How to do pumpkin drying, how to make dried pumpkin delicious

Pumpkin has a high nutritional value, containing 91 9 97 8g of water and carbohydrates per 100g of fresh pumpkin fruit.

1 3 5 7g, carotene 0 57 2 4mg, and other vitamins (VC, VB, VE, etc.), amino acids.

Citrulline, aspartic acid.

etc.), and minerals (Fe, P, Zn, Se, etc.). Pumpkin also has certain medicinal value, which is suitable for young children, the elderly, indigestion, and high blood pressure.

Nephritis and other maintenance foods for patients, diabetics who can't eat more sugars, only eating pumpkin is okay.

Method. Dried pumpkin is simple to make and easy to eat, and its preparation method is as follows:

Aged pumpkin Processing, slicing, drying, steaming, drying, pulping, sizing, drying, packaging, finished product.

Dispose. Choose an old ripe pumpkin with hard skin, long ripening period, and orange-red flesh, wash it, remove the pedicle, cut it, peel it, remove the seeds, and clean the pulp.

Slice. After the pumpkin is processed, cut into ring-shaped slices about 5mm thick and soaked in water for 30 minutes.

Drying. Circle of pumpkin slices are evenly skewered on bamboo poles and dried for about 5 days until they feel dry.

Pumpkin slices being dried.

Pumpkin slices being dried.

Cooking. Put the dried pumpkin slices into the steam pot and steam them for about 6 minutes, take them out, cool them quickly, and spread them on a bamboo sieve to dry them until they contain water.

Below 10%, set aside.

Pulping. In a stainless steel pot, put a certain amount of water, boil, mix the starch with cold water [the ratio of starch to water is (8 10) 100], then slowly pour into the boiling water, stirring while boiling, until the paste is ready.

Sizing. Put the dried pumpkin slices into the slurry evenly on a thin slurry, immediately spread on the bamboo sieve and expose to the sun for 1 day, or spread on the baking tray, bake in the oven, control the temperature to 55 65, and wait for the pulp on the surface to dry to non-sticky hands, with a certain elasticity, natural cooling.

Pumpkin slices baked.

Pumpkin slices baked.

Wrap. Cooled pumpkin slices are dried pumpkins and packed in plastic food bags or boxes.

Finished product. It is golden yellow and translucent, the taste is sweet and fragrant, after the entrance, it is delicate and refreshing, and has a certain toughness, the price is cheap and good, and it is not tired of eating for a long time.

A few notes. 1. Choose fully ripe pumpkin, the skin is thick, hard, fingernails can not be broken, the skin has a thick wax powder, and the skin is red.

2 Pumpkin slices must be dried thoroughly before steaming, otherwise the appearance, shape and texture of the finished product will be affected.

3 Sizing is the key to dried pumpkin, as it improves the color, texture and flavor of the dried pumpkin. Depending on the taste, add some sesame seeds and sugar.

orange peel, etc. 4 Due to the low sugar content of dried pumpkin, it is especially suitable for children, the elderly and diabetics.

Nutritive value. Pumpkin has a high nutritional value and a certain medicinal value.

Pumpkin dried slices are a kind of food that is made by using pumpkin as a raw material and then processed after natural air drying.

Pumpkin dried slices (strips), the color is golden and bright, refreshing, the taste is sweet, delicious and fragrant. This variety of pumpkin has been planted as grain for local farmers for hundreds of years, and the folk processing method is two lines of a melon, which is naturally air-dried and dried by soil method. Should.

The cooking lady thinks that the choice of time is very important, and many people have never eaten it.

Hello everyone! I am a rural cook, a rural chef who loves to cook, and I am usually in charge of the large and small banquets in our village, hoping to bring you a little rural cuisine. In the rural cook's hometown, when the pumpkin is yellow and ripe, the neighbors pick it off the shelf one by one and store it in the shade of their home.

After harvesting the late rice in the field and digging the sweet potatoes in the land on the mountain, everyone slowly washes the pumpkin, peels off the skin and puts it in the pot to steam and mash it, and then add some glutinous rice flour, and the sticky rice flour is mixed with the pumpkin to be evenly proportioned, and then made into baba steamed and eaten, or fried in oil.

Another way is to process pumpkin into dried pumpkin, processed dried pumpkin in the hometown of the old farmer in the countryside, generally wait for the beginning of winter to do, because now the pumpkin in July and August is only powder is not sweet, even if you see the sun now, forcibly make dried pumpkin, then you can only put a little saccharin, or add a little cyclamate to be sweet, otherwise the dried pumpkin you make will not be sweet at all, not delicious.

Then why do you have to choose to be sweet after the beginning of winter, because after the beginning of winter, the air is dry, and the pumpkin slowly softens, loses some of its moisture, and slowly sweetens it. At this time, you just need to peel off the outside of the pumpkin, cut it into pumpkin rings of equal thickness and two points thick, cut them, skewer them on the bamboo pole to dry, and then put them on a plate and put them in the pot to steam, and then take them out one by one and string them on the bamboo pole to dry and store them, sweet and sweet, the taste is great!

Therefore, the chef personally believes that to make dried pumpkin, you must choose a good soft pumpkin after the beginning of winter, powdery, sweet and less water, the dried pumpkin made is much more delicious, I don't know how you usually choose pumpkin to make dried pumpkin, welcome everyone to leave a message in the comment area, exchange and learn from each other.

In our countryside, everyone uses yellow pumpkin to make all kinds of delicacies, and the taste is very good. Generally, you can make dried pumpkin after the beginning of winter, because now the pumpkin in July and August is only powder and not sweet, even if you see the sun now, you can only put some saccharin, or add a little cyclamate to be sweet, otherwise the dried pumpkin you make will not be sweet at all, and it is not delicious.

Data map: Now is the time for pumpkins to go on the market, and it is also a good time for dried pumpkin production. If there is a good place to dry, it is easy to make dried pumpkin.

One, prepare pumpkins, as long as there is a place to dry, you can make several more at a time. Peel the pumpkin (tender pumpkin can be unpeeled and sliced (you can not 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 is so convenient to dry, but it is not easy to cut 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, turning it every once in a while until it dries through.

Data map 2, if it is not convenient to dry, you can use an oven and microwave oven to help, but the amount is too much to place.

Peel and slice the pumpkin, as long as possible, so that it doesn't slip out on the grill. Turn the oven to 160 and observe in the middle that there is no obvious moisture in the baking. Because there is a difference in the moisture content of pumpkin, it is not possible to set how many minutes it will be baked.

Put the dried pumpkin roasted until dry and flexible, and then put it in the microwave oven, and roast it at 80 for about two minutes to ensure that the roasting moisture is dry, and you can smell the roasted pumpkin. If you still feel that it is not dry, put it in the oven and bake it at 170 degrees for about 5 minutes.

Data map three, so that the dried or roasted dried pumpkin can be sealed and stored to eat slowly, and it is very delicious to use it for stir-frying meat and sauerkraut after soaking. Here I'll talk about how to make a snack from dried pumpkin.

Mix the dried pumpkin with an appropriate amount of salt, chili pepper and glutinous rice flour and steam it through water.

Fourth, the steamed pumpkin is dried and then dried, which can be eaten directly, or fried and eaten, which is a special snack and tastes good.

Introduction, choose the old pumpkin, choose the old variety of rural grinding disc-shaped pumpkin, this pumpkin has high sweetness, no flour, peeled and sliced, thick, 8-10 length, put on the bamboo net to dry, and then wrap it with chili powder, five-spice powder, glutinous rice flour, steam it in a pot, and then take it to dry, it becomes such a dried pumpkin:

The yellow translucent one on the data map is the steamed dried pumpkin, and the brown one is made from the dried taro stems. They are all authentic folk snacks of the Hakka people, and they are also made of dried radish, dried eggplant, dried beans, dried taro, etc.

Crystal clear, soft and glutinous and spicy, it tastes endless, and you can't stop at all! In the local area, such authentic dried pumpkin costs dozens of yuan a catty.

Dried pumpkin is simple to make and easy to eat, and its preparation method is as follows:

Aged pumpkin Processing, slicing, drying, steaming, drying, pulping, sizing, drying, packaging, finished product.

The processing selects the old ripe pumpkin with hard skin, long maturity period, and orange-red flesh, washes, dissects the stems, peels, seeds, and cleans.

After the sliced pumpkin is processed, cut into ring-shaped slices about 5mm thick and soaked in water for 30 minutes.

Drying: Circle of pumpkin slices are evenly skewered on bamboo poles and dried for about 5 days until they feel dry.

Steam: Put the dried pumpkin slices into the steam pot and steam them for about 6 minutes, take them out, cool them quickly, spread them on a bamboo sieve and dry them until the water content is below 10%, and set aside.

Pulp in a stainless steel pot, put a certain amount of water, boil, mix the starch with cold water [the ratio of starch to water is (8 10) 100], and then slowly pour it into the boiling water, stirring while cooking, until the paste is formed.

Sizing put the dried pumpkin slices into the slurry evenly on a thin layer of slurry, immediately spread on the bamboo sieve and expose to the sun for 1 day, or spread on the baking tray, bake in the oven, control the temperature to 55 65, and wait for the slurry on the surface to dry to non-sticky hands, with a certain elasticity, natural cooling.

Packed cooled pumpkin slices are dried pumpkins, which are packed in plastic food bags or plastic boxes.

The finished product is golden yellow and translucent, the taste is sweet and fragrant, after the entrance, it is delicate and refreshing, and has a certain toughness, the price is cheap and good, and you will not get tired of eating for a long time.

When you eat the dried pumpkin, you should soak it first, and then do it after the pumpkin is dried, you can put one or half a potato when you do it, and you can put some sweet potatoes like this, it is delicious when stewed with the dried pumpkin, in addition, don't put too little soup when stewing, it is too dry, and sometimes it is not so delicious.

1. Cut the dried pumpkin into shreds, then stir-fry with pickles and soaked soybeans.

2. Pour the soaked soybeans into the oil pan and fry them until they are fragrant. Then pour the water into the pot, boil the soybeans and scoop them up. Then put an appropriate amount of oil in the pot, then pour in the pickles, pumpkin shreds, add seasonings and stir-fry for a while.

How to eat dried pumpkin:

Braised beef offal with pumpkin.

Ingredients: 500 grams of cooked beef offal (150 grams of beef tendons, beef tendons, beef brisket, 50 grams of beef face), 100 grams of dried pumpkin, 80 grams of tomatoes, 5 grams of coriander, and 8 flower rolls. 10 grams of seasoning salt, 8 grams of monosodium glutamate, 5 grams of sugar, 8 grams of tomato paste, 3 grams of dark soy sauce, 10 grams of green onions, 10 grams of ginger, 40 grams of soybean oil, 800 grams of pork bone broth.

How to make it: 1. Soak the dried pumpkin in boiling water for 50 minutes, and cut the tomatoes into pieces 5 cm long and 1 cm wide.

2. Add soybean oil to the pot and cook until it is hot, add green onions and ginger slices and stir-fry over low heat until fragrant, add tomato sauce and stir well, add pork bone broth to boil, add beef offal, dried pumpkin, tomatoes, salt, sugar, dark soy sauce, simmer for 10 minutes, add monosodium glutamate out of the pot, add coriander leaves and flower rolls.

8 ways to eat dried pumpkin.

1. Stir-fry dried pumpkin with garlic sprouts: soak the dried pumpkin, don't soak it too softly, and then stir-fry with garlic sprouts and dried chilies.

2. Stir-fry shredded pumpkin with dried pork: After the pumpkin is soaked in warm water, stir-fry the shredded pork and add shredded chili peppers.

3. Pumpkin stewed potatoes.

4. Make pickles.

5. Cut the dried pumpkin into shreds, then stir-fry with pickles and soaked soybeans. Specifically: first pour the soaked soybeans into the oil pan and fry them, stir-fry the fragrance, then pour the water into the pot, boil the soybeans, and scoop them up.

Then put an appropriate amount of oil in the pot, then pour in the pickles, pumpkin shreds, add the seasoning, not too much salt, and probably not need salt, because the pickles are salty. Delicious!

6. Pumpkin soup.

7. It can be made into a sauce pumpkin sprinkle.

8. Make the bottom when steaming meat, which is fragrant and noodles.

Dried pumpkin, I can remember eating it when I was very young, and it was very delicious, fragrant with a sweet taste, but I haven't eaten it for a long time. Here's a brief introduction to how to make it.

First, we peel the pumpkin, cut it into long strips, and then spread it flat on a drying net or hang it on a clean string to dry.

After drying, collect them and steam them in a steamer, which will make the dried pumpkin soft and sweet. After the steamer is released, it is necessary to dry it again, and we need to spread or hang the steamed dried pumpkin again until it is completely dry.

Finally, it is necessary to pay attention to the collection and preservation, do not grasp all of them when collecting, but it is recommended to put them away in a relatively orderly manner, and seal and store them after they are collected. It should be noted that the steps in this cannot be reversed, if you steam directly and dry it first, it will make all the pumpkins rotten, and it will not be easy to dry later. Therefore, they must be dried raw, dried and then steamed before drying.

The dried pumpkin is more convenient to store, and it can be eaten directly or steamed before eating, and the taste of the steamed dried pumpkin will be better (it is also good to eat it directly as a snack).