1、 How to dry

1. Ordinary drying method: put the picked fresh medlar in a boiling water pot and steam it for about five minutes. Then take it out and put it on a tray and move it to a well ventilated place. It will dry slowly in the shade. Pay attention not to put it under the light. When it is about to dry, it should be moved to the sunny place for exposure. It can be dried in about twoorthree days. After that, it should be sealed to avoid moisture regain.

2. Drying method: this method is mostly used when there is more rain and high humidity in autumn. To prepare the grill, mix the fresh Chinese wolfberry with alkaline water, put it on the tray, move it to the bottom layer on the grill bracket, then move it up slowly and increase the temperature slowly until it is completely dried. Pay attention to the fashion bag after drying. It can't be delayed for long, otherwise it's easy to scorch. Compared with the former method, this method is more troublesome. It is OK to use the air drying method at ordinary times.

2、 How long is the shelf life

After treatment and drying, medlar can be stored for a long time as the preservation method is correct, and it is not easy to return to moisture. The normal shelf life is 18 months. It contains a lot of viscous sugar and fatty oil, which is easy to get rid of the oil, and its quality will be affected and the curative effect will be reduced if it is put too long. Therefore, even if there is no moth or mildew, it is recommended to eat it as soon as possible and finish it within 18 months.