1. persimmon cake: blanch the persimmon, peel it with boiling water, beat it into paste with a blender, sieve the flour into the persimmon cake paste, put the plastic wrap on the evenly mixed bread, let it stand for 15 minutes, knead the dough into strips, cut it into small pieces, roll the small pieces into circles, wrap the red bean paste like a steamed bun, and then wrap it.

2, stir-fried persimmon pills: prepare persimmons, take them out and wash them. Hold a persimmon in your hand, with the fruit base facing down, and gently pinch it, and the pulp and juice inside will come out. Throw away the skin. Pick out the stones inside. Stir well with chopsticks. Add appropriate amount of sugar and mix well. Add proper amount of flour, preferably several times, and stir well. Dig some with a spoon, just hang upside down and it won't fall off quickly. Dip your hand in a little water, take a little batter and round it. Pour the right amount of oil into the pot, heat it, add the meatballs, and try the oil temperature first. Take a dip and blow it up with a small torch. If the oil temperature is ok, quickly put the green balls into the oil pan in turn and separate them to avoid sticking together. Turn over frequently with chopsticks to avoid frying. Fry until golden brown, remove and control the oil.