In the blink of an eye, it was August, and the autumn had begun. Although the “autumn tiger” was jealous, it did not prevent us from taste the autumn food.
“A little fat man hidden black beads, took off yellow clothes, and exposed his white belly.”
Longan, autumn, at the time, “the gods in the fruit”, smooth and tender, how sweet juice, was regarded as Jiaguo by the ancients. Because the longan mature after litchi every year, its flavor is second only to lychee, so the ancients called it “Yali”, also known as “litchi slave”, Tang “Ling Table Records” cloud: , The southern people are called Lizhi slaves, so they often follow. “
Think about the delicious longan, how can you live as a “slave”? Will it be unhappy?
In fact, Su Dongpo, a literary man in the Song Dynasty, wrote in the poem “Lianzhou Longan Quality and Special Endless Endog of Litchi”: “Longan and lychee, different from the ancestors of the same father. Xiang Jin also wrote a poem, “He Yuan called as a litchi slave, gorgeous and richness without fruit. Liquid alcohol and shame, Jin Wan’s race bead. Dan is called Bo Zhong, and he has both wisdom and wisdom. “For longan, he believes that the appearance and taste of the longan do not lose lychee at all.
Longan taste is refreshing and sweet. Isn’t it not to taste its deliciousness?
Fresh longan meat is transparent and tastes excellent, but it is not easy to save. Generally, people will be tanned into dry fruits, which are called longan meat, cinnamon, and longan dried, which is commonly used in traditional Chinese medicine. “,” Guiyuan “is also” Guiyuan “, which is intended to” return to vitality “. (Because of the taboo consideration of ancient feudal society, so as not to commit the taboo of the royal family, Longan was renamed “longan”.)
Li Shizhen said: “Food is expensive for lychee, and the amount of money is good.” As early as the Han Dynasty, the longan dry was used as a medicinal. “Famous Medicine” is called “puzzle”, and its functions are also eager to nourish their minds. It has the effects of nourishing and strengthening the body, replenishing the heart, nourishing the spleen appetizer, moisturizing and beauty.
Longan meat sugar is high, and contains glucose that can be directly absorbed by the human body. It is suitable for those who are weak and anemia, old and old, and have long -term illness. Many women often use longan to condition their bodies after giving birth.
The good longan dry surface is yellow -brown, translucent, similar to the transparency of amber; the side of the peel is shrinking, rough, close to the seed skin, bright and vertical wrinkles; Stain your hands, the taste is thick and sweet after the entrance. There are a lot of shops selling long -eye on the market, and there are long -eyed meat with poor quality. This kind of longan meat is more water. It feels sticky when it feels. Also a big discount.
In fact, the longan drying is not complicated at all. It is better to dry it and dry it. It is much more assured than the white sugar longan on the market. There is a large amount of longan forest near the bamboo shoots. The thin skin is small and thick, and the taste is sweet. If you pick it up, the bamboo shoots can not be wasted. It’s really delicious.
Longan removes branches and leaves.
Wash with flowing water and soak in salt water for ten minutes.
This step is mainly to remove dust and bugs attached to the surface of the long eyelid.
Dry the water slightly.
On the long eyes, remember to remove it, this part is most likely to hide small bugs.
Without preheating, put it in the oven at 120 degrees up and down for 10 minutes, and bake the outer water to dry.
Peel off the shell and core of the longan, remove the longan meat, and keep it as complete as possible.
You can use dental floss or toothpick to make a circle at the head of the nucleus to completely remove and not break the meat.
Bakers are paved with oil paper, and longan meat is placed flattened.
Be sure to spread oil paper. A longan meat has a lot of sugar. After a long time, it will leave sugar stains. Oil paper can avoid sticky and easy to clean the baking sheet.
The oven is baked for an hour first.
Take it out and turn it over, you can see a lot of moisture on the oil paper, and bake for another hour.
After taking it out again, it was found that most of the water of the longan had been baked.
Adjust the temperature of the oven to 100 degrees, turn over the longan again, and bake for 90 minutes.
In these 90 minutes, you must be patient and turn over every 15 minutes to allow the moisture of longan meat to be fully dried.
When you find that longan meat presents amber, you can take it out in advance. Dry longan can easily take off from the oil paper.
All longan meat is baked, so that it can cool it naturally, and the sugar on the oil paper is very deep.
The grilled longan meat is relatively soft. After cooling, it will harden up. It will be q bombs with hands, and the color will be deeper and more transparent, as transparent as amber.
The longan is dry, the color is brownish yellow, sweet and refreshing, and it looks very attractive.
The oven is made of longan, the temperature should not be too high, and it is not easy. Get dried until the longan water is dried, and it can be taken out when it becomes amber. After the longan is baked, take it out and let it cool. Then put it in the sealing tank and put it in the refrigerator to refrigerate.
Longan is a hot food, and it is not suitable to eat more if you like it again. It is controlled within 10 a day. It is best not to eat pregnant women.
The longan, clean and hygienic, no addition, no preservatives, you can eat it for a long time at a time, and you can even eat longan and then season.
Photo: Haha bamboo shoots
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