南瓜在日本非常受欢迎，因为它天然甜美，富含β-胡萝卜素和其他营养素。用糖和酱油炖煮的南瓜，几代以来一直是日本受欢迎的配菜。如果您想减少糖的摄入量，只需少放糖即可。
Artist
Zono
个人资料
食材
份量 4
原始食谱（1倍）可制作 4 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 1/8 of a 南瓜 (0.5磅（230克）)
- 1 1/4 cups 日式高汤 (300毫升)
- 1 Tbsp 糖
- 2 tsp 酱油
步骤
- 1
用勺子挖出种子，将南瓜切成大块。由于南瓜可能非常硬，如果想软化它，可以在切之前用微波炉加热约1分钟。
- 2
将南瓜放入锅中，加入足够的日式高汤盖过南瓜。煮沸后，加入糖和酱油。
- 3
在上面放一张烘焙纸，小火炖3分钟。然后转小火继续炖10分钟。
- 4
关火，让其冷却以吸收味道。
食谱ID
1302
小贴士与备注
南瓜煮熟后会变软，容易散开。为了保持块状完整，先用大火煮3分钟，然后转小火继续煮。
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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.