Put the fresh and clean longan in a high temperature of 90 degrees for 5 to 10 minutes, and then expose it in the hot sun. The longan is best placed on iron plates and aluminum plates, and it is best to bake it in an oven above 60 degrees at night. This will do for three or four days in a row.

Some people ask, why do you need to bask in the sun when you have an oven? If there is a scorching sun, sun exposure during the day can save a lot of energy.

Some people ask, what if there is no oven at night? You can do without an oven, but the quality of dried longan is not as good as that of an oven.

Methods/steps

1

Put the fresh and clean longan in a high temperature of 90 degrees for 5 to 10 minutes, and then expose it in the hot sun. The longan is best placed on iron plates and aluminum plates, and it is best to bake it in an oven above 60 degrees at night. This will do for three or four days in a row.

Some people ask, why do you need to bask in the sun when you have an oven? If there is a scorching sun, sun exposure during the day can save a lot of energy.

Some people ask, what if there is no oven at night? You can do without an oven, but the quality of dried longan is not as good as that of an oven.

Has anyone suggested that the oven can be made by itself? You can also do it yourself. Find a wooden box (iron suitcase, cardboard box) and hang a 60W incandescent light bulb in it (just pay attention to safety and fire prevention).

Special reminder here: by the last day and a half, the moisture of longan is almost dry, and the light bulb hanging in the oven should be replaced with a 25W incandescent light bulb. Because the temperature of 60W is too high, the longan meat will be burnt without God.

The standard of dry-baked longan is: breaking the shell to see that the longan meat is translucent and the core is hard without water.