Carrot and lamb chops

1

The sheep drain cold water into the pot。

2

A well-watered sheep is drained with warm water to wash up the asphalt。

3

The casserole is filled with small flaming onions of ginger, garlic, pepper noodles and pepper noodles in appropriate quantities of oil。

4

Add soy sauce, coded lamb chops, added wine and warm water, and burn the fire slowly for half an hour。

5

Carrot goes to the Pisces and the pans are fried。

6

When chopsticks are easily inserted into the lamb chops, carrots are added to the fire and the stew continues until the carrots rot。

Carrots are of high nutritional value, with most nutrients being nitrogen-free leachate and containing sugar cane and sugar, and therefore sweet and protein content higher than other roots. Carrot is particularly rich and inaccessible to the general herb feed. Carrots also contain a large quantity of potassium salt, phosphorous salt and iron salt. Generally, the deeper the colour, the higher the levels of carrots or iron salt, the higher the red, the higher the yellow and the higher the white. Per kilogram of carrots containing more than 36 mg of carrots, a small amount of feeding can meet the needs of various animals for carrots. The nutritional value of carrot-burning lamb is rich in sugar, glucose, starch, carrots and potassium, calcium, phosphorus, etc. Per 100 g of fresh carrots 1.67 - 12.1 mg, 5 - 7 times higher than tomatoes, digestive decomposition into vitamin A, prevention of night blindness and respiratory diseases, and promotion of child growth. It also contains a high proportion of minerals such as calcium, phosphorus and iron. Two carrots per day can reduce cholesterol in blood by 10-20 per cent; three carrots per day have a strange effect on the prevention of heart disease and tumors. The nutritional value of lamb chops is one of the main meats consumed by our people, as well as a winter supplement. The lamb is fine, tasteful and rich in nutrients. It was analysed that there was 13.3 g protein per 100 grams of lamb, 34.6 g fat, 0.7 g carbohydrates, calcium 11 mg, phosphorus 129 mg, iron 2.0 mg and vitamin B, vitamin A, tobacco acid, etc. The lamb can be made of many unique and inflatable flavors. lamb slinging, roasting, fried lamb strings, onions of lamb, etc., are delicious foods that are popular among all ages. Those who are unfit to eat lamb1 and those who suffer from liver diseases have a good supplement but also have proof of adaptation. No person suffering from chronic diseases, especially liver diseases, should eat lamb. People already suffering from hepatitis B are not allowed to eat lamb, as it is hot and hot, and over-eating may lead to increased hepatitis. In addition, because of the abundance of protein in the lamb, the high intake of proteins and fat increases the liver burden and may lead to morbidity. 2. Some of thermal diseases of people with internal heat, such as hysteria and the early onset of infectious diseases, swelling, as well as external diseases, dental disease, osmosis, hemorrhoids, etc., are also unfit for lamb. People with high blood pressure and a healthy liver are also less likely to eat lamb, otherwise they are prone to dizziness. People whose mouths are often sore, red eyes, bitter mouths, irritating, dry throat pains, swelling of their teeth or diarrhoea, or who take half a summer of Chinese medicine and who are stoned to eat goats. Carrot-burned lamb chops are of nutritional value, and children are also used to buying lamb from friends who cook or make soup for themselves and the family. Experts remind me that lamb is warm and warm to help the sun, that kids should be careful to eat it, and that kids are particularly easy to eat