Required materials

Persimmons should be hard, knives, hot water and bamboo plaques.

Start making

Step 1: Buy the persimmon home, wash it, clean it with a knife or plane, and then blanch the peeled persimmon with hot water. Be sure to keep the pedicel of persimmon and the skin of persimmon. Put persimmon skin on a bamboo board or thread it through to dry.

Step 2: Leave the persimmon in a bamboo plaque to dry for a few days, and then gently knead it by hand (how to knead it will be explained in detail later).

The third step: continue to dry for a few days, and gently squeeze your hand for the second time.

Step 4: Continue drying. Persimmons are soft. Pinch the key points for the third time and let it dry for a few days.

Step 5: Put the persimmon in a clean paper box, put the persimmon skin under it, put the persimmon on it, cover the box, and the persimmon will frost in a few days, or put it in a sealed container or pile it together, cover it with plastic sheets, soften the persimmon for 4-5 days, take it out and dry it in a ventilated and cool place, and persimmon frost will be produced.

How to choose persimmons is the key to making persimmons.

1. First of all, choose persimmons that are just completely mature, not softened, with regular fruit shape, no longitudinal grooves, no trauma and no insect bites. Secondly, we should choose persimmons with high sweetness, low water content, seedless or seedless.

2. In terms of shape, because persimmon needs to be peeled, it is easier to peel such persimmons because the fruit shape is more correct. In addition, when persimmons are dried to a certain extent, they have to be kneaded, and the shaped persimmons are easily crushed, which will not only affect the shape of persimmons, but also easily attract dirty things.

3. In terms of size, it is best to choose smaller persimmons, with the weight not exceeding100g, because larger persimmons (for example, about 300g each) are not easy to dry and produce persimmon cream.