bottle gourd

Spiral packing

rule

Methods/steps

The first is to choose the gourd. In fact, there is no size limit for wine gourd. Fifty or sixty centimeters is not big, and fifteen centimeters is not small. As long as you like any size. I only talk about the most common selection criteria of wine gourd that is suitable for playing without losing practicality. The height is about 20 cm. Between 8 and 1 1. The belly is smaller than the belly. This size feels good. About the thickness of a gourd. Personally, as long as it is not too thin, you can make wine gourd. But it must be drawn. Most people choose thick-skinned gourds.

Choose a gourd. Next, we have to decide what to say. When the neck looks good and the length is right, the Japanese mouth will open. Actually, it was handed down to the Japanese by our ancestors. The Japanese-style opening is usually about 8 mm away from the faucet. Personally, I don't like it, and the water is not good. Chinese opening is the way to cut the neck. Cut off the neck of the gourd by two and a half fingers.

Then dig out the seeds. No matter what method is used, just take out the seeds and most of the pulp. Then there is soaking gourd. Soak in cold water for ten minutes first. Then throw it into boiling water and soak it in water. Until the gourd can sink by itself At this time, the gourd was soaked through. Or directly soak in water. Soak the gourd thoroughly, cook it in a pressure cooker 15 to 20 minutes, and then put it in a pot for cooling. Don't boil in the meantime. Let it stay overnight. Then boil the pot and add water. Boil. Press it for another fifteen to twenty minutes. Then put it in a pot and cool it thoroughly. You can do the most basic things that most wine gourd sellers don't do with your heart. Remove the pulp,

The reason for cooking for so long. All these troubles are only for the long-term use of gourd and your health. Here are a few things that many people who make wine gourd will not consider. The first soaking gourd is based on the fact that the gourd can sink by itself. The second cooking is to wash the pulp. The third gourd tastes like red dates soaked in water when cooked. Cooked gourds will not be sour when filled with water. The uncooked gourd smells like water. Fourth, there is a lot of cotton in the boiled gourd. The raw gourd is the difference between kraft paper and glass.

An unwashed wine gourd cannot be called a qualified wine gourd. Do you want to drink rotten cotton wool or something? You will feel very happy. Or drink some peanut coats or something. Are you satisfied? What is clean? This photo can tell you

Dig the belly of the gourd with a shovel made of wire. Fill the stomach with screws and shake it. It will be clean soon. Take a flashlight from the opening of the gourd and you can see whether it is clean or not.

If you wash it, it will dry in the shade. Can't be dried in the sun. It will crack and smoke. When it's dry, it's impervious to water, and with a plug, it becomes a finished wine gourd.

The wine gourd is basically made. I can only say that cooking is a big pit. I won't jump into that pit. So I have no say in the production.