The radish lamb soup

THE FLESH OF THE LAMB IS FINE, THE PROTEIN CONTENT IS HIGH, THE FAT AND CHOLESTEROL CONTENT ARE LOW AND EASILY DIGESTIBLE. EATING MORE LAMB HELPS TO IMPROVE BODY IMMUNITY. ACCORDING TO THE CHINESE DOCTOR, THE HEAT OF THE LAMB IS WARM, WHICH CAN BE USED TO REGENERATE THE AEROBICS, APPETIZERS, RENALS AND LIVERS, SO THAT IT IS SUITABLE FOR CONSUMPTION BY THOSE WHO FEAR THE COLD AND THE ELDERLY. VITAMINS B1, B2, B6 AND IRON AND ZINC SELENIUM IN LAMB ARE ABUNDANT AND THEREFORE PARTICULARLY SUITABLE FOR PREGNANT WOMEN. HOWEVER, BECAUSE OF THE POSITIVE EFFECTS OF THE LAMB, THE CHILD ' S POSITIVE STATE IS ALREADY HIGH, SO IT IS NOT APPROPRIATE TO OVERDOSE. EAT SOME MEAT AND HAVE A BOWL OF SOUP. PEOPLE WHO HAVE FEVER, TOOTH PAIN, MOUTH ACREAGE, LIVER DISEASE, ACUTE ENTERICITIS OR OTHER INFECTIOUS DISEASES SHOULD EAT LESS OR NOT LAMB IN ORDER TO AVOID AGGRAVATING CONDITIONS. THE WHITE RADISH IS COLD AND HAS THE EFFECT OF DEGASTING, DIGESTIVE, DE-MENTING THE LUNGS, DETOXIFICATION AND URINATION. PUTTING IT IN THE SAME FOOD AS LAMB SERVES A COMPLEMENTARY PURPOSE. IT'S THE BEST GRAVY. A SIMPLE GINGERBREAD CAN MAKE NICE SOUP. IT WOULD BE BETTER NOT TO RELEASE SPICES SUCH AS OCTOPUS, CINNAMON AND SOY SAUCE IN ORDER NOT TO INCREASE THE FIRE AND DESTROY THE SMELL OF THE LAMB ITSELF。