Crisp persimmons can be eaten as follows:

One, eat directly

Crisp persimmons that have ripened can be eaten directly, which has the fragrance of persimmons, the texture of apples, the flavor is crisp and refreshing, and sweet but not greasy. Reminder: It is best to remove the skin when eating so that it is not astringent. Not yet fully ripe crisp persimmons, it should be first ripened, such as soaking in salt water or and ripe apples, bananas, etc. put together, can naturally ripen crisp persimmons.

Two, sweet persimmon baked brulee

Materials: 500 grams of crisp persimmons, whipping cream, whipping milk 300ml each, 60 grams of sugar, 125 grams of egg yolks, 15ml of orange wine, fudge 3, 3 baking cups.

How to do:

1, peel and cut persimmons, preheat the oven at 160 ℃ for 10 minutes.

2. Boil 20g of sugar until caramelized, add crunchy persimmon pieces and sauté for 3 minutes.

3, whipping cream, fresh milk, 40 grams of sugar mix, heat to 40 ℃ and remove from the heat, add egg yolks, orange liqueur and mix well, pour into the baking cup and then baked at 160 ℃ for 30 minutes, cool and refrigerate, to sautéed crunchy persimmons, fudge decoration.

Three, made into persimmon cakes

Crisp persimmons and soft persimmons alike can be made into persimmon cakes to eat.

Practice: peel the crispy persimmons, and then put them in the sun to dry, pinching the persimmons every once in a while until their moisture dries up and they become soft.

Four, crisp persimmon wine

Materials: persimmons (hard), white wine.

Practice:

1, the persimmons de-tipped and washed, dry for use.

2, the dried persimmons into the kimchi altar, put a layer of spray a little white wine, and then put a layer and then spray white wine until full, cover the altar lid injected with water to seal the altar mouth, placed in a cool place.

3, 6-7 days after opening the lid, the persimmon out of the cleaning, peeling plate, you can eat.