Spareribs With Dried Bottle Gourd Served With Rice 葫芦干排骨饭

The bottle gourd is one of the oldest plants in the world.
Fresh skin of the bottle gourd is light green, white pulp, immature bottle gourd can harvest as a vegetable.

History recorded that in ancient times, bottle gourd as a vegetable to eat, and method of cooking is various, such as make a soup, pickle, can also dry it. Soup is fragrant , its taste delicious.

Unlike other melons and vegetables, regardless of the bottle gourd or its leaves, are edible when it is immature, otherwise lost edible value after mature .

It has economic value except edible value.In ancient times people emptied them after it was mature,which had been undergone treatme and dried, can made all kinds of containers, such as hip flask, skeet, children's toys or collectables of store .

Today this dried bottle gourd was made at that time when it is immature, picked, cut into pieces with a knife, and then to be dry .
It was grown in my elder sister's house, after picking it , we had no time to get it, then to be dried and stored by my elder sister . So it can be eated as a organic dried vegetables in winter.

---

Ingredients：

ribs
dried bottle gourd
carrot
green onion
ginger
pepper
anise
soy sauce
dark soy sauce
salt
cooking wine
mature vinegar
peanut oil

Instructions:

1, put the dried bottle gourd in a large bowl with warm water, soak it for about 1 hour.wash spareribs and soak it for half an hour.

2, removed the dried bottle gourd from bowl to the chopping board ,cut into small sections and carrots sliced ,put them set aside.

3, add ribs to the boiling water, cook it for 1 minutes ,remove and dry it .

4, heat the pot, add oil to it,add in chopped green onion, shredded ginger ，add in spareribs, fry for a moment and add pepper，star anise, soy sauce, cooking wine, dark soy sauce, mature vinegar, enough water to the pot .simmer for about 40 minutes.

5, add dried bottle gourd ,carrots, a bit of salt ,cover and cook it for 20 minutes again.

6, the liquid is almost dry, turn off the heat ,dish up.

That dried vegetables absorb the liquid taste good ! enjoy it .

---

葫芦干排骨饭

葫芦是世界上最古老的作物之一。新鲜的葫芦皮嫩绿，果肉白色，可以在未成熟的时候收割作为蔬菜食用。

历史记载就有古人把葫芦作为瓜果菜蔬食用的，而且吃法多种多样，既可烧汤，又可做菜，既能腌制，也能干晒。烧汤清香四飘，味道鲜美。与其他瓜果不同的是，不论葫芦还是它的叶子，都要在嫩时食用，否则成熟后便失去了食用价值。
葫芦除了食用，还有它的经济价值。
古时候人们在它成熟后掏空其内，经过一定处理，晾干，可作各种容器，如酒壶，水瓢，儿童玩具或者文玩店的物件。

今天这道菜的葫芦干就是在葫芦未成熟时，采摘下来，用刀划成条或片，然后晾晒而成。这葫芦是我姐姐家自己种植的，摘下来那几天我们没来得及去取，后来就让姐姐给晾晒储存起来了。当冬天的有机干菜啦。

原料：

排骨
葫芦干
胡萝卜
葱末
姜丝
花椒
八角
生抽
老抽
盐
料酒
陈醋
花生油

做法：

1、葫芦干用温水泡软，大约需要1小时。排骨洗净浸泡半小时。
2、葫芦干切小段，胡萝卜切菱形片，装盘备用。
3、排骨飞水，捞出沥干水分。
4、热锅下油，加入葱末，姜丝爆香，加入排骨翻炒，加入花椒，八角翻炒，最后加入生抽，料酒，老抽，陈醋，加入足量的清水莫过排骨，炖煮约40分钟。
5、加入葫芦干，胡萝卜，少许盐盖盖再炖20分钟。
6、看汤汁差不多收干的时候，关火装盘即可食用。（干菜很容易吸收汤汁）。

---

If you are intrested in it , don't forget to follow and upvote me @helene .
Thank you !
Sincerely helene