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What is Pu Bei Fei Zi Xiao Li Zi? Authentic specialty of Pubei, Guangxi: Pubei Feizi Xiao Litchi
Summary:Do you want to know what Pubei Feizi Xiao Litchi is? This article is a detailed introduction to the local specialty ofin Pubei, Guangxi - Pubei Feizi Xiao Litchi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Pubei Feizi Xiao Litchi. The full text takes about 4 minutes to read, mainly including the basic introduction of Pubei Feizi Xiao Litchi and its nutritional value? The production method of Pubei Feizi Xiao Litchi and the awards and honors of Pubei Feizi Xiao Litchi
Basic Introduction of Pubei Feizixiao Litchi
After years of development, Litchi County has introduced excellent varieties such as White Sugar Papal, White La, Feizixiao, Xiangshan Chicken Mouth Litchi, Qinzhou Red Litchi, Heli, and Seedless Litchi in addition to the existing March Red, Dazao, Black Leaf, Black Leaf Tail, Fragrant Litchi, Guiwei, Nuomi Ci, Liuluo Po, Zhenfeng, and August Red Litchi varieties. The lychee cultivation in this county is mainly distributed in towns such as Dacheng, Zhanghuang, Baishishui, Beitong, Longmen, Sanhe, Xiaojiang, Quanshui, Anshi, Fuwang, Zhaiwei, and Lemin
What is the nutritional value of Pubei Feizi Xiao Litchi<1. Litchi fruit pulp contains abundant sucrose, glucose, fruit acid, and proteinThe method of making Pu Bei Fei Zi Xiao Litchi
Making dried lychee:
Spread the fresh fruit ears thinly in a bamboo sieve and expose them to sunlight. After the fruit color changes from red to dark reddish brown, cover an empty sieve on the sieve and flip it over, then remove inferior fruits and rotten and broken fruits. Sift the fruit once a day and cut it when it is 80% dry, starting from near the stem. Then stack the fruit on a sunny day at noon and bake it on a mat until the next morning for 3-4 consecutive days. When the baked fruit is 90% dry, if the color of the shell is not fresh, the color should be accelerated. The fruit should be spray with water in the hot sun, and the color should be improved once. When dried lychee is sun dried until the seeds can be crushed with a hammer, it is made
The method of making Pu Bei Fei Zi Xiao Litchi
Making dried lychee:
Spread the fresh fruit ears thinly in a bamboo sieve and expose them to sunlight. After the fruit color changes from red to dark reddish brown, cover an empty sieve on the sieve and flip it over, then remove inferior fruits and rotten and broken fruits. Sift the fruit once a day and cut it when it is 80% dry, starting from near the stem. Then stack the fruit on a sunny day at noon and bake it on a mat until the next morning for 3-4 consecutive days. When the baked fruit is 90% dry, if the color of the shell is not fresh, the color should be accelerated. The fruit should be spray with water in the hot sun, and the color should be improved once. When dried lychee is sun dried until the seeds can be crushed with a hammer, it is made