Persimmons are dried for a few days, and the water evaporates slowly. There is still a lot of sugar left in persimmons, so the sugar content is high and it tastes sweet. This persimmon is also one of my favorite foods. I remember many years ago, there was a persimmon tree in my grandfather's house. Every autumn, leaves fall and only golden persimmons hang on the branches. Every year, my father and I pick them and give some to our relatives and friends. In the other part, my mother will dry them and make them into sweet and fragrant persimmons for my sister and me to eat.
Making persimmons is actually very simple and convenient. Pick a few sunny days, peel the persimmons and put them on the balcony, yard or roof to dry. In the whole production process, it should be noted that the shape and matte of persimmon are more important. Shaping can make persimmons look beautiful, and frosted persimmons will taste sweeter. Let's share with friends how Xiyang makes persimmons.
Ingredients: persimmon
Material: knife, sunlight, water.
Start making
Step 1: Wash the persimmon, then peel it, and don't remove the pedicle. Persimmons without stalks go bad easily. Don't lose the skin, the frost depends on it.
Step 2: Pour a proper amount of water into the pot, bring it to a boil, and blanch the peeled persimmon in boiling water.
Step three, then put the persimmon in a spacious container and dry it. Persimmon skins are also dried together.
Step 4: When the sun softens, that is, about two or three days, gently pinch the persimmon with your hands a few times, but don't crush it.
Step 5: In another three days, pinch with moderate hand strength for the second time. After a few days, the persimmon has become a little hard, and this time it can be squeezed into a cake.
Step 6: When the sun is almost up, find a clean cardboard box, put a layer of persimmon skin, and then put another layer of persimmon, so that it is stacked layer by layer. Finally, cover the cardboard box and put it in a ventilated place. After more than ten days, there will be layers of frost outside the persimmon. So you can eat.
1. Before making persimmons, you should choose persimmons with moderate size, hard texture, smooth appearance, no damage, no cracks and complete fruit stalks.
2. Blanch peeled persimmons with boiling water, which can effectively sterilize them, so that they are not easy to get moldy when dried. In the process of drying, we can put them in a container and spread them out to dry, or we can tie the stems with a string and hang them by the window to dry.
There is a layer of frost on persimmon skin, which is not broken, but formed by the release of sugar in persimmon. Frosted persimmon tastes sweeter.
4. Spread persimmon skin on the paper box, both of which can absorb the moisture released by persimmon during storage, which can shorten the thawing time and prevent mildew. It can also be wrapped tightly with kitchen paper one by one, and the same effect can be achieved.
It is worth noting that persimmons should not be dried too dry. If it is too dry, there is no frost, even if you wrap it in persimmon peel and kitchen paper, it will not be very effective.
6. Cartons can be placed in a ventilated place, and persimmons can also be placed in the refrigerator.
Persimmon production is very simple and convenient. Using the sunshine that nature gives us, we can make very delicious and sweet food. When it comes to chewy persimmons, it is necessary to extend the drying time. Do it yourself, it will always be delicious! I am Xiyang. If the above content is helpful to you, please pay more attention? Comments, western thank you very much for your support and reading. Thank you!