How to dry zucchini, how to deal with sun dried zucchini How to eat dried zucchini

1。Check the weather forecast first, find a day with a big sun before buying, or pick zucchini.

5。When the wet weather is over, take it out to dry.

Related Notes:

The most suitable temperature for the growth period is 20-25, the growth is slow below 15, and the growth stops below 8. Older than 30 grow slowly and are highly susceptible to disease. The suitable temperature for seed germination is 25-30,13 can germinate, but very slowly; 30-35 germinates the fastest, but tends to cause overgrowth.

The flowering and fruiting period requires a higher temperature, which is generally maintained at 22-25 years old. The minimum temperature for root growth is 6 and the minimum temperature for root hair occurrence is 12. At night temperature of 8-10, the fertilized fruit can develop normally.

The light intensity is required to be moderate, and it can withstand weak light, but it is easy to cause growth when the light is insufficient. In terms of photoperiod, it is a short-day plant, which is conducive to the growth of stems and leaves under long-day conditions, and has an earlier melon-bearing stage under short-day conditions. Zucchini likes moisture, is not drought tolerant, and is prone to viral diseases under high temperature and drought conditions; However, high temperature and humidity are also easy to cause powdery mildew.

The soil requirements are not strict, sand, loam, clay can be cultivated, and the loam with deep soil layer is easy to obtain high yield.

1. Prepare the ingredients: dried gourd strips, vermicelli, pork belly, light soy sauce, oyster sauce, rock sugar, five-spice powder, dried chili peppers, cooking wine.

2. Soak the dried gourd strips in warm water in advance, preferably soak them for more than 3 hours, blanch them and set aside.

3. Cut the blanched gourd strips into inch segments, squeeze out the water and set aside.

4. Slice the pork belly, mince the green onion and ginger.

5. Put a little oil in a frying pan and fry the pork belly until transparent.

6. Put the green onion and ginger in the pot, add the gourd strips and stir-fry.

7. Pour in soy sauce, oyster sauce and cooking wine, and stir-fry with a little rock sugar to color.

8. Transfer to the casserole, add water to cover the surface of the ingredients, bring to a boil over high heat, turn to low heat and simmer, add an appropriate amount of dried chili peppers, five-spice powder, star anise, and Sichuan pepper.

9. Add an appropriate amount of soaked vermicelli in the middle and simmer over low heat until the juice is reduced.

10. Remove from the pot and sprinkle with chopped green onions.

Gourds can be dried and eaten, our common dried gourds are made of fresh gourds for drying and steaming, which is more conducive to preservation than fresh gourds, and dried gourds contain sugar, protein, and carotene.

Iron, phosphorus, calcium and other nutrients are suitable for all ages.

Can you dry and eat it?

As we all know, gourds are edible. Under normal circumstances, in order to preserve the gourd for a long time, people will peel the fresh gourd and then hang it in a cool place to dry in the shade, which can be stored for a long time and the nutrients are well retained.

It is understood that people will use dried gourds to make dried gourd strips, which contain a large number of jujube nutrients, such as sugar, protein, carotene, iron, phosphorus, calcium and other nutrients, which regulate cardiovascular and cerebrovascular.

Fitness and beauty, anti-aging, heart health, liver immunity and other effects.

1. Do not expose it to the sun, it will dry and shrink into folded skin, and it should be dried naturally in a cool, dry and ventilated environment.

2. Do not prick holes in the gourd, which will not only destroy the quality of the gourd but also produce mildew from the wound.

3. The gourd should remove the skin of the gourd when it is dry, and the peeling too early will cause the gourd to shrink seriously, because the water dispersion of the gourd is too fast and the degree of lignification of the gourd is low. Wait for the water of the gourd to volatilize naturally for a period of time before peeling.

4. The gourd with poor maturity has thin skin and low degree of lignification, and it will basically shrink or rot, and it does not have much retention value, but there are also individual dry shrinkage and regular that are treasures.

Precautions: Do not scrape the skin with metal to avoid damaging the skin of the gourd;

Be sure to hang it in the shade to dry.

The drying steps are as follows:1. Scrape off the outer skin of the gourd first, and then wash it with water.

2. Tie the pedicle of the gourd with a rope, and then string the gourd. <>3. Put it in the sun to dry, and turn the gourd regularly, so that each side of the gourd can be evenly exposed.

4. The gourd can be dried for more than a week.

5. Gourds like a warm, sheltered environment, and they need a lot of places when planting. Seedlings are afraid of freezing. Fresh gourds have tender green skins and white flesh, and the fruit is also known as gourd, which can be harvested and eaten as a vegetable when it is not ripe.

The length of the vines, the size of the leaves, flowers, and the size and shape of the fruits vary from one type of gourd cultivation to another. There are stick-shaped, scoop-shaped, dolphin-shaped, pot-shaped, etc., and the name of the type also depends on the shape of the fruit. In addition, in ancient times, people dried the gourd and hollowed out its contents to make objects for holding things.

<>1. Directly placed in a well-ventilated place, kept dry, and avoided dampness, if possible, it can also be polished by a machine, so that the structure can be changed to become more stable and the anti-corrosion ability is improved.

2. If you need to keep the gourd for a long time to avoid decay, you can put it in a relatively dry and cool place with good ventilation. If placed in too humid environment, Ming Tsai will get damp and rot, while in a place with very slow and strong sunlight, it will be easy to dry and wrinkle, affecting the viewing.

A complete list of how to dry zucchini

1. First of all, the gourd strips should be straightened one by one, and pinched into strips of the same length, and then brewed with water. The advantage of this is that the inside of the dried gourd becomes transparent, easier to dry, and the dried gourd appears smoother.

2. Then put the dried gourd on the rope of the drying field one by one, so that each dried gourd is evenly placed on the rope, so that each dried gourd can fully absorb the sunlight.

3. Sunny weather should be chosen for drying gourd strips, and there should be good ventilation conditions. Under better sunshine and ventilation strips, the gourd strips can be dried within 72 hours. When the gourd strips are exposed to the sun to the water evaporation and infiltration and shrinkage, they are turned one by one to prevent overlapping and make part of the gourd strips absorb and dehydrate inadequately.

4. Divide the dried gourd strips into piles, and then tie them into braids like knotted ropes, which has the advantage of saving space and is conducive to the handling and storage of gourd strips.

5. Put the dried gourd strips into a large bag sewn with gauze to prevent insects and flies. It is best to use plastic bags to prevent moisture from returning.