Can lychees be dried? How to dry? Can lychee be dried? Is it directly sunburned?

First boil the lychee, boil it for a few minutes, the purpose is to kill bacteria and insects, and then dry it directly. If it is directly sunburned, it is easy to grow worms and deteriorate. Send me some if it succeeds, haha,

Fresh lychees can not be eaten temporarily, can be dehydrated to make dried lychees, dried lychees contain low water, fresh lychee nutrition is also mostly retained in the dried lychees, dried lychees can be eaten dry, can also be soaked in water to drink, with ingredients to cook porridge, cooking is also a very good health recipe.

Preparation of dried lychees.

Ingredients: Lychee.

Method: 1. Select good quality lychees.

2. Lay the lychee in a ventilated place for drying.

3. Pay attention to turning during drying.

4. Generally, the moisture in the lychee will dry naturally after one month.

5. Open one and try it, try the taste.

6. Put it in a clean bag.

7. Sealed and stored.

How to eat dried lychee is the best.

Eat it straight. Generally speaking, many people will choose to eat it directly, but lychee is rich in nutrients, and it is also feasible to soak it in water and make soup with other foods, and it will be more comprehensive in terms of nutritional intake.

Who can't eat dried lychees.

People with internal heat and high blood sugar levels need to be cautious about eating lychees.

Dried lychee is a common dried fruit in life, many people like to eat it every day, although the dried lychee is delicious and the nutritional value is also high, but the dried lychee is warm, and the internal heat people should not eat a large amount, the sugar content is also relatively high, and people with high blood sugar content in the body need to be cautious to eat, which is good for health.

It can be dried, but when the lychee is dried, it should be dried with the lychee shell, do not peel off the shell, the shelled lychee will not dry no matter how dry, and it will be moldy;

It can be dried in the sun, cleaned and dried directly in the shade. Pay attention to humidity.

Lychees shouldn't be able to be dried, there's nothing to dry them.

Preparation of dried lychees:

Step 1: Use scissors to cut off the branches and leaves, leaving the fruit pedicle and not exposing the flesh. (Twins don't need to be cut from it).

Step 2: Wash the lychee and set aside, take an appropriate amount of water, and cover the lychee. Bring the water to 80 °C over high heat and turn off the heat. Pour the lychee into it, roll the lychee with a shovel for a minute and a half, wait until the lychee shell changes color, and scoop it up. (If there are many lychees, you can divide them into several times).

Step 3: Spread the lychee flat and let it dry. If the lychee comes out of the water, don't do it, and the spoiled lychee will be like this.

Step 4: Drying is a long process, until the lychee shell dries out and turns brown, and the lychee flesh is dehydrated and dark brown, and it is done.

Ingredients: Lychee.

Method: Choose a good quality lychee.

Jiang lychee is spread flat in a ventilated place for drying.

Pay attention to turning during drying.

Generally, the moisture in the lychee will dry naturally after a month.

Open one and try it, try the taste.

Pack it in a clean bag.

Keep tightly sealed. Fresh lychees can not be eaten temporarily, can be dehydrated to make dried lychees, dried lychees contain low water, fresh lychee nutrition is also mostly retained in the dried lychees, dried lychees can be eaten dry, can also be soaked in water to drink, with ingredients to cook porridge, cooking is also a very good health recipe.

In the process of making dried lychees, the water decreases, the sugar increases, and it is more hot and dry than fresh lychees, from the perspective of health, eat 5 a day, and the hot constitution needs to be paid special attention to, and it is not suitable to eat in large quantities, so as not to aggravate the heat in the body and affect health.

It can be dried and eaten.

Fresh lychees can not be eaten temporarily, can be dehydrated to make dried lychees, dried lychees contain low water, fresh lychee nutrition is also mostly retained in the dried lychees, dried lychees can be eaten dry, can also be soaked in water to drink, with ingredients to cook porridge, cooking is also a very good health recipe.

It can be dried, but when the lychee is dried, it should be dried with the lychee shell, do not peel off the shell, the shelled lychee will not dry no matter how dry, and it will be moldy;

Lychees can be dried, but they require special temperatures. Usually tumble dry is best.

Dried lychees should be scalded with boiling water first for disinfection. Lychees can be dried, but when the lychees are dried, they should be dried together with the lychee shell, and the shell should not be peeled off.

Drying method: Select good quality lychees, and lay them in a ventilated place for drying.

Key points of dried lychee operation:

The lychee fruit used for roasting is required to be large and round, the flesh is thick, the kernel is medium or small, the dry matter content is high, the fragrance is strong, the astringency is light, and the shell should not be too thin, so as to avoid cracking or concave the shell when drying.

The yield of different varieties of dried lychee varies greatly, taking 100kg of dried products as an example, fresh black leaf varieties are required, about 400kg; Orchid bamboo variety, about 430kg.

Just control the amount. Have you ever had your blood sugar tested while eating a late-night snack? What if you eat those dim sum mixed vegetables? 2. Lunch 1. Staple food: high-fiber rice, high-fiber steamed buns, high-fiber noodles or.

Dried lychees should be scalded with boiling water to sterilize, and high temperature can kill a lot of bacteria, just like boiling milk, so that it can be stored for a long time.

Fresh lychees are processed and dried, with a long history. The finished meat is thick, sweet and fragrant, and has always been a good product for self-tasting and gifting, and is sold at home and abroad. The varieties of processed dried lychees are mostly made of Huaizhi and glutinous rice balls, especially glutinous rice balls, and the finished products have thick flesh and small cores, sweet and mellow aroma, and in recent years, they are less processed because of the high price of glutinous rice balls.

The percentage of dried fruit produced varies slightly depending on the variety, climatic conditions and processing techniques. The finished product is 100kg, the raw glutinous rice balls need 400-500kg, and the Huaizhi only needs 350-380kg. The processing method is divided into sun drying and hot drying (fire roasting or hot air drying).

The quality of the finished product is better when dried in the sun and hot air, followed by fire roasting.

Blanched with boiling water, exposed to the sun, or dried under the stove without sunlight.

If there are a large number of them, they will be roasted in a stove. Those are made to sell.

If the quantity is small, you boil water, it must be boiling water, and then blanch the lychee on one side, it is scalding, not taking the lychee to soak.

Then I took it to the outside to dry, it took a few days, and the skin began to be completely black, but the lychee still had moisture.

You tan until the skin is dented.

1. Preserve in a dry and cool place: seal the dried lychee in a clean fresh-keeping bag or box or jar, and place it in a cooler place in Huaichang's home to isolate the dried lychee from air and moisture, so that the dried lychee can be stored for a long time. 2. Refrigerated storage

Dried lychees can also be refrigerated in the refrigerator, but it should be noted that the lychees must be completely sealed before putting them in the refrigerator, because the refrigerator is more humid, if it is not sealed well, it is easy to cause the dried lychees to deteriorate due to moisture.

Lychees can be dried in the sun. When drying lychees, you need to pay attention to the fact that lychees cannot be dried directly, and they need to be blanched before drying. The blanching time should not be too long, once the lychee is scalded until it begins to change color, immediately remove the lychee, otherwise the longer the blanching time, the easier it is to crack.

The heat must also be kept on medium heat.

After drying, lychees have thick flesh and sweet taste, which can be preserved longer than fresh lychees. The lychee fruit used for roasting is required to be large and round, the flesh is thick, the core is medium or small, the dry matter content is high, the fragrance is strong, the astringency is light, and the shell should not be too thin. When making dried lychees, the two varieties of Huaizhi and glutinous rice balls are mostly used.

Among them, glutinous rice balls are the best, and the dried lychee meat made is thick and small, sweet and mellow.

When the dried lychee is stored, it can be stored in an airtight container so that it can be protected from moisture. You can also put the dried lychees in a plastic bag, add a piece of moisture-absorbing paper, and put them in a cold storage with a temperature of 0 degrees Celsius to 8 degrees Celsius. This method can be stored for more than a year.

If you use it regularly, you can store it in a cool, dry and ventilated place. But be careful not to leave it for too long, if possible, for no more than three months. It can also be stored in vacuum, first, put the dried lychee into a plastic mold with special air insulation, and then evacuate the air inside, so that the film is tightly attached to the dried lychee.

1. Use scissors to cut off the lychee in Buzhong, and keep a fruit pedicle, so that the shell is very complete and not easy to breed bacteria.

2. Put the lychee cover into the pot, pour in an appropriate amount of water to cover the lychee, and heat it over low heat. When the color of the lychee becomes dark, remove it immediately and drain the water.

3. Blanch the dried lychee, but not the underwater pot, but the pot should be cold and boiled over low heat, so that the lychee is heated slowly and is not easy to burst.

4. After the lychee is drained, spread it on a breathable board or dustpan, and expose it to the sun for 3 to 5 days, when the shell becomes shriveled and the flesh turns dark brown.

5. Put the dried lychees in a sealed plastic bag and store them in a cool and ventilated place or refrigerator.