To make persimmon cakes, you must choose ripe persimmons.

Peel persimmons.

Put the pulp into a large basin and press it into a paste with a spoon. If there is a blender at home, it will be more exquisite and effective.

Add the right amount of flour.

Stir well to form a soft dough. The softer the dough, the better the taste. Don't add a drop of water and sugar from beginning to end. Cover and let stand for 30 minutes.

Put the dough on the panel, sprinkle less dry flour and knead well.

Take half of the dough and knead it into long strips.

Divide into 6 noodles of the same size, about 50g each.

Take a batter and knead it into a circle.

Flatten

Gently flatten it with a rolling pin.

Roll into a small round cake with a thickness of about 1 cm.

The rest of the dough is made in turn.

Put a little peanut oil in the pot and simmer. I used a six-round baking tray, a variety of houses, a wonderful kitchen and teppanyaki. I choose low temperature and preheat in advance.

The oil is slightly hot, and the persimmon is added.

Fry until golden brown on both sides.

Persimmon cakes in Huang Cancan are out of the pot.