It's getting heavy, and I haven't come home yet, and I'm thinking about my mom's balls, Pork Pate, especially. In New Year's, our relatives came to dinner, had a drink of cooking, had a good meal, had a good meal, and the last one was a dumpling, which meant a happy reunion. Take it out and do it
Cold winter lambs are one of the most important foods that families feed on, and when they eat in winter, they can make up for the blood cycle and improve their ability to cope with the cold. Another important feature is that they contain less fat, less cholesterol than pork, and more tender meat, so that by winter we all eat lamb. The practice of lamb is also numerous, most commonly stew, roasting, burning pots, etc., where there are few families and very few fire pots, and where lamb is usually used for cooking or cooking. The soup takes longer, he talks about the fire, and it tastes better when the fire comes out. It is convenient to bake lamb, which can be prepared in advance and put into the kitchen for about 15 minutes, so it is often roasted in the morning。
The winter pot was popular, and Guangdong used to have a porridge pot, the idea of which was derived from Guangdong's porridge. The porridge is so dense that it can lock up the nutrients and moisture of the food, and the porridge is used as a base for the burning of the food. Porridge pots in the hot pots are all rice, but this time I use rough rice, which has a healthy spleen to feed the stomach, to remediate, to trim and to facilitate digestion. Crude rice has a good effect on obesity and the gastrointestinal system, effectively regulating metabolism and endocrines in the body and treating anaemia. The rough rice porridge is plentiful and the sun is filled with fire, and the thicker, the better. When the porridge is thick, there's a thick skin on the surface. The greasy rice congee can make a good look, a good spirit, a pink face as a peach, a red in white。
