Dried longans are very versatile. You can eat them directly after shelling, or steep them in water. Adding chrysanthemum to the steeping water makes it sweet, fragrant, and refreshing. If your toast is plain, it can be dry and bland. Sprinkling some dried longans on top adds texture and flavor. They can also be used in congee or soups, as a garnish for cakes, or made into a longan paste.
Dried longan paste might not be something you encounter often, but once you make it, it's incredibly handy for spreading on toast or using in cakes. You can make it with red dates and dried longans. If you make more than you can eat, you can even sell it on a micro-shop. Not only do you get to enjoy your own creation, but you can also make a little extra money, which is a joy.
【Red Date and Dried Longan Paste】
Ingredients: Red dates, dried longans, rock sugar.
Instructions:
1. Pit the red dates and dried longans, then wash them together. Soak the red dates and dried longans in warm water for 30 minutes.
2. Chop the red dates and longans. Remember not to discard the water used for soaking.
3. Place the red dates and longan flesh into a blender, and blend while gradually adding the soaking water from the red dates and longans.
4. Blend until it becomes a smooth paste; this will make the texture finer and much better to the taste.
5. Pour the red date and longan paste into a pot, add an appropriate amount of water, and bring to a boil. Simmer on low heat for 20 minutes.
6. When the fruit paste mixture has thickened and most of the water has evaporated, add the rock sugar and stir continuously.
7. Cook until all the moisture has completely evaporated, and you're done.