Crispy, sweet and delicious. Below I will teach you 2 ways to make lazy persimmons at home.

Method 1: Warm water soaking method.

Clean the fresh persimmons, dry them, and pick out any bruises or injuries. Boil another pot of hot water at a temperature of about 40 degrees; sprinkle in a little alkaline noodles and stir evenly. Then put the persimmons in. The water should cover all the persimmons and cover the pot. Just let it sit for a day and night, and the sour green persimmons will become crispy and sweet.

There are two precautions for this method: 1. Do not use an iron pot, because the iron will react with the tannins in the persimmons, affecting the effect and causing the persimmons to taste unpalatable. 2. Maintain a constant temperature of 40 degrees. If the water temperature is too low, the soaking time will be long. If the water temperature is too high, the persimmons will be "scalded to death" and taste sour and unpalatable.

Method 2: Liquor spraying method.

Clean the persimmons, dry them, and pick out any bruises or injuries. Prepare a bag and a bowl of strong white wine. Soak each persimmon in white wine, then take it out and put it in the bag. Finally, seal the bag and keep it in a cool and dark place. It will be ready to eat in about 4-5 days. It is also crispy, sweet and especially delicious.

There are two things to pay attention to in this method 2: 1. The bag cannot leak, otherwise all the efforts will be wasted. Generally, after being packed, it is placed in a carton or jar to keep it to avoid bumps that may cause air leakage. 2. If the amount of persimmons is relatively large, open the bag in the middle and spray an appropriate amount of white wine. But don’t worry, processed persimmons have no alcohol smell at all.

Okay, the above are two methods of processing "lazy persimmon". As long as you follow the steps, novices can make it successfully. The taste is crispy, sweet, delicious and super delicious. If you don't want the trouble, don't want to process it yourself, and want to eat crispy, sweet and delicious persimmons. In fact, it is very simple. Let me introduce to you a fresh persimmon that you can eat directly.

Crisp-sweet persimmons produced in Shanxi can be eaten directly after they are mature. They do not need to be processed and have a crisp and sweet texture. They are not only not astringent but sweet and juicy. When it is just ripe, it tastes like a crisp, sweet and delicious bottle cap. After a while, it tastes like a ripe mango. It has a good fragrance, a rich and delicious taste, and is very delicious.