Traditional Chinese Dried longan: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Dried longan. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4942 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Dried longanProcess flow Raw material selection → Fruit cutting → Grading → Soaking → Shaking → Initial baking → Re-baking → Cutting the stems → Grading → PackagingPreparation method 1. Raw material selection: Choose fruits with milky white flesh, crystal clear juiciness, sweet and delicious taste, and yellowish-brown and slightly green shells.2. Cut the fruit: Use scissors to cut the fruit from the ear, leaving the stem length 1.5 mm, and put it into a bamboo basket. Remove broken fruits.3. Grading: Use bamboo sieves with different mesh sizes to divide the fruits into four levels according to their size.4. Soaking in water: Put the graded fruits at each level into shaking cages, and soak the bamboo cages in clean water for 3 to 4 minutes.5. Over-shaking: Pour the soaked longan into the shaking cage, and each cage contains about 35 kilograms. The swinging cage is hung on a branch, about 1 meter above the ground. Sprinkle 200 to 500 grams of clean fine sand evenly into the shaking cage, and have two people hold the cage end with both hands and shake rapidly to make the fruit continuously tumble and rub in the cage. Generally shake it 600 to 800 times in a row. After 6 to 8 minutes, the surface of the fruit shell will turn brown. Sand shaking can promote the shell to become thinner and smoother, making it easier to dry.6. Initial baking: After shaking, spread the fruits evenly on the baking stove. Generally, the thickness of the front edge of the baking stove is 17 cm and the back edge is 11 cm. 300 to 350 kilograms of longan can be roasted each time. Dry branches can be used as fuel. After laying, turn it over every 8 hours and bake it in three layers: upper, middle and lower. …
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Lei Cheng
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Lei Cheng