Dried longan how to sun:
To the pot into the right amount of water, turn on the heat to boil, put a longan into the boiling water, blanch, about a minute or two or so to pick up, get the sun in the sun. Large longan should be sunshine longer, you can sunshine a few days later, break one to try to eat, in the sun during the period of attention do not let the longan by the rain, otherwise it may grow worms or inside the meat will be moldy.
Identification of dried longan:
1, dry cinnamon shells hard and brittle easy to break, bite the nucleus with teeth, easy to break and sound. Moisture, pinch the shell only deflated and not easy to break, bite the core with toughness, crushed without sound.
2, finger contact with the flesh, soft and tough and not wet stain, taste sweet and tender with fragrance, no dry and hard feeling, chewing no pool or less slag, flesh water content of 15-19% is good. If the meat is thin and hard, tightly stained kernel is not easy to peel, color black and brown with toughness, sweet taste is not enough, chewing with slag, quality is poor.
3, sun dried longan should not be boiled, as for the sound of shaking, taste with burnt bitter, is excessive baking, quality is worse.
4, the shell outside the water stains, black spots, meat has been halogenated, is excessively humid or due to moisture deterioration of the reflection.
5, thick meat, sweet enough cinnamon, its weight than thin meat, sweet poor weight, quality is also good.
6, pay special attention to the presence of mold and insects. Mold has two kinds of dark and bright, bright mold is the shell of the mouth of the white, indicating that the mold has begun, the shell of a few white moldy flowers, the meat has been slightly moldy, flowers, meat has been heavy mold. Dark moldy cinnamon shell color is more wilted, which is baked before the fresh fruit has deteriorated leaving traces of dry mold reflection.