The complete process of red dates from planting to drying can be divided into the following steps:

• Site selection and seed selection: Choose a place with open terrain and plenty of sunshine to plant red dates. The soil should be loose, breathable sandy soil with a suitable pH value and good drainage conditions.
• Land preparation and planting: The land needs to be plowed and a circular ditch dug to facilitate fertilization. Choose varieties suitable for the local climate, such as Junzao, and graft to increase the survival rate. When planting, dig trenches in the north-south direction, maintain appropriate plant spacing, and water thoroughly after planting.
• Post-management: Water regularly and control the amount of water to prevent root damage.
• ‌Picking and material selection‌: Pick the red dates after they are ripe. Choose high-quality red dates with rich flesh, large size and small core, and remove the inferior ones that are moldy, shriveled, worm-eaten and broken. ‌
  ‌Washing and pitting‌: Soak the selected red dates in warm water to soften them, then rinse them clean. Keep the flesh intact when removing the core. ‌
  ‌Steaming and blending‌: Steam the pitted red dates for half an hour. You can add tonic drugs such as Codonopsis pilosula, tangerine peel, etc. to fry and extract juice, and season with brown sugar, honey, etc. ‌
  ‌Drying‌: Place the date blank on a baking tray and put it in a dryer. The initial drying temperature is about 55℃, the final temperature is 68-75℃, the relative humidity is controlled at 25-30%, and the drying time is about 24 hours. During the drying process, the tray needs to be turned over several times to ensure uniform drying.
• Drying stage: gradually increase the temperature to 45℃ and maintain for 2-3 hours; then increase the temperature to 65-70℃ and maintain for 3-5 hours; finally reduce the temperature to 50℃ and maintain for 6 hours.
• Cooling and storage: The dried red dates need to be completely cooled before they can be stacked and stored to prevent the sugar from fermenting and deteriorating.