慢炖锅三色南瓜炖菜

Ingredients

  • 1汤匙(15毫升)橄榄油
  • 1个小的甜洋葱,切碎
  • 1个中等大小的南瓜,切块
  • 1个中等大小的西葫芦,切块
  • 1杯(237毫升)冰冻的玉米粒
  • 1茶匙(5毫升)干牛至
  • 1茶匙(5毫升)盐
  • 1/2茶匙(2.5毫升)粗黑胡椒粉

Directions

  1. 向慢炖锅内胆中倒入橄榄油,中火加热。
  2. 向内胆中加入洋葱。烹饪4分钟,搅拌几次,直到洋葱变嫩。
  3. 加入南瓜、西葫芦、玉米、牛至、盐、辣椒粉和洋葱一起搅拌。
  4. 盖上盖子,并以高档慢炖3小时,或以中档慢炖6小时。

份量:6-8

RECIPE TAGS

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