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When I was a kid, my grandmother dripped purple cabbage juice into vinegar, and it instantly turned rosy red. I exclaimed, “It’s magic!” She threw the blanched translucent winter melon balls into the ice and called them “rouge planets.” When I grew up, I realized that it was actually the natural magic of anthocyanins changing color when they encounter acid.
I was moved by the beautiful rouge lotus root. Purple cabbage juice plus a few drops of white vinegar will turn into rose red in an instant. Is that really so magical? So I thought of winter melon. Winter melon has the effects of diuresis, weight loss, and heat-clearing and relieving summer heat. It can be made into a salad or dessert like this, which is also pleasing to the eye!
Rouge Winter Melon Balls
I was moved by the beautiful rouge lotus root. Purple cabbage juice plus a few drops of white vinegar will turn into rose red in an instant
Ingredients
- Winter melon Moderate
- Purple Cabbage Moderate
- White Vinegar Moderate
- White sugar Moderate
Instructions
- Peel two pieces of purple cabbage, wash them, put them in a food processor, add some water and blend them into juice
- Filter the juice and cook it in a pot for a few minutes
- Pour the juice into a bowl and add 2 tablespoons of white vinegar
- It's amazing, the colors become very bright
- Use a melon baller to scoop out the melon and make melon balls
- Digging the balls
- Blanch the winter melon balls in boiling water for 2-3 minutes
- Take it out and soak it in purple cabbage juice, and refrigerate it for more than half an hour
- Just sprinkle some sugar on top when you’re ready to eat
