How to choose dried longan

Longan is a subtropical fruit, mainly produced in Guangdong, Guangxi, Hainan and other regions of my country. Longan is warm in nature, can nourish blood and kidney, and has great benefits for people's health. Longan is very nutritious. People who often eat longan can nourish qi and blood, so you don’t have to be afraid of the cold in winter. And we know that some people often have cold hands and feet in winter. Eating longan in winter can solve this problem. So how to choose dried longan in winter?

How to choose dried longan:

Dried longan is divided into shelled and shelled. The best dried longans with shells are those with larger particles, yellow-brown shells, smooth shell surfaces, and thin and crispy texture. If there is no sound when shaking, it means the flesh is thick. When the shell is opened and tasted, the best ones are those with bright yellow flesh, crisp and soft texture, and strong and sweet flavor. The best shelled longan is translucent brown or brownish yellow in color, has no peculiar smell, has thick flesh, and feels dry and soft when pinched.

How to choose dried longan:

The dried longan with shell is inferior if it has smaller particles and rough and uneven shell surface. If dried longan with shell makes a sound when shaken, it means that the flesh is relatively small, dry and lightly sweet. Dried longans that are particularly bright in color and have a pungent smell may have been sprayed with sulfuric acid or soaked in an acidic solution.

How to choose dried longan:

When buying dried longan, it is very important to check whether it is moldy or insect-eaten. There are two types of moldy dried longan: light moldy dried longan has a white outer shell with a few white mold flowers on the outer shell, and the flesh is moldy; dark moldy dried longan is bright and wilted, which is a reflection of the dry mold traces left after the fresh fruit has deteriorated before being dried in the sun.

How to choose three or four kinds of dried longan:

Some of the longan pulp sold on the market is slightly whitish, while others are bright yellow in color. This is abnormal. Dried longan that is whitish in color may have been smoked with sulfur, while dried longan that is bright yellow in color may have been smoked with coal briquettes. High-quality longan meat should be yellowish-reddish.

How to choose the best dried longan:

Dried longan smoked with sulfur has a slightly sour sulfur smell and lacks the unique fragrance of longan. Although the dried longan smoked with coal balls does not have a very obvious odor, the taste of the longan flesh itself will become lighter. Good longan pulp should have a fragrant aroma, and the surface of the pulp should have a layer of very fine wrinkles, and the taste should be sweet and fragrant.

How to choose dried longan in winter? After reading the introduction above, I believe everyone knows how to get good dried longan. Longan is delicious and nutritious. There are many ways to eat longan. You can eat it directly, or stew it with red dates to make longan and red dates porridge, etc. These can help people pray for the effect of replenishing qi, blood and kidneys, so everyone must eat it frequently.