Pumpkin is an ingredient that our whole family likes very much. Whether it is used to make porridge, desserts or steamed buns, it has a golden color and a sweet taste.

Pumpkin has high nutritional value and is rich in beta-carotene and various minerals, which is beneficial to the liver and improves eyesight.

Rich in dietary fiber, it can help gastrointestinal motility and speed up digestion and absorption.

My 89-year-old grandmother is still healthy. Although she didn’t grow many pumpkins this year, they all grew well. When cut, they were all red-flesh, with their own sweetness, and very delicious.

In the past few years, the sweet potatoes grown by my grandma were always made into dried sweet potatoes, which were naturally dried and very delicious.

This year I followed my grandmother’s method of making dried sweet potatoes to make dried pumpkins, and unexpectedly it was a huge success.

If you like it, please come and make it with me!

Homemade dried pumpkin 1. Peel the old pumpkin, cut it into thin slices, and dry it in the sun until it is 80% dry.

2. Steam it on the steamer of a rice cooker or steamer. After steaming, put it in the sun to the appropriate dryness.

3. The dried pumpkin has been dried twice and steamed to remove excess water, making it sweet and delicious.

4. Hurry up and find a jar to put it in. Keep it sealed and don’t let it get damp.

If you dry it enough, it can last a long time.

Tips: Check here for useful information!

1. I use old pumpkins grown at home. The older they are, the sweeter they are and the less water they have.

2. If you feel that the dried pumpkin is too dry, you can also steam it on the rice pot while cooking, and it will become softer. This is how our family eats dried sweet potatoes. It is more suitable for the elderly with bad teeth.

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3. You can also add some dried pumpkin when cooking porridge. This will make it softer and more glutinous, suitable for the whole family to enjoy.