Thursday, October 3, 2019

Loofah in Pumpkin Sauce 【南瓜烩丝瓜】



Fall is harvest time for pumpkin and loofah, it is also the most nutritious time for these two vegetables. I had this Loofah in Pumpkin Sauce during one of the gatherings with friends not long ago and really liked it.

My aunt Lisa sent me a few loofahs from her garden, with the pumpkin I harvest from my front yard, I made this Loofah pumpkin dish at home and it turned out really really nice!

1 根 丝瓜 
250 克 南瓜
2 瓣蒜
1 杯 高汤 (或水加一点鸡精粉)

1 Loofah
250 g of Kabocha Pumpkin
2 Cloves of Garlic
1 Cup of Chicken stock or bone broth (Or 1 cup of water with some bouillon)
Salt to taste

1. 把丝瓜削皮切块,锅里热上一大勺食油,把蒜蓉切碎,加入锅里爆香。

2. 倒入丝瓜块煸炒至软,加点盐调味,盛出备用。

1. Peel and cut loofah into pieces, heat 1 tbsp of oil in a cooking pan, minced garlic, add garlic into wok.

2. Add loofah pieces into pan and stir fry until soft, take the loofah out in a plate.

3.  在准备丝瓜的时候,先把南瓜切块去种子入蒸锅蒸15-20分钟至软。

4.  把蒸好的南瓜肉挖出,压成泥。

5. 把南瓜泥和高汤入锅煮滚,加盐调味,南瓜汤煮至浓稠后盛出放到一个深盘子里,把炒好的丝瓜盛到南瓜浓汤上一起上桌,也可以把炒好的丝瓜一起入锅煮一煮味道更融合。

3. Cut the pumpkin into large pieces, remove seeds and steam the pumpkin for 15-20 minutes until tender.

4. Use a spoon to scrap the cooked pumpkin pulps out and mash the pumpkin flesh using a potato masher.

5. Place the mashed pumpkin and chicken stock in a cooking pan, bring to boil, season with salt and cook until thickened.

6. Take the pumpkin sauce out into a soup bowl/plate, place the cooked loofah on top and serve hot.


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