2. Chop green shredded pork and walnut kernel, mix 250g flour with Huang Gui sauce and rose sauce evenly, then add diced suet and white sugar, and rub vigorously. When all kinds of materials are sticky, they become sugar stuffing.

3. Pile 1kg flour on the chopping board and dig a hole in the middle. After peeling the persimmon, put it into a noodle pit, chop it into paste first, then mix the flour and persimmon evenly by hand and knead it into soft dough, and then add 500 grams of flour to knead it into hard dough. Sprinkle the remaining flour around the dough to make persimmon noodles.

4. Take a piece of persimmon powder (about 50g), pat it flat, and wrap it with 15g sugar stuffing to make persimmon cake blank.

5. Heat three pans, pour 50g rapeseed oil into the bottom pan, and put the cake blank into the pan.

6. Turn it over with a shovel, gently press it, cover it, and bake for 5-6 minutes. Turn the bottom surface into Huang Shi, turn it over, add 25g of rapeseed oil, and bake for 5 minutes until the fire color on both sides is even.

7. Persimmon cake, also known as persimmon cake, is a cake-like food made of persimmons and a famous traditional snack in China. The nutritional value is very high, and the content of vitamins and sugar is about 2 times higher than that of common fruits1~. After air-drying, the surface of persimmon shows white material as persimmon cream, and the main component is fructose. Because persimmon is preserved by dried fruit, naturally dried, and water evaporates, fructose dissolved in water precipitates in this process, forming persimmon cream.