Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Okay, Find me elizabeth. I want to know how to make that Chinese soup with the w-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Okay, Find me elizabeth. I want to know how to make that Chinese soup with the w),it will help you,my kids.
There was an article on the Yahoo home web page about the nutrition on watermelon and someone who's Yahoo name is elizabeth said that her chinese husband makes a very good soup utilizing the white inner part of the watermelon. I'd like the recipe.
Answer:
Here's a recipe that I found online that used the white part of the watermelon to make a Chinese soup...
-------------------
Ingredients
300g chicken, cut into fairly large pieces
200g pork rib bones
2 litres water
600g watermelon skin
100g carrots, cut into chunky pieces
Seasoning:
Salt and sugar to taste
1 tsp chicken stock granules
Method
Remove the red part or flesh from the watermelon skin. Cut off the outer green part of the skin and slice the white part into 2cm-thick slices.
Bring water to a boil, add pork ribs and simmer for 30 minutes. Remove scum, if any. Add chicken pieces and carrots, and simmer for 30 more minutes.
Add in melon skin and allow simmering for 15 to 20 minutes or until melon skin is just tender. Add seasoning then dish out and serve.
Cuisine: Chinese
Type of Dish: Soups
Cooking Method: Boil
Meal Types ? Dinner ? Lunch ? Supper
thats an CHINESE american recipe...
in CHINA...
no1 has that...
put white stuff in soup idk
Not exactly a soup..
http://www.deepfriedkudzu.com/2006_08_01...
Hmm...I kinda doubt it was watermelon. Maybe it was a winter melon? I've never heard of using watermelon rinds in soup.
http://chinesefood.about.com/library/blp...
Looks like this http://www.helencheng.net/photos/2006-12... and it's actually very delicious.
I read the same article and would love to know the recipe but this sounds good.
For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste
For crab
10 oz jumbo lump crabmeat (2 cups), picked over
1/4 cup finely chopped fresh cilantro
1 1/2 tablespoons mild olive oil
1/4 teaspoon salt, or to taste
Accompaniment: lime wedges
preparation
Make soup:
Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)
Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).
Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.
Prepare crab:
Toss crabmeat with cilantro, oil, and salt.
Divide crab among 4 soup plates, mounding in center, and pour chilled or hot soup around it.
Cooks' notes:
? Soup can be made 1 day ahead and chilled. Cover after 2 hours of chilling.
Gourmet, July 2004
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: Olive Tapenade? NEXT: NONE
Kitty said: Yes.Okay, Find me elizabeth. I want to know how to make that Chinese soup with the w-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Okay, Find me elizabeth. I want to know how to make that Chinese soup with the w),it will help you,my kids.
There was an article on the Yahoo home web page about the nutrition on watermelon and someone who's Yahoo name is elizabeth said that her chinese husband makes a very good soup utilizing the white inner part of the watermelon. I'd like the recipe.
Answer:
Here's a recipe that I found online that used the white part of the watermelon to make a Chinese soup...
-------------------
Ingredients
300g chicken, cut into fairly large pieces
200g pork rib bones
2 litres water
600g watermelon skin
100g carrots, cut into chunky pieces
Seasoning:
Salt and sugar to taste
1 tsp chicken stock granules
Method
Remove the red part or flesh from the watermelon skin. Cut off the outer green part of the skin and slice the white part into 2cm-thick slices.
Bring water to a boil, add pork ribs and simmer for 30 minutes. Remove scum, if any. Add chicken pieces and carrots, and simmer for 30 more minutes.
Add in melon skin and allow simmering for 15 to 20 minutes or until melon skin is just tender. Add seasoning then dish out and serve.
Cuisine: Chinese
Type of Dish: Soups
Cooking Method: Boil
Meal Types ? Dinner ? Lunch ? Supper
thats an CHINESE american recipe...
in CHINA...
no1 has that...
put white stuff in soup idk
Not exactly a soup..
http://www.deepfriedkudzu.com/2006_08_01...
Hmm...I kinda doubt it was watermelon. Maybe it was a winter melon? I've never heard of using watermelon rinds in soup.
http://chinesefood.about.com/library/blp...
Looks like this http://www.helencheng.net/photos/2006-12... and it's actually very delicious.
I read the same article and would love to know the recipe but this sounds good.
For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste
For crab
10 oz jumbo lump crabmeat (2 cups), picked over
1/4 cup finely chopped fresh cilantro
1 1/2 tablespoons mild olive oil
1/4 teaspoon salt, or to taste
Accompaniment: lime wedges
preparation
Make soup:
Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)
Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).
Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.
Prepare crab:
Toss crabmeat with cilantro, oil, and salt.
Divide crab among 4 soup plates, mounding in center, and pour chilled or hot soup around it.
Cooks' notes:
? Soup can be made 1 day ahead and chilled. Cover after 2 hours of chilling.
Gourmet, July 2004
correctness,It's Non-profit and only for informational purposes.
PRE: Olive Tapenade? NEXT: NONE
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