There is a saying that "beginning of autumn dates and pears are white dew, and persimmon skin is red with cold dew". As soon as the cold dew is over, our persimmons should be on the market, and friends who want to eat persimmons will have the luck to eat them. If the persimmons we bought in the market become soft, such persimmons should not have astringency. And if the persimmon we buy is still hard or not completely soft, it may taste very astringent.

Today, let's talk about how to do persimmon astringency. The old fruit grower taught you 9 simple ways to remove the astringency of persimmons, which one do you choose?

1, remove astringency with warm water. Put the persimmon into a container, pour warm water at about 40 degrees Celsius, cover the persimmon, seal it, and put it in a cool place for 2 days.

2, cold water to astringent taste Put persimmons in cold water, change the water 1 time every day, and the astringency can be removed in about a week, and it can be eaten.

3. The astringency of white wine is dipped in a proper amount of white wine with a dry cloth, and the persimmon is wiped clean and put in until it becomes soft and can be eaten;

4, straw to astringent taste Put persimmon into the basin, put straw around it, then pour boiling water of about 40 degrees Celsius into the basin, and finally seal the mouth of the basin, which can be eaten in about 2 days.

5, fruit astringency Mix persimmons with pears, apples, hawthorn and other fruits in plastic bags, then tighten the pockets and put them in a higher temperature place, which will soon get rid of astringency.

6, stab the astringency and insert sesame seeds or dry toothpicks, tree needles, etc. Near the persimmon stalk. After a few days, the persimmon will become soft but not astringent.

7. The leaves are astringent. Put a layer of leaves of masson pine, cypress and banyan with a length of about 10cm at the bottom of the container, then put a layer of persimmons, then stack the leaves and persimmons layer by layer, and finally cover them with a layer of leaves. Leave them at room temperature for a few days to get rid of astringency.

8. Peel and air dry to remove astringency. Take out the persimmon skin and air-dry it in a ventilated and cool place to make persimmon. After persimmon is naturally air-dried, its astringency is gone.

9. Lime water astringent 1 kg persimmon is mixed with 7 grams of lime water, and the lime water is evenly mixed into lime milk, then the persimmon is soaked in it, the temperature is controlled at about 22℃, and it can be eaten after waiting for 5 days.