How to cook longan meat

How to cook longan meat? Let me give you a detailed introduction to this issue. I hope you like what I say.

Ingredients for longan meat

Longan.

The production process of longan meat

1. Raw material selection: You can choose ripe longan that is small in size and not suitable for fresh sale.

2. Cutting the fruits: First use scissors to cut the fresh longan fruits one by one from the cluster.

3. Sun drying: On a sunny day, pour the longan on a clean drying mat and dry it in the sun until it is 50% dry, then use a roasting stove to dry it. On rainy days, you can directly send it to the roasting stove to dry it.

4. Peeling: When the dryness reaches 70% to 80%, you can peel the meat by hand. When peeling, stack 3 to 5 pieces of longan meat and press them into a small piece by hand. This method is called stacking. You can also use your fingers to pinch each piece of meat into particles after peeling it, which is called single slice.

5. Drying: The longan pulp can be dried in the sun or oven until it is dry enough to hold a handful of pulp with your hand and then let go, and the pulp is still loose and not sticky.

6. Grading: There are three types of grading: sun-drying, lamination and fire-roasting, each of which is further divided into 2 to 3 grades.

7. Packaging: Most of them are packed in wooden boxes and tin boxes. The wooden boxes are lined with bamboo leaves and covered with mats. Each wooden box can hold 50 kg, and each tin box can hold 30 kg. After filling, the lid is sealed with tin soldering.

Longan meat quality standards

The flesh of raw sun-dried longan is bright yellow in color, while the flesh of fire-roasted longan is dark yellow with red in color. The slices are easy to separate, the slices are large and the flesh is thick, sweet enough, and there is no mold or sand.