The simplest and most nutritious way to eat good lamb is to clean up the stew. Watching the casserole, slowly pouring the lamb to the entrance, the amount of the soup is rare, the ingredients, the spices are only to remove the flavour of the lamb, and the key is patience and love. It's always been a very important question how to get the lamb. We're talking here, and some people like to smell it, and if they don't, they don't think it's lamb. I sum up a few things, and I don't know if there's any reason, but look at them -- one, the lamb bubbles early and a few more times in the middle; one, I haven't tried, mostly without milk; two, the goats that have been buffled still need water to clean up the haze and impurities; three, the necessary fragrances, the peppers, the eight horns, the fragrances, the vanillas, the berries, etc., are all different, not much; if it's red and roasted, the peppers can be added. And it tasted better with pepper; and with a few mountains or dry mountains, it not only poached, but also made the meat easier to fertilize; and four, the culinary culinary, the carrots, the carrots, the carrots, and the onions, the fragrances, etc., were good. In particular, there is no shortage of radish, the best of which is radish, which, even if you don't like it, can add to the fresh taste of lamb soup. And today I am serving the lamb with the rest of the dumplings and roasted meat, but it is definitely the best lamb, half of my family's sheep brought by my husband's relatives. When I didn't have time to buy white carrots, I used my home's green radish, which was my home's specialty - tasted like a smoked apple, an apple, and a radish. What a connoisseur! The stew rots in the flesh, almost impregnated, and tastes so fresh。
Sour plum soup is a cold drink of our traditional folk and has a long history. It is true that in the heat of the summer, a glass of ice-cooled sour soup can make a lot of heat go away, but many people know only that it helps to heat, but they don't know the benefits of sour soup. Syllacin, which contains very rich organic acids such as apple acid, lemon acid, etc. There is also a form of acrylic acid that effectively inhibits the production of lactate. High levels of lactating acid in the body are an important cause of human fatigue. Some sour soup can quickly eliminate fatigue and restore strength. In addition, acid plum has a strong resistance to bacteria, not only to digest and promote appetite, but also to gastrointestinal, deworming and diarrhoea prevention. The use of sour plum soup during the summer is not only sour and sweet, but also provides an appetizer and recharge of moisture, much better than those of carbonated beverages. Although it tastes like acid, it belongs to alkaline foods, with acid foods such as meat eating too much and some sour soup contributing to the balance of blood alkaline values in the body. In addition, sour plum soup flattens liver fires and helps digest them. Those with sour plum soup are more likely to eat。
