Dried Gourd
1.
Choose fresh and tender gourds. (This one is grown by a friend)
2.
Peel off the skin and cut off the stalk.
3.
Cut into 0.5 cm thick round slices. (It’s too thick to dry, and it’s too thin to dry like paper, and it doesn’t taste tough)
4.
Spread on a sieve to dry for a while.
5.
Exposure to the sun. (The sun in these few days is enough from morning to night)
6.
Get together and prepare for the next level.
7.
Put the gathered gourd slices on the steaming rack and steam for 40 minutes to an hour. (When my mom likes to cook rice, she just put it on the steaming rack and steamed it smoothly)
8.
After steaming, it should be simmered. It looks well cooked and not sticky or rotten. It is considered the best.
9.
Expose it to the sun again and it will dry out in one day, so it will be a success.
Tips:
Keep it tightly sealed in a fresh-keeping bag, and then you can eat the stew, ah, I'm drooling when I think about it. My mother still likes the way of eating when she was a child. When it is soaked and softened, just chop some green peppers and add the seasoning to steam it in the pot. It is delicious and soft. It tastes very different from fresh gourds. It is delicious!
