What to do if the persimmon you just bought is not sweet, why is the persimmon cake too dry sweet

There are more than 1,000 varieties of persimmons, which are mainly divided into two categories: sweet persimmon (also known as 'sweet persimmon') and astringent persimmon, the former has been deastringent when it is ripe, and the latter needs to be artificially deastringent. In addition to fresh food, persimmons can be made into persimmons after drying them whole. The persimmon has a layer of white powder on the outside called persimmon cream.

Persimmon cream is not starch, but is mainly composed of crystals formed by the condensation of glucose exuding from the inside. These crystals do not easily bind to moisture in the air, so the surface of the persimmon usually remains dry. This is also good for the preservation of persimmons.

The methods of deastringency of persimmons generally include leaving them for a period of time and soaking them in warm water or lime water. Naturally, it will mature slowly after a period of time, and the method of using lime water is not too convenient.

Some of the persimmons sold in the supermarket are still hard, because the fully ripe persimmons are easy to crush, and the astringent persimmons we buy back are better to go home and get rid of the astringency, otherwise it is neither delicious nor healthy.

The easiest way to deastringenc is to put persimmons together with ripe apples, ripe apples will release gases such as ethylene to promote persimmon astringency, ethylene is a plant hormone that can ripen fruits, this method is also healthy. In addition, ripe bananas have a similar effect.

Ingredients: astringent persimmons, ripe apples, sealed containers.

Method: 1. Put the astringent persimmons and ripe apples (or bananas) into paper bags, cartons or other sealed containers.

After 3 days, you can see that the persimmons have basically become soft, and you can take them out and eat them (don't put too much at once, it is advisable to put them in batches).

On the left is an astringent persimmon, which is very hard, and if you eat it, it is estimated that your mouth will be numb; On the right is the sweet persimmon after astringency, digging the skin, you can use a spoon or a straw to suck without dirty hands

Tips: 1. Other ways to ripen persimmons: use 50 60 blisters, change the water 2 3 times a day, and you can take it out and eat it in about 2 days. Or rub a little liquor on the skin of the persimmon and store it, this method is the simplest, but the effect is not significant every time.

How to sweeten: Prepare an apple or banana, this time an apple is used to ripen. For apples, choose apples with a slightly yellow skin, which is more ripe, which is the kind of pink apple that everyone says, and the effect is better.

Put the persimmons and the ripe apples in a basket, place them in a cool and breathable place, if the general temperature exceeds 24 °, generally in four or five days, the persimmons in a basket will basically become soft and ripe.

If you feel that this is not ripe fast enough, you can also use another way, which is to prepare a clean plastic bag and a fresh-keeping bag, put all the persimmons and apples into the bag, or you can put a few more apples, and tie the mouth of the bag. If the temperature is relatively high, the persimmons will be ripe in two or three days.

The way to tell if the persimmon is ripe is very simple, the color becomes redder and brighter. The color is fuller. And it's squishy. The persimmon fell off as soon as it was broken.

Well, at this time, you can wash it and prepare to eat. When you break it in half, the inside is clear and translucent, unlike the persimmons sold at some fruit stalls, and there are many small black dots in it. It tastes very, very sweet and delicious. There is no astringency at all.

In fact, if you want persimmons to be more delicious, it has a lot to do with the quality of the varieties you buy. Generally, you can choose the kind that some farmers grow at home and do not use pesticides. It's best to buy the kind that has just been plucked from the tree and is a little raw, and then come back and ripen yourself.

It tastes delicious and reassuring. The taste is superb.

Monk fruit persimmon soup.

Material. When I was a child, there weren't so many snacks, and persimmons were already quite advanced, and many children may not have seen them now. Indeed, except for a few brand-name persimmons, most people buy persimmons for dessert or soup, rather than eating them directly.

In addition to the sweet taste, persimmon cake has the effect of clearing heat and moistening the lungs, quenching thirst, strengthening the spleen and dissolving phlegm, so it is often boiled with monk fruit, rock sugar, etc. to moisten the sugar water, and it is most suitable for dry weather, staying up late on fire or drinking too much tobacco and alcohol. Ingredients for 2-3 servings: Luo Han Guo:

Half a persimmon: 3 gingers: 2 slices of rock sugar:

Two small pieces of water: 5 bowls.

Method. 1.Wash the monk fruit and persimmons;

2.Put the monk fruit, persimmon cake and ginger slices into the pot, add 5 bowls of water, boil with a fire, turn to a simmer for an hour, add rock sugar to taste, and wait until the rock sugar melts before eating.

Efficacy: Clears away heat and throat, moistens the intestines and laxatives, nourishes and detoxifies alcohol.

The reasons why persimmons that are too dry are sweet are as follows:This is because persimmons are made from fresh persimmons dried, and in the process of drying persimmons, the sunlight will evaporate the water in the persimmons, and there will only be sugar in the sixth, so the persimmons we eat will be so sweet, but for those who like to eat persimmons, persimmons are still eaten in moderation, and it is best not to eat too much.

1.When choosing persimmons, try to choose freshly ripe persimmons, which have not yet become very soft, and it is best to have no oak trauma, no insect bites, and a smooth appearance.

2. It is best to use "fire persimmon" to accompany persimmons, this persimmon is more suitable for persimmons, the size is more moderate, and the sweetness is high, the moisture content is low, it is generally seedless or less core, of course, there is no such persimmon The same can also be, try to choose the varieties with higher sweetness and less moisture.

The persimmon you just bought is not very sweet, so you have to put it for a while, so that it will become a little sweeter, but if you buy it and it is not very sweet, you can only increase his sweetness a little if you put it for a long time.

Persimmon cake is not sweet, that should be the problem of making persimmon fruit, persimmon itself is not sweet, persimmon is of course not sweet, this is very normal, you can try other ones in rotation, maybe it will be sweet. Take Tong to disturb.

If the persimmon you buy is not sweet, you can take out the persimmon you bought from the merchant and continue to dry it in the sun.

Put the persimmons and ripe apples in a basket, place them in a cool and breathable place, if the general temperature is over 24 °, generally four or five days to check the time, the persimmons in a basket will basically become soft, and the tomato will become ripe.

If the persimmon you just bought doesn't feel very sweet, then in this case, I think you should leave it for another two days before eating, because it may taste different.

What can I do if it's not sweet, or return it to the merchant, but generally hit the first hail is a quality problem to return, this kind of non-sweet can't be returned to the laughing sail, I can only admit it, or I will eat it with some sugar.

You can dry the persimmon for a while, because the fermentation of time can make the sweetness in the persimmon more intense, so you can put it for a period of time, and it may become sweet.

If you just bought it, it is not particularly sweet, it means that its moisture has not completely evaporated and stuffy things out, you can wait a little in the microwave oven and other ovens, etc., to evaporate some water, so that the taste will be better.

Sprinkle a little sugar on the surface of the persimmon and eat it directly or steam it for a few minutes to become soft and sweet, which is delicious.

This can only be said to be a problem with the variety or the short time, you can try to ripen the apples together.

Generally speaking, persimmons are not fully cooked.

1.Put it in a rice jar and bury it in a rice pile.

2.Put the astringent persimmon and a few apples or pears in a food bag, tie the mouth tightly, and let it go for a few days to get rid of the astringency and taste good.

Supplement: persimmon, the name of the Chinese medicine. It is a cake-shaped food made from the fruit of persimmon of the persimmon family, and there are two kinds of persimmons: white persimmon and black persimmon.

The hoarfrost on the persimmon cake is called persimmon cream, and persimmon cream can treat dry throat, mouth and tongue sores, lung fever, cough, hemoptysis and other symptoms. Use 10 grams of persimmon cream, 5 grams of mint, and grams of borneol together to grind and rub to treat aphthous sores and angular cheilitis.

Place in a ventilated, dry place with high temperature, or wrap it well, do not expose it, and put it in the refrigerator.

Keep it in a ventilated and dry place with high temperature.

It is very simple to make persimmons with persimmons, and the persimmons are squeezed and flattened for 8 days! Come and take a look.