Why does longan become moldy? It may be due to insect pests

It is very easy to encounter mold in longan. Generally, everyone will avoid choosing such longan. In fact, many people cannot figure out the reasons why longan becomes moldy. Here is the explanation of why longan becomes moldy. It may be due to insect pests.

Why does longan become moldy?

As long as the shell is opened, the longan meat is edible without spoilage. Because insect pests may also cause mold on the surface of longan.

Moldy longan meat is usually accompanied by hair growth, meat corruption and other related phenomena. Eating such longan meat is harmful to the body, so it is recommended not to eat it.

Little knowledge about Shikia longan

Shikia longan is also known as ten leaves, stone balls, crispy meat, etc. The original species comes from Pingzhou, Nanhai, Guangdong. It is a famous fresh species with a long history of cultivation and has been widely spread to Guangdong, Guangxi and other places. In 1829, Zhao Gunong of the Qing Dynasty recorded in "Longyan Pu" that "for longan in Guangdong, the ten leaves are the first, and the name of the ten leaves is popularly transformed into Shi Xia. The leaves of Gaifan longan vary from seven to eight to one branch, but this one varies from one branch to another, so it is different from its species.

There are three varieties of Shixia longan: Huangkeshi. Xia, Qingke Shixiao and Gongfenshe Shixiao.

How to make longan into longan

If you want to eat longan, you can buy it at a traditional Chinese medicine store or dry goods market. , but good quality will be more expensive. Let’s talk about how to make longan into longan, so that you can make longan at home!

1. When choosing longan, be sure to make it. The longan should be fresh, with the peel intact, and the fruit should be mature enough and large and thick.

How to identify whether the fruit is ripe: the shell changes from green to yellowish brown; The skin has changed from thick and rough to thin and smooth; the fruit has been fully hardened, and the fruit has changed from tight to elastic when pressed; the pulp is sweet and easy to fall off, and has no astringent taste.

2 Remove the longan. During the process, be careful not to break the fruit shell, which will affect the quality. You can simply cut it off and leave a little fruit stem.

3. Soak the fruit in water. Put the bamboo basket into clean water for 5-10 minutes, and wash away the dust.

4. Pour the longan on a clean drying mat in the sun. Dry it until it is 50% dry, and then bake it in the oven.

5. When the dryness reaches 70% to 80%, you can peel the meat by hand. When cooking, stack 3 to 5 pieces of longan meat on top of each other and press it into a small piece. This method is called stacking. You can also use your fingers to pinch each piece of meat into a single piece.

6 Drying. The longan meat can be dried in the sun or in the oven until the pulp is still loose and not sticky to your hands. Processing method

1. First use a knife to cut a small opening on the top of each longan.

2. Pinch firmly along the small opening, and the opening will open wider to both sides.

3. Master the technique of force and you will be able to easily separate it from the middle. If the force is uneven, it may cause the opening to deviate to one side.