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Anonymous users2024-02-07In fact, the method of making persimmons is relatively simple, so for people who love to eat persimmons, you can make persimmons at home. Persimmons are mainly a kind of food made by drying persimmons, and if you make persimmons at home, you will be more assured to eat, because the persimmons outside may have added some chemical additives. In today's article, let's learn how to make homemade persimmons.
Preparation of homemade persimmons: drying method.
1.Ingredients: Raw persimmons are taken from fruit trees. It is difficult to choose a persimmon that is round and pointed. The persimmon must be hard, otherwise it cannot be peeled.
2. Peeling: Cut off the mink with a paring knife, being careful not to remove the pedicle, otherwise it will be easy to break.
3.Drying: A special basket made of bamboo is used to hold persimmons. Place the peeled persimmons in a sunny and ventilated place and let them dry. (Note that it is normal for oxidation to turn black after a few days of drying).
4. Loose sac: The so-called loose sac is to press the persimmon by hand to completely soften the flesh inside the persimmon. After about seven or eight days, the surface of the persimmon dries and begins to take on a persimmon-like shape.
When the inside is dry and soft, gently press it into a flat cake. Don't use too much force to avoid squeezing. Note that it is necessary to pinch when the sun does not rise in the morning and the temperature does not rise.
It's late and the sugar melts easily. It is also easy to pinch persimmons.
5. Dry and then pinch: continue to dry. If you eat for another week, you can.
At this time, you can pinch every 2 days and the shape will look better. Pinch two or three times. If you want to do a little more, you can eat it for a few more days, and of course, it's better that way!
If it's not an acute! After about ten days, the persimmons are ready to eat. The drying and wetting of dried persimmons is mastered by themselves.
Dry for a few days, like to eat a little wet, then dry for a few days, pay attention to the shaping of the persimmon during the drying process, and pinch out the shape you like.
6. Persimmon cream: Bought the above persimmons. There's a layer of white stuff.
This is the frost that forms on the persimmon itself after the persimmon biscuit is sealed, and it is called frost. If you want to produce persimmon cream, you must have a low-temperature environment. Place the dried and kneaded persimmons in a cool, dry room and slowly make persimmon cream at low temperatures.
Persimmon can not be too dry, soft to remove frost.
To prepare homemade persimmons: flour cooking.
Ingredients: 2 persimmons, 500 g flour, 250 g hummus, salad oil.
Practice:1Wash and peel the persimmons, put them in a container and form a slurry. When you tap it with a blender, it feels more even.
2.Put the flour in the persimmon puree and stir constantly until it forms a soft and moderate dough. The dough can be as soft as possible and taste softer and tastier.
3.Let the dough sit for about 15 minutes, then cut it into small doses of the appropriate size.
4. Press down on the palm of your hand, take an appropriate amount of bean paste, tighten the pocket like a bun, and then squeeze it.
5. Put the frying pan on the fire, put in an appropriate amount of oil, heat over low heat, put the persimmons in the good, and fry on both sides until golden brown. It is best to use kitchen paper to remove excess grease from fried persimmons, so that they can be healthier.
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Anonymous users2024-02-06Persimmon 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.
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Anonymous users2024-02-05Here'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.
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