又名
日本南瓜
它是什么?
这种蹲式壁球的日本各种南瓜,中等大小的南瓜具有粗糙,深绿色的皮肤,有时会斑驳的橙色或微弱的白色条纹。它的淀粉黄橙色肉具有宜人的红薯状味道,并在液体中煮熟时保持其形状,这是添加炖菜和炖的绝佳选择。(尝试将剥皮的,切成丁的Kabocha南瓜添加到椰子鸡的泰式咖喱或素食辣椒中。)它的味道与亚洲食材(如酱油,姜和芝麻油)结合了很好。亚搏手机版官方
厨房数学:
1个中壁球= 7至8杯大骰子
没有吗?
您可以尝试代替胡桃南瓜甚至红薯。
如何选择:
选择具有哑光(不是光泽)皮肤的尺寸重的kabochas。它们的果皮应该坚硬,颜色深,没有瑕疵或发霉的斑点。嫩皮表明不成熟或质量差。
如何准备:
要剥离卡布查(Kabocha),请先将南瓜切成碎片。从刀尖开始在南瓜的中心,然后切开一半。(If the knife sticks, don’t try to pull it out since it may come out suddenly. Instead, tap the handle with a rubber mallet or meat tenderizer until the knife cuts through the squash.) Rotate the squash and cut through the other half the same way. Push the halves apart with your hands. Scoop out the seeds. Cut the halves into wedges and then, using a sharp knife, cut along the rind to free the flesh. Kabocha may also be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, rub flesh with olive oil, season with salt and pepper and bake hollow side up, until flesh is very tender. The skin is edible and nutritious but peels away easily after cooking, if that’s what is preferred.
如何存储:
将它们存放在一个凉爽干燥的地方最多一个月;它的味道只能加深塑料切割碎片,并冷藏长达五天。
交叉引用
可以在切割哈伯德时交叉参考幻灯片显示
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