南瓜在日本非常受歡迎，因為它天然甜美，富含β-胡蘿蔔素和其他營養素。用糖和醬油燉煮的南瓜，幾代以來一直是日本受歡迎的配菜。如果您想減少糖的攝取量，只需少放糖即可。
Artist
Zono
個人資料
食材
份量 4
原始食譜（1倍）可製作 4 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 1/8 of a 南瓜 (0.5磅（230克）)
- 1 1/4 cups 日式高湯 (300毫升)
- 1 Tbsp 糖
- 2 tsp 醬油
步驟
- 1
用湯匙挖出種子，將南瓜切成大塊。由於南瓜可能非常硬，如果想軟化它，可以在切之前用微波爐加熱約1分鐘。
- 2
將南瓜放入鍋中，加入足夠的日式高湯蓋過南瓜。煮沸後，加入糖和醬油。
- 3
在上面放一張烘焙紙，小火燉3分鐘。然後轉小火繼續燉10分鐘。
- 4
關火，讓其冷卻以吸收味道。
食譜ID
1302
小提示與備注
南瓜煮熟後會變軟，容易散開。為了保持塊狀完整，先用大火煮3分鐘，然後轉小火繼續煮。
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Realizing the importance of food through a family illness, I decided to pursue a career as a nutritionist. After earning my license as a registered dietitian, I worked as a cooking instructor, provided diet guidance, and developed healthy recipes. In 2021, I moved to the U.S., and after gaining weight during life abroad, I began following my own recipes to lose weight. Now, I focus on creating and sharing delicious recipes that can be enjoyed even while dieting—helping others lose weight without stress.