Every winter, you eat a lot of lamb, stew, roast, or a little cabbage, a little pink pepper sauce, and, of course, a little red fever, simple and a little ginger, a little sauce, a little something simple, a lot more delicious
When I was a kid, my family was rural, and I sold everything I could to treat the old people in my family, so eating white-faced dumplings was a luxury. What I yearn for when I was a child was to spend a year waiting not only to put on new clothes but also to eat a meat dumpling. Now the better it is, it's easy to eat dumplings, and there's a lot of stuff to eat. In particular, the whole family is reunited, working together, wrapping up dumplings, chatting, feeling warm and happy. Carrot and lamb are good options for winter dumplings. Carrots are warm enough to refill their stomachs, while lambs feed their blood, warm their kidneys in warmer heat, and are well suited to people who are swollen and cold. During the winter, some women are prone to cold hands and feet, which is somewhat related to poor gastrointestinal functions, and eating this type of dumpling is a good way to warm up. Moreover, according to a relative who was growing vegetables for a long time, carrots were one of the few vegetables that did not use medicine, because they smelled uniquely, and the little insects looked away。
In the winter season, which is a three-high-growth season, more bitter food is needed to prevent it, of course, with lamb. The lamb tastes unheated and warm, and has the effect of remediating blood, feeding the liver and improving blood circulation. With dates, radishs, tastes and nutrients, a bowl of bitter ramen, cold days, a bowl that warms people from inside to outside, and absolutely cold winter。
