1. First of all, you need to prepare a number of longan, you can choose the number according to their own needs. Longan must be fresh, the taste is not necessarily sweet to eat is fine, after the sun into dry naturally become sweet.

The best way to buy longan is to buy a whole bunch. In case the late sun longan is encountered when the rainy weather, collect more convenient, hanging is also more convenient. With scissors to the need to cut down the longan, cut into a piece (need to remember is that the longan to come with a handle, but a little bit on it);

2. According to the number of longan, choose the appropriate size of the pot, to the pot poured into an appropriate amount of water, master the height of the water, it is best to be able to soak through the longan, and then open the large fire to cook to boil;

3. Just cut the longan into the boiling water Inside, blanch, the first can play a role in the removal of pesticides, the second is the role of sterilization, the third is to break the birth. Blanching time control in 1-2 minutes can be. After that, you can fish up the longan, get the sun;

4. If you live on the top floor of the people have a terrace is best, put the sunny since the sun can be, the night attention to be collected, otherwise it will be wet with dew. At night you can put in the ventilation to blow the wind.

5. Large longan should be sunshine longer, you can sun a few days later, break open one to try to eat to see if it is their favorite taste, according to personal taste favorite to decide to sun time;

Generally like the sun's sunny weather, and put the sun in the open air place, then, a week on the deal, if you put the balcony in the sun, the time may be a little bit longer some of the half a month should be able to, the weather days, the weather, the weather, the weather, the weather, the weather, the weather, the weather, the weather, the weather, the weather, the weather, the weather, the weather, the weather, the weather, and the weather. The weather is dry, it's a good season to sunbathe.

Note:

1. in the sun during the need to pay special attention not to be rained on, otherwise it may grow worms or inside the meat will be moldy;

2. if the longan cooking time is too long that the longan shells will be cracked, cracked can not be taken to the sun, so in the cooking time you need to pay attention to the pot of the longan, pay attention to longan shells are ruptured.

Expanded Information:

Making Methods:

①Selected Materials:

1) Selection: choose the fully ripe, intact fruit.

② cut the grain: cut the grain from the cob, leave the length of the stalk 1.5 mm, remove the broken fruit.

③Soak: put the fruit into the bamboo wreath, even the bamboo wreath into the water to soak for 5-10 minutes, and wash the dust.

④Shake: the soaked fruit poured into the special shaking cage, about 35 kg per cage, in the shaking cage sprinkled with 250 grams of clean fine sand, the shaking cage hanging on a special wooden frame or waist-high branches, by two people two relatively tight grip on the cage end handles.

Rapidly shake 6-8 minutes, so that the fruit in the cage constantly rolling friction, to be shells turn brown and dry. Sand shaking can make the shell thin become smooth, easy to dry, but can not grind the shell too thin, otherwise in the baking, the shell is easy to concave.

5 ⑤ initial baking: the fruit evenly spread on the baking stove, the general stove front along the thickness of 17 centimeters, the back edge of 11 centimeters. Each time you can bake longan 300-500 kilograms, the fuel can be charcoal or dry branches, laying 8 hours after turning once.

Split the upper, middle and lower three layers of baking, that is, on the upper, middle and lower layers of longan were loaded into the bamboo wicker, and then first of all in the upper layer of the original longan poured into the baking mat flat, and then poured into the middle layer, and finally poured into the lower layer of the last. 8 hours later, the second turning, the same method as the first. After another 3-5 hours of baking can start baking, heat dissipation and storage in a basket.

6 re-roasting: the initial baking treatment of dried longan after 2-3 days, the kernel and pulp moisture gradually diffuse outward, the surface of the pulp water content than just out of the baking increased, need to be baked again. Re-roasted with the fire, the time is about 12 hours, turning several times in the middle, when the finger pressure fruit without juice flow, cut open the kernel of the chestnut brown can be out of the baking, out of the baking needs to be cooled for 24 hours.

7 Cutting: use scissors to cut off the dried longan fruit stalks.

8 classification: the roasted longan fruit grain sieve, according to the size of grading.

9 Packaging: commonly used sealing better glued carton packaging, lined with plastic film. Shake while loading, so that the filling is full. About 30 kilograms per box, the last plastic bag mouth sealing, nailed tight and seal the lid.

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