it for Spring Festival. For the first time today I try to do it。
