Ten Kinds of Gourd in Wan Wen

Wan Wen gourds are mainly divided into Xiaoya waist gourds, big oil hammer gourds, cannonball gourds, middle waist gourds, big gourd ladle, garlic gourds, chubby gourds, egg gourds, string gourds and hand-twisted gourds.

Gourd plate method:

Generally speaking, when you buy a new gourd, you should peel it first. It's best not to raise bugs or do things like lining. After the gourd is bought, put it in a dry place such as a window sill, and never use your hands to dish it (let alone touch the gourd with dirty or greasy hands). Because the gourd picked in that year has not been completely air-dried, there is still a certain amount of water and plant-specific' plant fat' in the gourd, which can only be volatilized after being air-dried for a period of time. If the new gourd is eager to be put on the plate, the dirty things on the hands can easily enter the gourd skin, and these dirty things will hinder the drying of the gourd itself, so that the gourd will have flower skin.

The general practice is to put the newly bought gourd on the windowsill to bask in the sun. You can put the gourd directly in the sun in summer. During this time, you will find that the gourd changes color very quickly. If the gourd is good enough, it will turn dark yellow in the summer sun. Of course, it should be noted that if the covered gourd is dry, the cover must be removed, otherwise it will be easily cracked by the sun.

When autumn comes, you can start to dish gourd. Before you start to dish the gourd, I like to coat the surface of the gourd with walnut oil, so that the color of the gourd will look very moist. I like to pack gourds with old sweaters, because old sweaters are soft and don't hurt the skin of gourds easily. You can also wipe the oil on your nose with a gourd when you are holding it, and moisten it from time to time. In short, gourd must not be impatient.