Winter melon rolls with meat filling

In daily life, winter melon rolls with meat filling are a common delicacy, and the nutritional value of winter melon rolls with meat filling is rich. Winter melon has a diuretic effect. Regular consumption can reduce swelling and promote diuresis, which is very good for the body. In addition, the meat filling is rich in various proteins, which is very good for the body and can supplement the nutrients needed by the body.

How to make winter melon rolls with meat filling

Materials

Main ingredient: roast pork

Accessories: Winter melon and pepper

How to make winter melon meat rolls

1. Peel the winter melon and cut into long thin slices

2. Cut the pointed pepper into rings and set aside

3. Cut the large pieces of braised pork into four pieces, and cut the small pieces into two halves.

4. Put a piece of braised pork on the winter melon slices, roll up the winter melon slices, and put the pepper rings on the outside.

5. Put the rolled winter melon meat rolls in a bowl and pour a little broth in it.

6. After the steamer is steaming, steam on medium heat for about a quarter of an hour.

Other meat rolls

Cabbage rolls with meat filling

Material

Ingredients: 1 cabbage, 75 grams of white bread, 350 grams of milk, chopped cold cooked meat or fresh lean beef filling, 1 egg, beaten. 30g celery, 50g chopped garlic, fresh skim milk mozzarella, beans in the pod, 75ml olive oil, 1 chopped onion. 250 ml dry white salt and black pepper

practice

1. Cut the cabbage leaves and remove the core (which can be used to make soup). Blanch the leaves in boiling water for 4 to 5 minutes, take them out and rinse them with cold water, and place them on a cloth to dry.

2. Cut off the crust of the bread and soak the remaining part in milk. Take it out after 5 minutes and squeeze it dry.

3. Take a large bowl, add the minced meat, eggs, processed bread, celery, mashed garlic, skim milk cheese, beans, salt and black pepper and stir.

4. Cut the cabbage leaves into appropriate sizes and discard the hard stems. Put the stuffing you just prepared on one side of the leaf and slowly roll it up, making sure to fold the edges of the leaf inward. After rolling, place the cabbage roll in the palm of your hand and roll it slightly.

5. Get a larger frying pan (make sure it can hold all the cabbage rolls), heat it up, pour in olive oil, add onions, fry over low heat until soft, then increase the heat, add the cabbage rolls, and be careful to turn them over so that they don't fall apart.

6. Pour in half of the dry white wine prepared in advance, add the half-cooked meat, simmer over low heat, and after the wine evaporates, add the other half, cover the pot, and simmer for 10 to 15 minutes until all the water evaporates. Pick out the meat and let the remaining cabbage rolls dry for 5 minutes before serving.