How to make dried ebony

1. When making dried ebony, you should choose those fresh and naturally mature plums. After choosing a good name, you should pick them, remove those pests and rotten fruits, and leave fresh plums with good quality. Wash them with clear water and dry the water on the surface.

2. Make your own dried mume, and prepare a special drying oven. Most of these ovens are made of bamboo. When making, the outer layer is sealed with yellow mud. At the top of the oven, about 15cm, a horizontal drying rack is made of light bamboo, and then two bamboos are used to fix it.

3. After preparing plums and baking stoves, you can start baking. When making fresh plums, put them on the drying rack, then prepare a proper amount of pine wood, light them and put them into the stove mouth, burn them with large fire for two hours, then burn them with small fire for 12 hours, then stop heating and let them cool down naturally.

4. After the roasted plums are cooled, carefully select them, store them separately according to their water content, put those girls with high water content on the bottom layer, and then bake them again, until all the plums are dried to 8% or 9%.

5. After processed, dried ebony is graded. Its grade mainly distinguishes those dried ebony fruits that are fully ripe after entering plum, and they will be classified as first-class products, while those dried ebony fruits that are not fully ripe before entering plum are classified as second-class products.

6. The dried ebony should be sealed after processing to prevent moisture regain. The best way to preserve it is to put it in a sealable fresh-keeping bag and seal the mouth, which is convenient for storage and transportation. If people can't finish eating the dried ebony in time after purchasing, they should put it in the bag again and seal it, otherwise the dried ebony will easily go bad. ?