Persimmons can be eaten raw or made into persimmon cakes, beef persimmon soup, coconut persimmon cakes, sesame persimmon cakes, mushu persimmon cakes and iced persimmon cakes. The following is the practice of beef persimmon soup:

Ingredients: 500g beef, 300g tomato.

Accessories: aniseed 1, pepper 10, 3 slices of ginger, half a onion, 2 tablespoons of yellow rice wine, sugar 1 tablespoon, a little refined salt, coriander 1, and appropriate amount of white pepper.

Steps:

1. Wash and soak beef for several hours to remove blood.

2, washed beef pieces.

3. Put the beef pieces in cold water and cook for 3 minutes to remove them.

4. Prepare seasoning.

5. Put all the materials into the pressure cooker.

6. Press for 30 minutes, and then open the lid after the steam is released. Be sure to be safe.

7, tomatoes peeled and cut into pieces.

8, another pot, pour beef and original soup.

9. Add persimmon pieces and stew 15 minutes, add salt and sugar to taste, stew for another 5 minutes, and put coriander out of the pot.