1. Pick persimmons within one week after the first frost, and choose hard persimmons with pedicels. Firstly, the surface of persimmon is cleaned and dried. Peel the persimmon and be careful not to remove the stems. Put it on a foil woven with straw, a steamer or a sieve to dry. The drying process takes about 45 days. Turn the persimmon over in the middle, knead it flat and make it into a cake, until it is dry and your hands are not soft, so you can cover it with frost. Then simmer in a jar or urn, which usually takes 15-20 days. Cover the persimmon with plastic sheets at night, open the plastic sheets to dry during the day, and cover repeatedly until the persimmon frosts. The longer the cover is covered, the more frosting it is, the better the quality is, and it is not easy to rot.

Persimmon is a kind of preserved fruit that people like to eat. Rich in nutrition, sweet and greasy, containing vitamins and sugar about 1-2 times that of ordinary fruits. After air-drying, the surface of persimmon shows white material as persimmon cream, and the main component is fructose. Persimmon cream is formed because persimmon is preserved by dried fruit, dried naturally, water evaporates and fructose dissolved in water precipitates in this process.

Second, the precautions for eating persimmons

1, persimmon should not be eaten with radish.

2. Persimmon should not be eaten with kelp and laver, otherwise it will cause gastrointestinal discomfort.

3. Persimmon should not be eaten with crabs, geese, eggs and sweet potatoes, otherwise it will cause vomiting, abdominal pain, diarrhea and other symptoms, and in severe cases, it can cause stomach bleeding and be life-threatening.

4. Persimmon should not be eaten with sauerkraut, black dates and wine, otherwise it will lead to stones.