How to eat persimmons The correct way to eat persimmons

Every year into the cold dew season, persimmons from green to yellow, the size seems to swell overnight, the persimmons full of trees, yellow and clear, after a few days, the leaves fall away, only persimmons are left, it is more beautiful. Persimmon is one of the typical fruits of late autumn.

When ripe, persimmons are sweet and juicy, and have been loved by people since ancient times. The Northern Song Dynasty poet Zhang Zhongshu called the beautiful persimmon: "The taste is Hualin Fangdi, the color is also Yangjing Shen Zhu, and the light and uniform wax is wrapped in crisp, which is not as good as the nectar in the world."

Persimmon is not only delicious, but also very nutritious, persimmon is not only rich in sugar, but also contains more carotene, riboflavin, a variety of amino acids and trace elements. Of course, it should be noted that persimmons must be thoroughly ripe before eating.

In addition to eating persimmons directly, persimmons can also be dried into persimmon cakes, which is also very common. Of course, we can also make persimmons into a variety of snacks to make persimmons more useful and bring more surprises to our taste buds. In the cold dew season, the persimmon is ripe, which is a perfect match with the red dates, and it is not only delicious but also has a good meaning when made into a snack.

What I want to share with you today is to match persimmons with red dates, add a bowl of flour, and make a persimmon cake with jujube paste, which is sweet and soft and glutinous, as a snack, as a staple food, or a breakfast cake, which is a very good choice. Not only delicious, but also nutritious, meaning prosperous and prosperous. It's not difficult to do it, smart as you, follow me to do it, and ensure that you succeed at the first time.

Let's take a look at how to do it

--- of persimmon cake with jujube paste

Ingredients: 1 ripe persimmon, 200 grams of red dates, 100 grams of flour, 50 grams of glutinous rice flour, and appropriate amount of sesame seeds.

Specific method] 1. Choose a thoroughly ripe persimmon, I use a large persimmon, or you can use a smaller fire crystal persimmon. After cleaning the persimmons, wipe them dry, peel off the skin, and pour the soup into a bowl. There are small tongues in persimmons that we can pick out.

You can also put the soup in a food processor and whip it well.

2. Mix the flour with glutinous rice flour together, we use the soup of persimmon to mix the noodles, you can add the flour and glutinous rice flour in small quantities many times, until the soup in the bowl melts into the dough. The dough is then kneaded into a dough. The dough should be kneaded as soft as possible, so that the persimmon cake will be delicious.

It is best not to add extra water when mixing the noodles, so that the persimmon cake will taste fragrant enough. After the dough is reconciled, cover and let the dough rest for about half an hour.

3. During the resting period, we will make the jujube paste filling. Of course, if you have ready-made date paste filling, that's fine. Clean the jujubes, put them in a pot, add an appropriate amount of water, and cook on high heat for about 20 minutes, the jujubes will become soft and the skin will be separated from the meat.

4. Put the boiled jujubes, peel them, remove the pits, and put the remaining jujube flesh into a bowl and stir well. If you like a more delicate texture, you can put it in a food processor and whip it. The sweetness of the jujube itself is relatively high, so I didn't add extra sugar.

5. Sprinkle dry flour on the board, put the awakened dough on the board and knead it until smooth, arrange it into long strips, and divide it into evenly sized dough agents, I divided a total of 6.

One: You can't eat persimmons on an empty stomach.

Because persimmons contain more tannin and pectin, they will form hard lumps of different sizes under the action of gastric acid on an empty stomach, and if these hard lumps cannot reach the small intestine through the pylorus, they will remain in the stomach to form gastric persimmon stones. The small persimmon stones are initially like apricot pits, but they will grow larger and larger. If the persimmon stone cannot be expelled naturally, it will cause gastrointestinal obstruction, severe pain in the upper abdomen, vomiting, and even hematemesis.

If the stomach has a "bottom", the formation of persimmon stones can be avoided.

2. Control the amount you eat each time.

The tannic acid in persimmons can form compounds that cannot be absorbed by the human body with minerals such as calcium, zinc, magnesium, iron and other minerals in food, so that these nutrients cannot be utilized, so eating more persimmons can easily lead to the deficiency of these minerals. And because persimmons contain more sugar, people eat persimmons more satiety than eating the same amount of apples and pears, which will affect appetite and reduce the intake of meals. It is generally believed that in the case of non-fasting, it is advisable to eat no more than 200 grams of persimmons each time.

Three: Rinse your mouth after eating.

Persimmon is high in sugar and contains pectin, after eating persimmon, there is always a part left in the mouth, especially in the teeth, plus the weak acidic tannic acid, it is easy to cause erosion of the teeth and form caries, so it is advisable to drink a few sips of water after eating persimmons, or rinse your mouth in time.

The sweet and attractive persimmon will make your stomach and heart, relieve cough and moisten your lungs, teach you four tricks to eat, each of which will make your mouth water.

After living for decades, I don't know the correct way to eat persimmons, but after reading it, I really gained knowledge!

Ripening with a high degree of wine, dip the persimmon stem and persimmon body in wine, seal it well, put one to two apples, and it can be eaten in four to five days.

There are three ways to eat persimmons: cold salad (sugar mixed persimmons), fried (tomato scrambled eggs) to take the key base, and stewed soup (beef stewed persimmons).

1. Rinse the tomatoes in clean water and remove the stems from them.

2. Place on the cutting board and cut into tomato cubes of uniform size.

3. Put the chopped tomatoes on a dishing plate (you can put them in a circle or at will).

4. Sprinkle with an appropriate amount of sugar, stir well, and eat directly.