Many people have eaten dried persimmons, which are particularly delicious and sweet, much more delicious than persimmons, and the nutritional value of dried persimmons is even higher than that of persimmons. At this time, many persimmons are fresh, and there are also dried persimmons sold in supermarkets, but the price of dried persimmons is relatively expensive, which costs tens of dollars a catty. Because fewer and fewer people can make dried persimmons now, the price is expensive.

In the past, when I was in the countryside, many people made persimmons, which the whole family could eat for a long time and were not easy to spoil. In the past, many people ate fresh persimmons, but left them behind to make persimmons. The prepared persimmons can be eaten all year round, and their nutritional value is also very high. Today, I will share with you how to make persimmons. First of all, we should choose hard persimmons instead of soft persimmons. Soft persimmons can't be made at all.

First of all, we should choose those hard persimmons with smooth surface and uniform size, clean them, soak them in water for a while, peel off the skin, and try not to cut the pulp inside. Then we should sun the persimmons. It is very useful to keep the hat on the persimmons, and then expose them to the sun to reduce the moisture inside. The persimmons are particularly soft when pinched, so they can be sun-dried on the cartons or on the balconies.

Look at the persimmon every other day, squeeze it with your hands, squeeze it down, and squeeze it into the shape of a persimmon. Pay attention to prevent rainy days. When pinching the persimmon, be careful not to pinch the skin, and don't let the juice inside flow out. Turn it over every day and let every place be evenly sunburned. After about 2 weeks, you will see a layer of frost on the surface of the persimmon, and you can eat it when it is frosted. It is sweet and not bitter at all.