Carrot and Lamb Dumplings
by Fat man
Favorite
Difficulty
Normal
Time
1h
Serving
2
The radish contains protein, sugar, vitamin A, vitamin C, niacin, as well as calcium, phosphorus, iron and so on. The saccharification enzyme and mustard oil contained in radish are beneficial to the digestive function of the human body. The reason is that saccharification enzymes can decompose starch, fat and other components in food, so that they can be fully absorbed and utilized by the human body; mustard oil has ingredients such as pungent starch and fat, so that it can be absorbed and utilized by the human body; mustard oil has a pungent taste It can promote gastrointestinal peristalsis, enhance appetite, and help digestion. This function of radish has earned it the reputation of "little ginseng".
It is the best season to eat lamb in the twelfth lunar month of winter. In winter, the body's yang qi is hidden in the body, so the body is prone to cold hands and feet, and poor circulation of qi and blood. According to Chinese medicine, mutton is sweet but not greasy, warm but not dry. It has the effects of invigorating the kidney and strengthening yang, warming the middle and eliminating cold, warming the qi and blood, and appetizing and strengthening the spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also Nourishing the body is really a good thing to kill two birds with one stone. "
It is the best season to eat lamb in the twelfth lunar month of winter. In winter, the body's yang qi is hidden in the body, so the body is prone to cold hands and feet, and poor circulation of qi and blood. According to Chinese medicine, mutton is sweet but not greasy, warm but not dry. It has the effects of invigorating the kidney and strengthening yang, warming the middle and eliminating cold, warming the qi and blood, and appetizing and strengthening the spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also Nourishing the body is really a good thing to kill two birds with one stone. "
