Dried cowpea has a unique flavor, nourishes yin and blood, clears away heat and resolves greasiness, strengthens the spleen and stomach, and is a delicacy for people. This dish is found on many family dinner tables. Regarding the source of Jiangdougan, we can buy it in the market or make it ourselves. I believe that many friends will say: "I can do anything difficult." However, some friends do not know the details of its production. Now let’s take a look at how to make Gan.

1. Material selection: The raw materials should be tender cowpeas without insect eyes, rust spots, deformities, damage and dirt. It is best to dry different varieties of cowpeas separately to avoid drying products of different lengths and messy colors.

2. Hot ironing: the equipment is simple. For tender cowpeas, blanch them in boiling water for 2 to 4 minutes. Immediately after taking them out, soak them in cold water to prevent the residual heat from continuing to act. Leaching also removes the sticky material excreted by cowpeas.

3. Color protection: Adding 0.5% sodium bicarbonate to the water during blanching can maintain the green color of cowpeas and improve the appearance quality of the dried cowpeas.

4. Sulfur fumigation: Spread the peeled cowpeas indoors on bamboo mats, and then fumigate them with 200g/m sulfur. This method can prevent the cowpeas from oxidizing and discoloring during the drying process and reducing vitamin C. loss, prevent dried Jiang Bean from rotting and deteriorating, speed up the drying speed, and make the finished product have good rehydration performance.

5. Drying: Natural drying is often affected by weather, and artificial drying must be used. During mass production, we can design our own baking room.

6. Storage: Pay attention to moisture-proof when storing dried cowpeas. Polyethylene plastic film can be used for gluing or large packaging bags. Each bag contains 20 kilograms of dry product and can be sealed. This Jiangdou Gan will not go bad within two years.