How to make persimmons to make frost, how to make homemade persimmons to frost

To make a good persimmon, the selection of materials is very important, when choosing persimmons, it is best to choose persimmons with large volume, no pests and diseases, twisted up with moderate softness and hardness, if there are seedless varieties are better. If the persimmon is not ripe enough, it contains more water and less sugar, and the persimmon cake made tastes poor, and the persimmon that is too ripe is easy to be soft and inconvenient to process.

After selecting the persimmons, wash the stains on the surface of the persimmons with clean water and wipe them dry.

Use a knife to peel off the skin of the persimmon, except for the peel near the fruit stalk, pay attention to safety when operating, do not scratch your fingers, and use a planer.

It will be safer and more convenient. It is best to choose to peel on a sunny day, so that you can dry it immediately after peeling, and it is easy to spoil if you leave it for too long and then dry it.

It is best not to throw away the peel of the peeled persimmon, but it can also be left to dry in the sun, which can be used to help the persimmon frost at the end.

After peeling the persimmon to dry in the sun, it is best to prepare a drying mat and place it on a shelf off the ground, and the place to dry is best with good air circulation, which is conducive to the evaporation of persimmon water. Leave gaps between each persimmon and don't squeeze together. Persimmons should be exposed to the sun and dew at night.

Flip frequently to prevent mold. When the weather is bad, such as when it rains, cover with a covering, but the covering should not touch the persimmons. In case of continuous rain, you can bake it over a simmer, and friends who have heating at home in the north can also use heating to bake.

After 3 to 4 days of drying, the fruit surface is white, the skin is crusted, and the flesh is soft, at this time you can start kneading the cake. When kneading persimmons, we can feel the softness and hardness of persimmons, and we can also remove the core of persimmons when pinching, which is convenient for eating. Generally speaking, it is necessary to pinch three times, and do not push too hard the first time to avoid pinching the outer skin.

Every 2 to 3 days, when the persimmon is wrinkled, pinch it a second time to soften all the hard pieces of the flesh. After 2 to 3 days, when there are coarse wrinkles on the fruit surface, pinch it for the third time, this time the fruit surface should be flattened, the flesh should be pinched softly, and pinched in time for shaping. The persimmon begins to turn golden brown, and after pinching, it will turn brown, and gradually it will have the appearance of a persimmon.

Generally, in fine weather for about ten days, the persimmon is dark brown, the flesh becomes hard, and some frosting can be taken back to the home when the surface is precipitated. At this time, it is necessary to prepare an airtight container and store the persimmon skin layer by layer of persimmons. Finally, cover the last layer of persimmons with persimmon skins and then with plastic wrap.

Cover the container. It is easy to store in a cool place away from high temperatures.

Fifteen days later, the persimmons were full of hoarfrost and were ready. The persimmon frosting made in this way is thicker, and the operation is not very complicated, so let's hurry up and make it yourself.

Persimmon making process

Dry persimmons

Ingredients:PersimmonsHot water.

1. Pick it backPersimmonsNot all of them can be used, first have to be picky, must be well-proportioned, ruddy in color, do not bring pests and diseases, the fruit can not have a scar, wormhole, so that one by one pick out the fine persimmons, slightly inferior persimmons, soft and eat on the line.

PersimmonsPeel off the leaves, peel the skin, and leave the skin to dry to store the persimmon out of the frost, being careful not to remove the stem, otherwise it is easy to spoil.

3. Boil hot water in a pot and putPersimmonsBlanching, the purpose is to disinfection, you can also put a pinch of salt when washing, you can sterilize, the persimmon at this time is still hard, don't worry, it will be soft and glutinous after drying.

4. Cut offPersimmonsSkin, don't throw it away, this thing is very useful, it can help persimmons to have white frost, spread it on the ground, find a clean place to dry, and dry it for a few days.

5. Take a strong rope, tie a knot on the head to facilitate hanging, pay more attention to the weather forecast, bask in the sun, put away the weather is not good, hang it on the balcony to avoid rain, 6, the weather is relatively dry, and the epidermis is a little wrinkled after two days, you can pinch it, and you don't need to use too much force, don't pinch it, just pinch it a few times, and then pinch it after two days.

7. Pinch it like you usually eatPersimmonsThe feeling is sweet and glutinous to eat, and you can put it away and cover the hoarfrost, which is covered by covering, and cannot be formed naturally.

8. Find a carton, spread a layer of persimmon skin inside, put a layer of persimmon cake, cover a layer of persimmon skin, cover the carton, and wait slowly for the frost to be covered.

9. One layer of persimmon skin + one layerPersimmonsSuperimposed preservation, time will put on a beautiful hoarfrost, the longer the time to cover, the more hoarfrost grows, you need the assistance of persimmon skin, don't throw it away.

10. This layer of hoarfrost is the white crystals precipitated from soluble sugar in the fruit, the main components are mannitol and glucose, which are good for human health, nutritious and sweet, can moisten the lungs and relieve cough, the more hoarfrostPersimmonsThe sweeter it is, don't wash it off when you eat it, you can eat it directly.

11. The persimmons that have been covered for about 10 days have grown hoarfrost, a big, frosty foot, sweet meat, and you can see the red and bright flesh when you bite into it, and this natural sweetness is not greasy to eat, deliciousPersimmonsIt's done.

Hello, I have seen your question and am helping you find relevant information 1, the materials that need to be prepared in advance include: persimmon 2000g, a peeler. 2. Wash and wipe the prepared persimmons.

3. Scrape off the skin and put it in place. 4. The persimmon fruit with the skin cleaned is neatly spread on the drying mat and pinch the persimmon by hand after the sun is basking in the sun.

6. It can be retrieved and completed after another 7 days of drying.

Directions:Materials required: fresh persimmons, knife, foil, jar.

1. Peel off the ripe persimmons with a knife.

2. Then put the peeled persimmons on the straw foil to dry, and the whole yard posture drying process takes about 45 days, during which the persimmons must be constantly turned and squeezed.

3. When the persimmon is removed from a large amount of water in the long-term drying and extrusion, and becomes a shriveled persimmon, it should be filled with a cylinder or an urn.

4. Finally, it takes 15 to 20 days or longer to boil persimmons, the longer the persimmon is cooked, the more hoarfrost appears before pei, the better the quality, and it will never rot again.

Summary. Hello dear dear, the persimmon cake peels off the persimmon skin, puts it on the fold to make it sun and night dew (can not be drenched in rain), and the surface of the persimmon is dry, that is, press it into a cake shape one by one, and then put it on the fold of the fold to dry the night dew, about seven to ten days later, press it again, at this time the astringency has all disappeared, and then put it on the tank, let it put on a layer of white frosting, and then take ten as a tube, tie it with palm leaves. Guests came to the house, walnuts, chestnuts and persimmons, warm hospitality.

This kind of persimmon cake is sweet and delicious, soft but not thin, nutritious, suitable for all ages, and it is also a good gift for very good.

Hello dear kiss, the persimmon cake peels off the persimmon skin, put it on the fold to make it sun and night dew (can not be rained), wait for the surface of the persimmon to dry, that is, press it into a cake shape one by one, and then put it on the fold of the fold of the sun and night dew, about seven to ten days after the Huai calendar, press it again, at this time the astringency has all disappeared, and then put it on the tank, let it put on a layer of white frosting, and then take ten as a tube, tie it with palm leaves. Guests came to the house, walnut boards, rotten chestnuts and persimmons, warm hospitality. This kind of persimmon cake is sweet and delicious, soft but not thin, nutritious, suitable for all ages, and it is also a good gift for a good lead.

Hello kiss, persimmon, Chinese medicine name. It is a cake-shaped food made of the fruit of the persimmon plant persimmon by He Shouzhao, and there are two kinds of persimmons: white persimmon and potato edge persimmon. Take the ripe persimmon, peel off the skin, expose it to the sun and dew at night, after about a month, place it in the mat circle, and then after about a month, it becomes a persimmon.

1. "Materia Medica": Zen Kaiwen supplements those who are dry on the day, eat more to remove the noodles, and remove the blood in the abdomen; Those who are dry by fire, people take medicine and have bitter mouths and desire to vomit, and eat a little immediately. 2, "Rihuazi Materia Medica":

Moisten the throat and kill insects. Persimmon 3, "Jiayou Materia Medica": thick stomach, astringent, spleen and stomach qi, eliminate blood.

4. "Daily Materia Medica": astringent intestines and antidiarrheal, killing small insects, moistening the throat. Treatment of children's deep diarrhea in autumn.

5. "Compendium": White persimmon cures nausea, hemoptysis, bloody shower, intestinal ripples, and hemorrhoids leaking blood. 6, "Materia Medica":

Relieve stomach heat and dry mouth, moisten the heart and lungs, and eliminate phlegm. Treat blood. Blood in the stool.

As follows:

You can first soak the persimmon in boiling water for about a minute, then dry it, and then dry it in a sunny place, so that the persimmon is ready.

Ingredients: 300 grams of persimmons.

Method: 1. Soak the persimmons for one minute.

Boil water in a pot first, then put the persimmon in it and soak it for about a minute, then take it out and let it dry in a ventilated place.

2. Put it on the balcony and expose it to the sun.

Then put the persimmons on the leaky baking net, put them on the balcony and expose them to the sun for three days, you can gently pinch the persimmons, and if they are popped, they can be eaten.

3. It can be eaten after drying.

You can continue to dry it for a few days, and after it is particularly dry, the persimmon will be very delicious, which is the method of homemade persimmons.

Picking: When the persimmon fruit is fully ripe, and the peel is yellow and slightly red, select the persimmon fruit with correct shape, uniform size, no diseases and insects, and no grooves. Peeled:

Cut off the wing of the persimmon pedicle with scissors, twist off the epidermis with a rotary knife, and leave 1 cm of skin around the base of the pedicle. Deastringency: Put the peeled persimmons in the drying room, maintain a temperature of about 40, close the moisture discharge port, maintain humidity, and last for 24 hours to remove astringency.

Pinching fruit: During the baking process, it is necessary to pinch the fruit 3 times, and it is advisable to dry the persimmon cake until the water content is about 30%. <

1. Picking chain Biming: When the persimmon fruit is fully ripe, the yellow peel is reduced and slightly red, select the persimmon fruit with correct shape, uniform size, no diseases and insects, and no groove marks.

2. Peeling: Cut off the persimmon pedicle wing with scissors, twist the epidermis with a rotary knife, and leave 1 cm of skin around the base of the fruit pedicle.

3. Deastringency: The peeled persimmons should be kept at a temperature of about 40 in the drying room, and the humidity should be closed to maintain the humidity for 24 hours.

4. Pinching the fruit: During the baking process, the fruit should be pinched 3 times, and the fruit should be pinched while baking. The whole process of baking and pinching fruit takes 4 to 5 days, and it is advisable to dry the persimmon to a moisture content of about 30%.

5. Frosting: spread the mat in a cool place, put the persimmons on the mat and gather them into a small pile 30 cm high, cover them with plastic film, but keep ventilation around them to prevent heat and mildew. Generally in normal weather, after about 1 2 days and nights, the sugar will extravasate with the water, and the cake surface will turn white after opening, which is frost.

At this time, the persimmons are turned over in a pile, and after 10 to 15 days, the frost is full and it is the finished product.