Calabaza al vapor

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Calabaza al vapor. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Calabaza al vapor is one of the most favored of recent trending foods in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes yummy. They're fine and they look wonderful. Calabaza al vapor is something that I've loved my whole life.

Many things affect the quality of taste from Calabaza al vapor, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Calabaza al vapor delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook Calabaza al vapor using 1 ingredients and 9 steps. Here is how you cook that.

Cocer calabaza al vapor es otra forma diferente de disfrutar de la calabaza. No tiene el mismo sabor ni textura que en horno. Con horno mejor, pero requiere mucho tiempo y gasto energético. Al vapor, rápido y sencillo.

Ingredients and spices that need to be Prepare to make Calabaza al vapor:

1. Calabaza para asar

Instructions to make to make Calabaza al vapor

1. Pelamos y partimos la calabaza. Es importante que toda la calabaza que coloquemos a cocer sea de la misma calabaza.
2. Yo tengo para cocer al vapor una doble olla, como la foto. Y coloco una cantidad de agua en la parte inferior, la calabaza en la superior y la tapo.
3. El tiempo de cocción varía según lo fuerte que esté el fuego, como sean de grandes las porciones de calabaza y lo más importante como de dulce sea nuestra calabaza. Cada una es diferente a otra, por eso es importante no mezclar calabazas. Lo mejor pinchar y si pobrar.
4. Con mi sistema suelo tardar entre 20 o 25 minutos.
5. Cuando estoy cociendo calabaza, en el agua suelo añadir un poquito de canela, en la calabaza apenas se nota pero nuestra cocina huele a gloria. A veces cambio la canela por piel de limón o vainilla.
6. Una vez en su punto la retiro del fuego y de la olla. Cuando está fría la guardo en la nevera.
7. Para postre sola, si no está dulce añadimos azúcar blanco o azúcar moreno o si te gusta edulcorante, también una nube de canela no está mal. Los más golosos nata montada. Nos puede servir para salsas, para hacer bizcochos etc
8. Yo soy un enamorado de la calabaza, por sus bajas calorías, por su sabor y textura, y lo más importante es un buen laxante natural.
9. Buen provecho

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So that's going to wrap this up for this special food Recipe of Homemade Calabaza al vapor. Thanks so much for your time. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!