Autumn recipes

Gold and radish lamb

Gold and radish lamb

VicentaLakin

IN WINTER, IT'S GETTING COLDER, AND IT'S BEEN A LONG SEASON, AND IT'S EVEN FINISHED WITH THE THIRD PLATE, AND THE FIRST ONE IS ALREADY GETTING COLD. ALTHOUGH THERE IS HEATING IN THE NORTH, IT'S RARE FOR A FAMILY TO EAT TOGETHER. SO THE SOUP IS THE MOST ECONOMICAL AND WARMTH, AND THE CP IS THE MOST POPULAR IN WINTER WITH LAMB CARROTS. THERE IS NO TIME LIMIT FOR SOUP, ONE OR TWO PEOPLE CAN EAT TOGETHER, AND THE WHOLE FAMILY CAN EAT TOGETHER MORE FREQUENTLY. IT'S ALL ELECTRIC HEATING, AND THE POTS ARE ON THE TABLE, AND IT'S HOT AND WARM. WHEN THE FOOD IS COOKED, IT HAS TO RETURN TO THE BOILER, AND REHEATING CAN RESULT IN A SIGNIFICANT REDUCTION IN NUTRITIONAL VALUE AND QUALITY, WHICH IS BETTER THAN COOKING。
Soup with veggies

Soup with veggies

VicentaLakin

From winter to this day, the cathode is positive, at which point the human body thrives, most easily absorbing external nutrients to complement them. Handmade fine-meal soup follows tradition, adheres to the essence of the “good + good” winter diet, and advocates the use of real food to cook nutrient-based high soup. Frozen and easy to use, suitable for cooking common foods such as fried, red fever and stew. They both improve the taste of vegetables and meet the nutritional needs of food and vegetables in autumn and winter。