Question 2: How to make dried pumpkin? Put some dried pumpkins or chestnuts and red dates when eating porridge. The porridge cooked in this way is particularly delicious and nutritious. This is how my grandmother cooks porridge. I believe I can have a try, hehe! Wish you success!
Question 3: the method of making dried pumpkin, how to make dried pumpkin is delicious, and the method of homemade dried pumpkin is simple and convenient to eat. The production method is as follows:
Mature pumpkin → processing → slicing → drying → cooking → drying → beating → sizing → drying → packaging → finished product.
deal with
Select cooked pumpkins with hard skin, long ripening period and orange-red flesh, wash them, cut them open, peel them, and remove seeds and pulp.
slice up
After pumpkin treatment, cut into round slices with a thickness of about 5mm and soak in water for 30 minutes.
air
String pumpkin slices evenly on a bamboo pole and dry them for about 5 days until they feel dry.
Cooking; This is my business.
Put the dried pumpkin slices into a steamer, steam for about 6 minutes, take them out, cool them quickly, spread them on a bamboo curtain and dry them until the water content is below 10%.
thick liquid
Put a certain amount of water in a stainless steel pot, bring it to a boil, mix the starch and cold water evenly [the ratio of starch to water is (8 ~ 10): 100], then slowly pour it into boiling water, and stir while cooking until it becomes paste.
Dress
Put the dried pumpkin slices into the slurry, evenly spread a thin layer of slurry, immediately spread them on a bamboo curtain, and expose them to the sun for 1 day, or spread them on a drying tray, and bake them in an oven, with the temperature controlled at 55 ~ 65℃, and then naturally cool them when the slurry on the surface is dry and elastic.
parcel
The cooled pumpkin slices are dried pumpkins and packed in food plastic bags or plastic boxes.
Final result
Golden and translucent, sweet in taste, delicate and refreshing after eating, with certain toughness, cheap and good quality, and can be eaten for a long time.
Question 4: How to make delicious dried pumpkin, and how to do it? First, we have to peel the pumpkin, cut it into long pieces, and then lay it flat on the drying net or hang it on a clean rope to dry.
After drying in the sun, all of them are collected and steamed in a steamer. After steaming, the dried pumpkin will become soft and sweet. After coming out of the steamer, it needs to be dried again. We need to spread or hang the steamed pumpkin to dry until it is completely dry.
The last thing to pay attention to is collection and preservation. Don't rob all of them when collecting. It is recommended to collect them in a relatively orderly way and seal them after collection. It should be noted that the steps in this process cannot be reversed. If the pumpkin is steamed directly before drying, it will be pulped and will not dry easily in the later stage. So dry them first, then steam them and then dry them.
Dried pumpkin is easy to store. You can eat it directly or steam it before eating it. Steamed pumpkin will taste better (it is also good to eat it directly as a snack).
Hope to adopt, thank you! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
Question 5: How to eat pumpkin after drying? Hello! Beigua is also called pumpkin! The manufacturing method is as follows:
I. Handling
Select cooked pumpkins with hard skin, long ripening period and orange-red flesh, wash them, cut them open, peel them, and remove seeds and pulp.
Second, slice
After treatment, the pumpkin was cut into round slices about 5 mm thick and soaked in water for 30 minutes.
Thirdly, drying.
String pumpkin slices evenly on a bamboo pole and dry them for about 5 days until they feel dry.
Fourth, cooking.
Put the sun-dried pumpkin slices into a steamer, steam for about 6 min, take them out quickly, spread them on a bamboo curtain, and dry them until the water content is below 10%.
Verb (abbreviation for verb) pulping
Put a certain amount of water in a stainless steel pot, bring it to a boil, mix the starch and cold water evenly [the ratio of starch to water is (8 ~ 10): 100], then slowly pour it into boiling water, and stir while cooking until it becomes paste.
Six, sizing
Put the dried pumpkin slices into the slurry, evenly spread a thin layer of slurry, immediately spread them on a bamboo curtain and expose them to the sun for 65438±0d, or spread them on a drying tray and bake them in an oven, with the temperature controlled at 55 ~ 65℃, and then naturally cool them when the slurry on the surface is dry enough to be non-sticky and elastic.
Seven, packaging
The cooled pumpkin slices are dried pumpkins and packed in food plastic bags or plastic boxes.
Eight, finished products
Golden and translucent, sweet in taste, delicate and refreshing after eating, with certain toughness, cheap and good quality, and can be eaten for a long time.
Nine, how many notes
1. Choose a fully ripe pumpkin. The pumpkin skin is thick and hard, which can't be scratched by fingernails. The skin has thick wax powder, and the skin is red.
2. Pumpkin slices must be thoroughly dried before cooking, otherwise it will affect the appearance, shape and texture of the finished product.
3. Sizing is the key to dried pumpkin, which can improve the color, texture and flavor of dried pumpkin. According to different tastes, you can add some sesame seeds, sugar and orange peel. 4. Because the dried pumpkin contains less sugar, it is especially suitable for children, the elderly and diabetics.
Question 6: Who will fry dried spicy pumpkin, a special snack?
Question 7: Where does dried pumpkin come from? You can put dried pumpkin, chestnuts and red dates when cooking porridge. The porridge cooked in this way is particularly delicious and nutritious. This is how my grandmother cooks porridge. I believe I can have a try, hehe! Wish you success!
Question 8: Is dried pumpkin delicious? Where can I buy it? Dried pumpkin is the grain source of heaven and earth, with high nutritional value. Every 100g of fresh pumpkin contains 9 1.9 ~ 97.8g of water, 1.3 ~ 5.7g of carbohydrate, 0.57 ~ 2.4mg of carotene and other vitamins (VC, VB, VE, etc. ) and amino acids (melon). Pumpkin also has a certain medicinal value, and it is a maintenance food for children, the elderly, dyspepsia, hypertension, nephritis and other patients. For diabetics who can't eat too much polysaccharide, eating pumpkin is no problem. Because cucurbitacin, trigonelline, pectin and other physiologically active substances in pumpkin can catalyze the decomposition of carcinogenic nitrosamines, accelerate the dissolution of kidney calculi and bladder stones, help eliminate excess cholesterol in human body and prevent arteriosclerosis.
Question 9: Can the old pumpkin be eaten after drying? How come? Spicy pumpkin pie
Raw materials:
500g of pumpkin, 0/50g of glutinous rice flour100g of japonica rice flour100g, 5g of dried pepper, spiced powder and salt.
Method:
1. Wash the pumpkin, cut it into small pieces, fry it in the oil pan for a few times, add a little water and simmer it with slow fire. When it is soft and rotten, add glutinous rice flour, glutinous rice flour, pepper powder, spiced powder and salt, mix well, and then steam in a cage for 15 minutes.
2. When eating, cut the pumpkin pie into pieces, put it in the oil pan, fry it, or eat the freshly steamed pumpkin pie. You can also eat it after frying, frying and frying.
Features: mellow fragrance and strong spicy taste.
Fried pumpkin pie
Ingredients: pumpkin 250g, glutinous rice flour 250g, milk powder 25g, sugar 40g, and bean paste 50g.
Making:
① Peel the pumpkin, clean it and slice it, steam it in a cage, add glutinous rice flour, milk powder, sugar and lard while it is hot, mix well and knead it into pumpkin pie skin.
2 bean paste is kneaded into a round filling. Take the pumpkin pie blank, wrap it with stuffing, and press it into a round cake.
(3) Pour the clear oil into the pot. When the oil temperature rises to 120℃, put the pumpkin pie into a colander and dip it in oil with low fire until the pumpkin pie expands. Take out and fry until the oil temperature rises to 160℃.
2. First of all, choose the right melon, and the melon with long nose and gourd shape is delicious. There is a kind of Japanese pumpkin in the supermarket, which is golden yellow and flat.