Recipe: Yummy Simmered Green or White Winter Melons, Cabbage Roll-style

Simmered Green or White Winter Melons, Cabbage Roll-style. Place the remaining lamb pieces in and season with white pepper and salt. To serve the soup: serve with green onions and corianders. Winter melon, scientifically called Benincasa hispida, is also commonly called the wax gourd, the ash gourd, white gourd, and the winter gourd.

Typical Vietnamese home-cooked meals usually include a side of soup to go alongside your protein and white rice. Winter melon soup is traditionally made with pork but my father would make a vegetarian version for me and it was one of my favorite dishes, whether eaten alone or alongside dinner. Winter melon (Benincasa hispida, 冬瓜, dong gua) - general introduction of winter melon in Chinese cooking, its It has a chalky dark green (some time pistachio green) colored skin with a waxy feel. You can have Simmered Green or White Winter Melons, Cabbage Roll-style using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Simmered Green or White Winter Melons, Cabbage Roll-style

1. Prepare 1 large of gourd Green winter melons or gourds (or white ones).
2. Prepare 200 grams of Ground pork.
3. It's 1/4 tsp of Salt.
4. You need 6 of shakes Pepper.
5. You need 1/2 of large-sized Onion.
6. Prepare 1 of Egg.
7. You need 1 tbsp of Ketchup.
8. It's 1 tbsp of Katakuriko.
9. Prepare of Soup for simmering:.
10. It's 600 ml of Water.
11. It's 2 of Soup stock cubes.

Mature winter melon is commonly used in Chinese cooking. The white flesh of the winter melon has. Seedlings of Winter melon that are growing from seed In the soil Chinese melon steamed with broccoli Cabbage with chicken and mushrooms Stir fried Chinese cabbage and salty chicken on rice eat with mixed. Winter melon - Benincasa hispida facts about plant, fruit, nutrition, health benefits, traditional uses, name in different languages and precautions.

Simmered Green or White Winter Melons, Cabbage Roll-style instructions

1. Wash the winter melons, and peels the skin off with a peeler to make a striped pattern. (As shown in the photo on the left)..
2. Cut off both ends, then slice 3cm thick..
3. Completely remove the seeds with a spoon to hollow out the middles..
4. This is what a slice should look like after removing the seeds..
5. Place the meat and salt into a bowl and thoroughly knead until it becomes sticky..
6. Finely chop the onions (It tastes great with carrots and shiitake mushrooms added in as well .).
7. Add the onions from Step 6 to the bowl from Step 5 along with pepper, eggs, ketchup, and katakuriko..
8. Mix thoroughly by hand until it becomes sticky again..
9. Pack the meat mixture from Step 8 into the hollowed out portion of the winter melons from Step 4, mounding it up as shown. (Hold the slice in the palm of your hand to prevent the ingredients from falling out of the bottom.).
10. Push the meat filling in on the backside so that there are no openings around the edges, and level it out. If you have any leftover meat, use it to make meatballs and stew it together with stuffed winter melon!.
11. Add the water and soup stock cubes to a pan or pot and bring it to a boil. Add the meat-stuffed gourds from step 10 after the soup stock cubes have dissolved, cover with a lid, and stew over low heat for 20-30 minutes..
12. Check the flavor of the soup, add more consomme if the flavor is weak, or add water if it is too strong. Let it sit for 10 minutes to let the flavoring soak in..
13. If you add quartered bok coy to the soup and simmer it briefly, the dish will look very pretty!.
14. Serve in plates with the soup poured over everything!.

Winter melons are the large fruit which is consumed as a vegetable and are found during the cold seasons. Winter melon punch, also called winter melon tea in east Asia, (Chinese: 冬瓜茶; pinyin: dōngguā chá) is a sweetened fruit drink with a very distinctive taste. It can be found at many stores and street vendors in Taiwan. Theme: Wax Gourd White Gourd Winter Melon. Simmered bamboo shoots, also known in Japanese as takenoko no nimono, is a general term for simply preparing takenoko by cooking it in dashi (stock) and seasonings such as soy sauce, mirin, sake and sugar.

Share this post