Which variety of persimmon is better to choose to make persimmons in autumn?

Mopan persimmon is also called big cover persimmon, box persimmon, belt persimmon, hat persimmon, mainly produced in Hebei, Henan, Shandong, Shanxi, Shaanxi and other provinces. It has strong adaptability, prefers fertile soil, strong parthenogenesis, and light physiological fruit drop. Hydrated persimmon produced in the eastern part of Pinglu County, Shanxi Province, Maquangou area, planting history of about 1350 years, the persimmon species seedless, the persimmon processed into persimmon can be instantly dissolved in water, people call it "hydrated persimmon", for Pinglu unique persimmon species treasures in the world.

The quality and taste of persimmon determines the quality and taste of persimmon, generally speaking, the temperature difference between day and night is large, the sunshine time is long, the persimmon quality grown in the natural fertile geographical environment of the soil is the best, the temperature difference between day and night is large, and the long sunshine time is conducive to the sugar accumulation of persimmon.

<> the best persimmon in China, I think the persimmon in Pingle, Guilin, Guangxi Province "the hometown of Chinese persimmons" is the best! Especially the persimmons of Lotus Mountain in Pingle Long Beach in Guilin! This is one of the birthplaces of Guilin Pingle persimmon, the persimmon produced by Fuping is called "He'er persimmon" is a famous northwest specialty, Fuping persimmon has "high sugar content, persimmon sticky, rich nutrition, less fiber and short, more persimmon cream, sweet taste, and has cough, phlegm, aphthous sores and other curative effects".

Gongcheng's persimmons have the characteristics of being large, thick in flesh, soft and glutinous and sweet in taste. One of the big advantages of Gongcheng persimmon is that it can be sold all year round, which is more advantageous than Fuping persimmon.

Fushan persimmon Fushan town has a mountainous area of 63,912 acres, the land is loose and fertile, the soil is very suitable for the planting of persimmon trees, coupled with the local planting of persimmons and the production of persimmons has a long history, has a history of more than 200 years, the fruit is big, the taste is sweet. Persimmon can also moisten the intestines, moisten the lungs, protect blood vessels, relieve hangover, clear heat and stop bleeding. However, it is only a raw and cold food, and if you have a bad stomach, you should eat less, and it is best to eat it after dinner or after meals.

As early as 1996, Gongcheng was awarded the honorary title of "China's Hometown of Persimmon" by the Ministry of Agriculture. As the most important pillar industry in Gongcheng County, how many families rely on it to feed.

Large cover persimmon, the average weight is 224 grams, the maximum is 450 grams, the fruit is oblate and round, there are scars in the middle, the quality is good, seedless, and the yield is abundant. Gaozhuang persimmon is also a famous variety, the main production area is Changping County, Beijing, the fruit is large, 3 4 per 500 grams, short cylindrical, the fruit surface has a cross-shaped longitudinal groove, the scar is shallow, and the taste is sweet. They are all famous varieties for making persimmons.

Making persimmon cakes is not suitable for all persimmons, you can't choose particularly small, especially small water is not so much, it will be dry and hard, and the taste will be very poor.

The best persimmons are Guilin Gongcheng: Yue persimmon, Hubei Luotian: sweet persimmon, Henan Mianchi County: ox heart persimmon.

1. Guilin Gongcheng: Moon persimmon.

Guilin Gongcheng persimmon is a specialty of the Yao nationality in Guangxi, and the persimmon is also rated as one of the top ten products in the "agricultural heritage". When it is made into persimmons, there is persimmon frost, and the color is similar to the moon, silver and white, so it is called "moon persimmon". When you eat it, you feel that the flesh is relatively sweet and delicious, and the persimmon cake tastes strong and powerful, tender and silky.

2. Luotian, Hubei: sweet persimmon.

Luotian persimmon is produced in many places in China, and is mostly planted in Luotian County, Hubei, and is also a Chinese geographical indication product. It is characterized by its sweetness but not astringency, and when it ripens in autumn, it can be eaten without any processing. Luotian persimmon is relatively large, the peel is thin, the seeds inside are relatively few, it is convenient to use directly, it is also sweet and delicious to eat, juicy and meaty, and it is really delicious to take a bite.

3. Mianchi County, Henan: Ox heart persimmon.

Henan Mianchi County is adjacent to the Yellow River in the north, and as long as the hills are the main in Mianchi County, the persimmon trees here are also rated as the national excellent fruit tree varieties. It is very amazing that the ox heart persimmon is large, the general one weighs half a catty, the persimmon core is relatively small, and the shape is more like the "cow heart", so it is called the cow heart persimmon. When it is ripe and picked, it tastes sweet if it is directly in the mouth, and it is soft and glutinous after being made into persimmons.

Persimmons

It is a cake-shaped food made of persimmons, which is a famous traditional snack in China. After the persimmon is air-dried, the surface of the white substance is persimmon cream, the main ingredient fructose, because the persimmon cake is dried fruits, naturally dried, the evaporation of water, the fructose dissolved in the water is precipitated in the process to form persimmon cream.

1. Size: It is best to choose a larger persimmon and a smaller one that is more astringent.

2. Shape: Buy flat and round persimmons, don't buy nest heads, it is not good to be pretentious when drying.

3. Look at the frost: When buying, look at the frost, rub the frost on the persimmon with your fingers, if it is refined, it is good, if it is astringent and striped, it is the surface.

4. Look at the powder: shake the persimmon to see if there is any powder falling off, if not, and there is no sticky white powder on the right hand, it is a good persimmon.

5. Look at the luster: The color of a really good persimmon is brown-red, and it is uniformly shiny, and it has dark spots or uneven color, which is a bad persimmon.

6. Look at the hardness: some persimmons are hard and can't be pinched, don't buy this, this is a persimmon made of unripe persimmons that the merchant has placed for too long, or is made of immature persimmons. And if the persimmon is too soft, it is a persimmon that has been frozen and thawed, and it is not recommended to buy it.

1.Look at the size of the persimmon: Looking at the size of the persimmon is actually the size of the persimmon made into this persimmon, and the two are equal.

In general, the persimmon is larger, which means that the persimmon is more mature, and the quality of the persimmon made from the ripe persimmon will be better. 2.Look at the persimmon cream:

Everyone knows that there will be a layer of persimmon cream on top of the persimmon. Some unscrupulous merchants will attach some flour or something else to the persimmon in order to make it look better. We want to judge whether the persimmon cream on the persimmon is real or fake, you can pick up the persimmon and shake it, if you can shake something, then this is the layer of frost on the persimmon that someone has not handled, it is best not to buy.

3.Look at the color: If it is a good quality persimmon, the color of the meat in the persimmon is generally a brown red color that is evenly distributed.

If the meat inside the persimmon is speckled, then the quality of the persimmon is not good. 3.Look at the gloss:

When we pick persimmons, we can pick up the persimmons and look at them in the sun, if we can see a brighter luster, then this kind of persimmon is better. If you see black spots on the persimmons, the quality of the persimmons is problematic, and it is best not to buy them. 4.

Persimmon hardness: When we are choosing persimmons, we can gently pinch the persimmon with our hands, if the hardness of the persimmon is more moderate, you can pinch it, but it is not too soft, then the quality of the persimmon is better.

In fact, the selection method of persimmon is also very particular, we all choose persimmons in life in the future, we must pay more attention to the color of persimmons, the color of the persimmon is generally orange-red, and the persimmon head should not be too large, there are leaves in the tail is appropriate, the surface of the persimmon has a layer of white powder, pick up is not sticky, and gently pinch a kind of soft and soft feeling of liquid inside. Choose the bigger and thicker the texture. The persimmon is a large flat round, the skin is not broken, and there is no decay and deterioration, this persimmon is the better quality persimmon that we should all buy.

In addition, when we buy persimmons in life in the future, we also need to look at the persimmon frost of persimmons, because the persimmon cream of persimmons is also a very important criterion for judging the bad persimmons. The quality of persimmon frost is the best with thick white, followed by thin frost and grayish white, and try not to buy those with black or no frost on the surface. In addition, when buying persimmons, we should also pay attention to distinguishing between the persimmons that are manually powdered and the persimmons that are naturally frosted, the persimmon frost layer of the persimmon cake that has been manually powdered is loose, easy to fall off, and sticky, while the frosting layer of the persimmon cake that is naturally frosted is not easy to fall off.

Look at the meat quality: *** persimmon is brown-red, shiny, seedless or less seeded, and the meat is soft and glutinous and moist. The persimmon meat is soft and glutinous and sweet, no astringency, no residue or less residue, and the taste is hard, the sweetness is light, and there are residues and astringency persimmons, we must not buy, the quality of this persimmon is very poor.

Look at the size of the persimmon.

Under the same quality, the same dry humidity, the slightly larger persimmons belong to the "fully developed" persimmons, while those that are too small persimmons, most of them are "crooked melons and cracked dates".

Look at the persimmon fruit stalks.

This is because in the process of natural formation, the flesh and the flesh are slowly dried together, and after the shrinkage process, the fruit pedicle will stick tightly to the pulp, and the artificially processed persimmon, such as the persimmon soaked in some artificial preparations, will warp up.

Look at the color of the persimmon.

Dyed persimmons are brightly colored and present a beautiful red color, and these beautiful colored dyed persimmons are deeply loved by consumers after they flow to the market. However, such persimmons are harmful to human health, as these bright colors are made by fumigating sulfur. Therefore, when buying persimmons, pay attention to the color of the persimmons, the appearance has a layer of hoarfrost and the color is dark, and the flesh is golden yellow, so that the persimmon is good.

I don't have enough experience in selecting persimmons, anyway, I pick the kind of red color and soft to the touch, and it feels pretty good to eat.

It is best to choose persimmons that are in season, and they are ripe on the tree, because they will have sweeter sugar content, and they will be fresher, and they will taste better after making them.

The persimmons used to make persimmons are just ripe, although the taste is not particularly soft, but it is no problem to eat, and the persimmons used to make persimmons are preferentially sun-dried, but the general moisture content is less, if you like to eat soft persimmons, you need to put it for a period of time to eat. The cake is particularly delicious and sweet, much better than persimmons, and the nutritional value of persimmons is higher than that of persimmons.

Half-ripe persimmons should be chosen, because the persimmon cake made from such persimmons will taste better.

To make persimmons, it is required to choose varieties with large fruits, upright fruit shapes, flat or slightly protruding fruit tops, no longitudinal grooves, high sugar content, moderate water content, and no 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.

The persimmon cake in Fuping in Shaanxi Province is the most delicious, the persimmon calyx is removed after the persimmon is picked, then the skin is peeled, and then the persimmon is hung up, and after 40-50 days of air drying, the persimmon is made.

I think the persimmons on this side of Guilin, Guangxi are big and sweet, and if they are made into persimmons, they will be very delicious when exposed to the sun.

Persimmon cake is of course Shaanxi Fuping's delicious, I remember the first time I ate it when I came to Shaanxi 20 years ago, and I still remember it vividly. In recent years, there is a persimmon sister on TV, and the persimmons she made are on CCTV. It should be the best.

If you want to say which place has the best persimmons, you have to mentionXi'an's yellow cinnamon persimmon cake too

Yellow cinnamon persimmon cake, also called crystal persimmon cake. Xi'an Huanggui persimmon cake is made of "fire crystal persimmon" produced in Lintong County. The skin and flesh of this persimmon are orange-red or bright red, the fruit is small, seedless, and the flesh is dense and juicy, which is especially suitable for making high-quality persimmon cakes.

Fuping, Shaanxi, China, the first named persimmon township in China, most of the persimmons are exported to Japan and South Korea every year, since the Han Dynasty is the palace tribute, TB on the search gold persimmon garden, absolutely good shop.

A certain treasure recommends Shaanxi Fuping persimmons, which are strung together with a rope and dried directly.

The persimmon cake produced in Xingyang, Henan Province tastes really good, and has the advantages of persimmons all over the country, and what is more precious is the thick layer of persimmon cream outside, which is a rare and precious Chinese medicine, with a variety of health care and medicinal effects such as lung heat and dry cough, dry throat and sore throat, mouth and tongue sores.

The persimmons in Qingzhou, Shandong are quite good, and the petite red brand persimmons are the best to buy in a certain treasure. Hanging persimmon originated in Japan, rose in Shandong, Japanese and Korean merchants according to the requirements taught Shandong farmers to process hanging persimmons, more hygienic than the traditional process, Shandong exports are very large, taught the people of Shaanxi to make persimmons, Shandong persimmons are of the highest quality basically not eaten in China, almost all exports, to the country to generate income. The most famous is Qingzhou persimmon, which is also the most delicious.

Persimmon is a more common fruit in our life, at the same time persimmon has also been loved by many parents and children, the taste of persimmon is very good, and eating persimmon also has certain benefits for our body, but the persimmon selected before the production of persimmon is also very important, and then I will introduce to you, how to choose the right persimmon?

As we all know, the production of persimmons also has a certain selection in the selection of persimmons, the persimmons made of persimmons, are the choice of just ripe persimmons, although the taste is not particularly soft, but there is no problem to eat, and the persimmons made of persimmons must be dried, if you make persimmons, the taste of persimmons is relatively soft and glutinous at the same time the taste is also very good, at this time if you want to make persimmons, you must choose some soft persimmons, do not choose crisp persimmons, crisp persimmons are also very crisp after drying, It is very inappropriate to make persimmons at this time. Secondly, the persimmon must be made to choose a persimmon that is large, grows more upright, the top of the fruit is flat or slightly protruding without holes, the sugar content is high, the water content is moderate, and the persimmon without seeds is selected. It can be seen that the selection formula is also very important, if you choose a bad persimmon, then the taste of the persimmon is also very bad.

It can be seen that it is also very important to select persimmons before making persimmons, and after selecting the numbers, it is necessary to make certain settings, and it can only be made after it is dried to a certain extent, and the ** of persimmons is still relatively normal in our lives, and it will not be particularly expensive and tasteful, nor will it be as sour as persimmons.

The nutritional value of persimmons is also very rich, but it is better for children to eat appropriately, because the gastrointestinal function of children has not yet developed, and after eating too much, it will cause bloating and food accumulation.