Semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina). Broadly speaking, meal
Double steaming at least four hours. The flavour of the soup is soaked into the flesh of the melon. The whole melon and its contents are brought to the dinner table. The soup is served by scooping out the liquid and the inside wall of the melon. In this case, the edible melon takes the place of the double steaming jar. This application is possible because winter melon has a waxy, and thus waterproof, rind. Winter melon is believed to be nourishing and it is seldom cooked with ingredients that are believed to be too "yin" or too "yang". A dessert dish