Traditional Chinese Longan meat: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Longan meat. 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 1787 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Longan meatProcess flow Raw material selection → Fruit cutting → Sun drying → Flesh peeling → Drying → Grading → PackagingPreparation method 1. Raw material selection: You can choose mature fresh longans that are small in shape and not suitable for fresh sales.2. Cut the fruit: First use scissors to cut the fresh longan from the ear one by one.3. Sun-drying: Pour the longan on a clean drying mat on a sunny day, dry it in the sun until it is 50% dry, and then bake it in a baking stove. On rainy days, you can send it directly to the baking stove for drying.4. …

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