1. Stewed mutton with ginseng slices. Mutton is a tonic in winter. Eating more can keep out the cold. Nowadays, it is popular for many people to eat mutton to supplement their health in summer. This dish is a stew that can be eaten all year round. Prepare ingredients: mutton (fat and thin) (25g) white radish (2g); American ginseng (5g); Green onion (15g), ginger (15g), salt (4g), monosodium glutamate (1g) and cooking wine (3g). Food production method: 1. Wash the mutton, cut it into strips, put it in a boiling water pot, and take it out for later use; 2. Wash and peel the white radish and cut it into strips; 3. Slice onion, ginger and American ginseng respectively; 4. Soak American ginseng slices in warm water; 5. Put the pot on a strong fire, pour in 1 ml of clear water, and add mutton, American ginseng slices, onion slices, ginger slices and cooking wine; 6. After boiling, simmer with low fire until the mutton is soft and rotten; 7. Pick out the onion and ginger slices, add salt, radish strips and monosodium glutamate and stew for another 1 minutes. Mutton is tender and easy to digest, with high protein, low fat and more phospholipids, less fat than pork and beef, and less cholesterol. It is one of the delicious foods for preventing cold and warming up in winter. Mutton is warm and sweet, which can be used for food supplement and dietotherapy. It is an excellent food for strengthening and eliminating diseases, and has the effects of invigorating qi and deficiency, warming the middle and warming the lower body, tonifying kidney and strengthening yang, promoting granulation and strengthening strength, and resisting cold. This stewed mutton with ginseng slices can tonify deficiency and keep fit if you eat more. 2, hot pot. Hot pot, also known as shabu shabu shabu, is mainly mutton shabu shabu, vegetables and bean products. At present, there are two theories about the origin of hot pot: one is that it was in the Three Kingdoms period or the era of Emperor Yangdi, when the "bronze tripod" was the predecessor of hot pot; The other is that hot pot began in the Eastern Han Dynasty, and the "dou" in unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of more than 19 years in China. Chongqing hot pot was recorded in Zuo Si's Sandu Fu. It can be seen that its history is at least over 17 years. Prepare ingredients: 5m milk, 25g pumpkin, auxiliary materials: appropriate amount of broccoli, appropriate amount of carrots, appropriate amount of mushrooms, appropriate amount of parsley, seasoning: appropriate amount of salt, appropriate amount of black pepper powder. Practice and steps of milk chafing dish Step 1: blanch broccoli for later use, blanch mushrooms for later use, and control the water to dry, and cut pumpkins and carrots into pieces Step 2: put a small amount of water into the pot and boil it. Step 3: add milk, and all the ingredients are ready to rinse. Step 4: Pumpkins and carrots are relatively slow to cook, so put them first. After the pumpkins and carrots become soft, add mushrooms and broccoli.