It's winter, and it was supposed to be a soup round. But the time is too short, the day is too fast, but today we have made a fish and goat, and we can't make a hot pot without an electromagnetic furnace. It's good to use fish and sheep for a hot pot if you can. It was only 42 days ago to buy lamb and the price went up to 45 today. There's plenty of lamb today. Some people don't know how to cook, just ask the boss. But the boss asked people to bring some “packs” to cook, and if they didn't take care of it, they thought the goat smell was too bad. I did at least five times to fix this goat smell and my husband said it's better now. But this fish and sheep is really good, and it's very nice to have its soup in the food, and its sons don't protest, and little girls like meat to soup。
THE SHEEP ' S CORTEX, SEXUAL HEAT, SPLEEN, STOMACH, KIDNEY, HEART STROKES; ACCOMMODATION OF THE ABDOMINAL STOMACH TO TREAT ABDOMINAL, THINNESS AND COLDNESS CAUSED BY A COLD SPLEEN STOMACH; ACCOMMODATION OF THE LIVER AND KIDNEY TO TREAT ABDOMINAL ACID, ACUPUNCTURE, ETC. CAUSED BY A LACK OF A KIDNEY; AND HAEMATOSIS TO ABDOMINAL PAIN CAUSED BY A HYPOTHERMIA. CHINA ' S ANCIENT MEDICINE CONSIDERS LAMB MEAT TO BE A GOOD PIECE OF AID TO YUANYANG, SEMBLING BLOOD, PULMONARY RETORTURE, LABOUR GAIN AND WARM STOMACHS. IT IS A WELL-ESTABLISHED WARM-AND-STRENGTH ANIMAL WITH ABUNDANT PROTEIN, FATTY, PHOSPHORUS, IRON, CALCIUM, VITAMIN B1, B2 AND SOOT, AND CHOLESTEROL. (B) IMPACT: USE FOR LACK OF ABDOMINAL BLOOD, WASTING AND THINNESS; SPLEEN COLD, ABDOMINAL PAIN, LESS EATING OR ANOREXIC, RENAL AILMENTS, SOFT KNEE ACID, URINARY FREQUENCY, ETC.; -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- OBVIOUSLY THERE'S NOT ENOUGH BLOOD. THE CHINESE DOCTOR SAYS, "EAT MORE OXEN AND SHEEP IN THE AUTUMN AND WINTER." IT'S LIKE WINTER。
Winter has come a long time ago, and I'm sure everyone will think of lamb for the cold. But I'm not good enough to make lamb. But they're good, they don't smell like sheep. The lamb is the best nourishment for the cold. When making lamb, the mix of spices cannot be ignored. It's better to have a little greasy ginger, a little ginger-skin spicy, some kind of accelerator, some kind of flaming fire, some kind of rheumatism, and a little lamb-cooking. Some chili garlic and ginger horns are used to cook the lamb, and it's hot with teaseed oil. When I was preparing the material, I asked my classmate what he needed, and I prepared some ginger and garlic and chili, but I didn't have eight centipedes and an old one. Then he let them go while he was doing it, and it was kind of like he was playing around. Now I know why it tastes worse every time。
At the beginning of November in Guangdong, there was a real feeling of summer, and it appeared that winter girls were still asleep and that people were wearing short sleeves. It's fresh to see the lamb's legs at the supermarket today, even though it's hot and it won't stop the temptation to eat. The lamb is actually nourished and nourished, and eats more than fat, especially in winter, is afraid of cold, anemia, post-partum haemorrhages, women in abdominal pains need to eat more, their faces are red, and their blood is better than some big brand of varnish, especially now that so many fakes are in the market. All right, let's go. Look at that leg. I'm like a wolf。
When you go out to eat, you find out that the meat in the restaurant is particularly smooth, and you can't do it at home, much because you don't have tender meat, which is a crucial step. In the hotel, it's usually fresh meat. The main function of the platinum powder, also known as the platinum crystal, is to hydrolyse in part the elastic proteins and the glued proteins in the meat, so that meat products can taste softly and tastely. However, the presence of some chemical elements, such as nitrite, in fresh meat powder can be one of the reasons for the increase in the incidence of tumour. Because of the rapid and visible fertilisation of fresh meat, it is widely used in the catering sector. Also, if the dose and time are not well managed, the meat will end up chewing wax. It's not like you can make a smooth piece of meat. This method can be used for cooking meat chops, fried willows, etc. (See below for methodology)
