Ingredients for making dried persimmon cakes: Prepare some persimmons, some plates, and some bamboo fences. Steps for making dried persimmon cakes: 1. Pick the harvested persimmons home, wash them with plenty of water, and put them on plates.

2. After the water is dry, use a knife to remove the persimmon skin, and then place it on another clean plate.

3. Wash the bamboo fence and place it where the sun shines the most.

4. Place all the persimmons with the skins removed on the bamboo fence and arrange them evenly on top.

5. Turn it over twice a day, then put it away on a plate at night and continue to dry it the next day.

6. After two days in the sun, if the persimmon starts to soften, squeeze it with your hands. The force must be controlled, otherwise it will burst.

7. After squeezing, continue to dry it. It can be eaten when it is almost dry. However, it usually tastes better if it is left for a while before eating.

Tips for making dried persimmon cakes 1. Keep the persimmons clean when squeezing them with your hands.

2. Remember to turn it over every day so that it will be evenly tanned.

3. Generally, it is picked and dried on a sunny day, otherwise the taste will not be good.

4. When squeezing, control the intensity and not use too much force.