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How to bake and shape Gastrodia elata after steaming and boiling
Place the Gastrodia elata taken out after steaming and boiling on a pre-prepared kang (heated brick bed). The temperature on the kang should initially be 50-60°C. After baking for 2-3 hours, raise it to 70-80°C. When it is 60-70% dry, take it out and flatten it with a wooden board. Finally, bake it over charcoal fire with sulfur until completely dry, and it becomes commercial Gastrodia elata. Sun-drying can also be used for processing, but the time required is too long, so it is rarely used. Generally, drying over a high fire is better. Practice has proved that Gastrodia elata steamed in a basket is the best, while the quality of that boiled in water is poorer.