Why do you put rice when steaming Guiyuan?

Longan steamed for 40 hours has the effect of replenishing qi and blood, this belongs to an ancient method made of ointment, after eating will not be on fire, has a strong tonic effect on the body.

Longan is steamed for 40 hours, it is also called jade spirit paste, in order to make a good jade spirit paste, you must choose good ingredients, first select good longan meat, use the freshly peeled longan meat through a cool and ventilated place to preserve, through this natural shade drying, and then steam. When steaming, it is usually steamed with a layer of rice and a layer of dried longan meat, so that the longan meat can absorb the essence of the rice, and the thermal performance of the longan will be better dissipated, and it will be made into a peaceful paste, so that there will be no fire after eating.

The ointment made in this way can be used for symptoms such as fatigue, loss of appetite, blood deficiency and qi weakness, insomnia, palpitations, dizziness and forgetfulness, etc., and has a good effect of tonifying the heart and calming the nerves, replenishing qi and nourishing blood. Prepare and eat with an appropriate amount of boiling water for each consumption, and the paste needs to be sealed and stored in the refrigerator. Not suitable for pregnant women and children.

Longan can replenish qi and strengthen the heart and spleen. Dried longan and rice have a sweet taste and are delicious. But don't put too much at once, or it will get hot.

Dried rice and steamed rice.

Is it good with rice? Dried cranberries and rice taste sweet and delicious. But not too much, or it will catch fire.

Peel the shell, remove the core, put the meat stall in a large basket, cripple, etc. and put it in the sun to dry, it becomes raw longan meat, and it is baked in the oven to become longan meat.

Dried longan, also known as dried longan, can be divided into two categories: full-dry longan and semi-dry.

There are two methods for making all-dry dried longan: sun drying and baking. The sun drying method is simple, the fruit is spread in the sun and continuously exposed, half a month later, it is stored for several days to balance the internal moisture, and then dried for a few days to make the core section from white to gray-brown, and the flesh color is light yellow and translucent. Longan drying is divided into primary roasting and re-roasting.

Initial roasting. The initial roasting temperature is controlled at 65 to 70 °C. Bake once every 6 hours, 3 times in a row, so that the upper, middle and lower layers are evenly baked.

After 24 hours of baking, the fruit can be roasted after 60% dry, and the heat dissipation and storage after roasting, at this time, the shell is hard, the flesh is yellow-brown, shiny, fine wrinkles, and the core is easy to fall off. Rebaking. The longan is dried after being stored for several days, graded and the broken shell fruit is sorted, and then re-roasted separately according to the size of the fruit.

The temperature is controlled at about 60, re-baked for 6 hours, and re-baked once every 2 hours, until the fruit pedicle falls off when gently pushed, and the core is dry and brittle. 12 14 kg of dried longan after re-baking, pour it into the bamboo cage and spray water while shaking, add 300 400 grams of turmeric mixed powder (70% turmeric powder and 30% white clay) after the fruit surface is evenly wet, and then shake it back and forth 300 400 times to make the fruit surface evenly colored, and then pour it into 40 50 baking oven and bake for 1 2 hours. The roasted dried longan is packaged after grading.

In rural areas, how is longan processed into longan meat?

As we all know, longan is a special fruit in South China and Hainan Island, the taste is sweet and delicious, the juice is smooth and smooth, the skin is thin and the flesh is thick, due to the different geographical location, the fruit ripening period is not the same, the longan ripening period is generally between May and July of the lunar calendar, it can nourish the weak people, such as processed into longan meat, it can be used in medicine, soup and kitchen seasoning, and can also be eaten directly. In our hometown, due to the geographical environment, in the area south of the Tropic of Cancer, it has a unique natural advantage, and the longan produced is the best choice for the production of longan meat, with large fruits, thick and crisp flesh, and the sweetness of honey.

1. Longan fruit selection.

In the ripening season of longan, the selection of large fruit, thick flesh, high sweetness of the Shi Kip longan variety, the variety of fruit hanging fruit intensive, easy to pick, fruit size uniform, most into a spherical shape, the meat yield is also high, the water content is less than other varieties, correspondingly the flesh will be more.

2. Put it into the pot for processing.

Rural areas generally have a large pot stove, add about 2/3 of water to the pot, boil the water in the pot with firewood, boil until the water is boiling and bubbling, and then put the longan fruit into the pot, the water must be immersed in the longan fruit, take out the longan fruit within a minute, and soak the longan in boiling water The purpose is to let the water in the fruit precipitate out.

3. Peel the skin and remove the meat.

In rural areas, meat is generally peeled by hand. Peel off the skin of the longan fruit, peel off the flesh with your thumb at the position of the fruit stalk, peel off half of it, and then take out the core, so that each flesh is complete, not torn one by one, put the flesh on a clean pineapple, and place each flesh one centimeter apart, so that it will not stick during the baking process.

Fourth, the construction of greenhouses.

The greenhouse is sealed around and the upper part, the size of the greenhouse can be determined according to the individual's design, only one door is left on the side, about one meter wide, a hot gas pipe is built in the middle of the bottom of the greenhouse, made of tiles as a material, the baking longan meat is dried by the heat emitted by the tiles, the greenhouse stove is generally located inside, the smoke exhaust window is located outside, and the treasure is erected with a wooden strip to set up a layer or several layers of frame, this is the place to put the longan meat, and a thermometer is placed on the side of the door indoors, which is convenient to check the temperature.

5. Roast longan meat.

After putting the longan meat into the greenhouse, and close the door tightly, then light the firewood, first burn it with a fierce fire, check the thermometer after 1 hour, if the temperature rises to 60 degrees, then reduce the fire, the thermometer in the greenhouse should be checked frequently, it is best to keep the temperature between 50 and 60 degrees, after about a day of baking, the longan meat has basically become longan meat, at this time the longan meat is bright and golden yellow, each longan meat is soft and hard and sticky, this stickiness is honey.

Longan meat is a first-class tonic, a precious Chinese medicine, the best gift for gifts, and its reputation is famous throughout the country, and it is a special product in South China.

Longan jerky, commonly known as longan.

Longan porridge is made of 250 grams of rice, 400 grams of glutinous rice, 180 grams of longan, 50 grams of red dates, 14,000 grams of water, and 450 grams of sugar.

Method 1: Mix two kinds of rice, raw and auxiliary materials such as longan and red dates, and wash them with water for later use.

2. Add 14,000 grams of water to the pot and bring to a boil, add the two kinds of mixed rice, cook for 25 minutes on high heat, boil for another 20 minutes for longan and jujube, change to low heat and cook for 15 minutes, and then you can get out of the pot.

Steamed eggs with longan meat.

Ingredients: 200 grams of eggs, accessories: 15 grams of longan meat, seasoning: 20 grams of white sugar.

Method 1Wash the longan meat, add half a cup of water to boil, take it out and let it cool and chop it;

2.Knock the eggs into a bowl, add 100 grams of water, sugar and minced longan meat and stir well;

3.Put the egg mixture in a deep dish and steam it over high heat for about 10 minutes before eating.

Lily longan soup.

Ingredients: 400 grams of lily (dry), auxiliary materials: 50 grams of longan, 15 grams of wolfberry, seasoning: 100 grams of rock sugar, 50 grams of Jiangmi wine.

Method 1Dry the lily tip, wash the petals of the roots, cook them in boiling water, remove them with water to cool, and cut them into dices. Wash the longan and longan meat with water respectively and soak in the water to soften.

2.Add 500 grams of water to the spoon, smash the rock sugar and boil it into thick sugar water, and add Jiang rice wine.

3.Put 50 grams of sugar water in the pot, put the diced lily into the middle of the soup plate, put the wolfberries on top, put the longan around, and then put the thick sugar water from the surrounding and gently pour it in.

Goji berry longan cake.

Ingredients: 50 grams of dried longan, soaked soft, 20 grams of wolfberry, soaked soft, 18 grams of fish gelatin powder, 50 grams of rock sugar, 5 tablespoons of honey, 750ml of water

Method 1Soak the longan until soft and chop it into pieces, then wash it with the wolfberry, and set aside it from water. 50ml of cold water is mixed with fish gelatin powder, then steamed with boiling water, stirred into fish gelatin paste for later use.

2.Boil 700ml of water, add rock sugar and boil until melted, add wolfberry longan and simmer for 10 minutes, turn off the heat and simmer for 20 minutes, then add the dissolved fish glue and honey, stir until completely dissolved. Pour evenly into utensils and freeze for 4 hours.

Preparation of longan meat.

1. Raw material selection.

You can choose ripe fresh longan with small fruit shape and not suitable for fresh sale.

2. Cut the fruit. First, use scissors to cut the fresh longan from the fruit ears one by one.

3. Sun exposure. Pour the longan on a clean mat and dry it in the sun until it is 50% dry, and then bake it again in a baking stove. On rainy days, it can be directly sent to the roasting oven for drying.

4. Peel the meat. When the dryness reaches 7 to 80 percent, the meat can be peeled by hand. When peeling the flesh, 3 or 5 pieces of longan meat are stacked on top of each other and pressed into a small piece by hand, which is called lamination. You can also pinch each grain of meat with your fingers to form a granule, which is called a single piece.

5. Drying. Longan meat can continue to be dried or tumbled. Dry until you grasp a handful of pulp with your hand and let it go, the pulp is still loose and not sticky.

6. Grading. According to the three kinds of raw drying, lamination and fire roasting, each is divided into 2 3 grades.

7. Packaging. Most of them are packed in wooden boxes and tinplate boxes. The wooden box is lined with hoop leaves, the outer mat bag, the wooden box is filled with 50 kg per box, and the horse mouth is packed with 30 kg per box.

Longan meat is a food made from longan, and it is also a food that many people like to eat. In general, the preparation of longan meat requires three steps: fruit selection, defleshing, and drying or drying. There are many kinds of effects of longan meat, which can be summarized as warming and tonifying, calming the nerves, ** and blood tonic.

Below, I will give you a detailed introduction to the production method and efficacy of longan meat!

1. How to make longan meat.

1. Fruit selection: the fruit should be ripe, large, and thick, so that the processed product has good quality, high yield, and the main identification method of fruit maturity is: the shell turns from green to yellow-brown; From thick skin rough to thin and smooth; The fruit has been hardened sufficiently, and the color of the seed coat has changed from red to black or russet; The fruit turns from tight to acupressure; The flesh is sweet and easy to fall off, and there is no astringent taste.

2. Defleshing: It is generally a manual operation, first cracking the whole fruit in the shape of a plum blossom, and then taking out the longan core, peeling off the husk, and stacking it on the prepared bamboo sieve.

3. Sun-drying or drying: The processed pulp is exposed to the sun. Under normal circumstances, it can be collected after 2-3 days of drying.

Or put the processed pulp into the baking oven to dry, the temperature of the baking oven is controlled at 50 60 degrees Celsius, baking for 12-15 hours, and the longan meat can be stored in the bag after it drops to room temperature.

Second, the raw materials of longan meat.

Longan is black and shiny because of its round seed, and the umbilicus protrusion is white, which seems to be legendary"Dragons"hence the name. Fresh longan meat is extremely tender, juicy and sweet, and delicious, which is really unmatched by other fruits. Longan refers to fresh fruit.

After the longan is dried in the shell and with the core, it is called longan drying. If it is shelled and pitted, only the pulp remains, and after drying, it is called longan meat. [1]?

The crude longan meat is longitudinally split from the apex with irregular pieces, about centimeters long, centimeters wide, and less than 1 mm thick. surface yellowish-brown, translucent; The side near the pericarp is wrinkled and rough, and the side near the seed coat is shiny and longitudinally wrinkled. The texture is soft and slightly sticky, and it is often bonded in a lumpy form.

The aroma is fragrant, the taste is sweet and special.

3. Basic efficacy.

Warm and sweet, good for the heart and spleen, replenish qi and blood; It has a good nourishing and tonic effect

1. Warm supplement: children often have a cold constitution, often wet the bed, and have poor memory, drinking more longan tea can enhance brain power and improve cold physique.

2. **: Traditional Chinese medicine doctors say that women are the main blood and qi, and women who often eat Guiyuan have ruddy faces and plump figures, so many ** supplements are matched with longan.

3. Sleep: Traditional Chinese medicine says that longan has the effect of calming the nerves and nourishing the heart, nourishing blood and benefiting the spleen, and is very suitable for people with long-term insomnia.

4. Blood: It can improve cardiovascular circulation, stabilize mental condition, relieve stress and tension, longan is rich in glucose, sucrose, protein and a variety of vitamins and trace elements, and has a good nourishing and tonic effect. It can be used for ** post-illness weakness or mental decline, and it is also suitable for women to supplement after childbirth.

The role of longan:

1. Longan is rich in nutrients and is a precious nourishing and strengthening agent. Longan contains a variety of nutrients, which have the functions of nourishing and strengthening the body, nourishing the heart and soothing the nerves, nourishing blood and strengthening yang, benefiting the spleen and appetizing, and moisturizing and beautifying. The inhibition rate of longan on uterine cancer cells is more than 90%, and women's menopause is the stage when tumors are prone to occur, and eating some longan is beneficial to health.

2. The sugar content of longan is very high, and it contains grape sugar that can be directly absorbed by the human body, weak and anemia, old age and frailty, long-term illness and weakness, and it is very beneficial to eat some longan often; After giving birth, longan is also an important tonic food. Longan meat is sweet and warm, returns to the heart and spleen meridians, and is suitable for patients with heart and spleen deficiency syndrome and qi and blood deficiency syndrome.

3. Longan meat contains protein, fat, sugar, organic acids, crude fiber, vitamins and minerals. It can inhibit lipid peroxidation and improve the activity of antioxidant enzymes, suggesting that it has a certain anti-aging effect. Longan meat has the effects of improving the body's immune function, inhibiting tumor cells, lowering blood lipids, increasing coronary blood flow, and enhancing the body's quality.

Longan has a tonic effect, and it is an auxiliary treatment for people who need to recuperate after illness and have weak constitution.

How to pick and eat longan:

1. The healthy color of longan is yellow-brown. Don't choose longan with relatively small particles, the kind of longan that is hard to the touch and easy to break when pinched is best.

2. Longan meat is transparent brown, and shiny, the surface is relatively wrinkled, and the meat quality is tougher than sticky to eat, which is a better longan.

3. Dried longan is the most direct to eat after opening the shell, of course, it can also be used to soak in water, it is good to add chrysanthemums or red dates to soak it, and it can also boil soup, make pork bone soup and chicken soup can be put into dry longan, especially suitable for pregnant women and mothers after giving birth.