How to put persimmons to be delicious, how to put persimmons to cook

Mix the harvested astringent persimmons with a small amount of ripe apples, pears, hawthorns and other fruits in a closed container, and let them at room temperature for 4 to 7 days to remove astringency.

1. Use high temperature to mature

Raw persimmons can be ripened by high-temperature ripening, this method is very simple, you only need to put the raw persimmons into the pot, and then add hot water to soak. In the process of soaking, the water should be changed in time, about three times a day, generally soaked to about three days of raw persimmons can be ripe, the color of the persimmons after maturity will become very beautiful, and the taste will be sweeter.

2. Apply an appropriate amount of wine

It is also possible to apply wine to the surface of raw persimmons to ripen them. Because the sake contains alcohol, it can have a certain ripening effect. Before the operation, you can apply some wine to the surface of the persimmon after the gauze is dipped in it, and then put the persimmon coated with wine in a cardboard box and store it in a cool place.

Generally, it takes about a week or so for raw persimmons to ripen and eat.

3. Use fruits to ripen and ripen

When using fruit to ripen the fruit, you can put the raw persimmon in a lot of ripe fruits, then tie the bag tightly, and finally put the bag in a cool place for about a week. When the fruit is stored, it releases ethylene substances, so that the raw persimmons will ripen quickly.

How to select persimmons

1. When buying persimmons, you should buy persimmons with a complete appearance, and do not buy persimmons with spots or damaged skin, such persimmons taste bad and are not conducive to the preservation of persimmons.

2. When buying persimmons, you should buy persimmons with a more regular shape, not persimmons with a strange shape. In addition, when buying persimmons, you should choose a larger one, which will taste sweeter and have more pulp.

How to ripen persimmons quickly:

1. Rice cylinder ripening.

The persimmons can be ripened through the rice bowl, and after the persimmons are wiped clean with a wet towel and dried for water, they can be buried in the rice jar with the rice, and wait for one to two weeks, and the persimmons will ripen, because the rice will preserve the ethylene emitted by the persimmons in the rice bowl, thus speeding up the time for the persimmons to ripen.

2. Liquor ripening.

Persimmons can be ripened by liquor. First prepare a glass of liquor, a paper towel, then use a paper towel to dip the liquor and apply it to the surface of the persimmon that needs to be ripened, and finally put the persimmon in a plastic bag or a dry environment to store it, and the persimmon will become soft and ripe after a day.

3. Fruit ripening.

Persimmons can be ripened by fruit. First prepare a cardboard box, then put persimmons, bananas, apples and other fruits that release more ethylene together, cover the carton, put it in a warm and dry environment, and in one to two weeks, the persimmons will ripen.

4. High temperature ripening.

If the persimmon is not ripe, it can be placed in a high temperature environment to speed up its ripening. For example, persimmons can be placed on the windowsill to receive sunlight, or wrapped in cotton, newspaper and other materials to wrap persimmons and place them in a warm environment, so that the stored persimmons will ripen faster, and they can generally be eaten in about a week, but during the ripening period, it is necessary to regularly look at its maturity to avoid rotting due to excessive ripening.

5. Liquor ripening.

White wine can also be used to ripen persimmons. Wipe the surface of the persimmon that needs to be ripened with a cloth, then dip some liquor with a cotton cloth, paper towel, etc., wipe it evenly on the surface of the persimmon, put the processed persimmon into a fresh-keeping bag, tie the bag mouth, or place it in a sealed container, generally stored for about 3 5 days, you can eat sweet and delicious persimmons, and there is no astringent taste at all.

Persimmon cake is delicious, the specific method is as follows:Ingredients: 2 fresh persimmons, 90 grams of all-purpose flour.

Accessories: 75 grams of filling, appropriate amount of corn oil.

Steps: 1. Choose this kind of Fuping persimmon with enough moisture.

2. Peel the persimmons, put the pulp into a blender, and whip it into a puree, no need to add water. If you don't have a blender, just use a spoon, but it's not that delicate.

3. Pour 70 grams of stirred persimmon puree into a basin.

4. Pour in flour, the water content of different persimmons is different, so the amount of flour should be increased or decreased according to the actual situation.

5. Mix into a soft dough, cover with plastic wrap and let it sit for 30 minutes.

6. Since the dough is a little sticky, you need to sprinkle some flour on the cutting board, divide the dough into 5 parts, roll it out into a circle, and put the filling.

7. Pinch tightly and round the mouth.

8. Then flatten, you can roll it with a rolling pin, about 1cm thick.

9. Add oil to the non-stick pan, turn to low heat after heating, put in the persimmon cake, and fry slowly over low heat to get out of the pan.

10. After one side is fried, turn over and fry another side, turn it over twice more, and the color will be more even. You can cover the pot halfway, cook faster, and it takes about a few minutes to fry, and the time for frying is different for different pots and different heats.

Method 1: Dry persimmons.

Prepare the ingredients as follows: 30 persimmons (persimmons should not be too soft, they should be relatively hard, and soft ones are not easy to peel).

The specific method is as follows: persimmons can be cleaned in advance, persimmons are peeled, the peeled persimmons are worn with thread to dry, and finally, after a period of cool drying, the persimmons can be pinched into the shape of persimmons.

Method 2: Yellow cinnamon persimmon cake.

Prepare the ingredients as follows: 150 grams of flour, 40 grams of walnuts, 3 persimmons, 15 grams of cooked powder, 20 grams of sugar, 10 grams of black sesame seeds.

The specific method is as follows: peel the small persimmon and put it in a container and mash it with a spoon, add flour, knead it into a soft dough and wake up for a while, crush the cooked walnut kernels on the board, add black sesame white sugar and an appropriate amount of cooked powder and mix well to become a filling, the dough is divided into agents, take a good part of the agent and flatten it in the palm of your hand, put in an appropriate amount of filling, seal it like a bun, press it into a small cake by hand after pinching it tightly, put an appropriate amount of cooking oil in the frying pan and put it into the raw persimmon cake that you have done, fry it over low heat, and fry it until it is golden and ripe on both sides!

Method 3: Sesame persimmon cake.

Prepare the ingredients as follows: 8 persimmons, 150 grams of all-purpose flour, 100 grams of cooked glutinous rice flour, and an appropriate amount of sesame seeds.

The specific method is as follows: wash the persimmon and remove the stem, peel the skin, crush the persimmon into a puree with a spoon or a food processor, prepare cooked sesame seeds, flour, cooked glutinous rice flour, mix the two powders and add them to the persimmon puree, and form a soft dough and let it stand for 30 minutes, the dough is divided into 10 parts, rolled into a thin and moderately thick cake, evenly stained with cooked sesame seeds on both sides, make all the persimmon cakes in turn, wake up for 10 minutes, pour an appropriate amount of oil into the pan, add the persimmon cakes, fry over low heat until one side is slightly charred, turn over and fry until both sides are golden and ripe!

Method 4: Persimmon sauce.

Prepare the ingredients as follows: 8 persimmons, 30 grams of sugar, 250 ml of water.

The specific method is as follows: clean the persimmon, then peel off the skin, take out the pulp, then add 250 ml of water, add 30 grams of sugar, put it into the cooking machine and beat it into a paste, and then put it in the pot, stir while cooking, cook until the water evaporates, and it becomes thick and can be served.

Method 5: Appetizer persimmon cake.

Prepare the ingredients as follows: 300 grams of ripe persimmons, 50 grams of cornstarch, and 20 grams of rock sugar.

The specific method is as follows: add 100 grams of water to the starch, stir well and set aside, peel and cut the persimmon, put it into the wall breaker, whip it delicately, pour the persimmon juice into the pot, then add water starch and rock sugar, turn on medium heat, stir constantly with a shovel, boil until it is viscous, brush the mold with oil, lay a layer of oil paper at the bottom to prevent sticking, there is no mold at home with a glass bowl, pour the persimmon juice into the mold, smooth the surface, cover with plastic wrap, put it in the refrigerator for about 2 hours, remove the plastic wrap, demould the persimmon cake, cut into small pieces, Super Q-bomb.

The raw materials used in persimmon buns: five persimmons, 100g of flour, 50g of bean paste filling, and 500g of water The method is as follows: 1. Wash and peel the persimmons, and mash them into a container into a puree.

2. Put the flour into the persimmon puree, and stir it continuously until it is kneaded into a dough with moderate hardness and softness (the dough can be as soft as possible, and the taste will be softer and more delicious after it is made).

3. Let the dough stand for about 15 minutes, take it out, and cut it into small dough pieces of appropriate size.

Fourth, press flat with the palm of your hand, take an appropriate amount of bean paste filling and put it into it, tighten the mouth like a bun, and flatten it.

5. Put a frying pan on the fire, put an appropriate amount of oil, heat over low heat, put the finished persimmon cake in, and fry it on low heat until golden brown on both sides.