The must-eat delicacies in winter are as follows: 1. Stewed mutton with ginseng slices.

Mutton is a tonic for the body in winter, and eating more can keep you warm.

Nowadays, it is popular for many people to eat mutton to replenish their body in summer. This dish is a stew that can be eaten all year round.

Prepare ingredients: mutton (fat and lean) (250g) white radish (200g); American ginseng (5g); green onion (15g) ginger (15g) salt (4g) MSG (1g) cooking wine (30g).

Food preparation method: 1. Wash the mutton, cut it into strips, put it into a pot of boiling water to blanch it thoroughly, take it out and set aside; 2. Wash and peel the white radish, cut it into strips; 3. Cut the green onion into sections, ginger and American ginseng respectively.

Slice; 4. Soak the American ginseng slices in warm water until soft; 5. Place the pot on high heat, pour 1000 ml of water, add mutton, American ginseng slices, green onions, ginger slices, and cooking wine; 6. After boiling, reduce to low heat

Simmer until the mutton is tender; 7. Remove the green onions and ginger slices, add refined salt, white radish strips, and MSG and simmer for another 10 minutes.

Mutton meat is tender and easy to digest. It is high in protein, low in fat, and contains more phospholipids. It has less fat and less cholesterol than pork and beef. It is one of the delicacies that can be used to prevent colds and warm up in winter. Mutton is warm in nature and sweet in taste.

It is a dietary supplement and can be used as a dietary therapy. It is an excellent food for strengthening and dispelling diseases. It has the effects of nourishing qi and replenishing deficiency, warming the middle and lower parts of the body, nourishing the kidneys and strengthening yang, building muscles and strengthening strength, and resisting wind and cold.

This mutton stew with ginseng slices can nourish your body by eating more.

2. Hotpot.

Hot pot is also called shabu-shabu. Shabu-shabu mainly boils mutton, vegetables and soy products.

There are currently two theories about the origin of hot pot: one is that it was during the Three Kingdoms period or the era of Emperor Yang of Sui Dynasty, when the "bronze tripod" was the predecessor of hot pot; the other is that hot pot began in the Eastern Han Dynasty and was unearthed in cultural relics.

The "dou" refers to hot pot.

It can be seen that hot pot has a history of more than 1,900 years in our country.

Chongqing hot pot has been recorded as early as Zuo Si's "Sandu Fu".

It can be seen that its history is at least 1700 years ago.

Ingredients to prepare: 500m of milk, 250g of pumpkin, accessories: 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.

How to make milk hotpot. The first step: blanch the broccoli and set aside. Blanch the mushrooms, drain them and cut the pumpkin and carrots into pieces. The second step: put a small amount of water in the pot and bring it to a boil. The third step:

Add milk, prepare all ingredients, and prepare to cook. Step 4: Pumpkin and carrots cook slowly, so put them first. After pumpkin and carrots become soft, add mushrooms and broccoli. Step 5: Sprinkle some parsley and black pepper powder.

, season with salt and it’s ready to eat.