Persimmon: spread the persimmon on a thin plate to dry for 2-3 days, then wash your hands, press the persimmon with your thumb and forefinger, and dry it repeatedly until the persimmon is squashed, then sprinkle a small amount of cold boiled water on the surface of the persimmon, and the amount of water is based on the fact that the persimmon surface is wet and does not drip, and then mix the wet persimmon with water. Put the persimmon in a jar and seal it for 15-20 days until a layer of white powder grows on the surface of the persimmon, and you can eat it. This persimmon is gelatinous, tough and delicious.

Persimmon paste: use a beater to beat persimmons into paste, filter to remove residues, take juice, add sugar, and then add 0.7% sodium alginate. Sodium alginate needs to be soaked in 5 times of water, slowly heated until the solid content reaches about 40%-42%, then 0.2% lemon and 0.05% potassium sorbate are added, and the heating is stopped for later use. Treat ketchup in the same way. Then, the mixture is heated to boiling according to the ratio of 1: 1. After cooling, put it into a can bottle, sterilize it in boiling water at 100℃ 15-20 minutes, and eat it after cooling. Persimmon sauce has the taste of persimmon and tomato, orange yellow, sweet and sour, and can be used to make sandwich bread or steamed bread. ?

Persimmon juice: take a clean crock, put a layer of pears at the bottom, then put persimmons layer by layer, and seal it for 20-30 days. When the lid is opened, the smell is fragrant. Take a persimmon and stick it in a straw to suck the juice. Sweet as honey, without additives. Very suitable for the elderly and children.

Warm persimmon: soak persimmon in warm water at 70℃-80℃ for 3-5 days. After being taken out, the persimmon lost its original green color and became sweet and crisp. You can also put persimmons soaked in warm water in the sun, and persimmons will become sweet and soft.

Persimmon noodles: Beat persimmons into pulp with a beater, then add wheat, corn and beans at the ratio of 65,438+0: 65,438+00, stir well, dry in the air, then slowly stir-fry in a pot until cooked, and cool to make flour, namely persimmon noodles. Persimmon noodles can be cooked in boiling water as porridge, or mixed with a small amount of warm water as rice, with unique flavor. ?

Persimmon: cut persimmon into cross-shaped pieces along the persimmon recess with a knife, and then dry it in the sun to get persimmon.

Persimmon belongs to the perennial deciduous fruit tree of Persimmon in Peach Family, which is native to China. One of the five major fruits (grapes, oranges, bananas, apples and persimmons) in China. The ripening season is around 10, and the fruit has many shapes, such as spherical, almond-shaped, nearly conical, square and so on. Different varieties range in color from light orange to dark orange, in size from 2cm to10cm, and in weight from100g to 450g. They are native to China and have been cultivated for more than1000g.

Matters needing attention

1, it is best not to eat persimmons on an empty stomach.

When we are on an empty stomach, our gastric acid secretion will increase, and the concentration will be high at this time. Persimmons also contain a lot of tannins and gums and some soluble astringents. If they are combined with the high concentration in our gastric juice, stones may cause stones. At this time, stones may block pylorus, increase stomach pressure, and make our stomach swell and stomachache. If the situation is serious, it may also lead to some serious diseases, such as gastrolithiasis, gastric ulcer, gastric bleeding and so on.

2, it is not appropriate to eat a lot of persimmons.

Persimmon has a high sugar content. If we eat too many persimmons, it will have a bad effect on our teeth and mouth, and it may also affect our appetite. In addition, tannic acid in persimmon has an impact on the absorption of trace elements such as calcium and magnesium, which easily leads to malnutrition in our body.

3, should not be eaten with skin.

Persimmon skin is the main place where acidic deposits exist. If you eat together, it may increase the chances of abdominal pain, nausea and other diseases.

Persimmons can't be eaten with crabs.

It should be said that eating persimmons and crabs together will inhibit our own digestive juice secretion and affect our own health. In addition, persimmons and crabs are cold foods, which will aggravate gastrointestinal diseases. Don't eat them together.

5. Persimmons can't be eaten with sweet potatoes.

Tannin and cellulose in persimmon are consistent with the fermentation products of sweet potato. At this time, if * * * is in the stomach, it will lead to the rapid precipitation of tannin, which will affect the normal function of the human stomach and even lead to intestinal obstruction in severe cases.

6. Persimmons should not be eaten with seafood.

Tannic acid contained in persimmon can precipitate with protein and calcium salt in seafood such as fish and shrimp, which will stimulate our gastrointestinal organs and easily lead to diseases. Such as nausea and constipation.