When it comes to dried vegetables, most vegetables can be dried and preserved, such as long eggplant, pepper, cucumber, potato, wax gourd and long bean, which are especially delicious after drying! However, in addition to this vegetable and fruit, there is also a kind of vegetable and fruit with low price and high nutrition, which is very suitable for drying vegetables. It is "gourd melon"! Gourd melon, also called "gourd", is a common fruit and vegetable in rural areas. Cucurbita pepo is rich in protein, vitamin C and nutrients such as potassium, calcium and phosphorus. Fresh gourds and melons are fragrant and refreshing, and they are delicious whether they are fried in the sea, boiled in soup or stuffed! After drying, the gourd melon is not only particularly resistant to storage, but also tastes better! Below, the little chef will share with you the gourmet practice of fenugreek and dried melon! Sun-dried fenugreek melon

1 Clean the gourd melon, then split it in half, remove the inner pulp and seeds, cut off the outer skin of the gourd melon, and then cut the gourd melon into thin slices. 2. Take a bamboo basket for drying vegetables, put fenugreek melon slices in the bamboo basket, and put the bamboo basket in life balcony or the courtyard in the afternoon when there is sufficient light, and naturally dry it for 1-2 days. 3. After the fenugreek melon slices are completely dried, put them into glass bottles or film bags, then seal them, and store them in a backlit cabinet, which can be used as you eat. Dry-steamed pork belly with fenugreek melon

Specific methods: 1. Remove the dried fenugreek melon, put it in a basin, add appropriate amount of cold water, soak for 2 minutes, change the water, soak for 2 minutes again, soak the dried fenugreek melon thoroughly, clean it up, then scoop it up and squeeze out the water. 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 into a pot, add a proper amount of onion and ginger slices, add a proper amount of salt, soy sauce, drop a few drops of vegetable oil, mix well, marinate for 15min, and marinate the pork belly slices in advance. 3. Take a bowl, soak the dried fenugreek in a porcelain bowl, put the marinated pork belly in the bowl, and wear disposable gloves to grab the pork belly and dried fenugreek and mix well. 4. Add a proper amount of water into the pot, put the bowl made of pork belly and gourd into the pot, then cover it, steam it on the fire, steam it for 2-25min, then turn off the fire, take the bowl down, buckle a plate on the bowl button, turn the bowl over on the plate, and then sprinkle a proper amount of onion and celery to decorate and refresh it, and you can eat it.