In our rural areas, everyone uses yellow pumpkin to make various delicacies, and it tastes very good.

Generally, you can make dried pumpkins after the beginning of winter, because the pumpkins in July and August are only pink but not sweet. Even if you are forced to make dried pumpkins now that the sun is shining, you can only add some saccharin or a little cyclamate.

It must be sweet, otherwise the dried pumpkin you make will not be sweet at all and will not taste good.

Data picture Now is the time when pumpkins are on the market, and it is also a good time to make dried pumpkins.

Dried pumpkin is easy to make if you have a good drying place.

1. Prepare the pumpkins. As long as there is a place to dry them, you can make more at a time.

Peel the pumpkin (you don’t need to peel the tender pumpkin and slice it into slices (you don’t have to wash it, if you want to wash it, be sure to dry the surface moisture before slicing). Then choose a good place to dry. It is more convenient to dry like the picture below, but it is not easy to cut it properly.

, it is also difficult to cut into small pieces after drying. You can cut into small pieces and lay them on the ground to dry, and turn them over every once in a while until they are completely dry. If it is not convenient to dry, you can use an oven and microwave to help. Just put too much.

It won’t fit. Peel the pumpkin and slice it into long pieces so that it doesn’t leak when placed on the grill. Turn the oven to 160°C and watch carefully until there is no obvious moisture in the pumpkin.

The amount of water varies, and you cannot bake for a fixed number of minutes. Put the dried pumpkin into the microwave oven and bake it at 80°C for about two minutes. Make sure the moisture is dry and you can smell the roasted aroma of the pumpkin.

Bake it dry, then put it in the oven at 170°C for about five minutes. The sun-dried or roasted pumpkin can be kept sealed and eaten slowly. After soaking, it can be used to stir-fry meat, stir-fry sauerkraut, etc.

It is very delicious. Here I will tell you another way to make dried pumpkin into snacks. Mix the dried pumpkin with appropriate amount of salt, chili and glutinous rice flour, then steam it in water.

After drying, you can eat it directly or stir-fry it. This is a special snack and it tastes good. The information picture will introduce you to a special snack: a brief introduction to the method, choose old pumpkins, and choose the old rural variety of disc-shaped pumpkins.

Pumpkins are highly sweet. They are neither flour nor flour. Peel them and slice them into 0.5cm thick and 8-10cm long. Place them on a bamboo net to dry in the sun. Then wrap them with chili powder, five-spice powder and glutinous rice flour, and steam them in a pot.

After being cooked and dried in the sun, it becomes dried pumpkin like this: The yellow and translucent one in the data picture is the dried pumpkin, and the brown one is made from dried taro stems, both of which are authentic folk customs of the Hakka people.

Snacks are also made from dried radish, dried eggplant, dried beans, dried taro, etc. They are crystal clear, soft, glutinous and spicy, and have an endless aftertaste. Locally, authentic dried pumpkins cost dozens of yuan!

One pound.