Speaking of dried vegetables, most vegetables can be dried and preserved, such as long eggplant, pepper, cucumber, potato, wax gourd and long beans, which are especially delicious after drying! But in addition to this kind of fruit and vegetable, there is also a kind of fruit and vegetable, which is low in price and high in nutrition, and is very suitable for drying vegetables. It's a gourd melon! Gourd melon, also called "gourd", is a common fruit and vegetable in rural areas. Zucchini is rich in protein, vitamin C, potassium, calcium, phosphorus and other nutrients. Fresh gourds and melons are delicious, whether fried in the sea, boiled in soup or stuffed! The dried gourd melon is not only particularly resistant to storage, but also tastes better! Below, the little chef will share with you the gourmet practices of fenugreek and wax gourd!

Sun dried fenugreek melon 1 Clean fenugreek melon, then divide it into two parts, remove the pulp and seeds inside, peel off the fenugreek melon first, and then slice the fenugreek melon. 2. Take a bamboo basket for drying vegetables, put the fenugreek slices in the bamboo basket, put the bamboo basket in life balcony or the yard in the afternoon when the light is sufficient, and naturally dry it for 1-2 days. 3. After the fenugreek slices are completely dried, put them into glass bottles or film bags, then seal them and store them in a backlight cabinet, which can be used as you eat.

The specific method of dry steaming pork belly with fenugreek melon: 1. Pick the fenugreek, put it in a pot, add some cold water, soak for 20 minutes, change the water, soak for another 20 minutes, soak thoroughly, clean it up, then pick it up and squeeze it out. 2. Take a piece of fat and thin pork belly, clean it up, put it on a slate, cut it into thin slices, put it in a pot, add a proper amount of onion and ginger slices, add a proper amount of salt and soy sauce, drop a few drops of vegetable oil, mix well, and marinate for 15 minutes. The pork belly slices are marinated in advance. 3. Take a bowl, soak the dried fenugreek in a porcelain bowl, put the marinated pork belly into the bowl, and put on disposable gloves to catch the pork belly and the dried fenugreek evenly. 4. Add a proper amount of water to the pot, put the bowl made of pork belly and gourd into the pot, then cover it, steam it on the fire for 20-25 minutes, then turn off the fire, take the bowl down, buckle a plate on the bowl buckle, turn the bowl upside down and put it on the plate, then sprinkle with appropriate amount of onion and celery to decorate it, and then you can eat it.