Introduction:
Longan contains rich sucrose, glucose and portent; high level of iron which can be adapted to rising energy, recovery nutrition, accelerate the reproduction of hemoglobin and enrich the blood. Longan is also good for brain cells by enhancing memory and eliminating fatigue.
Notes:
Eating too many longans may cause internal heat and the acne, even affect menstruation of women in the serious case. Women who are in pregnancy should avoid eating longan because they are regarded as deficiency of yin. Otherwise, stomach ache, even abortion may be caused.
Purchase:
Longan with brown-yellow skin is considered as fresh. Consumers are recommended to choose longan that intercepts to the branches. Longan that hangs down when being shaken would contain sufficient water and in high quality; longan that contains thick pulp when being pressed lightly is also believed in good condition; longan that is in powder feeling when its husk is being touched is fresh.
Cooking methods:
Made into jam, dessert, boil in a soup, dried into snakes.
Dishes:
Longan jam, longan milk jelly, longan dry steamed bread with brown sugar.
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