Cooking with casseroles is the first option, followed by casseroles. The prostheses of the casserole are rapidly hot, evenly heated and warm. Although the preheater is slower than the normal one, it maintains a steady temperature after the preheating has been completed and is maintained with a small fire. After turning off the fire, the pot can stay warm for a long time, and the cooking food is delicious and nutritious, and the pottery just needs a little fire so that the taste of the food can be extracted. The pot can be fried, stewed, boiled, fried, fried. And the pot saves time and gas, and it's good to cook up the table in winter. I chose a domestic brand of “concert” quality that would not lose foreign brands, but would be much cheaper than an imported pot. You have to learn how to do things, right? So, after a long comparison, I chose the Equip。
Autumn and winter are good. And occasionally, a lamb roast, which is warm and plentiful, is added to the cane and horse hoof, so as to taste it and reduce the heat of the lamb. It takes me a lot of time to cook the lamb, not put a large pot of bamboo, boil it up in order to freeze it, cook it when it's done, and then boil it in a bubbled bamboo for 15 minutes. The sheep are the best. I bought the sheep and the lamb legs. I bought them at the old store, went to the skin. They didn't eat the skin. More than six pounds have been bought, boiled at a time, put together to eat slowly, and the freeze can be kept for a month, but usually it does not last until a month, almost two weeks。
