Also known as Longan, Litchi Nu, Litchi and Swallow Egg, they belong to Sapindaceae. Their fruits are eaten raw or processed into dried products, and their meat, kernels, skins and roots can be used as medicine. Originated in the south and southwest of China, the longest life span can reach more than 400 years, the fruit matures in July and August, and the fresh fruit is yellow-brown. Together with litchi, banana and pineapple (pineapple), it is also called the four most valuable fruits in South China. It is a rare specialty in the south subtropical zone of China. It is known as "Longan" in the south and "Ginseng" in the north in history. Longan fruit is rich in nutrition and has been loved by people since ancient times. It is regarded as a precious tonic with obvious nourishing effect.
Dried longan: Also known as Yizhi and Longan meat, it is a dry food made from the ripe fruit of longan. Longan is dry and sweet, and contains thiamine, riboflavin, nicotinic acid, ascorbic acid and other chemical components. It has the effects of invigorating qi and blood, calming the heart and tranquilizing the mind, nourishing blood and preventing miscarriage, and is suitable for insomnia, amnesia, diarrhea due to spleen deficiency, listlessness, etc.
The method of making dried longan with longan;
1. Leave a little handle when picking longan. If the handle is removed, it will be difficult to keep it.
2. Boil the water in the pot, then pour the longan, and keep the fire for one minute to remove the bacteria on the epidermis.
3. Pick up the longan and let it cool. You can put it in the sun. The sun is like a stove in summer, for a week or so.