about a week ago, 謝立言叔叔他們家長了好幾根 zucchini 瓜! 謝立言叔叔在星期四晚上做完瑜珈後, 拿了一個給舅舅他們. 舅媽回家後切了一半給我帶回家. 我一直都不知道要怎麼吃這種瓜. 所以只聽了謝立言叔叔的建議把保鮮膜捲在瓜的切口上後放進了冰箱. 前幾天, 謝叔叔問起來說, 吃了沒. 我說還沒有... 這兩天媽媽一直在說要把瓜給吃了, 昨天他早上把瓜切好了, 下午他說要我煮. 我藉著這個機會上網去查察 zucchini 瓜的食譜. 還是在 allrecipe 的網站上找到了這個. 這瓜也是源自南美, 這個做法裡又是番茄又是玉米粒, 不愧是墨西哥食譜! 非常好吃!
要注意的是玉米粒不能太爛, zucchini 瓜也是一樣! 鍋蓋起來的話, 水分會多一點, 如果要夾餅吃, 可能得大火燒乾一點. 但是, 我不是很確定. 因為我只敢用大火煮一下, 我怕瓜會太爛. 這個要點是看 allrecipe 上對這個食譜的讀者評論裡看到的. 看看別人對食譜的經驗很重要! 我昨天第一次試, 瓜的口感剛剛好! 滿高興的, 媽媽很喜歡這道菜! 我用的椒是南美一種很辣的辣椒(Habanero chili)做成的醬. 我照阿芳的食譜做的. 裡面用的油是麻油. 放下去很好吃, 我放的份量也剛好, 有辣意, 但不會搶走其他的味道.
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Calabacitas con Elote (Zucchini with Corn)
Ingredients
* 2 1/2 cups fresh corn kernels
* 1 tablespoon olive oil
* 1/4 cup chopped onion
* 1 clove garlic, minced
* 1 pound zucchini, sliced
* 3 roma (plum) tomatoes, chopped
* 1 fresh poblano chile pepper - seeded, deveined, and chopped
* salt and black pepper to taste
* 1/4 cup crumbled cotija cheese
Directions
1. Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
2. Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
(allrecipe.com)
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