How do you prepare Kabocha squash dishes in just 30mins?

Kabocha squash or any kinds of squash often require to slow cook or stew for a long time, and not to mention about the peeling! But there is a way to prepare it for you to cook in any way you want within 30 minutes.

Simply chop the squash in four pieces, remove all seeds and place in the steamer and steam for 10 minutes. Steaming would soften the squash and retains its nutrients and taste at the same time. Then cool down for a bit and there you can peel the skin at ease with your pairing knife and chop them into smaller pieces for stews or dessert in just half hour.

In Chinese home cooking, we like to stew/slow cook, or we call it “mun” in Cantonese the spare ribs with squash.

p.s. Avoid over steaming in case the squash gets too mushy when you cook them! And this is really just the part 1 of the Kabocha squash idea, stay tuned for more!

如何利用30分鐘煮好日本南瓜菜式?

日本南瓜跟其他南瓜一樣外皮厚,需要九牛二虎之力才能夠切件去皮,其實有一個更容易去皮的方法大家可以參考一下。

只需要簡單將南瓜切成4大塊,去核,然後放在蒸籠蒸大約10分鐘。這樣就可以將外皮蒸軟,放涼之後就可以輕易利用小刀去皮。選用蒸而非用水滾是因為蒸可以更加保持食材原味和營養,避免在滾水中流失。

蒸10分鐘可以將南瓜較容易去皮切件,之後可以更快捷煮好南瓜菜式如番茄煮南瓜或者南瓜西米露等。

不過切忌蒸太長時間,這樣就會將南瓜煮得過熟,當煮的時候就會糊起來啊!

補充:避免將南瓜切成小塊來蒸,這樣蒸好之後去皮就會更困難;而且小塊的南瓜會更容易過熟,別忘記你是打算將南瓜再煮成另外一道菜啊!

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