First, prepare pumpkins, as long as there is a place to dry, you can make more at a time. Peel the pumpkin (the tender pumpkin can be peeled and sliced (don't wash it, if you want to wash it, you must dry the surface moisture before slicing). Then choose a good place to dry.
The picture below shows how convenient it is to bask in the sun, but it is not easy to cut it well, and it is difficult to cut small pieces after drying. You can cut it into small pieces and spread it on the ground to dry, and turn it over every once in a while until it is dry.
Second, if it is not convenient to dry, you can use the oven and microwave oven to help, but there are too many.
Peel the pumpkin, slice it, cut it as long as possible, and put it on the grill without leakage. Adjust the oven to 160℃, pay attention to the middle observation, and there is no obvious moisture during baking. Because the water content of pumpkin is different, it can't be baked for many minutes.
Bake the dried pumpkin in the microwave oven until it is dry and soft, and bake at about 80℃ for about two minutes to ensure that it is dry and has the smell of roasted pumpkin. If it still feels wet, put it in the oven and bake at 170℃ for about five minutes.
Third, dried or roasted pumpkins can be sealed and eaten slowly. After soaking, fried meat and sauerkraut are delicious. Here I'll tell you another way to make dried pumpkins into snacks.
Mix dried pumpkin with proper amount of salt, pepper and glutinous rice flour, and steam in water.
Fourth, dry the steamed pumpkin, which can be eaten directly or fried. This is a special snack, which tastes good.