The method of removing the astringency of the persimmon of the lazy persimmon, the method of the laz

1. Lime water immersion method. Soak the astringent persimmons in 1:5 lime water (to be used after clarification). After a week, the astringency clears.

2. Spraying method. Put the astringent persimmons in a ceramic basin and spray with white wine (two times are enough), and after three or four days, the astringency can be removed.

3. Mixed method. Mix astringent persimmons with ripe pears and ripe apples and other fruits in a container and seal them tightly, and the astringency will disappear after a week.

Put a few bananas together with raw persimmons and seal them up for a few days.

4. Warm water immersion method. Soak the new astringent persimmons in about 50 years of water for a day and a night to remove the astringency.

5. Put it in a rice jar, cover it with rice, and it will be cooked in a few days.

Method 1: Hard astringent persimmons, soak them in water at 30-40 degrees for 24 hours, (with a seal) You can eat them after 24 hours I do this every time. Or use liquor is the same, smear the persimmon with a layer of liquor, put it in a plastic bag and seal it (put it in a sunny place), and you can eat it after two days.

The authentic practice of lazy persimmons is: put the persimmons in a container, add warm water of about 60 degrees, and then change to the same warm water when the water becomes cool. Generally, it can be removed in one day and night.

First of all, it depends on whether the persimmon you choose can be made into lazy persimmon. The best persimmon to make lazy persimmons is the kind that is large and round, and the tip is a little protruding at the top. That kind of persimmon has a lot of moisture. Some people call it water persimmon, and it is particularly delicious to make lazy persimmons.

How to make: Soak the persimmons in water at about 40 degrees Celsius, wash them and put them in, and you must keep this water temperature all the time. If it's a little yellowish, soak it for 2 days and 2 nights. The slightly greener ones can be appropriately more than half a day.

Warm water deastringency method: harvested green fruits, water temperature 35 40, soaked for more than 18 hours can be astringent, if the harvest yellow ripening period, the water temperature should be kept at 20 25, soaked for 15 16 hours to remove astringency.

The most common method is to soak in hot water, as follows:

1. Take a rice cooker and pour warm water at about 40 to 50 degrees.

2. Then put in the persimmons, close the lid and press the "keep warm button".

3. You can eat it after two days.

Precautions1. You can't use an iron pot, because the iron will react with the tannic acid in the persimmon, which will affect the effect and cause the taste of the persimmon to be unpalatable.

2. To maintain a constant temperature of 40 degrees, the water temperature is too low, and the persimmon will be "scalded" if the water temperature is too high, and the taste is sour and unpalatable.

The practice of lazy persimmon in liquor:Ingredients: 2000 grams of persimmon, 1 bottle of liquor.

1. Wash and dry the persimmons.

2. Prepare a bowl of liquor.

3. Put the persimmons in the liquor and turn around.

4. Dip the persimmon stem in white wine.

5. Put it in a plastic bag.

6. After all the persimmons are dipped in liquor, the plastic bag is tightly sealed and placed for about a week to eat, taste it first when eating, if it is astringent, then tie the bag tightly and put it for two days.

7. Finished product. <>

Hello, glad to answer for you.

There are two easiest ways to remove astringency from persimmons: one is to use rice to ripen the method. It is better to use a slightly larger basin, put an appropriate amount of rice in the pot, then turn the persimmon upside down and put it in the rice, pour another layer of rice on top, bury the persimmon in the rice, and it can be eaten in three to four days.

Why does putting persimmons in rice remove bitterness? Because rice contains ethylene, after covering the persimmon with rice, it can ripen the persimmon, in addition to increasing the permeability of oxygen, ethylene can also enhance the activity of the enzyme in the persimmon, and change the direction of the enzyme's activity, thereby greatly shortening the time for the persimmon to ripen and achieve the purpose of ripening. When the persimmon is ripe and soft, the sourness and astringency are removed.

The second is to ripen with fruits. Prepare one or two apples, also bananas. Put the apples or bananas together with the persimmons in a larger plastic bag, seal the mouth of the plastic bag, and you can eat it in a day or two.

Because ripe apples or bananas are able to release large amounts of ethylene gas, ethylene can effectively play a role in ripening. It's very easy and fast.

The persimmon is packed into a plastic bag, one or two apples are placed in it, and the mouth is tied tightly, and it can be deastringent in 2-3 days.

The puncture deastringency method inserts small pieces of dried sesame stalks or toothpicks around the persimmon cap (sepals), and each persimmon inserts 3-6 sticks (round), and the astringency can be removed after a few days.

The warm water deastringency method puts the persimmon fruit into a clean jar (avoid using iron), and then injects warm water at 40 to 50 degrees Celsius, or wraps it tightly with a thick grass curtain around it, and the temperature is kept at about 40 degrees Celsius, and it can be deastringent in 12 or 24 hours.

The persimmon fruit is put into a jar or bucket by cold water deastringency method, and the persimmon fruit is marinated in cold water. Change the water every two days, and it will be deastringent after about 7 days. Persimmons deastringent in this way are crisper than persimmons deastringent in warm water.