Yamma

Longan bushe kuma da ake kira Dogan Dried, wannan shine, an bushe shi da yawa na ci, da yawa cin abinci mai yawa na iya ci, sau da yawa ana iya yin shi cikin abubuwan da aka bushe, sau da yawa ana iya yin shi cikin kayan abinci mai daɗi, haɓaka ƙwararrun jini, ƙara ɗaukar ciki da sauran tasirin.
Mai tsawomai busheaiwatar da raba:

1. Fara daTutar yammaMai bushewa na iska mai bushewa iska, saita zazzabi zuwa kusan 60 ℃, kuma saita lokacin bushewa zuwa 4 hours. Wannan shine lokacin da za a sami dunkulallu Longan dehumi a cikin ɗimbin yawa, kuma launin ruwan da zai juya ruwan luwadi na zinari.
2. Bayan farkonbushewa, ɗauki logan ɓangaren bushewa da sanyi shi na 'yan awanni don kwashe dandano a cikin dogon logp zuwa ga lokaci na biyu.
3. Sanya Longer a cikin na'urar bushewa mai famfon zafi, saita zazzabi zuwa 50 ℃, kuma saita lokaci zuwa 3 hours. At this time, the moisture evaporated from the longan pulp to the surface is dried quickly, and then it is slowly dried and dehumidified.
4. Rage zafin jiki na bushewa zuwa 45 ℃, kuma saitabushewalokaci zuwa 1-2 hours. A wannan lokacin, sauran danshi a cikin dogon taguwar. A lokaci guda, ƙarancin zafin jiki na iya bushewa na iya matsa ƙanshin na Longan ɓangaren jikin kansa. Har zuwa yanzu, an gama bushewa.
Yadda za a yanke hukunci cewa Longan ya bushe ne? Zai fi kyau a gasa danen har sai 'ya'yan itacen' ya'yan itace na llycan suna ƙaruwa da turawa mai haske. A wannan lokacin, jiki yana da ban mamaki, duhu launin ruwan kasa, kuma farfajiya ta bushe; Ciji 'ya'yan itace mai kyau tare da hakora, abu ne mai sauqi da crack, kuma yana da ƙarfi sosai, kuma sashin giciye ciyawa ne.