There is a step that must not be forgotten before the leakage prevention treatment of gourd. Cook the gourd. Only boiled gourds are called wine gourds. After cooking, the bitter taste of the gourd can be removed, and the seeds left in the gourd can be separated from the pulp, and the gourd will become stronger and stronger.
Soak the gourd in the pot before cooking. The length of time depends on the temperature. The main purpose is to soak it thoroughly. Then there is the fire to cook the gourd. There is an explanation about this. Don't open the fire and cover it. The gourd floats in the water.
If you don't turn it back and forth or immerse it in the water, the color of the gourd skin will be different, so when cooking the gourd, either stand by and turn the gourd from time to time, or press it in the water with utensils. Boil for about 20 minutes, turn off the fire, cool and take it out in the shade, even if the preliminary work is completed.
Extended data:
Technical value of wine gourd
Select the ripe second waist gourd with thick skin, hollow seeds and pulp, dry it in the sun and put it in wine. The gourd used to make a hip flask is the first gourd to bear fruit on the vine. This kind of gourd has good style, thick skin and is not easy to be damaged.
To make a satisfactory wine gourd, there are the following processes:
1. Opening: Saw a suitable position on the top of the gourd, and then make a mosaic.
2. After removing seeds and pulp, clean the seeds and pulp in the gourd with thick iron wire.
3. Stuffing: Select a cork with the same size as the hole in the spout, put it in the lid of the wine gourd, and then stick it with natural fish glue.
4. Seepage control: This process should be detailed. It not only determines whether the hip flask is permeated with wine, but also affects the taste of the wine contained in the hip flask. First, add a little water to glutinous rice, cook it with slow fire into porridge with high viscosity, put it into gourd, seal it, and dry it in a well-ventilated place for about a week.
Then pour out the porridge, wash the gourd and dry it, and repeat the above method twice. The wine gourd made in this way not only does not leak wine, but also has a faint gourd fragrance and a thick glutinous rice fragrance if it is loaded with white wine, which has technological value.