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

1. Preparation for persimmons.

Choose varieties that are fully ripe, hard flesh, upright in shape, flat or slightly protruding at the top of the fruit, no longitudinal grooves, high sugar content, few or no seeds, so that the persimmons will be more delicious. This is followed by peeling, where the stalk is cut off by the fruit before peeling, leaving the sepal disc and scraped off with an iron scraper.

Second, the drying method of persimmon.

Natural sun-drying method].

Before drying persimmons, choose an open, sunny, air-ventilated, hygienic and clean place, build a high shelf with wooden sticks or bricks, spread straw foil on it, top up the peeled persimmons, and expose the straw foil to the sun in a single layer, cover it with a mat at night to prevent dew, and take it back in time when it rains.

Flip for about 10 days, the flesh shrinks, the top of the fruit sinks, the first flip, and then every 3 or 4 days, and the cake should be pinched each time. After the second pinching, cover the cake with a sack and soften it for 1 2 days, turning it 2 3 times in total. When the last time the cake is pinched, the persimmon is the outside and soft on the inside, and there is no "sweating" phenomenon after softness, and the frost can be carried out.

Frost the top of the 2 persimmons, the calyx part is outward, put a layer of dried persimmon skin in the jar and put a layer of persimmon, repeatedly stack until the jar is full, and then seal the cylinder and put it in a cool place to frost. Persimmon frosting is related to the ambient temperature, the lower the temperature, the better the frosting effect, so the jar should be placed in a cool place.

Lifting drying method].

The peeled persimmons are strung with strings and hung up. On sunny days, it generally needs to be dried for about 8 days, and if it is relatively large, it needs to be dried for about 10 days. Pay attention to weather changes when drying, and take it back in time when it rains.

After drying for about 4 days, when the outer layer of the flesh is slightly soft and forms a thin skin, the first shaping and pinching of the fruit will begin, and after continuing to dry for about 3 days, the second shaping will be carried out, and then the persimmon cake will be shaped once a day in the morning to make the persimmon cake blank flattened. When kneading the cake, press the top of the fruit with the index finger and middle finger, press the fruit pedicle with the thumb, rotate the fruit with a little pressure, and the fruit shape will gradually be pinched into a flat circle. It is best to pinch the fruit every time in the morning when there is a breeze on a sunny day, because the skin is dry after the sun during the day, and it is easy to break when pinched.

After pinching the fruit each time, the fruit should be rotated up and down, so that the fruit receives light evenly, and the fruit is pinched and shaped 4 6 times like dry and wet.

Pile the dried persimmons into a bamboo cage or bamboo basket, and turn them every 1 2 days to prevent the persimmons from sticking together. When turning, check whether the persimmon is all dry and correct the fruit shape, if it is not dry enough, it should be resunned, and if the fruit shape is not correct. Then all the persimmons are packed in the bamboo basket and frosted.

The amount of frosting of the persimmon is related to the degree of dryness and wetness when stacking. The method of frosting is to put the persimmon cake into a special bamboo cage and shake it up and down. Make the persimmon frost fall off, every 50 kg of persimmon can take a kilogram of frost, generally can take 3 times of frost.

After taking the frost, take the persimmon and several times take the frost powder in the sun for 1 2 hours.

First of all, we have to remove the skin of the persimmon, and then hang the persimmon in a sunny place to be exposed, when there is basically no moisture, you can use a brush to brush, and then then expose to the sun, and then dry it before eating.

Choose a harder persimmon, wash and peel the skin, keep the persimmon head, and then tie the persimmon head one by one and hang it on the balcony, air dry, collect water, and wait for the persimmon to dry, put it in the peeled persimmon skin, and raise the frost successfully.

After scraping, the persimmons are clamped one by one on a rope, hung on a rack to dry, and turned frequently. After 7-10 days of drying, you can eat, the more times you dry the stall, the faster the frost will come out, the better.

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

1. The persimmons of the persimmon cake are 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.

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

5. This looks like it's been in the sun 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.

How to make persimmons into persimmons:

1.We need to rinse the persimmons with clean water, then drain the water on the persimmons, and peel off the skin of the persimmons with a fruit knife or paring knife.

2.Put the peeled persimmons in a sunny place to dry, and know that the skin of the persimmon can no longer squeeze out the water, so you squeeze the persimmon into the shape of a persimmon cake by hand.

3.Then put the squeezed persimmons in a ventilated and sunny place to dry for about eight to ten days, and then squeeze them by hand after ten days to squeeze the persimmons into the shape of persimmons.

4.Put the dried persimmons into a jar of feeling, seal the mouth of the jar with plastic wrap, and then cover the jar. Let the persimmon cake be frosted and ready to eat. The persimmon is ready.

Hello! The method of persimmon is very simple, and it can be made at home, as long as you soak it and dry it, it is sweet but not greasy!

Ingredients: hard persimmons, salt.

Method: 1. Soak the hard persimmons in table salt, and then clean them with an old toothbrush.

2. Soak the paring knife in salt water to sterilize, and then peel off the skin of the persimmon, the persimmon pedicle must not be removed, and the skin of the persimmon should not be thrown away, and there are other uses after drying.

3. The peeled persimmons need to be scalded in boiling water for two seconds, not too long, and they should be taken out immediately after putting them in, which is also to sterilize the persimmons.

4. Thread each persimmon with a rope, and then you can dry it.

The persimmons will wilt in the right or so. On the third day, you need to pinch each persimmon by hand and dry it until it is almost dry, not particularly dry.

6. Then prepare a pot, put a layer of sun-dried persimmon skin on the bottom of the pot, and then put a layer of persimmon, just like a layer of persimmon skin and a layer of persimmon, cover the persimmon for about ten days, a layer of hoarfrost will appear on the surface of the persimmon, and the persimmon will be ready at this time.

Persimmon Steps:Ingredients: Appropriate amount of flour, half a bag of bean paste filling, 20 persimmons with fire crystals.

Excipients: appropriate amount of edible oil.

1. Peel the persimmons.

2. Stir. <>

3. Add flour, stir, knead the dough, not too hard.

4. Knead the dough after a while.

5. Flatten and add an appropriate amount of bean paste filling.

6. Close your mouth like a bun.

7. Flatten and prepare to serve in the pan.

8. Deep-frying, low heat, remember to turn over, and wait until the chopsticks can be easily inserted into the persimmon, indicating that it has been fried.