The practice of dried gourd strips, how to make dried gourd strips delicious

1.Cut the gourd strips into sections, then put them in water and boil for about 10 minutes, remove them and set aside.

2.Put the pork belly in a pan and stir-fry in oil. Just cut the pork belly into chunks. Add salt, soy sauce, ginger, green onion and other seasonings.

3.Stir-fry the pork belly for a while, and the pork belly will begin to color. At this time, you can add water, and add a little more. Then simmer over low heat for about 20 minutes, cover and simmer over low heat.

4.After the meat meal is over, you can put the sliced gourd strips into the pot, stir-fry evenly, and then you can get out of the pot after frying.

1.Dried gourd strips for roast.

Ingredients: 100 grams of dried gourd strips, 300 grams of pork belly, cooking oil, salt, cooking wine, chicken essence, soy sauce, green onions, ginger, a little coriander.

Exercise: 1) Wash the pork belly, slice it, and put it in an oil pan to stir to get oil;

2) Cut the green onion and ginger slices into sections and stir-fry until fragrant;

3) Put the gourd strips cut into two inches into the fried meat slices;

4) Pour in cooking wine to remove the smell, and soy sauce to color and season;

5) Put it in a small bowl of water and simmer for 15 minutes;

6) Add the chicken essence to make it tender before cooking, and then add the chopped coriander.

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 good sunshine and ventilation conditions, the gourd strips can be dried within 72 hours. When the gourd strips are exposed to the sun and the water evaporates more, they are turned one by one to prevent overlapping and make some 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.

<> can be made gourd strips dry stir-fried meat, gourd strips dry stewed vermicelli, dried gourd strips stewed meat, etc.

1. Stir-fried meat with gourd strips.

1. Prepare 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.

2. Dry stewed vermicelli with gourd strips.

1. Prepare 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, soak them for more than 3 hours, and blanch them for later use.

3. Cut the 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, pour in the soy sauce, pour in the oyster sauce, cooking wine, and a little rock sugar and stir-fry to color.

7. Transfer to the casserole, add water to cover the surface of the ingredients, bring to a boil over high heat, and add dried chilies, five-spice powder, star anise, and Sichuan peppercorns.

8. Add the soaked vermicelli in the middle and simmer over low heat until the juice is reduced.

3. Stewed meat with dried gourd strips.

1. Prepare ingredients: pork belly, lemon leaves, oil, star anise, water, ginger slices, soy sauce, salt, dried chili, cooking wine, oil.

2. Wash the pork belly, blanch and drain, and cut into small cubes for later use.

3. Soak the dried gourd strips in water and cut them into sections.

4. Soak dried beans in water and cut into sections.

5. Heat the oil in a pan, add ginger slices and stir-fry until fragrant, pour in the pork belly and stir-fry.

6. After the surface of the pork belly has changed color, pour in cooking wine and stir-fry evenly.

7. Add soy sauce, oyster sauce, star anise, dried chili pepper, pepper and lemon leaves and stir-fry evenly.

8. After stirring out the oil, pour in warm water, turn well, cover the pot and simmer for 10 minutes.

9. Pour in the soaked gourd strips and beans and simmer for 20 minutes.

Dried gourd strips are stewed and eaten deliciously, and the method is as follows:

Raw materials: 400g of pork belly, 500g of gourd strips (dry), appropriate amount of salt, appropriate amount of blending oil 1, first boil the gourd strips in water for about 10 minutes, remove them and pour them into water, then cut them into sections for later <>

2. Heat the oil in the pot and pour in the chopped pork belly and stir-fry.

3. Add an appropriate amount of soy sauce, chopped green onions, ginger and other seasonings.

4. After the meat is colored, add an appropriate amount of water to the pot, cover and simmer for about 20 <>minutes

5. After the meat is cooked, add the cut gourd strips and heat them, and then <> them after boiling

6. Put it on a plate and serve.

Dried gourd shredded fried pork belly is delicious 1Soak the dried gourd silk in water for 1 hour and be as smooth as a beard. 2.

Sliced the five-letter barrage pork. 3.Finely chop the ginger and garlic.

4.Finely chop the green peppers. 5.

Squeeze the water out of the gourd. 6.Put a little oil in the pan.

7.Add the pork belly and stir-fry until lightly charred. 8.

Add ginger and garlic, and stir with a little bean paste until fragrant. 9.Add the gourd shreds and stir-fry for a while.

10.Finally, add a little salt, soy sauce, chicken essence and green pepper and stir-fry for a while.

1.Use a brush or chopsticks to remove the gourd skin. When peeling, just peel a thin layer of skin from the outside, don't hurt the inner skin of the gourd, so that the gourd will become uneven and no longer beautiful.

2.When peeling the gourd, pay attention to the top and bottom. Do not break the stems on the gourd until all the gourd skins have been peeled off.

3.After the gourd is peeled, it is sanded with an abrasive cloth to make it smooth and shiny. Then put it in a cool place to dry it naturally, not in a too ventilated place to prevent the gourd from drying too quickly and shrinking.

Blanch the gourd in boiling water and let it dry.

Boiling the gourd is also to break the protective film of the gourd skin and make the gourd dry faster. When choosing a gourd, you should also choose a winter melon. Here's how:

1.Add water to the pot, preferably more, then bring to a boil over high heat, put the selected gourd into the pot, boil for 3 5 minutes, and then remove. The boiled gourd will be greener and clearer in color.

2.After the gourd is fished out, it can be peeled or dried directly. Be careful not to expose it directly to sunlight to prevent the gourd from shrinking and becoming no longer pretty. If you are playing with gourds, it is best to blanch them with boiling water, then peel them, polish them with an abrasive cloth, and put them in a cool place to dry.

After the gourd is ripe, how do we deal with it to dry out? Generally speaking, there are 2 methods, one is to dry after peeling, and the other is to blanch and dry with boiling water, the specific methods are as follows:

Dry the gourd after peeling.

When the gourd skin is whitish, it can be taken off and processed. If it is picked too tenderly, the gourd will not be formed. We peel the gourd, that is, remove the outer skin of the gourd, because the outer skin of the gourd is to protect the loss of water, after we peel the gourd, the gourd loses the protection of the outer skin, and the natural drying is fast.

Here's how to skin the gourd:

1. Use a brush or chopsticks to remove the outer skin of the gourd, and when peeling, just remove a thin layer of skin on the outside, so as not to hurt the inner skin of the gourd, so that the gourd will become uneven and no longer beautiful.

2. When skinning the gourd, pay attention to the top and then down, and do not break the stalk on the gourd until all the gourd skin is removed.

3. After peeling the gourd, polish it with an abrasive cloth to make the gourd smooth and shiny. Then put it in a cool place to dry naturally, not in a too ventilated place, in case the gourd dries too quickly and shrinks.

Blanch the gourd in boiling water to dry.

Blanching the gourd in boiling water is also to break the protective film of the gourd's outer skin, so that the gourd dries faster. When choosing a gourd, you should also choose a whitish gourd, as follows:

1. Add water to the pot, it is better to have more water, then boil over high heat, put the selected gourd in the pot, and take it out after 3 5 minutes of boiling in the open pot.

2. After the gourd is taken out, it can be peeled or directly placed in a cool place to dry, pay attention not to expose it directly to the sun to prevent the gourd from shrinking and no longer beautiful. If you are playing with gourds, it is best to blanch them in boiling water, then remove the outer skin, and then polish them with an abrasive cloth and then put them in a cool place to dry.

Tips: How to deal with the gourd to become dry, the gourd will dry faster after processing, if it is not treated, after the gourd elder, it will naturally become dry, but the time required will be slower.