How to eat dried longan
The dried longan has high nutritional value, but how can we eat dried longan to maximize its effectiveness? Also, how do we identify good dried longan? Who can't eat dried longan? Let's learn about it together. Don't miss it.
How to identify a good dried longan?
Good dried longan pellets are round, large and even, with a bright yellow shell.
1. The dried longan shell is hard and brittle and easy to break. It is bitten by teeth and is fragile and sounding. For those who are affected by the tide, the pinch shells only smash and are not brittle, biting nucleus is also tough, and gravel is silent.
2, finger contact with flesh, soft and tough without wet, sweet and tender with a fragrance, there is no dry feeling, no chewing or less slag, pulp water content of 15-19% is better. If the meat is thin and hard, it will not peel easily when it is tightly adhered to the core of the fruit, and it will be dark and brown with a toughness, lack of sweetness, and the quality of the chewing will be poor.
3, As for the sound of shaking, the taste is bitter, it is over-baked and the quality is worse.
4. Water traces, black spots, and halogens have been observed outside the shell, which is a reflection of excessive moisture or deterioration due to moisture.
5. The longan with a thick, sweet taste is heavier in weight than the meat, and its quality is also better.
6. Pay special attention to mildew and insects. There are two types of moldy: light and dark, and the mold is spiky in the shell. It shows that the mold has begun. The shell is covered with a few white molds. The meat has become mildewed, and the meat is heavy. The dark brown shell color of the dark mold is rather wilting, which is a reflection of the fact that the fresh fruit before roasting has deteriorated and left behind the mold.
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