How to make sun-dried persimmon cake: Ingredients: 7-8 persimmons.

Steps: 1. If the persimmons are red, choose persimmons with hard flesh, dignified fruits, flat tops, no longitudinal grooves, no seeds, and fully mature ones.

2. Peel the persimmons, peel off the peel in circles, and thin the skin evenly.

3. Dry the persimmons and persimmon skins together, choose a cool and hygienic place with good air circulation, raise them high and expose them to the sun.

4. Cover the persimmons at night to prevent dew and expose them to the sun for two days. The outer skin of the persimmons has changed color and the skin is slightly dry.

When exposed to the sun for four days, turn and knead the cake once.

5. In about 10 days, the persimmon pulp will shrink.

6. Sun-dry the persimmons until they are hard on the outside and soft on the inside. Once soft and no sweating occurs, you can put them in without drying them.

7. Put a layer of dried persimmon skin in the jar.

8. Fold the tops of the two persimmon cakes inward and put them in the jar.

9. Put a layer of persimmon skin and a layer of persimmon cake, seal the jar, and place it in a cool place to frost. The lower the temperature, the better the frosting.