Tips on how to make crisp persimmons, tips on how to make crisp persimmons

Let me tell you how to make crispy persimmons.

Seeing that it is about to be the season of ripe persimmons, I feel a little excited when I think of being able to eat crisp and sweet persimmons! Crispy persimmons taste delicious, but do you know how these crispy persimmons are made? Today, I will share with you how to make this crisp persimmon:

Step 1: Choose the square persimmon that is about to ripen, and the persimmon variety that makes crisp persimmon is also called square persimmon or water persimmon, and this variety of persimmon is the key to making crisp persimmons! When the persimmons on the tree gradually turn yellow from green to ripe, you can pick the persimmons!

The persimmons at this time are picked because they can achieve a "crisp" effect.

Step 2: Wash the persimmons with water and dry them for later use.

Step 3: Prepare some edible high liquor, preferably above 50 proof.

Step 4: Dip the dried persimmons whole in high liquor, neatly stack them in a porcelain jar or thermal insulation barrel, seal them well, and put them in a cool place for about ten days, two weeks is appropriate. The function of wine is to make the alcohol react with the alkaloids in the persimmon to achieve the purpose of removing the astringency of the persimmon.

After waiting for two weeks, open the sealed container containing the persimmons, you can smell the faint fruity aroma, and then the crisp persimmons are successfully made and can be enjoyed to your heart's content, but here you should pay attention to the scientific consumption!

Well, the method of making crispy persimmons has been told to everyone, so let's try making it if you are interested.

Put the dried persimmons, put them in the liquor and roll them, and cover them with the liquor. 3. Water must be put on the edge of the jar to prevent air from entering, (pay attention to whether there is water at ordinary times) 4. You can eat it after about a week.

The method of lazy persimmon is very simple. I remember when I was a child, after the rural people picked the persimmons from the trees, they would pick out the injured or broken ones, and put the good ones into the jar (it is best to use a clay pot) lazy persimmons, but there must be no water or oil in the jar, otherwise the persimmons are easy to rot. Boil a pot of boiling water, wait for the water to cool and pour it into the jar, the water should be over the persimmons.

Then seal the mouth of the can, and wait 3-5 days to eat crisp and sweet persimmons.

If you want to eat soft and sweet persimmons, there is another way that is not bad, green and simple. The method is to put the picked persimmons and apples in a sealed bag, and the persimmons will slowly become soft. Some people also mix persimmons with some fresh pears, apples, pomegranates and some fresh leaves, put them in a closed container, and remove the astringency after about a week.

Lazy persimmons also make "warm persimmons", which is a relatively technical job. Generally, after lunch the day before, add water to the big black pot for cooking and submerge the persimmons, then add a small amount of edible alkaline noodles, heat it to about 30-40 degrees over low heat, try to maintain this temperature, continue to heat the water when it is cold, and you can eat it in about 12 hours. I remember that when I was a child, my mother did it in this way, and in the winter, my mother had to get up to heat the water after a while, which was very hard, but the persimmons tasted very sweet. ​

Preparation of crisp persimmon persimmon gastronomic hunting gourmet recipes.

First of all, you need to prepare a simmering pot or pressure cooker, and then put the prepared persimmons in the pressure cooker and put them neatly and fill them up, fill them with warm water of about 35°, cover them and let them stand, change the water every other day, and it will be made in about 3-5 days! The finished persimmon is still very delicious!

Crisp persimmons are soaked out, first find a container that can be sealed, such as a jar, wash the fresh persimmons and put them in the jar, put in a few sections of sugarcane, add water, seal the jar for about half a month, the persimmons are crisp and sweet.

Crisp persimmons are soaked in warm water. First of all, choose the hard and neat persimmons, put them in the container, and then add forty or fifty degrees of warm water to the persimmons, and then cover the lid and seal it, the water must be changed in time when it is cold, and after about four or five days, the crisp and sweet persimmons will be ready.

Autumn is the season of persimmon harvest, generally around the Mid-Autumn Festival, the red persimmons will hang all over the branches, so that people can not help but feel a trace of warmth in their hearts. Common ways to eat persimmons in life: crispy persimmons, soft persimmons, persimmons, etc. taste good.

I still prefer crispy persimmons, a bite, crisp and sweet. Master these methods, crisp persimmons are not bitter or astringent, sweet and delicious.

One of the crisp persimmon recipes:

1. Try to pick the green and yellow persimmons, and clean and dry the water on the skin of the persimmons. The skin of the persimmon is wiped with liquor at more than 50 degrees.

2. After wiping it all, put it in a sealed container and put it in a cool and ventilated place for about a week.

Crisp persimmon method two:

Soak the prepared green persimmons in cold water for about a week. If it is warm water at 40-50 degrees, add persimmon leaves and soak it together for about 1 day (warm water must be kept at a constant temperature, and the water needs to be changed many times in the middle).

Note: Soaking persimmons in water and wiping the skin with liquor can remove the bitter and astringent taste of persimmons.

After introducing the practice of crisp persimmons, soft persimmons are relatively simple to make, the persimmons picked from the tree are put into a sealed container or a fresh-keeping bag, and then put an apple (pear or put in a rice tank) and seal it for about 3 days with a gentle pinch by hand, and the soft skin can be eaten. Sweet and tasty.

Kitchen Tips:

Although persimmons are delicious, they must not be eaten on an empty stomach and eaten too much.

1. Crisp persimmons can be soaked in warm water when making, and the container for soaking persimmons must not be iron, because the iron container will have a chemical reaction with the tannins in the persimmon, which is easy to affect the taste and quality of the persimmon.

2. Prepare warm water between 50 and 60 degrees, pour it directly into the container, let the water completely put the persimmon mustard inside, and then seal the mouth of the container, soak it in a warm place, and change the water in time after seven or eight hours, it is best to keep the temperature of the water between 40 and 50 degrees, so that after four or five days, the crisp persimmons inside can be done, and you can eat it directly after taking it out, and the taste is crisp and tender and not astringent at all.

Here's how to make crisp persimmons:

Method 1. Ingredients: persimmon (hard), liquor.

Steps: 1. Remove the persimmon (hard) and wash it, dry it and set aside.

2. Put the dried persimmons into the kimchi jar. Put a layer and spray a little liquor, put another layer and spray the liquor again until it is full, cover the jar lid and pour water into it, seal the mouth of the altar, and put it in a cool place.

After 7 days, open the lid, take out the persimmons and wash them, peel them and put them on a plate, and then they can be eaten.

Tips: 1. To make crisp persimmons, be sure to use hard persimmons, soft ones are meaningless.

2. Don't uproot the persimmon when removing the stem, just peel off the edge.

3. Do not open the lid of the persimmon after putting it in the jar, so as not to affect the effect.

4. If there is no kimchi jar, you can also use a plastic bag instead (be sure to tie the bag tightly).

5. Liquor is ordinary 45 degree liquor, the amount is not much, and it should be as uniform as possible when spraying.

Practice 2. Ingredients: 30 green persimmons, appropriate amount of salt, appropriate amount of water, 2 jars.

Steps: 1. Wash the persimmons that have just been picked without a break, and set aside. Heat the water and add the right amount of salt, not too much.

2. Wash the jar for green persimmons (be sure to wash it, otherwise it will pollute the persimmons, and the persimmons will rot in the process of deastringency), and put the selected green persimmons neatly into the jar.

3. Pour the hot salt water into the jar and keep the salt water warm for about a week.

Here's how to crisp persimmons:Ingredients: 4 persimmons, appropriate amount of warm water.

Steps: 1. Select hard persimmons and clean them.

2. Put it in a thermos bucket.

3. Add warm water of about 50 degrees.

4. Cover with a thermal insulation cover and put it in a warm place for 2 3 days, during which the water will be changed 3 or 4 times according to the thermal insulation effect to keep the water at a certain temperature.

5. Peel and eat.

The preparation of crisp persimmons is as follows:

Tools Ingredients: green persimmons, liquor, large bowls, plastic bags.

1. First of all, we have to choose the persimmon well, the persimmon is of moderate size, the skin is not damaged, and it is green, and the red one cannot be selected, and it will be bad in the process. After choosing, you have to deal with it, remove the branches that you don't want, and you can't go!

2. Take a relatively large bowl and pour a higher-grade liquor into it (the inferior ones are not easy to preserve, and the taste is not so good), good liquor can make the taste more sweet.

3. Put the persimmons in a bowl one by one, soak them, so that their skin is stained with liquor, after dipping the wine, put the appropriate amount of persimmons into a plastic bag, and then tie the mouth of the bag to make the persimmons in a sealed state.

4. The next thing is the waiting process, about 5 days (about 3 days if the persimmon is small), you can open the bag, take out the persimmon, and then peel it, which is delicious and crispy at this time.

The easiest way to make crisp persimmons is as follows:1. Prepare materials: crisp persimmons, liquor.

2. Remove the crisp persimmons from the stems and wash them, dry them and set aside.

3. Put the dried persimmons into the kimchi jar.

4. Put a layer and spray a little liquor, then put another layer and spray the liquor again until it is full.

5. Cover the altar lid and pour water into it to seal the mouth of the altar and put it in a cool place.

After 7 days, open the lid, take out the persimmons and wash them, peel them and put them on a plate, and then they can be eaten.

Resistant to storage.

Wash the persimmons, dry them, and remove the fruits from bumps and injuries. Then dip the persimmons in the liquor, put them in a plastic bag, seal them tightly, and they can't leak. Put it in a cool and dark place and let it stand for 4-7 days before eating.

The wine is light, there is no astringency at all, the taste is crisp, sweet and juicy, and it is also shelf-stable. The disadvantage of this method is that it takes a long time.

In September, the persimmon is almost ripe, teach you to make "lazy persimmon", just this step, simply put, is soaked in warm water at 40 degrees, add a little alkaline noodles, soak overnight can be grammed, the taste is crisp and sweet super delicious!

The tips for sweet and crunchy persimmons are as follows:

Method 1: Warm water immersion method.

Fresh persimmons should be cleaned, dried and watered, and those with bumps and trauma should be picked out. Boil another pot of hot water at a temperature of about 40 degrees; Sprinkle in a little edible alkaline noodles and stir well. Then put the persimmons in it, and cover the pot with a lid if the water is over all the persimmons.

If you let it stand for a day and a night, the sour green persimmons will become crisp and sweet.

Method 2: Liquor spraying method.

Wash the persimmons, dry them, and pick them out if they have bumps or trauma. Prepare a bag, a bowl of high liquor. Soak each persimmon in white wine, then take it out and put it in a bag.

Finally, seal the bag and keep it in a cool and dark place. It can be eaten in about 4-5 days, and it is also crispy and sweet, especially delicious.

Precautions: 1. The bag can not leak, otherwise it will be wasted, and it is generally put into a carton or jar after being packed to avoid air leakage caused by bumps.

2. If the amount of persimmons is relatively large, open the bag in the middle and spray an appropriate amount of liquor. But don't worry, the processed persimmons are completely alcoholic.

The crisp persimmon preparation is as follows:

Prepare the ingredients: a few fresh persimmons, appropriate amount of water.

1. For the hard persimmons that have just been picked, remove the leaves and pick out the ones that are not broken. Persimmons that have been soft and broken cannot be made into crisp persimmons.

2. Use a pressure cooker to evenly place the persimmons layer by layer in the pot.

3. Until full.

4. Add 35-40° warm water, and if you don't have a thermometer, try to feel the temperature by hand, don't scald the water.

5. Add water to the submerged persimmons, cover the pressure cooker, and change the warm water once a day in the morning and evening.

6. The effect of using a stew pot as a persimmon is faster than that of a pressure cooker, but it is a little smaller.

7. Similarly, after placing the persimmons neatly, add warm water to submerge the persimmons and cover the lid. Change the warm water once a day in the morning and once in the evening.

8. When you open the lid of the pot to change the water the next day, you can smell the sweet fragrance of persimmons, and wait until the third day, the fragrance is more intense, at this time you can take out a peel and taste it, if the astringency is still there, continue to change the blister until the astringency is completely eliminated.

9. Done, enjoy it.