I. Fresh cinnamon made into dried cinnamon

1. Baking method

Want to make fresh dried cinnamon, the first thing you need to do is to choose a good cinnamon. It is best to choose cinnamon with full flesh and slightly thicker shells, because thicker shells can be favorable for making dried cinnamon and can be well preserved. Then cut off the stem of the cinnamon to ensure that it is the best, but do not cut off all of it, otherwise it will affect the taste of the food.

Soak the selected cinnamon in water for about 10 minutes, then add appropriate amount of salt to remove the bacteria and impurities on the surface of the rind, and then fish it out until the rind is soft and drained. Then put it into a shaker and add fine sand to shake it repeatedly to remove the rough surface of the pulp so that the cinnamon will become smoother.

After shaking the sand clean, wash the cinnamon with water to remove the powder on the surface. Then bake the cinnamon in multiple layers in the oven. First bake on high heat for 24 hours so that each cinnamon is heated evenly. turn and culture after 6 hours, then adjust the top and bottom layers every 6 hours until the flesh is reddish-brown and oily.

Then put the roasted cinnamon into bamboo baskets, pick out the sun-dried broken fruit, turn the baskets once a day, and the second roasting for about 4 ~ 5 days, keep it for 6 hours, and turn it every 2 hours. You can gently poke the shell with your finger until it is dark brown, then you can finish the second baking. When you put it back in the bamboo basket for about 5 hours, it will turn into dry cinnamon.

2. Sunshine Method

Fresh longan can also be made into dried longan by sunshine, which is the easiest and most practical method. Washed cinnamon is best left in the sun for a day, then turned over from time to time. When the sun goes down, use a sack to seal the cinnamon back to moisture, store it for a day and then take it out to dry, and keep turning it 2 ~ 3 times until it pierces the shell. For great tasting dried cinnamon, you can also combine sun-drying and baking. First, place the dried cinnamon on a baking sheet to dry for 1 ~ 2 days, then place the dried cinnamon on a baking bed and keep the temperature at about 600°C and bake for about 12 hours. Then, turn it once, let it stand for about 2 days, put it into a sack, seal it back to moisture, and bake it for about 4 hours.

Two, the effects of dried cinnamon

1, beneficial to the blood

Longan is rich in glucose, fructose, protein and other nutrients, which is also high in iron. These nutrients can promote the regeneration of human hemoglobin, thus achieving the effect of blood replenishment. Generally people who are anemic or sitting on the moon can eat more dried cinnamon.

2. Improve memory

Longan is rich in thiamin, riboflavin, these nutrients are particularly beneficial to human brain cells, can promote blood circulation, thereby enhancing memory, eliminating fatigue and so on. It also helps to enhance the function of the human immune system and strengthen resistance.

3, tranquilize the spirit of Qi

Because longan contains a large amount of iron, potassium, calcium and other important trace elements. And these nutrients can promote human blood circulation, but also an important part of hemoglobin regeneration. Therefore it can greatly improve some symptoms such as palpitations, insomnia and forgetfulness caused by anemia.

Conclusion:Through the above introduction, we also know how to make fresh cinnamon into dried cinnamon. If you follow this method, you can have the most delicious dried cinnamon.