How do you make persimmons with persimmons? How to make persimmons from persimmons

Persimmons, it is a food that we often see in our daily life, I especially like to eat persimmons, and even love to eat persimmons too much, and persimmons are more conducive to preservation than persimmons, so how should we make persimmons in life? Let's talk about the specific steps.

The first step is to go to the market to buy persimmons, then what about this persimmon, after buying it, you should wash it and drain it, and don't pinch off the head of the persimmon.

Step 2: Peel off the skin of the persimmons you bought, boil a pot of hot water, and blanch the persimmons with hot water. Don't throw it away from the peeled persimmon, what about the persimmon skin, it actually has other effects, and drying the persimmon peel will come in handy for other uses, as for what use, I won't go into detail here, it has nothing to do with making persimmon cakes, but it is very helpful in other ways. <>

Third, after the persimmon is peeled, put it on a specific shelf and take it out to dry, the place must be ventilated, and the air must be dry, not placed in a humid place, which is not conducive to the persimmon sealing rod, and it is easy to breed bacteria. In addition to putting it on a metal mesh, you can also hang the persimmons to dry, so that the persimmons can increase the wind area and better air drying. <>

After a few days of persimmons, arrange them neatly and evenly on a metal net, and at this time, you can make the first compression, and the first compression must be lighter, and the tail is pressed. Press gently, as much as possible to create a concave surface. <>

The 4th part, is to dry the persimmon again, after a few days of drying, you can carry out the second press, the strength of the second press can be slightly larger, and then press the persimmon as much as possible to be flattened, at this time to pay attention, do not pinch the persimmon to break the skin, otherwise it will be wasted.

Step 5, three more days, at this time, the persimmon has been dried for many days, then at this time, the moisture in the seeds is relatively small, there is a translucent, there is a kind of toughness, then at this time, to carry out the third press. <>

After the third press, after a few days of drying, the persimmon will become soft and flat, at this time, when you touch it, you feel that the inside is soft, the color becomes darker, and the skin becomes very tough, basically it is almost the same. The 6th step, and the last step, can be done, take out a cardboard box, spread some dried persimmon skins that were dried before at the bottom of the carton, and then start to arrange the persimmons neatly in the box, and wait for more than ten days to save the persimmons on top of the hoarfrost, at this time you can eat, at this time the persimmon has been completed.

Note that in the production process, you must pay attention to hygiene and safety, do not make it in a hygienic environment, and ensure that the environment where you are located is dry and ventilated, so as to reduce bacterial pollution.

To make persimmons, you must first choose persimmons that are not too ripe and hard inside and out, and then hang them under the eaves and air dry.

Peel the persimmon first, and then hang the persimmon with a thread or rope to dry the persimmon, and then cover the frost after the persimmon is dried.

Fresh persimmons are picked and washed, then scraped off, and the peeled persimmons are strung one by one with cotton thread to dry.

Peel the persimmons, choose a ventilated place and a sunny time period, and dry the persimmons, generally about ten days. Put the dried persimmons in a jar and avoid heat. Half a month later, frosting precipitates on the surface of the persimmon, which is persimmon.

Here's how to make persimmon cakes:Ingredients: 2500 grams of persimmons, appropriate amount of salt.

1. The persimmon reed belt of the persimmon cake is hard and crispy. to be able to peel the skin.

2. Add salt water and soak for a while. Cut off the leaves and longer stalks.

3. Scrape the skin bag and peel it. Line burning.

4. Place on a breathable cushion. Exposure to the sun.

5. This has been accompanied for 7 days.

6. Gently flatten it with your hands. Keep drying.

7. That's it for about half a month. It's ready to eat. Extra sweet.