Tuesday, January 5, 2016

冬瓜素肉蜜枣汤 Vegetarian Winter Melon Soup

Winter melon, also known as White Gourd is a popular vegetable used in Chinese cuisine for making soup and stews.

It is rich in vitamin C, B1, B2 and other minerals which packed with wide phyto-nutrients and medicinal properties ranging from reducing water retention, contingency, heat waves, body detoxification and promotes digestions. In certain medicinal practices, it is also used to assist weight management as it also strengthen our pancreatic functions in regulating blood sugar.
冬瓜含有丰富的维生素C,B1,B2 及广泛的植物营养素而被中医看重于冬瓜的药物功效。冬瓜有清热解毒,去水肿通力小便之功效。此外它在医学疗法上也普及用于减肥上,通过增强我们的胰岛功能控制血糖,以免糖转为脂肪。

Vegetarian Winter Melon Soup

Ingredients 材料
150g Chickpeas 鹰嘴豆
25g Dried Mushroom Stems 香菇丁
200g Vegetarian Mutton Meat 素羊肉
6pcs Red Dates 红枣
2pcs Dried Honey Dates 蜜枣干
1-2 Sweet Corn 甜玉米 (optional)
3.5 Lit Water 清水

600g Winter Melon 冬瓜

1/2 Tbsp Mushroom Powder 香菇粉
2 Tsp Salt 盐
Pepper 胡椒粉

Directions 步骤

Soak chickpeas and mushroom stems for 5-6 hours. Drain.

Peel and cut winter melon into chunks.


Wash vegetarian mutton meat thoroughly and scald briefly with boiling water to remove excess oil. Drain.

Transfer all ingredients (A) into a deep bowl pressure cooker and cook under medium low heat for  40 mins or more.

Remove from heat.  Allow the pressure cooker to sit for 30 minutes to release the pressure before removing the lid.

Transfer the soup and ingredients into a deep pot.  Add in (B) winter melon and put the pot back to boil for 30 minutes.

Season with mushroom powder, salt and pepper. Serve.

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