I-Kabocha, ebizwa nangokuthi ithanga laseJapane noma i-squash kabocha, iyimifino yonyaka eyenza ukuwa ebusika. Ihlonishwa ngenxa yenyama yayo enothile enezakhi kanye ne-flavor sweet sweet.
Esikhathini saseJapane cuisine , i-kabocha isithako sendabuko esivame ukuvela ekudleni komndeni nsuku zonke futhi isetshenziselwa izitsha ezihlukahlukene. Ukupheka okuyisisekelo kunazo zonke zokupheka kwe-kabocha kukhonjiswe nge-kabocha, okuklanyelwe izithako eziyisisekelo ezifana ne- soy sauce nesibuko .
Esinye isitsha seJapane esithandwa kakhulu yi- kabocha korokke (noma i-croquettes). Ezinye izindlela ezithandwayo lapho i-kabocha ifakwa khona ku-Japanese cuisine yi- tempura . Ngokuvamile uzothola ucezu lwesikhwama se-tempura phakathi kokukhethwa kwe-tempura ehambisanayo ezindaweni zokudlela zaseJapane. I-Kabocha ingasetshenziselwa ukufaka esikhundleni sezambatho ngezitsha eziningana, futhi ingabuye ifakwe ezitsheni ezifana ne-pasta, ama-stews, i- curry ilayisi , nezitsha zokumiswa.
Amathiphu wokutholwa:
I-microwave i-squash kabocha ukuze unciphise isikhumba sayo sangaphandle, okuyinto enzima kakhulu. Lokhu kuzokwenza kube lula ukukhipha.
Okuzokwenza
- 1 ithrekhi kabocha ithanga
- 1/2 anyanisi, oqoshiwe
- 1 isipuni ibhotela
- 2 amathisipuni inkukhu ye-bouillon powder (Qaphela: 2 izinkomishi inkukhu umhluzi kungenziwa esikhundleni se-bouillon powder namanzi)
- 2 izinkomishi amanzi
- 1 2/3 izinkomishi ubisi
- Usawoti, ukunambitha
- Pepper omnyama, ukunambitha
- I-Parsley eqoshiwe entsha, yokuhlobisa (ngokuzikhethela)
Indlela Yokwenza
- Geza ingaphandle yesikwashi se-kabocha. Sika ngesigamu bese ususa imbewu nemigqa yangaphakathi ye-squash.
- Faka i-kabocha ephepheni eliphephile le-microwave kanye nokushisa emisebeni ye-microwave emaminithi angu-1 kuya kwangu-2, kuye ngamandla we-microwave yakho. Lokhu kusiza ukunciphisa i-kabocha nje kancane.
- Sika i-kabocha zibe tincetu ezincane bese ususa isikhumba sangaphandle. Beka eceleni amathanga.
- Ebhodini eliphakathi, qhafaza ibhotela bese uphahla u-anyanisi tincetu kuze kube yilapho ushintsha futhi ulula.
- Engeza i-kabocha bese ugijima kanye no-anyanisi kuze kube yilapho iphekwe ikabocha.
- Thela amanzi bese wengeza inkukhu i-bouillon powder ebhodweni. (Qaphela, umhluzi wenkukhu ungafakwa esikhundleni se-bouillon namanzi.) Hamba ngokushisa okuphansi imizuzu engaba ngu-10 kuya kwemi-15, noma kuze kube yilapho i-kabocha ithambe.
- Kungakhathaliseki ukuthi usebenzise i-blender isandla sokugwilisa ukuze uhlanganise imifino enomhluzi, noma uvumele ingxube ukuba ipholile kancane bese isilalela ibe i-blender yendabuko ukuze ihlanzeke, bese uyibuyisela ebhodweni.
- Ebushushu obuphakathi nendawo, engeza ubisi kumxube we-kabocha bese ulethe ngamathumba, uvuselele njalo isobho. Vala ukushisa, nenkathi ngosawoti kanye nopelepele. Hlanganisa kahle bese ukhonza ngokushesha. Gcoba nge-pepper eyengeziwe enomhlabathi omusha kanye ne-parsley eqoshiwe.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 128 |
| Inani lamafutha | 7 g |
| I-Fat egcwele | 4 g |
| I-Fat Unsaturated | 2 g |
| I-cholesterol | 18 mg |
| I-sodium | 439 mg |
| Ama-carbohydrate | 14 g |
| I-Fiber Dietary | 2 g |
| Amaphrotheni | 5 g |