How about the sales of persimmons made by 60 year olds with traditional crafts?

The 60-year-old man used traditional craftsmanship to make persimmons, and increased his family's income by 10,000 yuan in a month and a half.

Caught up with the good weather, this year's persimmons did not appear bad, hard work for a month and a half, now began to have income, according to the current **, this year can increase the income of more than 10,000 yuan", on November 18, Feng Zibin of Yongsheng Village, Ruicheng, Shanxi Province said happily to the photographer. Up to now, 300 catties of persimmons made by Lao Feng have been sold, and the remaining 2,000 catties are being frosted in the yard.

Feng Zibin, 62, is a 62-year-old village in Yongsheng Village, a well-known persimmon village where every family makes persimmons every year after late autumn. "We have a lot of persimmons here, and I have been learning to make persimmons from adults since I was a child, and it has been decades. In the past, persimmons were made because there were few things to eat, and persimmons were not easy to preserve, so they could be eaten slowly when they were stored as persimmons, but now that the living conditions are better, the persimmons made are all sold out.

The picture shows Lao Feng sorting out the dried persimmons.

It is understood that the local persimmons are all made of traditional technology, hand-peeled, and dried in the sun, so that the dried persimmons have no astringency, and the frost is sweet and sweet. But the traditional craft is particularly tiring, from picking persimmons, peeling to frost it takes about a month and a half, in order to catch up with the weather, they are busy day and night. "Peeling persimmons is the most tiring, persimmons are picked to peel quickly, and it will not work if they are soft for a few days, so every family is rotating day and night, and some people have to hire people.

Making persimmon flowers is kung fu work," Lao Feng said.

The picture shows Lao Feng using scissors to subtract a little persimmon skin left on a persimmon. Lao Feng said that now the persimmon is dried, the next thing is to cover the frost, if the peeling is not clean, the skin left has to be cut off, otherwise it will affect the frost, but also affect the quality and taste.

I have dried more than 2,000 catties of persimmons this year, some of them have been frosted, but not completely out of place, even so, someone has come to buy, so far has sold 300 catties", Lao Feng said, "the current ** is a big 7 yuan a catty, small 3 yuan 5, these persimmons are big sellers, they will go back to cover the frost, and then sell before the Spring Festival, at that time ** will be a lot higher." The picture shows the persimmon that Lao Feng is covering, and there is already a faint hoarfrost on the surface.

These creams are naturally formed by persimmons, which have the effect of clearing heat and reducing inflammation, and the corners of the mouth are rotten on fire, and rural people often use persimmon cream to wipe them, and the effect is very good.

My son is working outside, my daughter is also working outside, and my wife and I are too busy at home to do more, so I don't dare to do more, but these can earn more than 10,000 yuan after they are sold, and some people in our village have dried tens of thousands of pounds of persimmons this year, and their income is much more than mine," Lao Feng said. The picture shows a family in the village harvesting dried persimmons and preparing to transport them home to cover the frost.

The whole process of making persimmon cakes

1. Pick fresh persimmons (only hard ones, soft ones can be eliminated on the spot, and they can't be made into persimmons).

2. Scrape off the skin of the persimmon.

3. Hang the shaved persimmon on a rope. Remember to keep a certain gap to ensure that each persimmon has enough ventilation and sunlight.

4. Dry the persimmons on a rack. Shelves are placed in a sunny, ventilated area.

5. According to the degree of drying of persimmons, judge whether to continue drying. Generally speaking, in the fine weather in autumn, seven or eight days of sunbathing is sufficient. At this time, you can see that some persimmons have precipitated some sugar, and some have slowly frosted a little.

On the way, you have to pinch the persimmon, one is to remove the seeds but to feel the softness and hardness of the persimmon. When the persimmon is pinched, it turns from golden to brown - the persimmon has taken shape.

6. If the persimmon already has the color and shape of the picture above, it can be taken back to the home without drying it, so as not to overdry the persimmon. At this time, it is necessary to prepare an urn and store it with a layer of persimmon skin and a layer of persimmon. The function of persimmon skin is to control the humidity and temperature of the persimmon.

7. Cover the frost. Fifteen days later, let's take a look at the persimmons in the urn. It's already full of hoarfrost, isn't it even more beautiful than what you sell in the supermarket?!

Sweet very

The frosting on the persimmon is completely precipitated from the inside of the persimmon, which is natural and healthy!

Isn't it mysterious to witness the whole process? Hehe.

Ladies and gentlemen:

1. When buying persimmons, pat and shake them, if there is white dust falling, it must be sprinkled with flour - pretending to be frosting.

2. Naturally dried persimmons should only be on the market now, and if they have been on the market for a long time, they are either stale last year or made by an unnatural process.

Persimmon: To make persimmons, it is required to choose large fruits, upright fruit shapes, flat or slightly protruding fruit tops, no longitudinal grooves, high sugar content, moderate water content, and varieties without seeds or few seeds. The persimmon fruit should be fully ripe, the color should be bright red, the heart of the fruit should be empty, and the tip of the bend should be yellow.

After harvesting, the persimmons that are not soft and undamaged are peeled and then dried. There are two drying methods: one is the sun drying method, hanging or flat drying.

The persimmons with crutches after scraping are clamped one by one on a loose rope, hung on a rack to dry according to size, and turned frequently. After 3 or 4 days of drying, when the fruit surface is white, crusty, and the flesh is soft, hold it lightly for the first time and squeeze the pulp. Promotes softening and deastringency.

When the surface of the fruit is dry and wrinkled, pinch it a second time, crush the hard pieces of the flesh, and pinch the ventricles. Then pinch the third time every 2 3 days, pinch off the heart of the fruit from the base, so that the top of the fruit no longer shrinks, and the core varieties should be pinched off or extruded, generally pinched three times. The second is artificial drying, even if the method of baking is used, it should be pinched and soft in time during baking.

Dried persimmons, put into a sealed container or piled together with a plastic sheet, after 4 or 5 days, the persimmon back to soft, take out and put it in a ventilated and cool place to spread out, dry, there is persimmon frost generated. In this way, the more times you pile up and dry, the more times you hang it, the faster the frost comes out, the better, and the persimmons made can be packaged and stored.

That's what persimmons do? After watching the process, I know what is called pure handmade!