This is how Kabocha Squash and Bacon Simmered In Soup might help you in weight loss
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Before you jump to Kabocha Squash and Bacon Simmered In Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already know how important it is to have a fit and healthy heart. Give it some thought: How can the rest of your body remain healthy if your heart isn’t healthy? You already know that working out on a regular basis and following a healthy lifestyle both factor to a great extent into the overall health of your heart. But are you aware that there are several foods that have been found to help you improve the health of your heart? If you would like to know which foods you should be eating to improve your heart health, keep on reading.
Fish is perhaps the best food you can consume. You’re probably already aware of this because your doctor has advised you to eat some fish at least two or three times a week. This is especially true for people who suffer from heart problems or who are worried that their hearts are unhealthy. Know that fish is rich in Omega 3s which are what helps break down and transform unhealthy cholesterol into healthy energy. Try to consume fish during at least two meals per week.
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We hope you got benefit from reading it, now let’s go back to kabocha squash and bacon simmered in soup recipe. You can cook kabocha squash and bacon simmered in soup using 7 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Kabocha Squash and Bacon Simmered In Soup:
- Take 1/2 Kabocha squash
- You need 3 slice Bacon
- Get 1 ※ Bouillon cube
- You need 1/2 tbsp ※ Sake
- Take 1/2 tsp ※ Soy sauce
- Use 1/2 tbsp Mirin
- Use 1/2 to 1 tablespoon Vegetable oil (optional)
Steps to make Kabocha Squash and Bacon Simmered In Soup:
- Wash the kabocha squash and remove the seeds and fibrous parts. Peel the skin randomly and cut into bite sized pieces. Cut the bacon into 2 cm pieces.
- Heat some oil in a frying pan and cook the bacon over medium heat. When some fat has come out of the bacon add the kabocha squash and continue cooking.
- When everything is coated in fat, add 200 ml of water and the ※ ingredients and being to a boil. Lower the heat, put on a small lid that sits on top of the food (otoshibuta), then cover the frying pan with another lid and simmer.
- When the kabocha squash is tender, take both lids off the pan and add the mirin. Raise the heat and reduce the liquid in the pan.
- When most of the liquid has reduced, it's done.
- I flavored this well since I wanted to use it in a bento. If you prefer a lighter taste, reduce the amount of bouillon used.
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