Simmered and Chilled Winter Melon for Summertime. Winter melon soup is reputed to be good for weight loss and anti-swelling. The melon can be simmered till really soft or use in quick boiling soup where it still has some crunch. For quick boiling, slice the melon into thin.

There is a Chinese old saying, that you should eat mooli in winter and ginger in summer. This has made mooli a popular dish for Chinese families in winter. Both barley and winter melon are said to have cooling properties. You can cook Simmered and Chilled Winter Melon for Summertime using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Simmered and Chilled Winter Melon for Summertime

1. Prepare 1/4 of Winter melon.
2. You need 400 of to 500 ml Water.
3. Prepare 1 of to 2 teaspoons Dashi stock granules.
4. Prepare 1 of roughly 1 teaspoon Soy sauce.
5. Prepare 1 of roughly 1/2 to 1 teaspoon Salt.
6. It’s 1 of thumbtip-sized piece Finely julienned ginger.

Finally the sultry days of summer are upon us, complete with high temperatures and humidity. While it may be served warm, I much prefer it chilled. Mom often made a huge pot of it and kept it chilled in jugs or bottles in the refrigerator. Winter melon – Benincasa hispida facts about plant, fruit, nutrition, health benefits, traditional uses Winter melon has proteins so, it should be eaten in less amount because it may cause indigestion.

Simmered and Chilled Winter Melon for Summertime instructions

1. Remove seeds and fiber from the winter melon. Peel and chop into bite-sized pieces..
2. In a large saucepan, add enough water to cover the winter melon pieces and the seasonings. Add the winter melon pieces and simmer until soft..
3. Set aside. When the pieces have slightly cooled down, chill in the fridge. Top with finely julienned ginger right before serving..
4. You can actually eat winter melon with the skin on. I thought it might be nice to keep some of the skin, so that's what I did..

Winter melon could be simmered, steamed, parboiled or braised and added to stir-fries. Heat oil and separately deep-fry each winter melon section until golden. 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. This recipe is my own spin on it and consists of a warm, gingery broth and melon simmered until soft and velvety. Winter melon soup is a popular choice of Chinese soup during meals.