In addition, people who have phlegm-fire or fire due to yin deficiency and stop drinking longan because of dampness stagnation are prone to add fuel to the fire. The symptoms of getting angry are more obvious, such as thick and greasy tongue coating, gas-filled intestines, diarrhea, cold and cold, and indigestion, which is not conducive to physical recovery.
Dried longan contains high natural sugar, so diabetics should not eat longan, otherwise it will easily lead to high blood sugar. Women with pelvic inflammatory disease and menorrhagia eat longan, which will also lead to "getting angry", leading to acne on their faces, and even "hurting yin" in severe cases, affecting menstruation. Longan heat helps fire, and it is easy for pregnant women to have an abortion if they eat more.
Question 2: dried longan or fresh longan (turn) In the eyes of Cantonese, dried longan and fresh longan are completely different things. Why? Because dried longan is a kind of medicinal material, it can replenish qi and blood, soothe the nerves and help sleep. It is a nourishing but not greasy medicine. Fresh longan is a fruit. Although it is sweet and delicious, it is easy to get angry, just like litchi.
The weight of dried longan will be lighter than that of fresh longan, because the water in dried longan has basically evaporated. The flesh color of fresh longan is transparent and tender, and the flesh color of dried longan is dark brown. Fresh longan tastes sweet and juicy, dried longan tastes like brown sugar, and tastes a bit like soft candy. Dried longan can be used to make soup, cook rice and make tea. Fresh longan is generally eaten directly. Fresh longan will get angry more easily than dried longan, and dried longan will be milder.
Question 3: What kind of dried longan is better? First of all, there are two kinds of dried longan: one with shell and the other without shell.
The quality of dried longan with shell is high: the appearance is intact, there are no insects, and it is big. It tastes sweet when opened, and the meat is thick and small. Some dried meat has no moisture, and which dried longan has been left for a long time.
Longan without shell is called longan meat: the meat is bright, natural, sweet, full and thick! (Note that some of them are processed after adding sugar, and these longan are especially sweet to eat, just like eating sugar. The taste on them is hard, because they are all sugar. )
Question 4: How to choose longan meat? Longan meat is made of raw longan, while top-grade longan meat is made of good longan. The meat is thick and juicy, so the best round meat looks a little yellow and moist, and it feels a little dry because of its high sugar content.
The inferior soft meat looks very transparent and beautiful, and the sun is very dry. However, if you smell, taste and soak in water, you can know that good round meat smells dry and mellow. After soaking in water or soup, the flavor of longan is full, and the flavor of longan remains unchanged after soaking twice. The second round meat has no taste, and it can't bring out the taste of soup without it!
When you buy longan meat, you must be brown, so this longan meat is good ~
It is suggested that the landlord buy a longan, because the longan meat sold in the market is not very good, and there are more or less sediments.
You should see it, shake it and taste longan.
Look at the selection of longan, first look at its shape. Longan has large particles, yellow-brown shell, smooth surface, thin and brittle.
Because its meat is thick, the gap between the meat and the shell is small, and it is silent when shaking. If longan makes a noise when it shakes, such longan meat is too small to caress.
Try picking a longan and peeling it. Longan meat is yellow and bright, crisp and soft, and sweet.
Question 5: Is longan dry or longan meat good? If you eat it directly, it is of course fresh and delicious. If it is soup, longan should be dried. View original post >>
Question 6: How to tell the quality of dried longan? 1, observe
Good longan is dry, with large particles, round and uniform shape, Huang Liang shell color, thick meat, strong sweetness and small core.
Secondly, look at the meat quality. The sliced meat is thick, with bright yellow and fine wrinkles. There is a circle of red meat head on the fruit stalk (commonly known as "red top and green meat"), which is of good quality. On the contrary, the meat is thin, the surface is wrinkle-free, and the color is light, which is inferior.
Step 2 Knead by hand
Longan with dry identity has a hard and brittle shell, which can be easily crushed by hand; The hollow of the hand-pinched shell is not fragile and the identity is more fashionable.
Step 3 bite
Biting longan seed is fragile and audible, and it is a new product; Bite tough, broken and silent, old goods. New goods are not necessarily good, and second-hand goods are not necessarily bad. Generally speaking, dried longan is stored for 3-6 months, and there is basically no big difference in nutritional components. Longan is harvested only once a year. Dried longan can be safely eaten as long as the storage time does not exceed 1 year.
Step 4 taste
Taste sweet, soft, waxy, fragrant, chewing residue-free, for high quality; Tough taste, insufficient sweetness, chewing residue and poor quality; The taste is dry and bitter, which is caused by over-baking or re-baking of secondhand goods, and the quality is worse.
5, peeling
When longan is peeled by hand, the meat is easy to separate from the core, soft and non-sticky, with good quality; Meat and core are not easy to separate, and the meat is dry, hard and inferior.
I hope this helps.
Question 7: Which longan is better to buy authentic Putian and Nan 'an longan? You should have the following recognition knowledge:
Look at the selection of longan, first look at its shape. Putian longan has large particles, yellow-brown shell color, smooth shell surface, thin and brittle. Longan produced in other places has small particles and rough shell surface.
Putian longan is shaken because its meat is thick and the gap between the meat and the shell is small, so it doesn't ring when it is shaken. If the longan makes noise when shaking, it is probably not Putian longan.
Pick a longan and peel it. Putian longan is Huang Liang in color, crisp, soft and sweet. Longan from other places tastes much worse.
Question 8: What kind of longan is actually the same thing, just like the people above said, but the name is different. Why is it called longan? The reason is that longan is commonly known as longan, which has the same scientific name. When it is dried, the locals call it dried longan, and it is packaged.
Question 9: What color is pure longan? What is the best color of longan meat?
Longan meat can be divided into lantern meat and sliced meat according to its shape. Lantern meat is mostly thin meat and sliced meat is thick meat. Gaozhou is most famous for producing lantern meat, mainly wild corn, some of which are shijie, and Chu Liang often makes sliced meat. Because Guangxi is close to Gaozhou, longan varieties are similar, while Fujian round meat is mostly sliced meat with thick meat and dark color.
The flesh of longan fresh fruit is white. In the process of making round meat, the sugar in the fruit reacts with protein by heating (non-enzymatic browning), which makes the round meat yellow, that is, the color of the round meat that has just been baked, which is also the fragrance source of the round meat. After that, if the longan meat is exposed to the air for a long time or stored improperly, the color will gradually deepen, but the color change reaction of the latter is different from before, the flavor will not increase, but the quality will decrease, but it will not affect the eating. Many longan meat on the market is discolored because it is not well sealed and often exposed to the air.