When I was young, there was a big persimmon tree in our family, and it was full of persimmons from Chengcheng Huang every autumn. It is also very eye-catching, because the persimmons covered with trees can't be eaten for a while, at that time, my mother will use some of them to make persimmon, which is really delicious and not lost to the persimmon sold outside. Let's share the method of making persimmon.

-method of making persimmon-

required materials

Persimmons should be hard, knife and hot water, and bamboo plaques should be made

Step 1: buy persimmons and wash them at home, peel them clean with a knife or plane, and scald the peeled persimmons with hot water. Be sure to keep the pedicels of persimmons, and keep the skins.

step 2: put the persimmon in the bamboo plaque and dry it for a few days, then gently knead it with your hand (how to knead it will be explained in detail later).

Step 3: Continue drying for a few days, and squeeze your hands slightly for the second time.

Step 4: Continue drying. Persimmons are soft. Pinch the key points for the third time and dry for a few days.

Step 5: Put the persimmons in a clean paper box, put persimmon skins on the bottom, put persimmons on the top, cover the box, and frost the persimmons in a few days, or put them in a sealed container or pile them together, cover them with plastic sheets, soften the persimmons for 4-5 days, take them out and put them in a ventilated and cool place to dry, and persimmon frost will be generated.

how to choose persimmons is the key to making persimmons.

1. First, we should choose persimmons that are just fully mature, have not softened, and have regular fruit shape, no longitudinal grooves, no trauma and no insect bites. Secondly, we should choose persimmons with high sweetness, low water content and few seedless or seedless stones.

2. In terms of shape, it is easier to peel dried persimmons because they need to be peeled, and it is easier to peel persimmons because they need to choose the ones with correct fruit shapes. In addition, when the persimmon is dried to a certain extent, it has to go through the kneading step, and the shaped persimmon is easy to be crushed, which will not only affect the shape of the persimmon, but also easily attract dirty things.

3. In terms of size, it is best to choose smaller persimmons with a weight of less than 1 grams, because larger persimmons (such as about 3 grams each) are not easy to dry, and persimmon frost is not easy to produce.

how to make dried persimmons into persimmon cream?

1. Put the dried persimmon into a clean container, and the two cakes are still combined. Put them one by one according to persimmon peel, and cover the top with a layer of persimmon peel. Then wrap it in plastic paper, tie the container tightly and put it in the shade. After stewing for 4 ~ 5 days, when the persimmon begins to soften, take it out and put it in a ventilated and cool place to dry, and persimmon cream will be produced.

2. In addition, the amount of persimmon frosting is closely related to the dryness and humidity when the persimmon is stewed. When the persimmon is too dry, it is not easy to soften, and the frosting is thin and few. However, when the persimmon is too wet, it is not easy to frost, and even if it can frost, it is easy to mildew and deteriorate. Therefore, it is very important to control the dryness and humidity of persimmon when frosting. Only persimmon with proper dryness and humidity can frost quickly and much, but this requires some experience.

why do you have to knead persimmons repeatedly when drying persimmon cakes? How to pinch it?

Because this is repeated, the persimmon cream will produce better, and it is best to repeat this step at least 4 to 5 times.

1. Generally, after 3-4 days (or longer) drying, the surface of persimmon pulp will turn white and crusted. When you feel the pulp of persimmon begin to soften, you can gently knead it by hand, which can promote persimmon softening and astringency. The intensity and degree of the first kneading should be light, so as to prevent the persimmon from being crushed, just crush the persimmon pulp.

2. After the first kneading, continue drying for a period of time, and you will find that wrinkles begin to appear on the surface of persimmon, so you can knead it for the second time. This time, we should intensify our efforts to crush all the lumps in the pulp, including those in the core.

3. After two to three days after the second kneading, the third kneading can be carried out. When kneading for the third time, both the fruit handle and calyx plate should be pinched off, and attention should be paid to squeezing out the persimmon core and squeezing the persimmon into a cake shape with both hands.

4. Then, stack the persimmon pedicels squeezed into cakes two by two facing the persimmon pedicels, and put them on the screen window or bamboo raft to continue drying for a period of time. It has been dried until the persimmon begins to harden and it is not easy to pinch it with your hands. This shows that the water content in the persimmon is already very low. At this time, you don't need to dry it again. Put it away and prepare for frost.

The above are the detailed steps of drying persimmon. If you want to make delicious persimmon by yourself, there is no shortage of steps here. However, the time required for drying persimmon in each stage is not a fixed number, which is related to many factors such as the size of persimmon, the water content in the air, whether the sunshine is sufficient, and whether the ventilation is good, so everyone should judge and decide according to the characteristics of each stage. If you don't understand the steps in the course of reading this tutorial, please leave a message for Ruth in the message area at the bottom of this article, and I will answer it for you immediately after I see it. If you have better practices or suggestions, you are welcome to leave a message in the message area.

Banna Ruth

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