1. The dried lentils shall be fresh, non-bulking, non-insect-plaque, and uniformly lentils. They should be drained, washed, and blanched in boiling water. When blanching, all the lentils should be immersed in water until the water in the pot boils again. Can be removed, allowed to cool, and then evenly tiled in a ventilated place (or bamboo mat, etc.), after about 7 days to dry. Dried lentils dry flat smooth, light green transparent. Can also be blanched, cooled lentils flat on the reed seat on the sun exposure, but dried dried lentils after the dried traits are not as good as dried lentils. Finally, dry the lentils and lay them in layers, place them in sealed plastic food bags, and store them in a dry place. Before eating, simply open the food bag and remove the dried lentils and soak in hot water for 2-3 minutes. The processing method is simple and convenient, the processing cost is low, and the product can be stored for a long time. 2. Use fresh lentils in bubble lentils, rinse with clean water, drain, place in the altar, then press 10 kg of fresh lentils, add 10 kg of brine, 250 g of dried pepper powder, 2 kg of salt, white wine]00 g, white sugar The proportion of 200 grams was put into the tank together. Mix well and seal the altar lid. Soak for 3 days. Soaked lentils with a fragrance, crisp and refreshing, full flavor. 3. Use lentils with shrimp oil lentils, remove impurities, remove gluten, wash, pot, cook, boil and put in cold water, until cold soaked, then remove and drain water, into the tank, according to 100 kilograms of fresh lentils With the proportion of 60 kilograms of shrimp oil, pour it into the shrimp oil for 8-10 days and pour it into the tank twice. The finished shrimp lentil product not only maintains the fresh color of the lentils, but also has a crisp texture. 4. Quick-frozen lentils are selected from fresh lentils with moderate maturity, remove pest spots, deformities, sub-lentils with bulge, remove ribs, and cut into strips or wires as required. The lentils are washed with clean water and then put into boiling water. When the water in the pot is boiled again, the lentils are immediately taken out for cooling, which can be water-cooled or air-cooled. After water cooling, drain the surface to float. The cooled lentils should be frozen quickly until the lentil core temperature is below minus 18°C, then sealed and stored in a cold storage at minus 18°C. Although this method has a high processing cost, it is generally welcomed by consumers because it is convenient to eat and can maintain the fresh color, flavor and nutrient content of lentils. Quick-frozen lentils will be the main method for deep processing of lentils in the future, and they will also be valuable for export earnings. In addition, it can also process sweet and sour lentils, hot and sour lentils, pickled lentils, and lentils.