「素食」15 分钟懒人餐,下班快手一人食的南瓜箜饭！|【Vegan】One Pot Pumpkin Rice

I saved some pumpkins from this fall. Freshly picked pumpkins are relatively moist, but the caramel flavor is not strong enough. After storing the pumpkins for 1-2 months, you will I found the flavor has been doubled. This leftover pumpkins are especially good for making pumpkin pot rice. I can have two bowls of it for a meal. It can be made in 10 minutes when using leftover rice in the refrigerator. This is a good way to use up some overnight dishes.
每年 8 月南瓜盛产的时候我都会屯几个留到秋天做南瓜饭，刚摘的南瓜水分比较足，焦糖味还不够浓郁，试着把新摘的南瓜放置1-2个月，你会发现风味倍增了不少，特别适合做南瓜箜饭，真的能吃个两大碗，这次依然是下班快手一人食主题，利用冰箱的隔夜饭就能 10 几分钟做出来，而且很好吃，是消耗隔夜饭的好办法。

Ingredients/材料:
蜜本南瓜 250g Butter Pumpkin
红萝卜 半根 Half Red Carrot
鲜豌豆 80g Fresh Pea
香菇 2 朵 Two Shiitake Mushrooms
清水 50ml Water

调味料/Seasonings：
岩盐 1/4 小勺 1/4 Tsp Salt
古法酱油 1 大勺 1 Tbsp Soy Sauce

Tips:
1.做箜饭水不能加太多，否则不够干香，可以根据做的分量适当增减
Do not use too much water, otherwise it won’t have enough flavor.
2.煮的时候注意全程小火更好把控，时刻注意锅子里的声音和气味，听见噼里啪啦的说明差不多了
Pay attention to the heat. When hearing the crack sounds, it means the dish is ready.

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