To make delicious dried wax gourd without blackening, first ensure the cleanliness of wax gourd. Wear disposable gloves to remove the skin and pulp of wax gourd. If you like the taste of wax gourd skin, you can choose to keep it. Cut the wax gourd into thick slices, pay attention to the moderate thickness, if it is too thin, it will taste bad after drying. Put the cut wax gourd into a big basin, add a proper amount of salt, and stir well, so that the salt can penetrate into the wax gourd and promote the water to come out. Marinate for about ten minutes, then take out the wax gourd and put it directly on the dustpan or bamboo curtain without washing.

Next, choose a place that can provide all-round sunlight and let the wax gourd fully dry. Wax gourd will basically dry after the first day of drying, but in order to ensure the quality of dried wax gourd, it is recommended to dry it for another day or two until it is completely dry. After drying in the sun, seal it with a fresh-keeping bag and store it in a cool and dry place to avoid high temperature and humidity, which can prolong the shelf life of dried wax gourd. Before drying, remember to check the weather forecast and choose sunny days for three consecutive days to prevent wax gourd from deteriorating during drying. In this way, you have successfully mastered the method of making dried wax gourd that does not turn black.