How to make persimmons at home, how to make persimmons at home

As follows:

You can first soak the persimmon in boiling water for about a minute, then dry it, and then dry it in a sunny place, so that the persimmon is ready.

Ingredients: 300 grams of persimmons.

Method: 1. Soak the persimmons for one minute.

Boil water in a pot first, then put the persimmon in it and soak it for about a minute, then take it out and let it dry in a ventilated place.

2. Put it on the balcony and expose it to the sun.

Then put the persimmons on the leaky baking net, put them on the balcony and expose them to the sun for three days, you can gently pinch the persimmons, and if they are popped, they can be eaten.

3. It can be eaten after drying.

You can continue to dry it for a few days, and after it is particularly dry, the persimmon will be very delicious, which is the method of homemade persimmons.

Preparation of materials. Persimmons to taste.

How to make it: 1. Put the ripe persimmons in a ventilated, sunny, clean and hygienic place, build a table with wooden sticks, spread thousands of foils on it, peel the persimmons, place them upwards, arrange them in a single layer, and don't pile them together.

Note. At night, it is best not to expose the persimmon to the air and be easily contaminated with dew and rain, about 10 days in the sun, the persimmon will appear to shrink the flesh, turn it once, and then turn it once every 3-4 days, and pinch the persimmon while turning.

2. When pinching persimmons, pay attention to the fact that when the persimmon is the outside and soft on the inside, it can be frosted, and it can be placed on the roof and other high places, the ventilation effect must be good, and it should be dried in the sun. There are many ways to make persimmons, and you can make persimmons according to your needs.

The nutritional value of persimmons.

Persimmon contains a lot of vitamins and iodine, supplement iodine can eat more persimmons, in addition to the organic acids contained in persimmons, can promote gastrointestinal digestion, increase appetite. People who drink alcohol regularly can eat persimmons, because the substances contained in persimmons can reduce the harm of alcohol to the human body and protect the body. Persimmon also has the best effect on diseases, such as lowering blood pressure and improving cardiovascular disease.

Peel the persimmons with a fruit knife, peel them and let them dry outside for a week, and they will be ready when the time is up. Here's how:

Materials that need to be prepared in advance include: persimmon 1000g.

1. First, peel the prepared persimmons with a fruit knife, as shown in the picture below.

2. Then put the peeled persimmons in the sun for a week.

3. Pinch the persimmon with your hands to see if it has become soft.

4. Retrieve it after a week, so that the persimmon is finished.

Precautions:The degree of dryness and wetness of persimmons is controlled by yourself, and if you like to eat dry, you can dry it for a few more days, and if you like to eat a little wet, you can dry it for a few days.

Prepare the ingredients: hard persimmon to taste.

Production steps: 1. Pick persimmons.

2. It's big, red and plump, just right to make persimmon cakes.

3. Put it in a dustpan to dry the water.

4. On the second day, the epidermis has begun to shrink.

5. On the third day, the color begins to deepen.

6. On the fifth day, you can press the persimmon by hand at this time.

7. In the process of drying, the persimmon will gradually turn into a thin layer of hoarfrost, which is completed.

Steps: 1 Persimmon to buy hard point, wash the persimmon, control the moisture.

2. Peel it, the persimmon skin must be kept, and it will be useful later, and the persimmon pedicle will also be kept. Peel the persimmons and blanch them with hot water to avoid mold.

3. Take it out to dry, and you can also dry it on cloudy days.

4. After a few days of drying, gently pinch it with your hands once, and don't pinch it.

5 After a few days of squeezing, the second pinch, this time keep the moderate pinch.

6 After a few more days of drying, I began to pinch for the third time, and the third time I should focus on pinching.

7. In the sun for a few days, find a clean layer of persimmon skin, a layer of persimmon yards, cover it and put it in a ventilated place, 8 more than ten days after the persimmon frost. It's as simple as that. Succeed with flying colors. The sisters who like it make it together, it's really delicious.

Suggestion: After buying persimmons and washing and peeling them, be sure to scald them with hot boiling water to peel them. Let it cool outside.

It's autumn again, autumn is crisp, the maple leaves are red, and the sun is shining, in such a season, even if the wind is a little cold, but the clean sunlight still makes us very comfortable Although the sun is a lot colder, but compared to the summer exposure, or the autumn sun is more like us

This season, it's also time for persimmons to go on the market.

The preparation of persimmon is actually not difficult, you can do it by following the steps below:

1.Process persimmons. Persimmons need to be washed, which is of course important, and persimmons also need to be peeled after washing.

At this time, it is necessary to test your ability to select persimmons, because the persimmons from the unripe persimmons are not delicious, but the persimmons that are too ripe are very soft and rotten, and they are not easy to peel, so you should choose persimmons with appropriate hardness and moderate hardness, and then use a peeler to peel off the persimmon skin.

2.Dried persimmons. Of course, it is necessary to choose a sunny and good weather If it is cloudy or rainy, persimmons can not be dried well, put the persimmons out on a sunny day, put them in the sun, if the weather is bad, put a layer of transparent plastic film above the persimmons.

If you are unlucky enough to encounter this kind of weather, then put away the persimmons and wait until the sun comes out, and then dry the persimmons.

3.Pinch persimmons. In the process of drying persimmons, you still have to pinch the persimmons from time to time.

The first time you pinch persimmons is when the persimmons are half-dry, knead the round persimmons into persimmons, don't push too hard, and don't need to be too anxious, just pinch a little flat, so as not to pinch the persimmon by your force. Then wait for two or three days, pinch it again, and knead the persimmons into a cake shape. After another two or three days, pinch again.

This kind of pinching of persimmons should be carried out three times, so that the persimmons can be successfully kneaded into persimmons.

4.Charcoal baking. This step does not require too much fire, the purpose is to allow the sugar in the persimmon to seep out and form a frosting on the surface of the persimmon.

After these four steps, the delicious persimmon is ready

Tools Raw materials.

Persimmon, small frame (I choose the size of the frame by how much I make persimmons) or a soft string.

Step Method.

Pick the fruit. Try to choose varieties with large fruits, correct fruit shape, flat or slightly protruding fruit tops, no longitudinal grooves, high sugar content, moderate water content, 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.

Dry. Peel the persimmons that are not soft and undamaged, and then dry.

There are two ways to dry:

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.

Cream. Put it in a sealed container or pile it together and cover it with plastic sheeting, after 4 or 5 days, the persimmon cake will soften, take it out and spread it out in a ventilated and cool place, and dry it, and there will be persimmon frost generated. The more times you dry it, the faster the frost will come out, the better.

Wash the persimmons. 2. Peel off the skin.

3. Put it away and set aside 4 slices.

The practice of homemade persimmons is simple and easy to learn.

Method: 1. Select persimmons that are very hard without external injuries, peel off the persimmon skin with a fruit knife, leave the pedicle, the skin must be shaved clean, and dry the moisture on the surface, 2. Tie the persimmons with pedicles one by one on the loose rope after scraping the skin, hang them up to dry, and turn them frequently to pinch the persimmons to a flat shape by hand, generally pinch them three times, dry them for a week, or they can be baked manually3. Put them in sealed containers or stack them together, cover them with plastic sheeting, and after 4-5 days the persimmons will soften, take them out and spread them out in a ventilated and cool place to dry, Persimmon cream is generated.

Homemade persimmons: The steps are simple and can be eaten at home at any time.

First of all, record the method of homemade persimmons as follows:

1. Choose persimmons: Everyone knows that crisp and sweet persimmons are baked, and unbaked hard persimmons should be selected to make persimmons.

2. Drying: After peeling, the persimmons are placed in a ventilated place to dry, which plays a role in dehydration. When drying, it is important to lay a mat under the persimmon to ventilate it, otherwise it is easy to get moldy.

3. Plastic shaping: After the persimmon slowly softens and changes color, the surface will be sticky due to sugar, at this time, it can be shaped, flattened, and it becomes the kind of flat persimmon sold in the supermarket.

4. Frost: The dried persimmon is put in the bag and tied tightly, and after two days, the white frosting will appear on the surface of the persimmon (it is said that the persimmon cream has the effect of moisturizing, phlegm, and coughing, and can treat lung heat and dry cough), now I know, the white thing on the surface of the persimmon is not flour :) At this time, the persimmon can be enjoyed to your heart's content

Persimmon cakes are high in sugar, and you will feel tired if you eat too many snacks. Cut the sweet persimmon into small cubes, cook porridge, and make tea will be good.