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) (250g) white radish (200g); American ginseng (5g); Onion (1 5g), ginger (15g), salt (4g), monosodium glutamate (1g) and cooking wine (30g). Cooking method: 1. Wash mutton, cut into strips, soak in boiling water pot, and take 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 high fire, pour 1000 ml of water, and add mutton, American ginseng slices, onion slices, ginger slices and cooking wine; 6. After boiling, simmer 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 10 minutes. Mutton is tender and easy to digest, with high protein, low fat and more phospholipids. The fat content is lower than that of pork and beef, and the cholesterol content is also lower. It is one of the delicious foods to keep warm in winter. Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good product for strengthening the body and eliminating diseases, and has the effects of invigorating qi, tonifying deficiency, warming the lower body, tonifying kidney, strengthening yang, promoting granulation and keeping out cold. This stewed mutton with ginseng can tonify deficiency and strengthen the body if eaten too much. 2, hot pot. Hot pot, also known as rinse meat, is mainly mutton rinse meat, vegetables and bean products. At present, there are two theories about the origin of hot pot: one is that the predecessor of hot pot is the "bronze tripod" in the Three Kingdoms period or Yang Di era; Another way of saying it 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 1900 years in China. Chongqing hot pot is recorded in Zuo Si's Sandu Fu. It can be seen that its history is at least 1700 years. Prepare ingredients: 500m milk, 250g pumpkin, auxiliary materials: appropriate amount of broccoli, appropriate amount of carrots, appropriate amount of mushrooms, appropriate amount of coriander, seasoning: appropriate amount of salt, appropriate amount of black pepper. Practice and steps of milk chafing dish Step 1: Blanch broccoli for standby, blanch mushrooms for standby, control the moisture, and cut pumpkin and carrot into pieces Step 2: Put a small amount of water in the pot and boil. Step 3: Add the milk and all the materials are ready for washing. Step 4: Pumpkins and carrots are relatively slow to cook, so let them go first. When the pumpkins and carrots are soft, add mushrooms and broccoli.