MySheen

How to dry Kang and reshape Gastrodia elata after cooking

Published: 2024-12-22 Author: mysheen
Last Updated: 2024/12/22, Put the Gastrodia elata from cooking on the pre-set Kang, the temperature on the Kang should start at 50-60 ℃, after baking for 2-3 hours, then rise to 70-80 ℃. When the Kang is 60-70% dry, take out and flatten it with a plank, and finally bake it with charcoal fire and sulfur until it is fully dry. It can also be processed by exposure to the sun, but it takes too long, so it is rarely used, and it is better to dry it with a large fire. The practice shows that the cage steamed Gastrodia elata is the best, and the boiling quality is poor.

Put the Gastrodia elata from cooking on the pre-set Kang, the temperature on the Kang should start at 50-60 ℃, after baking for 2-3 hours, then rise to 70-80 ℃. When the Kang is 60-70% dry, take out and flatten it with a plank, and finally bake it with charcoal fire and sulfur until it is fully dry.

It can also be processed by exposure to the sun, but it takes too long, so it is rarely used, and it is better to dry it with a large fire. The practice shows that the cage steamed Gastrodia elata is the best, and the boiling quality is poor.

 
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