How to eat dried longan and how to identify good dried longan

I believe almost everyone has eaten dried longan. Let’s savor its taste together.

Dried Longan

Dried longan has high nutritional value, but how to eat dried longan to maximize its efficacy? In addition, how can we identify good dried longan? Who should be careful about eating dried longan? This article will analyze these questions one by one for you, don't miss it!

Longan and Lotus Seed Soup

Ingredients: 25g longan pulp, 15g lotus seeds, 10 red dates, a little rock sugar

practice:

1. Wash the longan meat and lotus seeds with clean water;

2. Remove the pits from the red dates and set aside;

3. Put all the ingredients into the pot, add appropriate amount of water and boil for 30 minutes.

4. Finally, add rock sugar for seasoning and it is ready to drink.

Longan and Red Dates Tea

Ingredients: 5 longan pulps, 10 dried red dates, 1/2 tablespoon of rock sugar (8g)

Method: Take a container with a lid suitable for microwave oven, put in the washed dried red dates, longan pulp and rock sugar, cold water, and cover with a lid. Move the container into the microwave oven, heat it on high heat for 10 minutes, then switch to medium heat for another 10 minutes, and you will have a delicious and healthy longan and red date tea, which will warm you up and make your face rosy.

How to identify good dried longan

Good dried longan particles are round, large and uniform, and the shell is bright yellow.

1 The dry longan shell is hard and brittle and easy to break. When biting the core with teeth, it breaks easily and makes a sound. When it is damp, the shell will only dent but not break easily. The core is also tough and breaks without making a sound.

2 When your fingers touch the flesh, it is soft and tough but not wet, sweet and tender with a fresh fragrance, not dry and hard, with no residue or scum when chewed, and the moisture content of the flesh is 15-19% is best. If the flesh is thin and hard, sticks tightly to the core and is difficult to peel off, is dark brown and tough, lacks sweetness, and has scum when chewed, the quality is poor.

3 If it makes a sound when shaken and tastes burnt and bitter, it is over-roasted and the quality is worse.

4 If there are water marks, black spots and marinated meat on the outside of the shell, it is a reflection of excessive moisture or deterioration due to moisture.

5 Longans with thick flesh and strong sweetness are heavier than those with thin flesh and less sweetness, and their quality is also better.

6 Pay special attention to whether there is mildew and insect infestation. There are two types of mildew: light and dark. Light mildew is when the outer shell turns white, indicating that mildew has begun. If a few white mold flowers appear on the outer shell, the flesh is slightly moldy. If there are many flowers, the flesh is heavily moldy. The shell of dark mold longan is wilted, which is a reflection that the fresh fruit has deteriorated before baking and left traces of dry mold.